- May 23, 2015
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Official 2018 BBQ, Smoking, Grilling, Baking and Beer thread
- Thread starter Brentr
- Start date
- Apr 23, 2017
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- May 23, 2015
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Rotisserie chicken with roasted raspberry chipotle glaze -
View attachment 77307
First chicken of the season....there will be more
View attachment 77307
First chicken of the season....there will be more
- Apr 23, 2017
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Looks and sounds tasty...
I have yet to use my rotisserie so what temp do you run at and for how long? My guess would be 250 for 3 hours or so...am I close
I have yet to use my rotisserie so what temp do you run at and for how long? My guess would be 250 for 3 hours or so...am I close
Rotisserie chicken with roasted raspberry chipotle glaze -
View attachment 77307
First chicken of the season....there will be more
- May 23, 2015
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When the gas knob is set a little above mid way the thermometer on the grille reads about 250F but I don’t really go by that. I have found that a 5lbs bird (standard size) takes about 90-120 mins to get to an internal temperature of about 165-170F in the thigh meat. That’s “cooked” for me and results in a juicy bird. If I cook it any longer the breast meat will dry out. I usually rub the bird with olive oil or avocado oil, coarse salt and pepper and then I cook the bird first for about 30min-45mins. After that I begin basting the bird every 15min-20mins with whatever basting sauce I’ve planned on using.
The roasted raspberry chipotle sauce comes from Costco in a big bottle.
The roasted raspberry chipotle sauce comes from Costco in a big bottle.
- Apr 23, 2017
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- Pool Size
- 22000
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Last night I decided to smoke some chicken. It had good color before I sauced it, after saucing it took on a whole other level of yummyness. I love being able to sit on my deck, cook on the Egg and look at my sparkling clear pool. Last night I enjoyed a Crown Maple & Coke. Some nights i enjoy a glass of wine while cooking. Always relaxing!
View attachment 77475View attachment 77476
View attachment 77475View attachment 77476
- Apr 23, 2017
- 2,400
- Pool Size
- 22000
- Surface
- Plaster
- Chlorine
- Salt Water Generator
- SWG Type
- Hayward Aqua Rite (T-15)
- Apr 23, 2017
- 2,400
- Pool Size
- 22000
- Surface
- Plaster
- Chlorine
- Salt Water Generator
- SWG Type
- Hayward Aqua Rite (T-15)
- May 23, 2015
- 25,782
- Pool Size
- 16000
- Surface
- Plaster
- Chlorine
- Salt Water Generator
- SWG Type
- Pentair Intellichlor IC-60
I love tri-tip. I find the best way to make it is to sear it on a super hot grille until it’s nicely charred on all sides and then drop the heat and finish it off with indirect roasting in a pan at low temp. I go for an internal temp of 135-140F
Any marinade or dry rub will do.
Any marinade or dry rub will do.
- Oct 18, 2009
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Thank you for confirming the cut of meat as I was a little confused ?*?? wonder why[emoji482]
- Apr 23, 2017
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Brentr - I have no idea what trivia-tip is 
- - - Updated - - -
Matt - I did that except for using a pan. Seared and then cooked for 20 min on both sides. Internal temp was 130 so it turned out perfect for our liking! I also marinated it overnight so the flavor came through....
- - - Updated - - -
Matt - I did that except for using a pan. Seared and then cooked for 20 min on both sides. Internal temp was 130 so it turned out perfect for our liking! I also marinated it overnight so the flavor came through....
- May 23, 2015
- 25,782
- Pool Size
- 16000
- Surface
- Plaster
- Chlorine
- Salt Water Generator
- SWG Type
- Pentair Intellichlor IC-60
Brentr - I have no idea what trivia-tip is
- - - Updated - - -
Matt - I did that except for using a pan. Seared and then cooked for 20 min on both sides. Internal temp was 130 so it turned out perfect for our liking! I also marinated it overnight so the flavor came through....
Pan = juice collector
Juice = Awesome gravy
Awesome Gravy = Happy Matt
Therefore :
Pan = Happiness
It’s all very logical....
Gonna make some of you cringe and some of you cry - that meat is way to pink for me. I cook it til it is pink no more!
- May 23, 2015
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ale:I grew up with my mother cooking steak until it was grey and dry as a bone. I hated steak
It wasn’t until I went away to college that I had a steak medium rare and juicy and I was blown away!! I loved beef.
Thankfully I married a woman that loves her steak cooked so that they’re still moo’ing a bit when you put a fork in them
- Apr 23, 2017
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Will try it next time for sure Matt. Do you add anything to the juice in the pan or just pour it over?
- Oct 18, 2009
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I grew up with my mother cooking steak until it was grey and dry as a bone. I hated steak
It wasn’t until I went away to college that I had a steak medium rare and juicy and I was blown away!! I loved beef.
Thankfully I married a woman that loves her steak cooked so that they’re still moo’ing a bit when you put a fork in them
Check on that dw and I love our steaks mooing [emoji230]
- Apr 23, 2017
- 2,400
- Pool Size
- 22000
- Surface
- Plaster
- Chlorine
- Salt Water Generator
- SWG Type
- Hayward Aqua Rite (T-15)
Its all good Kelly...I do cook some meats a little more but I read that try-tip gets tough and stringy if you go past medium.
Thankfully I married a woman that loves her steak cooked so that they’re still moo’ing a bit when you put a fork in them
I once had the head waiter at Bern’s, a world famous steak place here in Tampa, come over to the table to advise against ordering my filet well done, and that they would need me to agree not to hold them responsible if I didn’t like my steak. LOL
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