Show us what you're cooking...

[mooncusser2k]

Pick me up along the way please!!

Can I get a ride?

 

[Oldboy]

I’m not a big fan of pork loin, mostly because it’s a hard meat for me to eat due to the side effects of my cancer treatments years ago. However, it’s one of my wife’s favorite cuts of pork so I look for ways to make it work for the two of us.

Yesterday I tried something different for me-stuffed and slow smoked rather than cooking at a higher temp. I’ve butterflied loins before and stuffed them, but for this 5 pound loin I sliced it around its diameter to one thin layer. I then put down a layer of Ron’s Screamin‘ Pig rub, a layer of ricotta, then a layer of spinach. I rolled the loin up like a cinnamon bun and tied it up, then on the RT-340 for about 2-1/2 hours until it hit an IT of 140* I then topped it with slices of Vidalia onions and a glaze of butter, honey, and bourbon. Left it on to a final IT of 145* and let it rest for about 10 minutes. I was happy with it, the wife, our son, and a friend of his tore it up! I will be trying this again.
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I like how you use the rack upside down to make it easy putting stuff on the grill and taking it off. Great looking cook too!

 

[Greg Jones]

I like how you use the rack upside down to make it easy putting stuff on the grill and taking it off. Great looking cook too!

Thanks! This has to be the handiest hack for grilling that I ever came up with on my own. I don’t know if you noticed, but I also have These inexpensive grill mats cut to fit inside the shelf. I probably use it this way most often for vegetables, etc. Makes it super easy to rotate the food also, if it’s cooking unevenly.

 

[Wayne1118]

Since this is a forum about grilling, figured having a thread to show of what we are or about to be cooking is in order.

For this labor day weekend, I'll be doing a reverse sear on these four ribeye steaks using my Rec Tec Bull pellet grill this Saturday.

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I'm still thinking about doing a brisket, maybe on Monday using the method @Xicanoink pointed out in his introduction thread.

My first cook was thighs. They were great but I can do better! I love the Rt 700 Bull!!!!

 

[chadinsc]

we had some thick cut choice new york strips tonight. they were delicious and an adventure to cook. i seasoned them with kinders spg and buttery steakhouse and then reverse seared them with kingsford hickory. i cranked the bull to full and was really getting an aggressive sizzle and then my first grease fire on this grill which is why you don’t get a good finished picture on the grill.

 

[Austindave]

Blackberry and strawberry cobbler.

 

[fullhouse32]

Now that looks amazing.

 

[GizmoD]

Just posting some of the cooks I did over the last couple weeks. Rectec is amazing. And the results speak for itself. Almost effortless.

 

[Blues1]

All great looking cooks!

Just posting some of the cooks I did over the last couple weeks. Rectec is amazing. And the results speak for itself. Almost effortless.
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[Newb]

First time making Pork belly burnt ends. Bought them at Costco. They were decadent. I would definitely do them again.
BTW... that tray is about 1/3 of the pork belly. The rest is in the freezer.

 

[fullhouse32]

Those look so good!

 

[Beak]

Boston butt on right now , looking good

 

[chadinsc]

had to work today so no awesome slow cooks for us. but still got to grill so it was a great day! we cooked some bacon ham and pepperoni pizza and a side of bacon cheese sticks. turned out great 500 for 10min on bread sticks, pizza took 12 min.

 

[Gary_M]

My first "real" cook on my new RT-700 (aside from some chicken thighs) was a monster 12.5lb pork butt. I started it last night about 10pm at 225 degrees, wrapped it at 7am @160 degrees. It finished up at 12:30 today. We were busy outside today, so it was left in the foil, wrapped in towels and rested in a cooler all afternoon. Pulled the meat at 5:30. Incredibly juicy, tender and delicious!

Very happy with my first attempt and ecstatic with the performance of the Bull. It stayed rock steady during the entire cook and hardly deviated from the set temp.

https://imgur.com/XmCXJ4L

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https://imgur.com/PW2AToU

 

[orangebiker]

We had ~40 people over Sunday to celebrate the backyard project being completed, and to honor the fallen heroes. nothing like easing into it all!
15# pulled pork - put it on at 10pm Saturday @225. wrapped it at 10am Sunday and put in the oven to finish. 6 racks of ribs went on ~10:30 wrapped at 1:30, and unwrapped and sauced ~2:30/3:00. they could've used another hour, but the people were ready for ribs. I think too many people were peeking at them, and I kept losing heat. That, and 6 racks of ribs just take longer than 1-2 racks. Everyone raved about it, and the pork shoulder was some of the best I've done. only thing cooked on this Bull prior to the weekend was 4 chicken thighs.
We did the beans and bacon wrapped poppers on the wyldside. wrong application for poppers. it took too much babysitting to get them right.

 

[chadinsc]

thats some fine looking food. you did well. and thats a backyard worthy of celebrating every weekend for as long as the good lord lets you. absolutely awesome! also noticed you have what looks like a rec teq brand probe holder on each side of the bull ring. i didn’t know they made that, i will look into that.

 

[Blues1]

We had ~40 people over Sunday to celebrate the backyard project being completed, and to honor the fallen heroes. nothing like easing into it all!
15# pulled pork - put it on at 10pm Saturday @225. wrapped it at 10am Sunday and put in the oven to finish. 6 racks of ribs went on ~10:30 wrapped at 1:30, and enwrapped and sauced ~2:30/3:00. they could've used another hour, but the people were ready for ribs. I think too many people were peeking at them, and I kept losing heat. That, and 6 racks of ribs just take longer then 1-2 racks. Everyone raved about it, and the pork shoulder was some of the best I've done. only thing cooked on this Bull prior to the weekend was 4 chicken thighs.
We did the beans and bacon wrapped poppers on the wyldside. wrong application for poppers. it took too much babysitting to get them right.View attachment 10764

Nice cook and very nice setup!

 

[chadinsc]

smoked black bear burgers with wild pulled pork and smoked bacon. guys it’s incredible.

 

[orangebiker]

thats some fine looking food. you did well. and thats a backyard worthy of celebrating every weekend for as long as the good lord lets you. absolutely awesome! also noticed you have what looks like a rec teq brand probe holder on each side of the bull ring. i didn’t know they made that, i will look into that.

I ordered the probe holders from a guy on facebook. I will try to find his name.

 

[Simarti28]

Overnight pork butt turned out amazing. I used yellow mustard as a binder, Killer Hogs AP seasoning and The BBQ Rub Hot. Let it go unwrapped for 10 hours at 225F until it reached 150F internal then wrapped and continued cooking to internal temp of 200F. Rested for 1 hour in cooler before pulling.