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epcotisbest said:
Wife wanted a steak tonight. I could do that. Reverse seared bone-in ribeye. Drizzled with some butter while it was resting. OK I did the searing on the Weber Genesis. Hope you won't hold that against me.

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I only hold it against you that I didn’t get an invite! Looks great.
 
Greg Jones said:
Dang, that looks awesome! I don’t think I’ve ever made a meatloaf that wasn’t in a loaf pan, but your version works just fine!
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TheRicker said:
I had always used a loaf pan but felt like I was bathing it in its own grease. I had bought one that had a perforated piece that sat about an inch off the bottom. Seemed to work better. Then, I saw (somewhere?) where the loaf was put on a sheet pan. I’ve been doing it that way since (only about a year now). I like that the sides get browned too. That would be a “must do” if you’re draping it with bacon…which makes everything better. 😋
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I line the pan with heavy duty foil then put all my ingregients right in the pan, mix it up then form the loaf right there in the pan. I like the extra smoke on the sides and there is not much in the way of grease to soak in because it spreads out in the pan.
Afterward, after draining the drippings, and serving the meatloaf, the only cleanup is removing the foil from the pan. I like minimal cleanup.
 
epcotisbest said:
Wife wanted a steak tonight. I could do that. Reverse seared bone-in ribeye. Drizzled with some butter while it was resting. OK I did the searing on the Weber Genesis. Hope you won't hold that against me.

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Click to expand...
Mighty fine looking hunk of beef! No worries about the sear technique; I do it that way a lot of the time too. Nicely done!
 
8 lb. Prime boneless just went on, will add pics when done. Raw meat we all see 🤣. Was planning a brisket until my wife said you just trimmed and tied a Rib roast and I want it. So change of plans rather than address.

Edit: cook turned fun, severe T-storm with lightening. So I have all the ingredients for a bad day. Electricity, Bull under trees and walking next to the pool to get there 😑
And of course it is about to be ready based on probes and instant wet read thermometer probing. Dog assisted so we are both soaked. Paul Harvey next up 🤣

Edit 2: done and resting.

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So I’m smoking beef plate ribs on the RT-700 today, only the second time i have used this grill since March 2023. The why I’m using this smoker today is not important to this conversation, but what a champ. The pellets are the same ones in the hopper from over two years now. The only ‘maintenance’ needed was to reset the GFCI, nearly 5 hours into the cook and this is what the ribs look like. As much as I want to not like this smoker anymore, it’s the GOAT for sure!
 
Greg Jones said:
View attachment 22565So I’m smoking beef plate ribs on the RT-700 today, only the second time i have used this grill since March 2023. The why I’m using this smoker today is not important to this conversation, but what a champ. The pellets are the same ones in the hopper from over two years now. The only ‘maintenance’ needed was to reset the GFCI, nearly 5 hours into the cook and this is what the ribs look like. As much as I want to not like this smoker anymore, it’s the GOAT for sure!
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Hard to hate on a cooker that just works, ribs look great.
 
Today's brisket. I only got one photo and it looks a bit dry, but once I got to slicing there were juices running everywhere. Was tasty and tender, but I had ran out of SPG and just improvised with some garlic powder and Kosmo's Q. Not as good as SPG and I will stock up on Black Pepper before prepping the next brisket.

IMG_0386.png
 
epcotisbest said:
Today's brisket. I only got one photo and it looks a bit dry, but once I got to slicing there were juices running everywhere. Was tasty and tender, but I had ran out of SPG and just improvised with some garlic powder and Kosmo's Q. Not as good as SPG and I will stock up on Black Pepper before prepping the next brisket.

View attachment 22581
Click to expand...
Nice smoke ring! It looks good to me. Happy eating.
 
epcotisbest said:
Today's brisket. I only got one photo and it looks a bit dry, but once I got to slicing there were juices running everywhere. Was tasty and tender, but I had ran out of SPG and just improvised with some garlic powder and Kosmo's Q. Not as good as SPG and I will stock up on Black Pepper before prepping the next brisket.

View attachment 22581
Click to expand...
Nice smoke ring too. Looks great.
 
Greg Jones said:
You had me at green beans and cornbread, hope there is some fatback in those beans! What’s not to like about that?
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Actually, the green beans were loaded with bacon drippings from breakfast. We always save bacon drippings and when not using it right away it goes in a jar in the fridge for later. I especially like to add bacon drippings to the cast iron for cornbread and for sautéing onions. It is also really good for adding flavor to fried potatoes, but I can't have fried potatoes as often as I would like.
 
epcotisbest said:
Actually, the green beans were loaded with bacon drippings from breakfast. We always save bacon drippings and when not using it right away it goes in a jar in the fridge for later. I especially like to add bacon drippings to the cast iron for cornbread and for sautéing onions. It is also really good for adding flavor to fried potatoes, but I can't have fried potatoes as often as I would like.
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Mighty fine stuff. Bacon drippings that is.
 
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