Show us what you're cooking...

[Beerlord]

5 hours in on this 9.5 lb flat at 250. It's already reached 142 so hopefully, in about 2 hours or so, it'll be in butcher paper and on until about 8 I guess. That would be about 12 hours.
I have to say, it's much faster when it's just the flat but we did pay for it!

 

[sdynak]

I’m going to put my turkey on my 590 in a couple of hours. I’m using the Spatchcock method and will be around 300 degrees.

Pictures please .. I want to try this one day.

Merry Christmas to ALL!!

 

[Sockwalker]

Christmas Eve chuck roast burnt ends. Turned out pretty good.

 

[Blues1]

Christmas Eve chuck roast burnt ends. Turned out pretty good.View attachment 7902View attachment 7903

Nice work!

 

[Lager1829]

Turkey thighs for Christmas dinner!

 

[Blues1]

Turkey thighs for Christmas dinner!

View attachment 7923

Oh wow...love chicken thighs but never seen turkey thighs. Surely was a treat. They look great!

 

[Oldboy]

Seared on Summit at 500 for 2 minutes each side, roasted on the Bull at 275 until 130 internal, rested for 20. Merry Christmas to all!

 

[Jeffhoppy]

Merry Christmas all. Dinner at our house was garlic herbed butter slathered prime rib. RT700 at 250’ for about 3.5hrs, then seer on the griddle flat top, rest about 30-45mins. Love the Bull - set it and forget. This came out amazing.

 

[hallsofmontezuma]

Our first meatloaf in the 700. Turned out great. Will do them this way from now on.View attachment 7633View attachment 7634

That looks incredible.

 

[Sockwalker]

3-bone, roughly 9# prime rib. Butcher at local market had already cut the “hinge” and tied with twine. Grey Poupon & chicken “Better-Than -Bullion” paste for binder, SP rub, and a bit of homemade spicy rub.

 

[Sockwalker]

325 until 130 IT, rest 30 minutes. Delicious, even if more medium than medium-rare (had to serve kids who don’t want it too rare...they loved it).

 

[Sockwalker]

Smoked baked potatoes, pan fried eggs, and leftover chuck roast burnt ends for breakfast.

 

[Blues1]

That looks incredible.

It does!

 

[Blues1]

Smoked baked potatoes, pan fried eggs, and leftover chuck roast burnt ends for breakfast.

Gotta like that!

 

[Sockwalker]

I’ve got to be honest. For the last 12-15 years I’ve always giggled at the folks who posted pics of their meals on their “social media” account.
But these smokers, these meals, and this forum are clearly swaying my opinion. Folks on this forum are helpful and all seem to share openly, and without criticism.
I’ve barely seen a harsh word uttered here.
I thank y’all for that

 

[Sockwalker]

Making it up as I go:
1) Big round loaf of homemade sourdough bread, sliced downward in checkerboard pattern, but don’t cut all the way through. I used a couple spatula handles to prevent knife from going too low.
2) Sautteed (in butter) nearly equal parts diced red onions, bacon crumbles, and about half as much minced garlic, and 4oz can diced green chiles (not pictured). You could experiment here with other ingredients. Add 3/4 cube butter until melted.
3) Open up bread (extra hands with two spatulas will help) and spoon the sauté mixture down into the bread, also add your favorite grated cheese, I used mozzarella. Place on greased foil lined baking sheet. Top with a few small pads of butter.
4) Smoke at ~200 for about 1-1.5 hours. Increase temp to 325 and continue cook for 15-20minutes after 325 ambient grill temp is achieved. Check the bottom of bread roast once or twice to make sure you’re not burning it (I over did the bottom, but the rest was just about right.
5) Cut or pull off chunks and enjoy.

 

[Sockwalker]

Served it up with the leftover ribs from last nights bone-in ribeye roast.

 

[Greg Jones]

I’ve been lazy about sharing my cooks recently, so here’s a little post-Christmas brisket love. It started as an 18.5# prime cut from Costco. Christmas evening I trimmed off 6.5# of fat, added beef stock concentrate as a rub, followed by salt, pepper, and some Boars Night Out White Lightning. Covered and left in the refrigerator overnight.

Then yesterday morning at 05:00 I fired up the RT-700 to 250* using Cookin’ Pellets Perfect Mix, no smoke tube, nothing extra to add smoke. At 05:30 the brisket went on. I like to wrap in pink butcher paper when the top first becomes dry after hitting 150*, or 165*, whichever comes first. It was dry on top after 5 hours, 163*. The internal temp hit 200* at the 11 hour mark, was probe tender to my satisfaction at 11-½ hours, 203* IT. I pulled it, wrapped in a towel, and put it in a cooler for an hour. Here is the final product on the table exactly 13 hours after I turned on the Bull.

 

[Blues1]

I’ve been lazy about sharing my cooks recently, so here’s a little post-Christmas brisket love. It started as an 18.5# prime cut from Costco. Christmas evening I trimmed off 6.5# of fat, added beef stock concentrate as a rub, followed by salt, pepper, and some Boars Night Out White Lightning. Covered and left in the refrigerator overnight.

Then yesterday morning at 05:00 I fired up the RT-700 to 250* using Cookin’ Pellets Perfect Mix, no smoke tube, nothing extra to add smoke. At 05:30 the brisket went on. I like to wrap in pink butcher paper when the top first becomes dry after hitting 150*, or 165*, whichever comes first. It was dry on top after 5 hours, 163*. The internal temp hit 200* at the 11 hour mark, was probe tender to my satisfaction at 11-½ hours, 203* IT. I pulled it, wrapped in a towel, and put it in a cooler for an hour. Here is the final product on the table exactly 13 hours after I turned on the Bull.

A job well done right there!

 

[cookingjnj]

I have also been very lazy sharing cooks lately. This was our 7# Prime Prime Rib Roast we had on Christmas Eve. Butcher trimmed and tied the bones back on. Pit temp set at 225 after almost three hours had to bump temp up to 275 to finish. Still just a tad under done (at 130) when I pulled off the pit, but ran out out of time. Roast was outstanding however, and will be having left overs tonight.