Search results

  1. ghuns

    Show us what you're cooking...

    Some Saturday night pizzas on the Bullseye. Bought par baked crust from a local Italian grocery store. The manager was raving about them and bragging how they are flown in weekly from Rome. They were fine. But the texture and taste reminded me of English muffins. The sauce was Mutti brand garlic...
  2. ghuns

    RecTeq turning off app remote start up feature?

    Look, the RecTeq family, like any family, has members that are the reason warning labels like these exist. They are the reason we can't have nice things.
  3. ghuns

    RecTeq turning off app remote start up feature?

    I don't think it's the .gov pressuring RecTeq to disable this feature. When RecTeq sought private equity investors in order to grow their brand, they gave up some degree of control. Those investors come with teams of lawyers and those lawyers see a potentially large risk in the remote start...
  4. ghuns

    Costco Pork Butt Rant.

    I buy A LOT of these from Costco. Seems about 50-50 between artfully deboned by a skilled professional and hacked by a drunken barber with a straight razor. Butcher string is cheap, so I don't really care one way or another.
  5. ghuns

    4 Hour Rule

    Oh.. Oh... I know this one... It doesn't.:rolleyes:
  6. ghuns

    Show us what you're cooking...

    325° for about 6 hours.
  7. ghuns

    Show us what you're cooking...

    Al pastor on the rotisserie...
  8. ghuns

    Show us what you're cooking...

    Since it warmed up to the positive side of zero yesterday, we cooked meals for the week. Rotisseried a chicken for jambalaya, smoked meatloaf, and tater tot casserole...
  9. ghuns

    Bullseye mods.

    Tried out my Webeye rotisserie setup yesterday on this unsuspecting yardbird. It was outstanding.
  10. ghuns

    Stuck Auger Removal

    Smart. (y)
  11. ghuns

    Show us what you're cooking...

    My first attempt at smoked tacos de cabeza was pretty amazing. SPG rubbed, doubled up the smoke tubes, smoked at 200-250° until IT was 165°. Filled a foil pan with beef broth, some dark beer, an onion, and ton of minced garlic. Covered and braised cheeks until IT was 210°, and then held them...
  12. ghuns

    Smoking Multiple butts...need input

    I don't inject, spritz, or wrap butts. Just rub and smoke. Haven't made a dry one yet. Here are 5, 12 pounders on my Bull. A 6th would've fit but I needed room for 4 more so I used my neighbors 590. I have noticed the ones on the right hand side always get done faster. If getting them done at...
  13. ghuns

    Show us what you're cooking...

    My family hunted them when I was little kid in the 1970s. I remember seeing a few go through our old two row, tractor mounted corn picker. The late 70s/early 80s blizzards wiped them out. I wish our DNR would put the effort into bringing them back that they put into wild turkeys. I can't throw...
  14. ghuns

    Show us what you're cooking...

    Took a trip to far southwestern Kansas over the weekend to hunt the opening of pheasant season with my son and his buddies. We didn't want to break down a Bullseye for the trip, so we slummed it with a Weber. Grilled up some pheasant/quail stuffed, bacon wrapped jalapeno poppers, whole pheasant...
  15. ghuns

    Show us what you're cooking...

    Pizza night...
  16. ghuns

    Bullseye Deluxe is a POS

  17. ghuns

    Bullseye 380x how to convince the wife

    One thing I've learned in 29+ years of marriage, it's always better to beg forgiveness than to ask permission.
  18. ghuns

    Bullseye 380 or 380X

    I go 8-10 minutes @ 500° on my 380X. Same as I did on my old 380. Otherwise bottom gets burned before top is cooked.
  19. ghuns

    Stuck Auger Removal

    Glad it helped. (y)
  20. ghuns

    Show us what you're cooking...

    Wagyu smash burgers and zucchini fritters with a little garlic aioli on the 380X griddle.
Back
Top