- Oct 18, 2009
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Official 2022 BBQ, Smoking, Grilling, Baking and Beer thread
- Thread starter Brentr
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- Oct 18, 2009
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Ahhhhh yah. Lol. My poor poor egg feels so left out Brent. It has gotten zero love since I got the recteq. Lol
I love the thing. Lol. I got to get the time down better for frying them then. I think I can keep them in longer to render the skin down and still keep them moist.
- Oct 18, 2009
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I think you will end up selling your egg. The recteq rocks
- Oct 18, 2009
- 3,648
- Pool Size
- 6000
- Surface
- Plaster
- Chlorine
- Salt Water Generator
- SWG Type
- Hayward Aqua Rite (T-15)
- Oct 18, 2009
- 3,648
- Pool Size
- 6000
- Surface
- Plaster
- Chlorine
- Salt Water Generator
- SWG Type
- Hayward Aqua Rite (T-15)
Its just not the same without the weekly well wishes.You guessed it happy Sunday
noooooo I built it into my kitchen. if I sell it I got a random area in my kitchen with no purpose!I think you will end up selling your egg. The recteq rocks
I have to admit I have been looking at Rectecs for the past week because of this thread. I've been wanting a gas Weber to compliment my Kamado Joe for convenience. It seemed like Rectecs can get hot, so if it could do double duty for grilling that seems 85% as convenient as gas and worth it. But after more reading I concluded it's still not a gas grill replacement. To end my long story, I got a Flameboss 400 for my Kamado Joe instead . Did a test run with some chicken last night and the thing is pretty cool! Can't wait for a long cook with it. (I think I could still be convinced I need a Rec Tec though!)
. Did a test run with some chicken last night and the thing is pretty cool! Can't wait for a long cook with it. (I think I could still be convinced I need a Rec Tec though!)
jark87
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- Jun 5, 2011
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To me, that’s the best of both worlds. You get the efficiency and stability of ceramics combined with the “set it and forget it” convenience of a temp controller. I’ve toyed with the idea of a temp controller for my KJ, but the thing holds temps so steady and so long that I just haven’t found the need for one yet. My longest cook has been 10 hours, so I haven’t had an overnight cook yet. If I plan an overnight cook, I’ll definitely get one. I also have a built in natural gas grill for quick cooks, like grilled chicken breasts or burgers and I do appreciate that convenience. I spent almost a full year without the gasser while our outdoor kitchen was being remodeled, so I only had the KJ. It’s great and can get searing hot, but kind of a pain when you’re cooking something that only takes 10 minutes and you have to spend 20 minutes getting the fire up to temp.
I have billows for my egg. Game changer!
I bought the recteq for during the week. I love it. The sear plates allow you to sear just like a gas grill. I have a huge built in Weber gas also. It’s on a natural gas line actually. The recteq with searing plates can go toe to toe with it for searing. Without the searing plates it’s a no go.
I love all 3. The recteq is pretty impressive forcthe money.
I bought the recteq for during the week. I love it. The sear plates allow you to sear just like a gas grill. I have a huge built in Weber gas also. It’s on a natural gas line actually. The recteq with searing plates can go toe to toe with it for searing. Without the searing plates it’s a no go.
I love all 3. The recteq is pretty impressive forcthe money.
- Oct 18, 2009
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I have to agree with you. I still have my gas grill but I use it for steaks, burgers and standing rib roasts. The Rectec is used strictly for smoking so ribs, brisket, pulled pork etc. The griddle for breakfast, Japanese style food, sausage and peppers etc. Right tool for the right jobI have to admit I have been looking at Rectecs for the past week because of this thread. I've been wanting a gas Weber to compliment my Kamado Joe for convenience. It seemed like Rectecs can get hot, so if it could do double duty for grilling that seems 85% as convenient as gas and worth it. But after more reading I concluded it's still not a gas grill replacement. To end my long story, I got a Flameboss 400 for my Kamado Joe instead
jark87
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- Jun 5, 2011
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Spatchcock chicken has me spoiled - it’s so easy and chicken turns out darn near perfect. I don’t think I’ll use my rotisserie for chicken ever again.
This just with a cheap simple Masterbuilt electric smoker I got from Sam`s a few years ago during a one day sale for 99.00. I use a smoke tube and Masterbuilt to smoke until 165 degrees internal at 200 smoker degrees roughly 4 1/2 hours. These bone in country style ribs were moist and super flavorful and we like`em naked. Sorry forgot to include I wrap`em let`em cool then sear with weed torch.
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I been using Greenwood Propane Torch for all my searing it works great and is fast. I got it at Harbor Freight for less than $25. I got it to begin with to sear all my Sous Vide cooked meats. It works so well I use it all the time to finish most everything we cook.
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I did a spatchcock chicken today it turned out very nice. The meat was so juicy and flavor was divine. I seasoned with salt, black pepper, garlic, onion, and lemon seasoning. Smoked with Hickory at 190 degrees for 80 minutes ended with internal temp 120 degrees and then Sous Vide for 4 hours at 150 degrees and ended with propane torch sear. I cannot express how the favor and moistness was with this cook.
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jark87
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- Jun 5, 2011
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Man, it is SO hot in Texas right now. 110+ for the foreseeable future, so I’m only doing quick cooks on the gasser. Cooked a nice salmon filet tonight - just salt, pepper and some oil.
Man looks so good!!!!!!! Wish I still lived in Denton I'd hop on 35 and come see just how good that would taste lol......
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Here`s what wifey, grandbaby, and myself had for lunch today. You can have a lunch like this when you are retired lol.
This is basically the cheapest chuck roast you can buy. I trimmed, seasoned, rolled and tied, and vacuum sealed. Sous vided for 28 hours at 145 degrees, pulled cooled in ice bath, drained juice for gravy, and then seared with propane torch.
I have pics of patted dry after sous vide, after searing, and plated. If you prepare this at 136 degrees it is called Poor Man`s Prime Rib. My family likes it a little pink so 145. This is so tender the sous vide is a great way to prepare meats if you have the time.
Oh, and if you were at Brent`s house he'd thrown an egg on top.
This is basically the cheapest chuck roast you can buy. I trimmed, seasoned, rolled and tied, and vacuum sealed. Sous vided for 28 hours at 145 degrees, pulled cooled in ice bath, drained juice for gravy, and then seared with propane torch.
I have pics of patted dry after sous vide, after searing, and plated. If you prepare this at 136 degrees it is called Poor Man`s Prime Rib. My family likes it a little pink so 145. This is so tender the sous vide is a great way to prepare meats if you have the time.
Oh, and if you were at Brent`s house he'd thrown an egg on top.
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