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So I wanted to try something a little different for prime rib. I was hugely happy with the results. When I get prime rib, I have a local butcher shop. I asked them to cut the bones and tie them back on. The guy cut the bones most of the way off. Super easy to remove after cooking. So...

So we're having part of the family over for Christmas stuff today. Just wondering what everyone's cooking today. I will try to post pics, I did an awesome brisket earlier this week and I didnt get to take pics before someone took it out of the cooler and sliced everything up. There were no...

I have a couple of decent size rump roasts, would like to try burnt ends with them. Now, I know, the fat marbling just isnt there for traditional burnt ends...but what if I were to cook them to, say, medium, then cube, sauce, etc...? Anyone ever try this? I'd really like to add some burnt...

...and man I cannot wait!! Just got a 590, already have a Bullseye. So, we have some thick steaks that are going on tonight when the burn in is done. I got the sear plates this time, and since the 590 now goes up to 700, these steaks are gonna be boss... Not sure which seasoning to put on...

So this is happening today... This is after 3 hours. Just pulled and wrapped them, they are back on now. Can't wait!!

So I made a post earlier about the meat probe. Well, I am going to call RT in the morning about it. In the meantime, I cleaned out the grill and fired it up to reverse sear some thick steaks I picked up today. Well, Even with the temp set at 350 I cannot get it to go over 165, and then it...

OK, so I've had my Bullseye since last June. Absolutely love using it, and have been looking for reasons to cook outside more than ever. Recently, I used the bullseye for a smoked stuffed meatloaf, which came out amazing. But the meat probe has me confused a bit. I have never changed any of...

hey all, First time pellet grill owner in Louisiana, my wife and kids got me a Bullseye for Father's Day. Best gift ever!!! Always wanted to smoke ribs, brisket, and so on....and finally get the chance to. So far, I've done a small brisket, a couple racks of ribs, several reverse sear...

Got my Bullseye 380 for Father's Day...best gift ever. So after more than a dozen cooks, I have noticed some strange temp issues. Cooking burgers, I had the temp set to 350, and it shot up over 500 on its own during the cook. Then, same cook, it dropped to under 200 for a while before...