SmokeZilla
Well-known member
- Messages
- 1,061
- Grill(s) owned
- Bull
Wow, that sounds great. we have some common interests. Enjoy your trip and stay safe.
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Nice! Haven't done bacon yet...First bacon, with cherry pellets.
How did you cook it? That looks good.Our first meatloaf in the 700. Turned out great. Will do them this way from now on.View attachment 7633View attachment 7634
Nice use of the smoke box, the sausage looks awesome!Got some more sausages done today in my smokebox...
Love tri tip. Looks great!2.5 lb TriTip - heavy salt & pepper over VOO. 220 to 140 internal on RT-700 (about 2.5 hrs), rest 15 foiled in 135 deg warming drawer, 1:15 min sear each side at 500 on Weber Summit. The wife enjoyed it and so did I. Leftovers => cabbage soup.
Great food on this thread!
Looks perfect!First cook on the new Bull..
Bone in Ribeyes reverse seared. My sear plates showed up right at the end so I didn’t capture pics of them in action.
Came out very tender but to be honest not a huge fan of the smokiness on a ribeye. Maybe just me.. I did them at 200 until 120 inside then hit the heat. Thinking to turn up the initial process to 225 and introduce less smoke flavor. Saw several recommendations. It was a first. Pellets were the Recteq ultimate blend.
don’t get me wrong .. we both enjoyed them
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Oldboy, the tri-tip looks great. I usually stay away from the leaner cuts of beef because they absorb less smoke and can get a little chewy. However, your results have inspired me. Great job.2.5 lb TriTip - heavy salt & pepper over VOO. 220 to 140 internal on RT-700 (about 2.5 hrs), rest 15 foiled in 135 deg warming drawer, 1:15 min sear each side at 500 on Weber Summit. The wife enjoyed it and so did I. Leftovers => cabbage soup.
Great food on this thread!