Food & Drink thread

Desert Rat said:
There is place for wrapping like on big cuts that have long smokes, a cut like a brisket that may also dry out it's pretty much a must. Two hours is too long for ribs in my opinion though, if you want to experiment with it on ribs maybe go an hour wrapped and see what you think.

Wrapping in butcher paper preserves the bark better than tin foil, use un-waxed paper.
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Yeah actually I don't want mush falling off anyway. The way the ribs came out unwrapped was perfect for me and even better it was no hassle. Probably do a brisket next.
Chris_77 said:
I think I'm just going to roll up to @DonkeyKilla 's front door this weekend.
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Welcome anytime brother.
 
Sometimes I don't pull the ribs soon enough. They start to carmalize and almost dry out. At which point I will wrap them up and put back on. The steam a little and loosen up and get a little more tender.

We rarely sauce ribs at our house.

Those wings sound bomb.
 
JohnQ said:
Sometimes I don't pull the ribs soon enough. They start to carmalize and almost dry out. At which point I will wrap them up and put back on. The steam a little and loosen up and get a little more tender.

We rarely sauce ribs at our house.

Those wings sound bomb.
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I sauce my ribs the last hour and wrap in foil. They shouldn't dry out. I like my ribs more competition style but most of family and friends like it falling off the bone. I need to get a new smoker, preferably pellet. Are the Traeger's as good as advertised?

I'll post my dry rub recipe and KC style bbq sauce recipe again.
 
Madturk said:
I sauce my ribs the last hour and wrap in foil. They shouldn't dry out. I like my ribs more competition style but most of family and friends like it falling off the bone. I need to get a new smoker, preferably pellet. Are the Traeger's as good as advertised?

I'll post my dry rub recipe and KC style bbq sauce recipe again.
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I bought a Recteq because people say better than Traeger but probably the same shit.

Doing first brisket tonight wish me luck
 
I had a nice Traeger but it was just worn out. I went with a cheap Camp Chef a couple of years ago.
The main difference is the body of the Traeger was heavier gage and it had a stainless steel door. Not worth the extra cost though.
I wish I had got the one with a pellet dump but I'm cheap and it was on sale. Completely happy, it will also crank up a lot hotter than a Traeger, not that I use it like that so it don't matter to me.
 
Desert Rat said:
I had a nice Traeger but it was just worn out. I went with a cheap Camp Chef a couple of years ago.
The main difference is the body of the Traeger was heavier gage and it had a stainless steel door. Not worth the extra cost though.
I wish I had got the one with a pellet dump but I'm cheap and it was on sale. Completely happy, it will also crank up a lot hotter than a Traeger, not that I use it like that so it don't matter to me.
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My Recteq is supposed to get to 700. I think for certain things like pizzas or if you want to be able to sear things then that feature could be useful. I think the newer Traegers and higher end models do this too now. Personally I think sear type cooks and the like it's just better to use a different tool but if you are only going to have one grill then this is a good option. I have a built in gas grill and a green egg so I mainly use the pellet for longer cooks or things that are primarily for indirect heat. Some things are way better on it, like chicken breast is amazing. I don't like chicken breast that much but that way it's coming off the pellet is slammin! I made pork chops on it and hated it. I'd rather get a good sear/direct from the gas grill. Tomahawks and beer can chicken seem way better on the egg after trying to do both ways.
 
My Brisket came out good. I did a 12 lb with a texas rub, smoked for 12 hours at 200 then kicked it up to 225 for a couple hours to get to 150 internal, wrapped in butcher and kicked the heat up to 250 for a couple hours. It was taking too long so last hour or so to get to 203 internal i pushed it up to 270. Used a texas rub. I should have salted it along with the rub is really my only regret, it was juicy and had a nice bark. I cut up the point an hour before dinner and made burnt ends (cubed and put into foil with butter, brown sugar, and bbq sauce and back on smoker at 270). Burnt ends were delicious. I'm not really a big brisket guy but it came out well. Probably not going to be a regular thing for me.
Going to do baby backs and wings for the 4th.
 
DonkeyKilla said:
My Recteq is supposed to get to 700. I think for certain things like pizzas or if you want to be able to sear things then that feature could be useful. I think the newer Traegers and higher end models do this too now. Personally I think sear type cooks and the like it's just better to use a different tool but if you are only going to have one grill then this is a good option. I have a built in gas grill and a green egg so I mainly use the pellet for longer cooks or things that are primarily for indirect heat. Some things are way better on it, like chicken breast is amazing. I don't like chicken breast that much but that way it's coming off the pellet is slammin! I made pork chops on it and hated it. I'd rather get a good sear/direct from the gas grill. Tomahawks and beer can chicken seem way better on the egg after trying to do both ways.
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I don't have a Green Egg but I will probably get one at some point.

I cook a lot with a Webber Kettle, so many nice aftermarket accessories for them too.

Have you seen the extender? Have to do some mods to fit on a Recteq but it might be worth it if you need more grill space.
I would probable just buy a used Webber kettle, rob the lid and toss the grill. Webbers enamel is really good and used Weber's are dirt cheap.


 
Might do it on the Green Egg since it's not that long of a cook, probably come out better.
 
DonkeyKilla said:
You cook it on a pellet grill and just have to keep basting it in sauces that run off. Unless you have a real rotisserie.
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I'd definitely go for a secondary sear before serving. Even if it was cooked on a spit.

That caramelization is everything with good Al Pastor.
 
Chris_77 said:
I'd definitely go for a secondary sear before serving. Even if it was cooked on a spit.

That caramelization is everything with good Al Pastor.
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Yeah, I'll see what it looks like when done. The edge pieces should be good but I have concern on the inside. I could chop it up and throw on the griddle to get a little burn to those pieces and then serve.
 
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