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It hurts me to ask but, Having some family members that only eat well done protein I ask this. Has anyone an experience to share in cooking a prime rib to well done that becomes probe tender?

Why not cook a Turkey today ? We had a couple of Norbest (pre brined) turkeys in the freezer since Christmas, @.49 /lb Absolutely delicious. Love the R.T. Lifestyle!

I did a low temp cook followed by a reverse sear. One Tri tip heavily seasoned with Weber Chicago Steak spice. On the 590 LO setting (175-180) for approximately 2 hours to an internal of 115 degrees, Then onto a reverse sear of 450 degrees on the Weber gasser for 10 minutes (internal 135). Note...

First one on the 590. Any solid cooking advice? TIA -

Nice find at Costco this morning !

new to me, any owners of this device on the forum? Another Tom Horsman video explains. https://www.google.com/search?q=spider+grills&ie=UTF-8&oe=UTF-8&hl=en-us&client=safari#fpstate=ive&vld=cid:61c53103,vid:hsJTxDPMvYw,st:0 Can be found on Amazon for $199

Filling my stampede 590 pellet hopper today, I rested the bag (40#) on the edge of the hopper to allow the bag to pour when the grill flipped flipped onto the hopper end. No damage or injury occurred! Heads up!

Any idea on turnaround on Rec Teq small part shipments now?

Any cautions before so use this? Will it harm the powder coating surfaces?

Looking for options, new or nicely used shelf. Rec Teq currently sold out.

Up for discussion. Do we have any users of Liquid Smoke on jerky, or anything else as far as that goes? I have always dismissed it but maybe there is some merit to it. I plan on adding a bit to my next jerky marinade. https://buyliquidsmoke.com/collections/mesquite

Would like to hear best methods for preparing a ham. Time and temp plus other tips to pull off a good ham . Seems easy but results seem to vary for me.

Beautiful delicious bird, poor picture... but it speaks for itself. Super juicy and crisp.

Original 590 and original 700 25% off

I was hoping to buy a front shelf for my 590 stampede. It shows sold out . Since this shelf does not fit the new “Deck Boss” 590, I am guessing The stampede shelf is now obsolete.

I’ve trimmed some full slabs of ribs into St. Louis cut and have the trimmings (which I’ve frozen). Any favorite ways to prepare this?

On sale today. Any idea what this grade is?

St. Louis ribs: Prep: Light mayo binder, Salt, Pepper, garlic powder and ultra lite sprinkle of paprika on top. Protein:Super market slab of St. Louis ribs ($11). Pellets: Cookin’ Pellets hickory. The cook: 235 degrees 5 hours, drizzled with pineapple juice every 45 -60 mins. Wrapped in foil 1...

“Method heavy duty degreaser” Spray, rest, wipe. No abrasives or tools. https://share.icloud.com/photos/07bKXQPt7k58fMbrk4MclWlLg

It’s been a long time, slow cooked with sauce. Looking for recommendations please ?