Official 2022 BBQ, Smoking, Grilling, Baking and Beer thread

[Sunnydaze]

Guess I missed this thread before so here's some meat I've cooked up the last couple months... I sure love some steak....

 

[YippeeSkippy]

Beef Porn.

 

[Brentr]

ok, I need help- I'm new to cooking ribs (right). Is the 3-2-1 on a pellet smoker really the best way? I can do that. It just seems like a long time till dinner..
or
Is there a GOOD faster way you recommend/do??
<edit in> I see Brent does 275º for a total of 4 hours....is that gas grill or pellet smoker??

I have a gas grill and also a Recteq which we're trying to learn to use more.

Maddie

Maddie that is with my RecTec pellet smoker

 

[Brentr]

Guess I missed this thread before so here's some meat I've cooked up the last couple months... I sure love some steak....
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Now that's my kind of cooking. Love it

 

[Wolfepack88]

Dw loves the woodford reserve

Agree and Blantons's.

 

[Wolfepack88]

The robot pulled up a couple of sweet bottles, it picks up everything!!

 

[Newdude]

The robot pulled up a couple of sweet bottles

Honey i SWEAR !!!! *hiccup* the robot fund and dwank the bolllttles.

 

[jark87]

I tried something a little different with my steaks last night. Instead of resting them in a butter bath, I made up a batch of “sear sauce”, using mayo, apple cider vinegar, brown mustard, horseradish, brown sugar, salt and pepper. Cayenne was also in the recipe, but we use a pretty spicy seasoning on the steaks when cooking, so I skipped it. They turned out great! The sauce burns off, but leaves a good flavor behind. I even used it as a salad dressing - it was that good!

 

[Wolfepack88]

I tried something a little different with my steaks last night. Instead of resting them in a butter bath, I made up a batch of “sear sauce”, using mayo, apple cider vinegar, brown mustard, horseradish, brown sugar, salt and pepper. Cayenne was also in the recipe, but we use a pretty spicy seasoning on the steaks when cooking, so I skipped it. They turned out great! The sauce burns off, but leaves a good flavor behind. I even used it as a salad dressing - it was that good!

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That looks fantastic!!!

 

[Matt F 1]

Guess I missed this thread before so here's some meat I've cooked up the last couple months... I sure love some steak....
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Now I'm Real Hungry......

 

[Berger82]

Brand new kettle and did a couple of tri tips. Reverse sear with some pecan and hickory chunks.

 

[DAB942]

I have a feeling you’ll get lots of opinions on this! Mine? 3-2-1 = way-too-long, especially if cooking baby backs. I usually cook ribs at around 300° for 3 hours or less, total time. Pellet smoker would be perfect for that kind of cook. I usually don’t wrap at all, because the way I tell when they’re done is the bend test. That’s when you pick up a rack near 1 end and the meat cracks where the rack bends. It’s hard to use a thermometer on baby backs because the meat is so close to the bone. On the rare occasion that I wrap, it’s because I’m trying a recipe with something like a layer of butter and honey in the wrap. It’s completely unnecessary in cooking the ribs.

I like ribs with a dry rub only - no sauce. You can always serve sauce on the side. Here’s the best dry rub recipe I’ve ever had: Meathead's World Famous Memphis Dust Rub Recipe

It will take you about 10 minutes to mix up a batch and you’ll have some leftover for another cook. It goes great on lots of things, but note that it doesn’t contain salt, which is a good thing because it lets you do things like a dry brine without interfering. Salt your ribs first, then apply the rub. I also had some jalapeño powder for an extra kick. Good luck with your cook!

The last few racks I've smoked on my pellet smoker, I had on @ 275 for two hours - just dry rubbed. Then I threw them in a pan and covered for an hour with some diluted apple juice. Back on for about ten minutes on the grates. As good as I'd ever made using a variety of methods -- including 3-2-1.

I cooked a brisket on Saturday - two hours @ 300F, then put it in a pan and covered for another two hours ish. Then wrapped in a moving blanket for a couple hours. Might have been the best I've made.

Pro Tip on pellet smokers -- make sure your fire pot is empty before you start a new cook. I was having some temp issues -- when I realized I had not cleaned the fire pot after the last cook. I ran the ribs in during a thunder storm, and forgot.

 

[Brentr]

Did a brisket on Saturday and it came out great

 

[Wolfepack88]

Did a brisket on Saturday and it came out great

Jeez louise all this stuff looks awesome!!

 

[Wolfepack88]

No BBQ yet, today its 25 degrees and in two days it will be 74!!

 

[Newdude]

today its 25 degrees and in two days it will be 74!!

I was greeted with this when I woke up. My weather-ometer thingie factors in wind speed that it also does. It was plenty 'monday' ish already. I didn't need anything to make it monday-er.

 

[jark87]

Brand new kettle

My kettle is the longest survivor of my grills. Even though I do most of my charcoal grilling on my Kamado Joe, I don’t think I’ll ever get rid of my kettle. It’s so versatile! If you don’t have a Slow n Sear, take a look at it. Best kettle accessory I ever bought.

 

[Katodude]

The robot pulled up a couple of sweet bottles, it picks up everything!!

I need to get a better robot....

 

[DAB942]

My kettle is the longest survivor of my grills. Even though I do most of my charcoal grilling on my Kamado Joe, I don’t think I’ll ever get rid of my kettle. It’s so versatile! If you don’t have a Slow n Sear, take a look at it. Best kettle accessory I ever bought.

I still have my Weber kettle. It has to be at least 15 years old. Still looks new - ish

 

[Matt F 1]

I also still have my old 22' Weber, thats been sitting idle since I got a Nat-gas Weber a few years ago. After a lot of You-tubing I brought it out of retirement. Added grates, the SnS stuff, Did a small pork butt and chuck roast. Man oh Man, did that old grill leak like a sieve. But it did work. Yum Yum



So I decided to upgrade to the SnS, picked up a new 22' grill. Haven't looked back since but now I have a dilemma as to which grill to use and what to cook. Gas or Charcoal......

We aint afraid of no snow......