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[Blues1]

Those look great, bet they were. My son in law did a pig Saturday and threw some of these on. He also did some using fresh okra. Never heard of it nor tried it until then. They were very tasty. On my list now...

 

[chadinsc]

we cooked pork butts for the 4th 3 store bought and 2 wild. gave one to the neighbors and they said it was excellent. it actually did turn out really well. smoked it with half lumberjack oak and half kingsford hickory for about 1.75hrs per lb at 225 until an internal of 205. bones pulled out clean and flavor was really good and moist. tryed my new smoke tube and im sure it added smoke flavor but it was definitely not to much smoke. the bark had an amazing flavor, for us i think half oak half hickory is perfect

 

[chadinsc]

this is more of a tip than really showing off what i cooked. just some quick salmon for a salad and frozen meatballs and hash browns for our 2 year old. but the reason im showing this is because we all know the edges get hotter were the air comes around and can burn food. but that doesn’t have to be a no grilling zone. today i slid my flat top griddle to the edge so it could use that more direct heat and i have also used the edges to have semi burned hot dogs because i like them more crispy than my wife. that outer edge can be a useful area to.

 

[Smoke'n Hot]

Fresh mahi marinated in grace jerk seasoning with pineapple juice. Grilling some pineapple to go with it too.

 

[Kamikazee494]

Delicious BBQ Easter egg…aka smoked meatloaf. Ground beef,ground Turkey, ground sausage.

 

[Kamikazee494]

And some smoked cheddar

 

[grillite]

Pizzas on the RT-340 have been outstading. We use the Pizzeria Bedia (Philly) recipe. Put a stone in there and crank it to max. Once the ston is heated up for about 30-40 minutes we bring it down to highest setting below max, 550 I think. They come out perfect. Remember to use high gluten flour and the right yeast. Use corn meal and wiggle those pizzas off your peel side to side with a very gentle push motion. Can't do the too big in the RT-340 but they cook quick.

 

[Smoke'n Hot]

9 pound brisket flat injected with beef consume and brisket seasoning topped with 4 Rivers BBQ (Orlando area) brisket rub of coarse pepper,salt and Garlic) it's prime from Publix. using pit boss competition blend with mesquite in a smoker tube. It's about to come off and go in my fake Yeti cooler to rest.

 

[jfrosty27]

I did a rack of prime grade beef plate ribs on the Bull today. Seasoned last night with Recteq Heffer Dust. Then on the Bull this morning at 250. Hit the stall after 5-5.5 hrs and I bumped it up to 275. No wrap. Two more hrs and they were done. I loosely tented with foil and held in a warmed but off oven for two hrs. Amazing. Like butter. So good but very rich!

 

[chadinsc]

grillite i cook a ton of pizzas and i gotta say man you nailed it! those pizzas look perfect. smoke n hot, i haven’t dont a brisket but that’s a dang good looking piece of meat! we had some new york strips tonight. seasoned with salt and pepper and smoked with oak/hickory at 180 with a smoke tube half full of hickory until 110 internal and then seared on a flat top that was well heated to 500 and pulled the steaks at 135. probably the best steaks i have cooked.

 

[Kamikazee494]

Steaks chicken legs and jalapeño poppers. Good stuff!

 

[ghuns]

Because it can't always be briskets, butts, steaks, etc...

And because Omaha Steaks hot dogs are REALLY good...

 

[BradBQ]

Smoked a very small tri tip (1lb 6oz) at 200 for 2 hours, a brief rest prior to the sear (definitely need to upgrade my searing equipment…) served up with herbaceous smoked mini yellow potatoes and seared savory heart of romaine with a balsamic drizzle to give the dish some brightness. Overall I am happy with the the first crack at this cut I wish I could post the video of the juices running though…

 

[ghuns]

Pizza night...

 

[C. Keeper]

Pizza night...

Love me some pizza.

 

[chadinsc]

first time spatchcocking chicken. it was really easy and tasted great. the burnt looking one was caused by a sugar based rub.

 

[Zumozu]

Couple weekends of cooking bacon on the 700 @ 400°, then forming the aluminum foil in to a frying pan and cooking the eggs in the grease. Less mess,and smokie eggs to o boot.

 

[DarkOne]

couple racks of baby backs, wedges, and bacon wrapped asparagus

and for dessert Crème Brûlée. Keeps the wife happy

 

[charlesrshell]

couple racks of baby backs, wedges, and bacon wrapped asparagus
View attachment 11651
View attachment 11652
and for dessert Crème Brûlée. Keeps the wife happy
View attachment 11653

What are them there strawberries in? Looks good

 

[DarkOne]

What are them there strawberries in? Looks good

Smoked Crème brûlée. Followed Matt Pitman’s super easy recipe.
Crème Brûlée recipe