What have you cooked lately in your RecTec?

SmokeZilla

Well-known member
Messages
62
Grill(s) owned
Bull
Well. I had a itch for grilling, again. I have been trying different pellet brands and flavors in a crude attempt to find a magic combination (which seems like a never ending quest) and confirms to me that I can definitely suffer from “smoked meat overload”. So here it is...

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cookingjnj

Well-known member
Messages
546
Location
Branchburg, New Jersey
Grill(s) owned
RT-680
I have made this in the past, and all the details and pictures are in a thread on this site. Just dropped a 5# Moroccan inspired rub on a 5# boneless leg of lamb. In about 3 hours will be good eatin' time.
For those who have good trussing skills, please be kind to me with my less then expert skills. Hahaha.
 

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SmokeZilla

Well-known member
Messages
62
Grill(s) owned
Bull
Keeping it simple is sometimes the best rule after watching football all day. Grill Grates rule when making smashburgers. Sorry for the missing bites. Forgot to take the ”as plated” condition picture. Grill was set to 425, grates take it to just under 500 for a relatively (approximately 13 minutes to reach an it of 170). I mixed my own special seasonings. The ground beef was 90/10 (which is leaner than my preferred 80/20 mix). They came out great and flavorful.
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Greg Jones

Premium Member!
Premium Member
Messages
401
Location
Berea, Kentucky
Grill(s) owned
Bull, Bullseye, Matador
I haven’t posted anything cooked on my Matador, so let’s fix that. On the menu tonight was Paella, made
with chicken, fresh green beans and Lima beans, tomatoes (last of the season), seasoning, Rosemary (also from the garden), Carolina Gold rice, and my own chicken broth, and topped with Queso Fresco. Pretty tasty!
 

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Bif Hunkly

Well-known member
Military Veteran
Messages
61
Location
Central Texas
Grill(s) owned
Bull
I did a 14 pound packer at 270 today. I used my Thermoworks Signal to keep track of the brisket temp and the ambient air. The RecTeq's air probe was usually about 10 degrees or more lower than what the Signals was showing so I would adjust the temp to keep the Signal at around 270.
I spritzed with water every hour after 3 hours. When it stalls and the bark feels super hard, I start spritzing every 30 minutes.
After the stall, when the brisket reached about 174, I wrapped and increased the temp to 295, letting it cook until the brisket temp reached 205. All in all, the 14lb packer cooked in 8 hours.
It was pretty close to perfect. IMG_1761.jpeg IMG_1762.jpeg IMG_4177.jpeg
 

Mike

Kind of good admin
Staff member
Messages
1,198
Location
Lexington, KY
Grill(s) owned
Bull
Messages
6
Grill(s) owned
Bull
Polish sausage and bratwurst on to smoke, along with the first 'full size' brisket flat ever. I only had space for small 3# to 4# flats on my previous electric. Then I got the RT700 and my horizons widened, as did choices of meat. This was a 7.5# Costco USDA Choice. Perfect? Well, the family and friends raved about it, so I'll say "Yeah". Still some things I want to improve, but this turned out PDG.
 

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