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Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.
I just constantly burn my fingertips like a real man
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.
I use then to deal with hot grates, heat deflector, etc.
I like to use my mouth
I have those, they work well.
Turned the carcass into some delicious stock. Think it’ll be killer for ramen and various Asian dishes.
Owsley in his kitchen right before next year's holiday season
Let’s do chops & sweet corn tonight.
Where does in the husk fresh corn come from this time of year?
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.
For that kind of praise, we need the recipe
Now you gunna tell us you grilled them tamals?
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
And knuckle hair!
I was, not anymore.
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.
Enjoying leftover brisket from Christmas
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.
Yeah now I am looking at the Recteq 700.
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
I've got that with the cold smoker attachment and front tray. You can't go wrong with the 700.
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've had mine for just over a year now. It's a nice machine.
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?
What side of town you gunna be on?
Burnt Bean in Seguin (a little west of town on i10) is legit
Bro, everyone knows roadhouse is for the best steaks
a.tramp please confirm
People discount it but Rudy's originated in SA and is actually pretty solidly consistent
Sorry I’m clearly not from Texas
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
Southerliegh for the grouper throats and it’s next to Hotel Emma if you want some speakeasy drinking
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
306 Pearl Pkwy UNIT 101, San Antonio, TX 78215