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[TheRicker]

Got some more sausages done today in my smokebox. Just a standard kielbasa recipe.

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That’s what I’m talkin’ about.

 

[TheRicker]

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

I’ve not done meatloaf that “stayed up” like that on its own. Our meatloaf recipe isn’t soupy before cooking but somewhat soft to maintain that structure. I need to experiment with some other recipes. That looks delicious.

 

[TheRicker]

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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Looks delicious! I agree that one can put too much smoke on/in meat. Thanks for your insight into what you liked and didn’t like about your cook.

 

[RattleR]

Forget the net altogether; just tie the roast up with kitchen/cooking string. Usually, three ties equally spaced along the length of the roast and one around the length (from end-to-end) is all that’s needed..

Sounds great. What IT do you use? Looking at doing this to go with Ribs for the 4th.

 

[Jim6820]

Sounds great. What IT do you use? Looking at doing this to go with Ribs for the 4th.

I pull my leg-of-lamb roast at 139-140 F and let it rest for at least 20 minutes in an insulated cooler bag, covered by a large, folded towel. The IT will drift up to about 145 F during the rest; a perfect medium rare for lamb.

 

[RattleR]

I pull my leg-of-lamb roast at 139-140 F and let it rest for at least 20 minutes in an insulated cooler bag, covered by a large, folded towel. The IT will drift up to about 145 F during the rest; a perfect medium rare for lamb.

Thanks, now to get outanddo this.aybea test run before the 4th is in order.

 

[RattleR]

Thanks, now to get outanddo this.aybea test run before the 4th is in order.

If I could only type.

 

[RattleR]

Ribs, small brisket point, baked beans...

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Cooking a Prime Rib Roast. Just put it on add some potatoes shortly.

 

[RattleR]

Cooking a Prime Rib Roast. Just put it on add some potatoes shortly.

Done and resting. Tators still cooking. Put then a little late.

 

[RattleR]

Cooking a Prime Rib Roast. Just put it on add some potatoes shortly.

I know someone has to be wondering as I did, what those dark spots are when I started. Shadows from the cherry trees.

 

[wx5nco]

Today is an experiment day. A chuck roast, sliced russet 'taters with olive oil and ranch dressing seasoning, and a head of garlic.

I wrapped the roast at 3 hours. This is the first time I've smoked a chuck roast, so I went by color. The color just "looked" right.

 

[davidr2340]

A couple of Boneless Pork Shoulders from Costco. Resting now, after a 13 hour cook overnight!

 

[BNeal]

Just a boring ol' rack of ribs...

 

[ghuns]

Broke in the new griddle with bacon, eggs, and hash browns for breakfast and burgers-n-tots for dinner yesterday...

 

[Jim6820]

Just a boring ol' rack of ribs...

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Nothing “boring” about those ribs; they look very tasty. If I’d had a little more notice, I’d have fired up the Ferrari and headed your way for dinner.

 

[chadinsc]

i took advantage of the long weekend and cooked an ultra slow pork butt. 9lber cooked at 180 for 18hrs with a smoke tube at the start. at the 18th hr the butt hit 160 so i wrapped it and cooked it another 6hrs at 200 to force it sit in the stall a bit longer. once the meat hit 185 and was coming out of the stall i bumped her up to 225 to finish off. over all it took 29hrs and the smoke taste was actually pretty normal however it was extremely tender and soft. not really worth the time and pellets if anyone has ever wondered about going ultra slow.

 

[MOSmoke]

Been wanting to make another attempt at pizzas on the Bull for awhile. Found a pizza stone for cheap this week and decided today was the day. I still want to try the dough recipe posted on this forum, but I’ve been too busy to be able to make a day or two in advance - so I tried one that only needed an hour. Let the lady make hers and made one for myself. Because I’m a glutton for punishment I used some of my homemade habanero and scotch bonnet hot sauces on mine along with fresh jalapeños from the garden (time will tell as to the wisdom in all of this). Had some heat but great flavor. Overall very good and will definitely use this dough again. 475 for about 14 minutes and the crust was crispy on the bottom with a good chew in the middle. But I do need to invest in a pizza peel to make the transfers a little easier - lesson learned.

 

[IPlayWithMeat]

Been wanting to make another attempt at pizzas on the Bull for awhile. Found a pizza stone for cheap this week and decided today was the day. I still want to try the dough recipe posted on this forum, but I’ve been too busy to be able to make a day or two in advance - so I tried one that only needed an hour. Let the lady make hers and made one for myself. Because I’m a glutton for punishment I used some of my homemade habanero and scotch bonnet hot sauces on mine along with fresh jalapeños from the garden (time will tell as to the wisdom in all of this). Had some heat but great flavor. Overall very good and will definitely use this dough again. 475 for about 14 minutes and the crust was crispy on the bottom with a good chew in the middle. But I do need to invest in a pizza peel to make the transfers a little easier - lesson learned.

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Great job! You’ll have that new pizza stone seasoned in no time

 

[TheRicker]

Today is an experiment day. A chuck roast, sliced russet 'taters with olive oil and ranch dressing seasoning, and a head of garlic.

I wrapped the roast at 3 hours. This is the first time I've smoked a chuck roast, so I went by color. The color just "looked" right.
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I'm interested in knowing if you wrapped the potatoes...separately or with the roast? I'm thinking during the 3-hour smoke that some of the meat drippings are coming down on the potatoes...making them extra tasty.

 

[TheRicker]

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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...and, yes, there can be too much smoke.