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[davidr2340]

Pork Belly! Happy Memorial Day, everyone!

 

[Buckeye1]

Costco had boneless leg of lamb on sale. So I picked a few up and put one on the bullseye yesterday. Seasoned with a mix that was granulated SPOG along with thyme and rosemary. Wow it was really tasty.

 

[Jim6820]

Costco had boneless leg of lamb on sale. So I picked a few up and put one on the bullseye yesterday. Seasoned with a mix that was granulated SPOG along with thyme and rosemary. Wow it was really tasty.

That’s one of our favorites! We season ours pretty much the same way; salt, pepper, onion powder, minced fresh garlic, and finely chopped fresh Rosemary, Oregano and Thyme. The amount of fresh herbs can be adjusted to your taste; we like 4-5 minced garlic cloves and about a tablespoon each of the finely chopped herbs.

One tip that I’ve found helpful is to remove the netting from the meat before seasoning. That allows me to get the spices further into the meat. Once seasoned, I simply tie the roast up with kitchen string. A secondary benefit of tying with string is that it comes off much easier after cooking and doesn’t pull a lot of the seasoned bark off in the process.

 

[Buckeye1]

One tip that I’ve found helpful is to remove the netting from the meat before seasoning. That allows me to get the spices further into the meat. Once seasoned, I simply tie the roast up with kitchen string. A secondary benefit of tying with string is that it comes off much easier after cooking and doesn't pull a lot of the seasoned bark

Jim, great point!

So I took the netting off and seasoned the insides and out side and put the net back on. That knocked some seasoning off

So next time season inside, put net on then season inside.

 

[Jim6820]

So next time season inside, put net on then season inside.

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..

 

[Pacman]

Snake River Farms "Black" Wagyu brisket. My best brisket ever!

 

[BNeal]

I know I just posted one of these a couple weeks ago, but man Picanha is quickly becoming my favorite cut. This time I brined in Kosher salt uncovered in the fridge for 5-hours prior to the cook. Huge difference!

 

[C. Keeper]

I know I just posted one of these a couple weeks ago, but man Picanha is quickly becoming my favorite cut. This time I brined in Kosher salt uncovered in the fridge for 5-hours prior to the cook. Huge difference!

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Looks great!

 

[ghuns]

Every other Wednesday during the summer we host dinner on the porch with friends. Last night was pizza night...

Dough is from our favorite local pizza joint. Wife, former employee of said pizza joint, gets the dough whipped into shape. I slide them on the Bull one at a time while she rolls out the next one. I cook them on HIGH, about 550 degrees, for 3 minutes. Take it inside and grab them next one. When friends show up we flip them cooked side up and everybody tops their own. I can get three at a time on the Bull. Cook about 5 minutes at 550. Next time I'll try it a little longer at a little lower temp to try and get the cheese to brown up a bit.

They get scarfed up too fast for a good after pic, my own included. Prosciutto, sausage, mushrooms, black olives, onions, fresh mozzarella, and anchovies...

 

[Duffman]

Some wings with a lemon pepper and corn starch coating, 400 for about an hour flipping twice. Nice and crispy coating

 

[red.dead.taco]

First cook on the 700. Followed rec teq’s recommendation to make chicken thighs on 400 after the first 1hr burn. Also decided to cook jalapeño poppers on the top rack. Chicken came out moist with crispy skin. Just not that much smoke flavor but I assume that’s from cooking at a high temp

 

[Waterboy]

Tried my first Picanha tonight now that our Costco caries it. Man that was tasty.

Sliced it into steaks
Seasoned with kosher salt
Put them on the Bull at 225 until IT of 115-117
Seared on GrillGrates the Bullseye set at 450 (surface temp 525) for 2 minutes per side. IT was 128-132 depending on the size of the steak. All were delicious.

All I can say is I’m glad they came in a two pack. I’ll be doing the other one next week. Maybe a whole roast next time.

 

[Pacman]

I know a bunch of you have done the full plate beef short ribs, aka Dinosaur bones. I pulled the trigger today. 8½ hour cook at 225 (for the most part) for 8 pounds of Snake River Farms Wagyu ribs. Just salt, pepper, onion, garlic, and some paprika. Spritzed a few times, but not religiously, with a combo of low sodium soy sauce and apple cider vinegar.

Truly sublime and the most drippings I've ever cooked off in one cook. Still super tender and juicy. Highly recommended!

 

[BNeal]

I know a bunch of you have done the full plate beef short ribs, aka Dinosaur bones. I pulled the trigger today. 8½ hour cook at 225 (for the most part) for 8 pounds of Snake River Farms Wagyu ribs. Just salt, pepper, onion, garlic, and some paprika. Spritzed a few times, but not religiously, with a combo of low sodium soy sauce and apple cider vinegar.

Truly sublime and the most drippings I've ever cooked off in one cook. Still super tender and juicy. Highly recommended!

Looks perfect!

 

[MikeyB]

I know a bunch of you have done the full plate beef short ribs, aka Dinosaur bones. I pulled the trigger today. 8½ hour cook at 225 (for the most part) for 8 pounds of Snake River Farms Wagyu ribs. Just salt, pepper, onion, garlic, and some paprika. Spritzed a few times, but not religiously, with a combo of low sodium soy sauce and apple cider vinegar.

Truly sublime and the most drippings I've ever cooked off in one cook. Still super tender and juicy. Highly recommended!

Dino bones are my favorite. Have to try SRF ribs one day

 

[orangebiker]

Adam with Mad Scientist BBQ inspired me to do some dino ribs... smoke the wagyu tallow, rendered the trimmings from the ribs, the whole shebang.
Put them on at 6am, wrapped at 2:30 (smoked tallow nuggets laid on the meat) cooked another 2 hours, then let it rest until 6 or so. They were a hit! If everything I did turned out this good, I'd be a happy man.

 

[C. Keeper]

Adam with Mad Scientist BBQ inspired me to do some dino ribs... smoke the wagyu tallow, rendered the trimmings from the ribs, the whole shebang.
Put them on at 6am, wrapped at 2:30 (smoked tallow nuggets laid on the meat) cooked another 2 hours, then let it rest until 6 or so. They were a hit! If everything I did turned out this good, I'd be a happy man.View attachment 16378View attachment 16379View attachment 16380View attachment 16381

Looks great

 

[cookingjnj]

Threw on the 680 a few hours ago. Just a standard butt to make PP and take with us on vacation down the shore this week.

 

[TheRicker]

Ribs, small brisket point, baked beans...

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OMG! Looks delicious!

 

[TheRicker]

First bacon, with cherry pellets.

Yummo.