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[Jim6820]

Pulled it from the RT-340 at 108F internal temp…

…and, moved it to the gas grill for a sear.

Pulled it from the gas grill at 130F internal temperature and rested it for 20 minutes in my insulated cooler. It came out a perfect medium rare; 135F.

Served up with a baked potato and my wife’s specialty, broccoli/grape/bacon salad, it was tasty. A glass of nice Rioja from the Basque Country of Spain was the finishing touch.

 

[Pacman]

Nicely done @Jim6820 as always.

 

[Pacman]

Well I finally got around to cooking a pork collar. 4.3 pounds. I figured maybe 8 hours, give or take. Certainly not 16 like the last 10 pound bone in pork shoulder. In the end, a solid 12 hours.

After some crappy Doordash for dinner because my "simple" Monday cook took much longer than expected, the pork is finally resting. I guess tomorrow is another day.

The temptation to start picking at it is real!

 

[SmokeZilla]

Great. I just ate, read these posts and now I’m hungry again. Well done team. The peach ice cream gets extra points for the win!

 

[SmokeZilla]

I forgot to add. For the Bull, I enjoy the extra smoke profile I get from using the shelves. I realize you don’t get the same cook as the bottom seems to trail the top of the protein’s level of doneness (but not as bad as using a water tray below the meat). You nailed the most important part for the cook, the beauty of the smoke ring when done correctly. Smoke on and save a little of that ice cream for the rest of us.

 

[sherpa]

Smoked for about 5 hours!

 

[Jim6820]

Looks good!

 

[MOSmoke]

Another round of pizzas this evening. A tip of the cap to @chadinsc. I used the dough recipe you posted some time ago that I found while reading through threads. I finally got a pizza peel and also found a good deal on a pan so was able to cook both at once. Crust was excellent. Had temp at 475 but grill cooked at closer to 450 with 2 pizzas, so it took ~15 minutes, maybe more, to get it where I wanted it. I feel like they’re getting better each time I make them. One day I might even be good at it!!

 

[Cal1319]

Smoked a tri tip tonight… smoked on low until it hit 130 and then I reversed seared on a cast iron with some butter… turned out amazing!

 

[sherpa]

This duck just went in to the 1250 for dinner tonight.

 

[Jim6820]

Now, that’s something I gotta try! I’ve never smoked a duck; roasted a bunch of them, but never smoked. Hope you post a photo of the finished product.

 

[sherpa]

This duck just went in to the 1250 for dinner tonight.

View attachment 17182

Now, that’s something I gotta try! I’ve never smoked a duck; roasted a bunch of them, but never smoked. Hope you post a photo of the finished product.

Just took it off from the smoker. 200 for about 3 hours and then bumped to 350 for about 30 minutes. Internal temp at 165 (breast). Started basting with a combination of honey, balsamic vinegar, and orange juice when the internal temp reached about 150.

 

[BNeal]

Did pizza Saturday night and smoked shotgun shells Sunday using Meat Church recipe. Pizza was perfect, shotgun shells were kind of bland and I think slightly overcooked.

 

[BillsCamino]

Baby backs yesterday......

 

[Fatcat]

TriTip like a brisket

 

[Jim6820]

TriTip like a brisket

View attachment 17190

Nicely done; that looks great! I need to do that one of these days. I cook a fair amount of Tri-Tip, but haven’t done it brisket style.”

 

[Pacman]

Visiting a friend for the last week. He bought a 1250 after hearing about mine. He also bought a couple of SRF 3 inch thick cowboy steaks. We cooked on the Recteq until an internal temp of about 100 then seared them off in his Schwank Grills infrared broiler at 1500 degrees for about a minute per side. Not sure I can justify another 4 figure outdoor toy, but the results were impressive.

And no, not my feet, but the Manhattan fixings were visible as well.

 

[sherpa]

I haven't had a chance to reorder the GMG Pizza oven yet since the first one came with a cracked stone but I don't think I will now. Made this on a cast iron pan. I had the 1250 set at 450 and the temp on the pan was reading just above 600.

 

[RTFfan]

Spinach and cream cheese stuffed chicken breasts. On top is garlic onion and paprika powder. The inside has spinach cream cheese and a few other things like ground red pepper. Really good easy meal to make in a short time.

 

[RattleR]

Well not on the grill but using left over pulled pork for an omelette (in the making). I was in a rush but a nice idea going forward.