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Tried my hand at Char Siu tonight. I took the easy way out for the first try and used store bought Char Siu sauce then made a couple modifications. Will use a more traditional recipe next time. It was moist and tender but not as good as it could have been. Chow Mein came from a local restaurant...baby steps.
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Got a Big Day ahead of me. Started with a 10lb Pork Butt going on this morning a little before 3am. At 9:30am and the butt was at 148 IT. Gave it a spritz of Apple Juice and Apple Cider Vinegar mixture. I have 2 Saint Louis racks that I put on around 11am. I raised the temp to 230. Plan on pulling pork butt around 3ish if everything goes as planned. I'll keep it wrapped and in the cooler till it's time to serve around 5ish tonight. About 4pm I have 3lbs of sausage I'll be throwing on with the ribs and will pull right before serving them for dinner. I'll update pictures as everything progresses throughout the day.
Update: 2:300pm About to wrap the ribs in Butter, Brown Sugar, and Honey
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Got a Big Day ahead of me. Started with a 10lb Pork Butt going on this morning a little before 3am. At 9:30am and the butt was at 148 IT. Gave it a spritz of Apple Juice and Apple Cider Vinegar mixture. I have 2 Saint Louis racks that I put on around 11am. I raised the temp to 230. Plan on pulling pork butt around 3ish if everything goes as planned. I'll keep it wrapped and in the cooler till it's time to serve around 5ish tonight. About 4pm I have 3lbs of sausage I'll be throwing on with the ribs and will pull right before serving them for dinner. I'll update pictures as everything progresses throughout the day.
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LOOKING GOOD. (y)
 
Ok, so I did not use my RT or any pit for that matter, but it is considered cooking.....I think. Cooling my Belgian Saison wort from my 5 gallon brew this morning. Wort taking much too long to cool, should still be good to go in about 4-5 weeks though.
 

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New to RecTeq (have a Trailblazer), new to forum, new to smoking, first time smoking ribs today. 3-2-1 style with Dr Pepper as my spritz and my liquid for the 2-hour portion. So happy with the result!!!!

And this community/family seems awesome!!!
 

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Got this butt on last night at 2 AM, and enjoyed it around 5 PM. Used a basic rub of salt, pepper, celery seed, coriander, and paprika. Served it pulled with Cleveland-style barbecue sauce (thank you, Michael Symon). My wife and MIL loved it, so I guess they’ll tolerate me a while longer, I guess.
 

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made pizza tonight on the bull. two 16in fit perfectly and cooked in about 10 min at 480. had it up to 530 but blowing rain started to hit the grill before we put pizza on and cooled it. about to make 20lbs of sausage to smoke and doing pulled pork in the next two days.
 

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First attempt at jerky. At First most family who tried it thought it was too thick and chewy. Probably because they were used to store-bought. Once they had a few more pieces they couldn’t stop eating.
 

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@ken g I’ve done meatloaf several ways. I believe the one I posted in this thread was 275 for about 2 hours until 160-165 internal. I followed Malcom Reed’s procedure for the cook/baste but our normal recipe for the meatloaf.
One key is to prep the meatloaf then put it in the fridge or freezer to cool it enough that it holds its form while it starts to cook.
I’ve cooked them at higher temps when time was an issue and lower temps to see if we liked it a bit smokier. We‘ve liked each way but pretty much do 275 or higher anymore.
 

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