Bull New RT700 and first RecTeq

[matjac33]

decided to go for breakfast on the griddle. Came out fantastic. I am impressed after coming from an old GMG.

 

[Buttah Butts]

Yes my Bull was a huge improvement over the e GMG I had previously. Did a brisket yesterday in mine ran 18 hours and never missed a beat.

 

[C. Keeper]

View attachment 16881decided to go for breakfast on the griddle. Came out fantastic. I am impressed after coming from an old GMG.

Address?

 

[NBK]

You had me at bacon and eggs. Nicely done.

 

[Jim6820]

Yeah, the crispy hash browns are a bonus! That’s a good looking breakfast. Welcome to the forum.

 

[Dr.Floyd]

Welcome to the forum. A lot of great people here! If you bought the pizza oven for your GMG, it fits perfectly on the RT-700.

 

[matjac33]

Thanks everyone. Doing steaks tonight and an pork loin tomorrow. Looking forwarded to interacting with everyone here

 

[BNeal]

Thanks everyone. Doing steaks tonight and an pork loin tomorrow. Looking forwarded to interacting with everyone here

Welcome!! You're going to love your new 700!

 

[RolandS]

Made wings a few days ago. 225F for 1 1/2 hours then turned up to 350F for a short time. My girlfriend said they were delicious but I was disappointed I could not get the skin crispier. Skin was still a little bit rubbery.

Any suggestions for temperature and cook time for wings?

They tasted great but texture wasn't quite there. I made sure the wings were very dry and use Dirty Girl Bloody Mary rub with a few teaspoons of baking powder too help crisping.

 

[GLF35]

I had the rubbery issue also, plus I didn't like to wait for the temperature to come up to 400 so now I just throw them on the gasser for 2 minutes on each side and the skin comes out nice and crispy!

 

[SmokeZilla]

You just asked the million dollar question for cooking on a smoker. How do I avoid rubbery skin? I found the best I can do is make sure the wings are as dry as possible. Even if it means drying with paper towels and putting them in the fridge for 3-4 hours. In addition, if you put a combination of salt, baking powder and baking soda (sparingly) can help keep them on the dry side while they cook. The final tip is to raise the temp to ~425 and place them on a preheated cooking sheet skin side down and they will crisp further. I (like GLF35) resort to using the sear burner on my gasser for the ultimate finish. If I am feeling lazy I will also use my Blackstone griddle and give them their final finish.

Hope this helps. Happy grilling…