Recent content by spartanhuntr

I have reviewed a few of the outdoor kitchen threads already posted here but thought i would start a fresh one as I just wrote a check for $20k for my designer. It is something i have wanted for a really long time. We are rebuilding our deck (now called a terrace because of the design) and it...

My issue with them is when i am in the Rec Teq page is I can put stuff in cart but it will NOT let me finish the purchase. I have tried to buy everything. Pellets, to sauces, to accessories.... I have tried 3-4 times and on two different computers (thought maybe my work one was the problem).

This is a great thread. For us novice guys... would love a guide of what you need... basics... advanced.. I am absolutely an amateur. My drawer would probably make you all laugh. I have the knives that Bearded Butcher guys swear by for trimming. I bought an Amazon carving knife. But on...

Love it... QQ... is that a griddle? What brand? How does it hold up to the elements? I have a blackstone but we are in the process of putting in a kitchen (and new deck). I have actually planned for blackstone so it is easily replaced if it rusts (currently sits in garage and is wheeled...

.Lots of snow here in Michigan currently. I have gotten lazy and dont cover. It does mess a lot with the cook chamber temps. Only advice (although it looks like you dont need it.) is that i used to trust the RT probe for my temp. In wintery/snowy/windy weather I put two more in. So i have...

on Xmas i made a prime rib. Wow it was a struggle to get it up to temp. RecTeq was set to 300 and reading 302 and my Therma Pro was showing 200. Unfortunately I didnt realize it until 90 mins in with the meat sitting at about half the temp i was expecting. I finally cranked it up to 450...

Prime Rib tomorrow. Sitting at 0 today here. UGH. I worry more about me freezing than the cook failing. Ha! And I plan to clean up my ash today. I would rather smoke longer than eat the ash that seems to blow around (especially when cold). Good luck to everyone out there on your...

these look AMAZING!! thanks for sharing.

I, like you and WHTA, am a BGE owner. I am confused by the tenderness issueh. As you know that is all about how long the meat sits at a prescribed temperature. It has little to do with the cooker. If i put a pork butt in the oven i can get the same tenderness...i just need to cook it...

Always have grease too. Only add here is i went to the Traeger fitted liners. it didnt help either. Trying the amazon ones next. But very close to the scrape method because candidly I am already doing it. I have to scrape even when i used the liner - foil or traeger.

Glad you got your stuff. What is Wildfire guys? I googled it thinking it might be a retail place and really didnt find much. Is it a grill/accessories store?

Love my ss blackstone. I dont have any issues with rust or keeping it seasoned. In fact, i haven't stripped mine in like three years. It is amazing for big bfasts for the kids. Also love making a mess of bacon for a week (blts, salad toppings, club sandwhiches, etc.). For dinner i have...

Wow! Looks good!!!! How do you wait. Ha!

The hot plated with sizzling added garlic herb butter is a nice touch to these too. Like they do the porterhouses at Peter Lugars! I find there is a little something beneficial on that bone and that is that it does seem to protect the meat a bit from over cooking. So when i probe in the...

Agree.. I found this to be SUPER easy. Here is his youtube instruction video. There were paper instructions in the packaging. I simply watched the video and did it as instructed. Super easy. Start to finish in 30 minutes. I followed his instructions step by step and it was super...