Yup, I’m not even sure where mine came from, they work for quick moves. I keep an old filthy ove glove for moving racks etc. sounds like what you got is the best of both.
Turned the carcass into some delicious stock. Think it’ll be killer for ramen and various Asian dishes.
If you ain’t grilling, what are you even doing with your life? This beef demi-glaze I made on Christmas is the best sauce I have ever made. Goes great with the pork loin chop.
drippings from prime rib 1 cup water 2TBSP better than bouillon 1/2 sweet onion, 3 large carrots, 10 baby bellas, 4 garlic cloves: all ran through a food processor until basically a pulpy paste 1/2 bottle cab 1 stick butter. cook until reduced by half, s&p to taste run through strainer to remove all pulp simmer some more to continue reducing (or add arrowroot like I did) until desired consistency
should I do one of those compound herb butters on my prime rib this Friday or just a regular dry rub? Has anyone done both and can speak which is better from experience?
Question for the group: 13lb Spatchcock Turkey on the Egg, 375 Degrees indirect, figure roughly 1 1/2 hours?
Not sure about that. A 6 lb chicken split in half will take close to that at 375 F. Probably more like 2-2.5 hours.
Do it for about 2 hours at 300 skin side up and then finish it at 375 skin side down imo I usually go lower until the breast is about 145 and then finish the last 20 on higher heat to crisp up the skin
With a new position I took this year and my kid getting older I am finding it harder and harder to find the time to Smoke. So going to give in and get a Pellet Smoker for the convenience. Leaning towards the Pit Boss Pro 1600. Seems to be best value at that size. Any one familiar with the Pit Boss Pro line? Was planning on getting the RecTeq 590 but for the same price the Pit Boss is a lot bigger.
I can only speak to the recteq line, haven’t used any other. have the 700, 590, and 340 I love the 700 but it’s only 6” wider than the 590. Both are great. I mainly went 700 for the rear hopper (holds a full 40lb bag) and the interior light. But honestly, I never use the interior light. that said, I don’t think I’ve ever filled up the 700, so I went 590 for the lake. 340 is for cooking sides at higher temps while the meat is on the 700. The folding legs on the 340 makes it easy to transport. my buddy has a GMG Ledge and it’s really nice too. I mainly just went recteq because the HQ is 10 minutes from me and I can stop by anytime for parts or accessories. And they give a nice local discount.
I think Pit Boss has improved quite a bit over the years but I had one 5 years ago and had nothing but problems. Needed a new fan, 2 new circuit boards, and the ignition rod also quit working that they were going to charge me for, so I got rid of it for a Recteq. Can't recommend the Recteq enough. In 5 years all I've done is replace the ignition rod that they covered under warranty and shipped for free and was a piece of cake to install.
Has anyone tried to smoke a pork sirloin roast? What worked for you? Did it come out too dry for pulled pork? The place was out of shoulder.
Going to want to do that like a beef tenderloin or prime rib imo. Served sliced at med rare to medium.
I had a pitboss years ago that I got when another smoker was stolen and I needed something cheap and quick. It was a decent grill, but when I moved a couple of years after, I left it for a reason. I’d go with a recteq or something similar like you’re doing
Yeah think I am going with the 700 w/ the front tray. Just missed the Christmas Sale. Wonder if they will do a New Years sale but I doubt it.
I should probably start by searching for a San Antonio thread but lets start here. Ill be going to San Antonio for the 1st time in a few weeks.....BBQ restaurant recommendations?
Have a dirty martini, watching some shitty college football and tri tip on the smoker. Pic coming up shortly, phone was charging when I started. I’m not cooking it like a brisket. Hot and fast, Texas Roadhouse style.
This Clemson Iowa State game is just pure energy and excitement. Anyhow, for the rub this evening we have equal parts garlic and pepper with some salt. edit: not featured, twice baked taters. Mmmmmmmmm
The conference is at the Henry B. Gonzalez Convention Center and I'm in a hotel within walking distance
Tricky Gator if I was doing San Antonio I would consider a taco place and a can’t miss charcuterie establishment. Taquitos West Avenue 2818 West Ave, San Antonio, TX 78201 Cured 306 Pearl Pkwy UNIT 101, San Antonio, TX 78215