What have you cooked lately in your RecTec?

Bullporky

Well-known member
Messages
55
Location
Pittsburgh, PA
Grill(s) owned
Stampede
Smoked beef ribs are one of my favorites! It's either forgotten, or unknown, to most. But good God almighty, they are amazing!
 

Beach Bum

Well-known member
Messages
84
Location
Huntington Beach, CA
Grill(s) owned
Bull
Made it to the finish line. After about 8 and a half hours we were sitting at a 180 internal temperature, so I increased the fire from 225 to 275. At the 10.5 hour mark, one probe was at 198 and the other was at 203. I checked with the Javelin and the meat was soft as can be. So, I decided to call it done. The ribs were then wrapped in foil and left to rest for 30 minutes. The final product was wonderful with plenty of leftovers. The Golden's will have their magical Dino bones tomorrow.
 

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SmokeZilla

Active member
Messages
43
Grill(s) owned
Bull
Char Sui Ribs (Chinese/Japanese Style Red Garlic Ribs) fresh off the grill and resting well. FYI, dual small racks rule. You can cook on both sides and sear in the middle. Thanks RecTeq and GrillGrates. You’re a better team than the Clippers. (Sorry Clippers fans, too soon?)
 

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cookingjnj

Well-known member
Messages
534
Location
Branchburg, New Jersey
Grill(s) owned
RT-680
now that is what we are talking about zilla. Those ribs look killer. I made char shu spares a few months back that were great. You have me jonesing for that cook again. I think I can smell and taste that cook right through the monitor.
 

cookingjnj

Well-known member
Messages
534
Location
Branchburg, New Jersey
Grill(s) owned
RT-680
My first prime brisket flat and my first real low quality cook. Cooked at 225 the whole cook. Decided to wrap in a disposable tin when internal hit 165. I usually do not wrap. Probed it at 196 internal and the probe went in so smooth. Second guessed myself and left it in until internal was 201. FTC for about 2 hours wrapped in just tin foil. Tried to slice but it was too over to slice. My wife did not want chopped so I did my best with the slicing. Amazing, it was still pretty moist and of course the taste was fantastic. Oh well, win some lose some.
 

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Smoke

Member
Messages
6
Grill(s) owned
Bull
I searched the forums, maybe I missed it but has anyone tried smoking a pre cooked ham? I had one kicking around in the freezer so I gave it a whirl. Coated with yellow mustard brown sugar pepper and cloves. 225⁰ for about 5 hours till internal temp around 140⁰ - 145⁰. Pulled it covered with foil let rest about 1 hour. Definitly exceeded my expectations, want to experiment with coatings. IMG_20200919_190859.jpg IMG_20200919_182824.jpg IMG_20200919_171606.jpg
 

DarkStar11

Well-known member
Messages
58
Grill(s) owned
RT-680
Looks great! That's how I reheat hams for various holidays once or twice a year. Different binders and spices pretty much every time.
 

DarkStar11

Well-known member
Messages
58
Grill(s) owned
RT-680
I wouldn't call that a loss or low quality. If you could still eat it and it tasted fantastic, that would go in the "it could have been better" bucket. And any leftovers would be great as ingredients in mac & cheese. Or omelettes. Or beans. Or.......

Tasting like roast beef would be a different story.
 

Bytor

Well-known member
Messages
279
Location
Knoxville, TN
Grill(s) owned
Trailblazer
Looks good. I've done a few of these on my 340 and they always turn out great. A lot better than just warning up in the oven.
 

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