Search results

Curious what brand canopy/Gazebo you’ve got there? Looks nice. Light rain hasn’t stopped me from cooking outdoors, but a roof might be nice.

Looks like a perfect cook. Brisket is now being requested at my house

Served it up with the leftover ribs from last nights bone-in ribeye roast.

Making it up as I go: 1) Big round loaf of homemade sourdough bread, sliced downward in checkerboard pattern, but don’t cut all the way through. I used a couple spatula handles to prevent knife from going too low. 2) Sautteed (in butter) nearly equal parts diced red onions, bacon crumbles, and...

I’ve got to be honest. For the last 12-15 years I’ve always giggled at the folks who posted pics of their meals on their “social media” account. But these smokers, these meals, and this forum are clearly swaying my opinion. Folks on this forum are helpful and all seem to share openly, and...

Looks great! Glad you’re getting the grill dialed in... my Bull has had a couple of spikes above setpoint and for the most recent one I just shut off the grill for 4-5 minutes then re started and it was spot on for duration of cook. This was with clean and primed fire pot and all ash vacuumed...

Smoked baked potatoes, pan fried eggs, and leftover chuck roast burnt ends for breakfast.

325 until 130 IT, rest 30 minutes. Delicious, even if more medium than medium-rare (had to serve kids who don’t want it too rare...they loved it).

3-bone, roughly 9# prime rib. Butcher at local market had already cut the “hinge” and tied with twine. Grey Poupon & chicken “Better-Than -Bullion” paste for binder, SP rub, and a bit of homemade spicy rub.

Christmas Eve chuck roast burnt ends. Turned out pretty good.

Working up a batch of chuck roast burnt ends...cooking at 275*, stalled at 155 at around 3-3.5 hours; then foil wrapped and going to pull at 195. It’s turning into a late night. Gotta be on the job site at 7am Thursday. Might need to put these in the fridge overnight, then cube, sauce, and toss...

Thanks. I picked up a smallish 4-bone 9.5# prime rib. I saw a couple vids where they would slice the raw meat down along the bones, making a “hinge” and then onto the grill it goes, typically cook til 122-125 & pull from grill, then possibly sear for a few more minutes...then when cook is...

Looks delicious. Might have to try this recipe, although my son is the aficionado for the Mac n cheese.

Cheez-it’s and wings

Yup, still fun and delicious. Next time I think I’ll also lower the temp and extend the time a bit at each stage, in other words maybe go 250 for 3-3.5 hours on rack then sauce/glaze and into covered pan at 280-290 for 1-1.5 hours, then uncovered in pan at 325 for 20-30 minutes or until...

Those look fantastic. Don’t hold out on us with the details and pics on your 3rd cook 🔥🥩

Are you saying to put the bones back on the smoker/grill for a bit? Do you just go 225 for another 30 minutes or so for the bones?

https://wildforkfoods.com/ Looks like this brisket is temporarily out of stock

Enjoy!! Now when I go to the store my mind is like “... I wonder how that would do on the RT700?”

My dog followed me around for about 4 hours today while my pork butt burnt ends were on the RT700. Thankfully she is only about 12” tall so she can’t steal my grub.