Official 2020 BBQ, Smoking, Grilling, Baking and Beer thread

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DAB942

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Nov 13, 2017
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jark87

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I need to start taking pics of my grilling and smoking exploits. Did Malcom Reed’s bbq chicken and waffles along with jalapeño poppers over the weekend on a new set of grillgrates. Paired with Shannon Brewery’s Irish Red. Delicious!
 

Brentr

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Oct 18, 2009
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Jacksonville, FL
I need to start taking pics of my grilling and smoking exploits. Did Malcom Reed’s bbq chicken and waffles along with jalapeño poppers over the weekend on a new set of grillgrates. Paired with Shannon Brewery’s Irish Red. Delicious!
Welcome to the thread. Yes we love to see lots of pictures :cheers:
 

YippeeSkippy

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Jan 17, 2012
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<slaps head> Duh!! Didn't think of that!! And I live 5 min from the factory!

The weekend classes they hold are too pricey for my blood.

Maddie
 

Brentr

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Maddie and Larger1829, Rec Tec has forums in Facebook. In fact there are separate forums for owners of RT-700, RT-590 and RT-340 also on facebook. There is also another forum
Countless number of recipies done on those forum. Would love you guys to post pics here as you experiment with your cooks :cheers:
 

lager1829

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Jul 8, 2015
150
Lancaster County, PA
Maddie and Larger1829, Rec Tec has forums in Facebook. In fact there are separate forums for owners of RT-700, RT-590 and RT-340 also on facebook. There is also another forum
Countless number of recipies done on those forum. Would love you guys to post pics here as you experiment with your cooks :cheers:

Thanks, Brent. I don't do FB but am getting a kick out of the RT youtube channel with Chef Greg, John and Jody. I seasoned the 590 with chicken thighs on Sunday (amazing) and am plotting my next cook!
 
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Brentr

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Oct 18, 2009
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Jacksonville, FL
Thanks, Brent. I don't do FB but am getting a kick out of the RT youtube channel with Chef Greg, John and Jody. I seasoned the 590 with chicken thighs on Sunday (amazing) and am plotting my next cook!
lager did you have skin on your thighs and did it come out very crispy. I did thighs for my first cook but the skins were very rubbery. The chicken was perfectly smoked and great taste is what counts :cheers:
So far I have done about 4 racks of ribs, st Louis and baby backs, whole brisket and roast beef. All done to perfection.
 
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lager1829

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Jul 8, 2015
150
Lancaster County, PA
lager did you have skin on your thighs and did it come out very crispy. I did thighs for my first cook but the skins were very rubbery. The chicken was perfectly smoked and great taste is what counts :cheers:
So far I have done about 4 racks of ribs, st Louis and baby backs, whole brisket and roast beef. All done to perfection.
I did have the skin on but I had the temp @ 400F recommended by Chef Greg. They were very crispy and great tasting. I saw other postings where people experienced the rubbery skin at lower temps. I think over at amazingribs Meathead recommends 325 for poultry on the smoker.
 

Brentr

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Oct 18, 2009
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I did have the skin on but I had the temp @ 400F recommended by Chef Greg. They were very crispy and great tasting. I saw other postings where people experienced the rubbery skin at lower temps. I think over at amazingribs Meathead recommends 325 for poultry on the smoker.
Check on that, Hummmmm maybe I will do another test run today :cheers:
 

jimim

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Jun 20, 2016
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NE/Pa
Reverse seared steak tonight. Kosher salt and drying in fridge for now. I’m going to try and reverse sear the strip for my daughter also. Or maybe not. Not sure yet.F2A97DF0-1E81-41AB-BC11-58F48E1F9F8F.jpeg
 

jark87

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Jun 5, 2011
352
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Pool Size
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Did a reverse sear with filets on Weber kettle with Slow n Sear last night. Outstanding! Going to try a comparison with gas grill and newly acquired GrillGrates soon.
 

jimim

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Jun 20, 2016
3,063
NE/Pa

yo I totally missed the roastbeef. Brent any details on how to cook it and time?
 

Brentr

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Oct 18, 2009
3,328
Jacksonville, FL
yo I totally missed the roastbeef. Brent any details on how to cook it and time?
Roast beef done in the rec tec at 225 degrees for about 3 hrs. Pulled it off when the dead center was 129 degrees. Wrapped and put in cooler to rest for about 2-4 hrs. The results was the perfect rare roast beef. Hope this helps. :cheers:
 

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