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

Brentr

Gold Supporter
LifeTime Supporter
Oct 18, 2009
3,251
Jacksonville, FL
Costco USDA Prime Ribeye. 225 on the REC TEC until 90 internal (~50 min.) then seared in blazing hot cast iron about 3 minutes a side. Until about 120. Rest for 10 min. Oh that smoke taste!
View attachment 156589
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Costco USDA Prime Ribeye. 225 on the REC TEC until 90 internal (~50 min.) then seared in blazing hot cast iron about 3 minutes a side. Until about 120. Rest for 10 min. Oh that smoke taste!
View attachment 156589
Larger looks very tasty :cheers:
 

jimim

Bronze Supporter
Jun 20, 2016
2,913
NE/Pa
Dual smoke action today. We have friends up. They brought their smoker and I’m doing pulled pork and my buddy is doing a full brisket! I haven’t been brave enough to try one so I’m pretty excited.
C49DBDCA-F045-4C94-AB77-FDB8B425689D.jpeg3A81800F-AA6C-4114-94D8-E8C73D147069.jpeg
 

jimim

Bronze Supporter
Jun 20, 2016
2,913
NE/Pa
Guys. Big green egg only question. How come after 12 hrs of cook I have to I open up the bottom and top to keep temp? I mean there was a ton of lump still. Is it getting clocked up on bottom where holes are? I had barely any ash below after 12 hrs so that’s why I’m thinking the holes are getting clogged up.
 

Brentr

Gold Supporter
LifeTime Supporter
Oct 18, 2009
3,251
Jacksonville, FL
Guys. Big green egg only question. How come after 12 hrs of cook I have to I open up the bottom and top to keep temp? I mean there was a ton of lump still. Is it getting clocked up on bottom where holes are? I had barely any ash below after 12 hrs so that’s why I’m thinking the holes are getting clogged up.
I am not a big fan of the big green egg. Actually I was given one many years ago and I gave it away to on other friend and he in turn sold it. Seems like a lot of work but that is just my opinion. Sorry 😐
 

mjlinss

Gold Supporter
Jun 2, 2017
88
Columbia, MO
Guys. Big green egg only question. How come after 12 hrs of cook I have to I open up the bottom and top to keep temp? I mean there was a ton of lump still. Is it getting clocked up on bottom where holes are? I had barely any ash below after 12 hrs so that’s why I’m thinking the holes are getting clogged up.
After several hours small pieces of charcoal get caught in the holes on the sides and the charcoal grate. I had it happen once or twice as well. I bought a kick ash basket and have never had an issue since. Well worth the money!
 

jark87

Silver Supporter
Jun 5, 2011
216
Flower Mound, TX
Actually I was given one many years ago and I gave it away to on other friend
Wish I had a friend like you! The BGE would round out my collection. I’ve had everything from an el cheapo Brinkmann to an offset stick burner to UDS to Weber Kettle with Slow n Sear. Always wanted a BGE but could never convince myself to lay out the cash.
 

jimim

Bronze Supporter
Jun 20, 2016
2,913
NE/Pa
I am not a big fan of the big green egg. Actually I was given one many years ago and I gave it away to on other friend and he in turn sold it. Seems like a lot of work but that is just my opinion. Sorry 😐
I thought u had one? I do love it.
 

jimim

Bronze Supporter
Jun 20, 2016
2,913
NE/Pa
After several hours small pieces of charcoal get caught in the holes on the sides and the charcoal grate. I had it happen once or twice as well. I bought a kick ash basket and have never had an issue since. Well worth the money!
do u have a link to what u are talking about?
 

jimim

Bronze Supporter
Jun 20, 2016
2,913
NE/Pa
After several hours small pieces of charcoal get caught in the holes on the sides and the charcoal grate. I had it happen once or twice as well. I bought a kick ash basket and have never had an issue since. Well worth the money!
Oh and I also stir up my chunks after each smoke before I light forcthe day and clan out the bottom cause I figured it happens but I didn’t think it would happen every cook.