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[Greg Jones]

Wild Fork Inside Skirt Steak

Topped with a combo mix of Alabama White Sauce, horseradis, and Green Onions, served with broccoli & bacon. The grill was set to 500° degrees and the steak was cooked ~2 min. each side, lid open, to an IT of 130°. The broccoli and bacon had about a 5 min. head start. It did not disappoint.

The most likable feature of this grill so far is that it is so quiet! I have a dB meter app on my phone and at startup with the lid closed, fan running, the dB range, standing in front of the grill, was 49-53 dB. With the lid open, 53-57 dB. I can sit inside my house, patio door open, I’m less than 10 feet away and if I didn’t know better I wouldn’t know it was running. I went down to the lower patio, fired up the RT-700, and with the lid closed it was in the range of 63-65 dB.

 

[Greg Jones]

I made a Chateaubriand (trimmed beef tenderloin) tonight for the first time following a procedure that Aaron Franklin published on his YouTube page around the first of the year. It was wonderful-nothing ai would do differently other than ditch the Combustion thermometer. Bottom line is it doesn’t work inside all smokers. I pre-paid for this in February 2022, will be requesting a refund tomorrow.

 

[sherpa]

This was two days ago. Baby Back Ribs with SPG. Lightly sauced at the end.

 

[Waterboy]

My wife asked me to cook a prime rib we picked up on sale before Christmas. Cut and tied it was $6.99 per lb. for Choice grade. Pretty good price for around here.

Smoked low for about 1 1/2 hours
Upped temp to 250 until an IT of 95
Upped temp to 400 until an IT of 125

Turned out the way we like it.

 

[Greg Jones]

Excellent price, and looks great!

 

[Jim6820]

My wife asked me to cook a prime rib we picked up on sale before Christmas. Cut and tied it was $6.99 per lb. for Choice grade. Pretty good price for around here.

Smoked low for about 1 1/2 hours
Upped temp to 250 until an IT of 95
Upped temp to 400 until an IT of 225

Turned out the way we like it.

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Looks good, but I don’t think you you mean “until an IT of 225.” I suspect you meant an IT of 125, right?

At 225F, you would be beyond well done. And, that beautiful pink color says rare/medium rare to me. And, that’s just the way I like it too.

 

[Waterboy]

Looks good, but I don’t think you you mean “until an IT of 225.” I suspect you meant an IT of 125, right?

You are correct. My fat fingers typed 225 but in fact it was an IT of 125.

 

[MOSmoke]

Nothing fancy. Did a couple of homemade pizzas on the Bull this evening. Let the lady make her own, they did one my way. Wanted to burn off the pellets I had left in the hopper anyway. I’ll let it cool down, do a little cleaning and get ready to do some Chuckies brisket style early in the morning before the football games

 

[SmokingHokie]

First time smoking a duck. I'll report back after we dig in.

 

[Mike]

My wife asked me to cook a prime rib we picked up on sale before Christmas. Cut and tied it was $6.99 per lb. for Choice grade. Pretty good price for around here.

Smoked low for about 1 1/2 hours
Upped temp to 250 until an IT of 95
Upped temp to 400 until an IT of 125

Turned out the way we like it.

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I had a craving Sunday night for prime rib. Didn't have any in the house so I ordered take out from Outback. I can assure it was nowhere near as good as yours looks!

 

[Greg Jones]

I had a craving Sunday night for prime rib. Didn't have any in the house so I ordered take out from Outback. I can assure it was nowhere near as good as yours looks!

Some really good restaurant prime rib in Lex is available only on Sundays, at Red State BBQ.

 

[Ross Smith]

Cooked this Spatchcock Sunday

 

[Jim6820]

Was going to break in the new gas grill tonite with a steak, but my wife requested grilled pork chops instead. So, that’s what I went with.

Did a quick sear on the hi-temp side burner, then 5 minutes per side on the main grill with just two of the four burners in use directly under the chops. These were 2” thick boneless chops, so it took the full 10 minutes plus a couple minutes of sear time to to get the internal temp to 135F.

Pulled and rested under a foil tent for 10 minutes while my Sous Chef (aka wife) finished the potatoes and beans. The chops coasted up to 145F during the rest.

I’m pleased with the first effort on the new grill; the chops were very tender and moist, with a nice seared crust. Now, I need to try a low-and-slow cook on this grill. It will never replace the Trailblazer/RT-340 in that category, however.

 

[Greg Jones]

Another meal of grilled pork chops, glazed with Kentucky Muscadine jelly, served with Edisto Island Red Peas and onions.

 

[sdynak]

Another meal of grilled pork chops, glazed with Kentucky Muscadine jelly, served with Edisto Island Red Peas and onions.

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OMG!! That is what I want for my last meal!!

 

[BNeal]

Was going to break in the new gas grill tonite with a steak, but my wife requested grilled pork chops instead. So, that’s what I went with.

View attachment 18603
Did a quick sear on the hi-temp side burner, then 5 minutes per side on the main grill with just two of the four burners in use directly under the chops. These were 2” thick boneless chops, so it took the full 10 minutes plus a couple minutes of sear time to to get the internal temp to 135F.

Pulled and rested under a foil tent for 10 minutes while my Sous Chef (aka wife) finished the potatoes and beans. The chops coasted up to 145F during the rest.

I’m pleased with the first effort on the new grill; the chops were very tender and moist, with a nice seared crust. Now, I need to try a low-and-slow cook on this grill. It will never replace the Trailblazer/RT-340 in that category, however.

Which gas grill did you go with?

 

[SmokeOCD]

Another meal of grilled pork chops, glazed with Kentucky Muscadine jelly, served with Edisto Island Red Peas and onions.

Can you describe these Red Peas a little? Taste/texture? I can find where to buy them, see recipes for Hoppin' John - but no flavor description. Like Peas? Like Beans? Like Lentils? Like Nothing else on the planet?

 

[Jim6820]

Which gas grill did you go with?

Napoleon Prestige 500: https://www.recteqforum.com/threads/napoleon-prestige-500-propane-grill.6352/

 

[BNeal]

Napoleon Prestige 500: https://www.recteqforum.com/threads/napoleon-prestige-500-propane-grill.6352/

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Nice! That's the one I was initially going to get, but since I have the Kamado, I went with a Blaze griddle instead.

 

[Greg Jones]

Can you describe these Red Peas a little? Taste/texture? I can find where to buy them, see recipes for Hoppin' John - but no flavor description. Like Peas? Like Beans? Like Lentils? Like Nothing else on the planet?

Sea Island Red Peas are essentially a variation of black-eyed peas, although I do think the red peas have a nicer texture. They are the ‘original’ pea used in Hoppin’ John and were brought to America by enslaved Africans. I get mine, along with Carolina Gold Rice, from Marsh Hen Mill in Edisto Island SC.