mooncusser2k
Well-known member
Pick me up along the way please!!
Can I get a ride?
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Pick me up along the way please!!
Can I get a ride?
I like how you use the rack upside down to make it easy putting stuff on the grill and taking it off. Great looking cook too!I’m not a big fan of pork loin, mostly because it’s a hard meat for me to eat due to the side effects of my cancer treatments years ago. However, it’s one of my wife’s favorite cuts of pork so I look for ways to make it work for the two of us.
Yesterday I tried something different for me-stuffed and slow smoked rather than cooking at a higher temp. I’ve butterflied loins before and stuffed them, but for this 5 pound loin I sliced it around its diameter to one thin layer. I then put down a layer of Ron’s Screamin‘ Pig rub, a layer of ricotta, then a layer of spinach. I rolled the loin up like a cinnamon bun and tied it up, then on the RT-340 for about 2-1/2 hours until it hit an IT of 140* I then topped it with slices of Vidalia onions and a glaze of butter, honey, and bourbon. Left it on to a final IT of 145* and let it rest for about 10 minutes. I was happy with it, the wife, our son, and a friend of his tore it up! I will be trying this again.
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Thanks! This has to be the handiest hack for grilling that I ever came up with on my own. I don’t know if you noticed, but I also have These inexpensive grill mats cut to fit inside the shelf. I probably use it this way most often for vegetables, etc. Makes it super easy to rotate the food also, if it’s cooking unevenly.I like how you use the rack upside down to make it easy putting stuff on the grill and taking it off. Great looking cook too!
My first cook was thighs. They were great but I can do better! I love the Rt 700 Bull!!!!Since this is a forum about grilling, figured having a thread to show of what we are or about to be cooking is in order.
For this labor day weekend, I'll be doing a reverse sear on these four ribeye steaks using my Rec Tec Bull pellet grill this Saturday.
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I'm still thinking about doing a brisket, maybe on Monday using the method @Xicanoink pointed out in his introduction thread.
Just posting some of the cooks I did over the last couple weeks. Rectec is amazing. And the results speak for itself. Almost effortless.
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Nice cook and very nice setup!We had ~40 people over Sunday to celebrate the backyard project being completed, and to honor the fallen heroes. nothing like easing into it all!
15# pulled pork - put it on at 10pm Saturday @225. wrapped it at 10am Sunday and put in the oven to finish. 6 racks of ribs went on ~10:30 wrapped at 1:30, and enwrapped and sauced ~2:30/3:00. they could've used another hour, but the people were ready for ribs. I think too many people were peeking at them, and I kept losing heat. That, and 6 racks of ribs just take longer then 1-2 racks. Everyone raved about it, and the pork shoulder was some of the best I've done. only thing cooked on this Bull prior to the weekend was 4 chicken thighs.
We did the beans and bacon wrapped poppers on the wyldside. wrong application for poppers. it took too much babysitting to get them right.View attachment 10764
I ordered the probe holders from a guy on facebook. I will try to find his name.thats some fine looking food. you did well. and thats a backyard worthy of celebrating every weekend for as long as the good lord lets you. absolutely awesome! also noticed you have what looks like a rec teq brand probe holder on each side of the bull ring. i didn’t know they made that, i will look into that.