I haven't. Seen a number of videos about cooking them (haven't watched, but seen them pop up) and where I buy meat (mail order, no good meat around here). Historically, I haven't been a fan of beef. It was only after getting pellet grill and reverse searing THICK cowboy ribeyes, have I started to get a taste for beef.
Decided to upgrade my grill, since my camp chef has paint peeling and stuff and also getting a bigger one. Just had a Recteq delivered. Will be out of town over the 4th, so not sure if I'll put it together and get it outside this weekend or next.
All stainless and bigger. Can start, shut down and control temp from app (camp chef only change temp/smoke). It can also achieve temps over 700 degrees, so while it doesn't have the direct flame mode like the camp chef with grill/sear grates installed and 700 degree capable, should actually be able to sear on it.
Been very happy with my Camp Chef, but decide to upgrade since we are using it more and more.
The Traeger is going to get a workout this coming weekend!!!’
It takes lots of practice. I ruined plenty of briskets before I finally figured it out.
As expensive as brisket is these days, I hate to even talk to folks about "practicing" on them. I love brisket, but rarely have a good reason to cook that much food. My younger boys aren't into BBQ yet, and between me, my wife and daughter, it takes a long damn time to work through a brisket. End up freezing a good portion of it.
Aaron Franklin's cookbook was a big help in finally perfecting brisket.
Was at an RV park this past weekend and made some dry rub ribs on a portable pellet grill.
I'm REALLY liking this Memphis style dry rub from Hey Grill Hey.
3 Tablespoons smoked paprika
3 Tablespoons kosher salt
1 Tablespoon black pepper
2 Tablespoons brown sugar
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon oregano
1 teaspoon celery seed
1 teaspoon mustard powder
Memphis Dry Rub - Hey Grill, Hey (heygrillhey.com)
Put a little olive oil on ribs as binder, sprinkled the dry rub. Cooked at 275, and spritzed with apple cider vinegar every 30 minutes. Baby backs were done in about 3:30 and really good. I think this is going to be our go to standard baby back recipe. I'm sure we'll switch it up with some 3-2-1 and sauced ribs, but these are really good, and I think we'll make these more times than not.
Had a bad controller on the new Recteq, which I just got swapped mid week, so am doing a butt today. Going to attempt to not wrap it and cook without opening the lid until it comes up to temp. No spritzing, nothing. Want to see how the meat is if I let it get a really hard bark.
Got a later start than expected. Had planned to take the new Mustang for a break in drive and go to lunch with wife, but Covid came back, so won't go to a restaraunt and decided to do the butt today instead of tomorrow, but would have started about 90 minutes earlier if it I did it on Sunday.
If stall lasts too long in a couple hours, than I might need to wrap to make sure we can eat it tonight.
Cooking a little higher temp than I normally do, have it set to 275.
Just did an 18 hour cook on 10 LB pork shoulder on my 10+ year old traeger… still as consistent as the day I bought it…a little beat up but what a machine…. I dread the day I have to replace it..
Did an injection for the first time with pork - some apple juice, apple cider vinegar, melted butter and worscheschire sauce…. And rubbed it as well… really great depth of flavour in the meat…
Last edited by Eddiemac87; 08-06-2022 at 02:06 PM.
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