***BBQ Redux Redux thread - All outdoor cooking except whole hog***

it's blue tooth and wifi. So I'm assuming that once you leave the house and aren't on your wifi any more you can't operate it remotely.

 

My garage and front door are on my wifi and I can operate them remotely. Lights, TV, AC, and dishwasher too. I'll have to play with it but I'll be disappointed if you can't.

 

You can operate that remotely with no issues.

 

Is that pork tenderloins?? Need the recipe for that rub.

 

https://slickdeals.net/f/15112504-m...arcoal-grill-smoker-697?src=primeDay_cat_home

 

How much should I expect to pay for the 36 inch Blackstone? I see the 1554 model for $340 on Amazon but it says it's temporarily out of stock. It allows you to place the order but they don't have any idea when they will get more. They seem to be out of stock everywhere though unless it's a place charging a much higher price.

 

Bought this Yesterday to fuck around with..



Also.. If I want ribs to just completely fall off the bone (overcook them)and just be a pile of meat, would y'all do like 225 for 5-6 hours?

 

Google it.

 

Nice cleaver. I’m lost on the rib question. Need more info.

 

For overcooked and mushy ribs, simply follow the 3-2-1 method.

 

I just tens to cook them on the tough side lately. Was thinking of just doing them super low for a long time and let them get to the fall off the bone point which I know a lot of people feel is over cooked.

 

I do 3-2-1 and mine don’t “fall off” or feel mushy. Definitely would try a lower temp. Also are you reading your temp off the dome or the grate?

 

Just do 225-250 until they pass the bend test and you don’t need to ruin any ribs?

 

Just the dial on Traeger.

Do you wrap them?

 

How is the temp on the traeger compared to at the grate? How do other items come out on that thing? If you’re not running a grate thermometer, I’d recommend that for sure

Nope, never

 

Generally everything comes out fine. I think I just need to find a rib recipe and still with it.

 

Yeah that's where I was heading. If I went by dome temp my ribs would be toast.

 

I’ve only started doing successful ribs when I added a grate therm. They seem to “care” more about temp than bigger cuts.

Also, just cook (225-250 no wrap) and bend test. When they bend all the way and the surface cracks you’re good.

 

what about the penis aka beef toughloin? you can cut it up for some nice chateaubriand dick steaks.

 

so I had a perfectly good set of 3 spare rib racks I am getting ready to throw on the smoker.

lay the first one down on the grate when disaster strikes: tray falls and the other two fall splat onto my wooden deck.

am I screwed? these a lost cause?

throughly rinsed the side that hit the ground under running water and re-did the rub.

 

I say go for it

 

You washed them off. Anything too terrible will burn off. Go for it! Just don't tell the people eating them.

 

thanks guys.

 

Boil and then grill

 

Built like a little tank, incredibly impressed with the simplistic construction while feeling high-end.

unfortunately I will not be making any pizza’s this weekend because I have some family in town and it’s going to be 111 degrees and the hottest days ever in the history of oregon and fuck running a 900 degree oven during that shit (am I soft? Yes, yes I am)

 

Gonna get softer once you start cranking out those gluten bombs.

 

The heat doesn't radiate as much as you think

 

I thought you were exaggerating on 111. What the fuck?

 

update: they turned out nice, and as a bonus, i have not died yet

 

you could have at least wiped the grass cuttings off of the ribs

 

parts of Washington and oregon are going to break records. Remember those pictures of oregon being orange from fires last year ...

Legit worried as fuck about this summer.

 

Who needs an oven when, in the words of DirtBall , ‘just cook those fuckers on the roof.’

breaking bad pizza gif here

 

MIL saw the surf and turf from a couple weeks back so she requested it for her birthday

done and done

 

Very nice.

 

I’m not going to even try to explain the processes I, didn’t have dough to try pizza. I didn’t have anything really to try but I wanted to try the ooni out since it was around 90.

DirtBall said, ‘I’m at tears at your process.’

I had some dry aged steaks (umai bags boys and girls) and wanted to try this fucker the dumbest way possible. It’s a great little machine and amazingly easy to get to work.

the steak process was dumb as fuck and overdone, but close to perfect. Don’t question ‘why’ I did it. I’m naturally a dumbass that likes to try things and this actually worked close to great.

 

Don’t be so hard on yourself that looks very tasty

 

looks awesome, plus its going to be 111 this weekend so fuck anything outside! id be ecstatic with that and i would my guests would be as well

 

First part I’ve had to replace in 5 years