Show us what you're cooking...

[Greg Jones]

Cooking a 9# pork butt on the Bull today, not taking any chances getting the finished product in the house!

 

[Bullporky]

Just a pair of baby backs. One sauced and one unsauced.

 

[charlesrshell]

Look good

 

[Bullporky]

They were "Pig Worthy"!

 

[TriGuy]

Since this is a forum about grilling, figured having a thread to show of what we are or about to be cooking is in order.

For this labor day weekend, I'll be doing a reverse sear on these four ribeye steaks using my Rec Tec Bull pellet grill this Saturday.

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I'm still thinking about doing a brisket, maybe on Monday using the method @Xicanoink pointed out in his introduction thread.

Bacon, delicious!

 

[OrangeCrush]

Ok, so I get Jeff’s newsletter and this week he offered up a new twist to ribs, wondered if anyone has tried this...

basically cut the ribs BEFORE COOKING in such a way where you leave meat on every other rib. Means the alternate bones can be used for stock, but gives really meaty portions. I’m trying it this Wednesday, figuring 2 racks (St Louis) for 6 old people.

 

[BethV]

Sounds interesting. Please send photos and how the cook goes.

 

[Mike]

Just put these on about 3 minutes ago.

 

[Mastertech59]

Just put these on about 3 minutes ago.

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What time is dinner, I'll be right over.

 

[Greg Jones]

What time is dinner, I'll be right over.

I’m closer than you, I can literally ”Be right over.”

 

[Mike]

What time is dinner, I'll be right over.

Dinner starts now...

 

[Mike]

I’m closer than you, I can literally ”Be right over.”

@Greg Jones the wife and I are looking for some land. You need to find us something down there and we'll have cookouts all the time.

 

[KRedman]

Honey Mustard BBQ and some trad BBQ spare ribs today. Turned out perfect. Love the 590.

 

[Buckeye1]

Tri Tip today on the Bullseye. Removed when the ink bird and probes both showed 133 degrees.

 

[Beach Bum]

Tri tips on the Bull for Sunday dinner with friends. Coated with olive oil and a healthy dose of Heffer Dust. It was a record hot weekend in California, so we opted for a pretty short cook. It was 2.5 hours at 200 degrees to get the meat to 140. Short rest, carve them up and everyone was happy. Left plenty of time for cold bottles of 805.

 

[Buckeye1]

Beach those look great. I do mine at 225 for 1 1/2 hours then crank it up and sear on the grill grates on both sides about 5 minutes.

 

[Beach Bum]

Thanks! Actually that was plan A, until we started pushing 100 degrees outside. I decided plan B with no extra trips outside sounded better. Next time finishing with a sear is in the cards.

 

[SmokeZilla]

Saturday I threw a ‘few’ things on the grill. Six racks of ribs, a dozen chicken breasts, a couple dozen skewers with pork and chicken, german brauts, southern hot links and some miscellaneous items. The small racks sure do come in handy, lol. I would have done a little more but it was 108 degrees here in the OC.

 

[Beach Bum]

Today was finally the day for my first attempt at the big Dino beef ribs on the Bull. My wife and son were able to track down a couple racks at our favorite local butcher. Did not realize they were coming home frozen solid out of his deep freezer, so Friday night became three hours of ice water baths, but all is good. Seasoned them this morning with olive oil and Heffer Dust, and they were in the smoker at 8am at 225 degrees.

They have been on for five and half hours at this posting and are at 170 internal temperature. I'd say we are in the middle of a stall. I'm keeping then unwrapped and doing an hourly spritz. We have plenty of time to wait it out.

 

[BretM]

Totally jealous!! Beef plate ribs are where its at for beef bbq...brisket doesnt hold a candle.

Unfortunately in my area, plate ribs are pretty hard to come by without a special call to the butcher.