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19 lbs.
 

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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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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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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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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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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.
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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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I've been having fun getting to know my new RT-700. Minus one sourdough bread session, here's what I've been up to.....

Bacon:

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Pork tenderloin:

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Albacore:

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Ribs:

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Wings:

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Jerky (in progress):

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The grill has been flawless, and I'm eating well while picking up on some of the nuances of this grill versus my previous ones. I'm a happy camper! :)

Rich
 

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