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[Nerdygrrl]

Months like this when it's just non stop work I am oh so very grateful for vacuum bags and the sous vide. A couple of different nights of what can you do with that BBQ that you smoked.

Egg Rolls: Smoked brisket, pickled red onion, and Cabot cheddar with an Avocado cream dipping sauce, and a smoked pulled pork mixed with roasted pineapple and served with a spicy pineapple BBQ sauce and mango salsa.

And

The Porky Pig Burrito: Pork belly burnt ends, bbq beans, and mac & cheese.

 

[Greg Jones]

Wingz. It’s what’s for dinner. mini Wyldside AKA PK AF300.
Link

 

[charlesrshell]

Wingz. It’s what’s for dinner. mini Wyldside AKA PK AF300.
Link

Nice

 

[Waterboy]

My first try a jerky on my recteq. We used to make award winning jerky at my in-laws butcher shop but I haven’t made jerky in 40 years. I’m trying four different recipes for fun.
1 Pappy’s and pepper
2 Meat Church Holy Cow
3 Teriyaki marinade
4 Hey Grill Hey Jalapeno and Dr. Pepper marinade

Sliced and seasoned/marinaded last night. Doing the first two now and will do the marinades after that.

 

[RattleR]

My first try a jerky on my recteq. We used to make award winning jerky at my in-laws butcher shop but I haven’t made jerky in 40 years. I’m trying four different recipes for fun.
1 Pappy’s and pepper
2 Meat Church Holy Cow
3 Teriyaki marinade
4 Hey Grill Hey Jalapeno and Dr. Pepper marinade

Sliced and seasoned/marinaded last night. Doing the first two now and will do the marinades after that.
View attachment 19793

Please send a notification when ready for consumption

 

[RattleR]

Wingz. It’s what’s for dinner. mini Wyldside AKA PK AF300.
Link

@Greg Jones how did the PK aka mini Wyldside do and how were the wings?

 

[Greg Jones]

@Greg Jones how did the PK aka mini Wyldside do and how were the wings?

It was great. Now that the wife and I are empty nesters, the PK is nearly a perfect grilling experience if I were forced to pick only one. Too small for larger groups, great for 2-3. The Burn Shop stuff is currently 20% off now. Also BOGO sale now at Bear Mountain.

 

[SmokingHokie]

Bach-ing it this weekend so baby backs for dinner. Can't get enough of the Womp Sauce. Mmmm...

 

[Roaniecowpony]

A couple of Sam's butts for stocking the freezer.

 

[SmokingHokie]

Smoked turkey breast...brined 24 hrs, then back in the fridge overnight... compound butter with thyme, lemon zest and garlic under/over the skin. Resting now...Smoked at 275 with a smoke tube

 

[Nerdygrrl]

Smoked lamb ribs (albeit overcooked) coated in Mike’s hot honey and my special dry rub and then topped with a pomegranate - sumac BBQ sauce, along with a smoked lamb shoulder soon to be shredded and tossed in an apricot BBQ sauce.

Served with grilled carrots, zucchini, eggplant, and squash and a lightly dressed bowtie pasta.

 

[BNeal]

Did a point yesterday. The flat is being prepped for pastrami in a couple weeks.

 

[Jim6820]

Just put a Tri-Tip on the Trailblazer for tonite’s dinner. It is our 60th wedding anniversary today but the family is celebrating it with us on Sunday so dinner-for-two was needed tonite. We like Tri-Tip, so it was an easy choice. Got it on at 200F and expect about a 2-hour cook plus a significant rest time.

 

[Greg Jones]

Congrats!

 

[Pacman]

Were you two like 9 when you got hitched?!?

Ok the real question... Cooked like a brisket or smoked and reverse seared with a medium rare center?

 

[Jim6820]

Were you two like 9 when you got hitched?!?

Ok the real question... Cooked like a brisket or smoked and reverse seared with a medium rare center?

Wife was 6 and I was 7. Well, maybe a little older than that.

Tri-tip was smoked and reverse-seared. It is wrapped in a large towel and resting at the moment. I pulled it with an internal temperature of 133F and it should coast to about 140F. I’ll post a photo when I slice it.

 

[Jim6820]

The tri-tip wasn’t one of my finest efforts; it was just a bit chewy. Since it was USDA Choice—all that my local Costco had—I guess that’s not overly surprising. It was, however, quite tasty with a good, deep beef flavor typical of tri-tip.

 

[BNeal]

Decided to give the ol' RT a break this weekend and fired up the Kamado.

 

[BNeal]

Just put a Tri-Tip on the Trailblazer for tonite’s dinner. It is our 60th wedding anniversary today but the family is celebrating it with us on Sunday so dinner-for-two was needed tonite. We like Tri-Tip, so it was an easy choice. Got it on at 200F and expect about a 2-hour cook plus a significant rest time.

View attachment 19836

Happy Anniversary, Jim. Wow, 60 years! That's how long my first two marriages lasted, only in dog years!

 

[Jim6820]

Happy Anniversary, Jim. Wow, 60 years! That's how long my first two marriages lasted, only in dog years!

Thanks, @BNeal; we have been blessed. Last night, we had four generations present at a family celebration and it was great.