Show us what you're cooking...

amdg

Member
Messages
15
Grill(s) owned
  1. Stampede
Got this butt on last night at 2 AM, and enjoyed it around 5 PM. Used a basic rub of salt, pepper, celery seed, coriander, and paprika. Served it pulled with Cleveland-style barbecue sauce (thank you, Michael Symon). My wife and MIL loved it, so I guess they’ll tolerate me a while longer, I guess.
 

Attachments

  • 54273A5D-63E7-448A-BFFA-C6F58392651B.jpeg
    54273A5D-63E7-448A-BFFA-C6F58392651B.jpeg
    4.4 MB · Views: 11
  • 73D2F4F4-85A1-4978-BEC3-289B6452D0FC.jpeg
    73D2F4F4-85A1-4978-BEC3-289B6452D0FC.jpeg
    2.4 MB · Views: 11
  • 456D9A7D-C838-428A-9F40-56F33B810BED.jpeg
    456D9A7D-C838-428A-9F40-56F33B810BED.jpeg
    2 MB · Views: 11

chadinsc

Well-known member
Messages
607
Location
upstate south carolina
Grill(s) owned
  1. Bull
made pizza tonight on the bull. two 16in fit perfectly and cooked in about 10 min at 480. had it up to 530 but blowing rain started to hit the grill before we put pizza on and cooled it. about to make 20lbs of sausage to smoke and doing pulled pork in the next two days.
 

Attachments

  • 315C2B64-F95F-41BA-893B-3BB71E11CF9D.jpeg
    315C2B64-F95F-41BA-893B-3BB71E11CF9D.jpeg
    2.1 MB · Views: 9
  • EE9FD535-8FF2-44E6-BD00-98EF1298AC79.jpeg
    EE9FD535-8FF2-44E6-BD00-98EF1298AC79.jpeg
    304.3 KB · Views: 9

RoscoT

Member
Messages
21
Grill(s) owned
  1. Stampede
First attempt at jerky. At First most family who tried it thought it was too thick and chewy. Probably because they were used to store-bought. Once they had a few more pieces they couldn’t stop eating.
 

Attachments

  • 91249CD1-423C-4981-80B0-2B9E6E6F5394.jpeg
    91249CD1-423C-4981-80B0-2B9E6E6F5394.jpeg
    1.5 MB · Views: 8

Waterboy

Well-known member
Lifetime Premium!
Premium Member
Messages
599
Grill(s) owned
  1. Bull
@ken g I’ve done meatloaf several ways. I believe the one I posted in this thread was 275 for about 2 hours until 160-165 internal. I followed Malcom Reed’s procedure for the cook/baste but our normal recipe for the meatloaf.
One key is to prep the meatloaf then put it in the fridge or freezer to cool it enough that it holds its form while it starts to cook.
I’ve cooked them at higher temps when time was an issue and lower temps to see if we liked it a bit smokier. We‘ve liked each way but pretty much do 275 or higher anymore.
 

FastEddie

Well-known member
Messages
174
Location
Bay Area California
Grill(s) owned
  1. Bull
Ok, so I did not use my RT or any pit for that matter, but it is considered cooking.....I think. Cooling my Belgian Saison wort from my 5 gallon brew this morning. Wort taking much too long to cool, should still be good to go in about 4-5 weeks though.
Homebrew goes perfect with smoked foods. It actually goes perfect with anything :D(y).
I have a lager up next.
I've spritzed my BBQ with my ales and porter. Awesome touch to the final product.
 

Create an account or login to comment

You must be a member in order to leave a comment

Create account

Create an account on our community. It's easy!

Log in

Already have an account? Log in here.

Similar threads

Similar threads

Top