I have kick ash basket for my Kamado Joe and love it! Before next cook just lift basket over a garbage can and shake it and the good lump stays behind and just top it off with new lump!
Official 2020 BBQ, Smoking, Grilling, Baking and Beer thread
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Tortuga353
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My outdoor kitchen with some pulled pork hash brown nachos. They are amazing and almost a weekly cook now.
@YippeeSkippyI'm rooting for RecTec grills since they're made here in Evans, Georgia..about 5 minutes away from me. Lots of teaching online withthem, and BBQ weekend classes.
Maddie
Maddie,
I just saw RecTec is having a movie night tomorrow night!
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jark87
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Got me drooling over those! Do you mind sharing the recipe? Thanks!
Tortuga353
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Sure! First off, I smoke a Boston Butt on the BGE. I’ll leave this fairly up to you but I always do turbo butts at around 375 degrees and healthy dose of the rub I like that week. Pull at 205 degrees ish.
Next I get round and flat Hardee’s/Carl’s JR style tater tots and cook them per their instructions on a pan with wax paper.
While these are cooking I thinly slice 1/2 - 1 whole purple onion, 2-3 jalapeños (adjust for your heat tolerance) and sauté these in light oil and more bbq rub until browned or slightly charred.
Shred 1/2 block cheese of choice - we use habanero cheese (we like heat).
Pull your pork.
Take the tater tots out and top with pulled pork, sautéed veggies, cheese and place in oven at 450 degree for 10-15 minutes depending on your temp. Just melting cheese.
While this is cooking heat up your favorite queso and dice 1-2 avocados.
Pull from oven and dose heavily with queso and top with avocado. It is ready to serve and we use sour cream, bbq sauce, and salsa to make how you want.
It is easy and that is just what we like so there can be all kinds of variations that we’ve done. Want a fried egg on top? It is good.
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reverse smoked Sear pork chops with all the phases. Smoked on big green egg at 180 for 50 mins to 130. Say for 10. Seared for 5. Sat for 5 mins. Perfect. Wow even with pork the reverse sear shines.
Rub. Coriander, fennel seed, cumin seed, salt, pepper, olive oil.
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Tortuga353
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Simple burgers and fries last night. Ignore the gluten free bread...they were out of buns.
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Many times simple is great Looks very tastyView attachment 158223
Simple burgers and fries last night. Ignore the gluten free bread...they were out of buns.
- Oct 18, 2009
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Just want to share that Skippy and I did our first spatchcocked chicken on the RecTec and it was so crispy and delicious!!! Too easy, it will be something we do often.
Wish I'd taken pics (sorry)
Maddie
Wish I'd taken pics (sorry)
Maddie
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Beef ribs with poblano stuffed peppers
Apsuhead
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Wow, I just found this thread ... I’ve been missing out! I’m celebrating the 3 year anniversary of buying my little smoker by cooking some dry ribs. I bought it cheap on clearance to try out and learn on before buying a BGE. My kids don’t eat smoked meats so I really haven’t had the need for a bigger smoker yet. I’ve smoked turkeys, briskets, Boston butts, ribs etc and I’m still on the same original big bag of lump charcoal. It just takes a small amount to smoke all day. It doesn’t take up a lot of room on my deck either. I’m definitely going to get some good recipes on this thread 
Right! I’m not a chop fan. Wife wanted them. This might be my new go to cheap meal.Now you making me want pork this weekend
- Oct 18, 2009
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Maddie can you tell me how you did that chicken on the Rec tec. My chicken is never crispy
Skippy spatched the chicken and schmeared it all over with olive oil and a fajita spice mix-
Then, don't laugh too hard...... Skippy was in charge of starting up the RecTec... he put the chicken on the grill and said "its taking a long time to heat up" so I let it go for a while then he got busy and about 45 min later I thought I better check it. It was only at 110 degrees?? Look in the hopper and it was EMPTY! Duh, dude... *that's* why it wasn't heating <adult words grumbled> So I filled the hopper up (an applewood, cherry, hickory mix) and cranked it up to 350 degrees. for another hour plus, then 500 for a while. I can't give you accurate times because we were just trying to get it done before it got too dark out. The thermometers read done. I gorged on the skin and let him have the meat, LOL.
Maddie
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