Official BBQ thread

[jhowlett]

Don't have a Traeger but do have a pellet grill.

Pros are easily the convenience of setting and forgetting it without worrying of temp spikes. Set a temp and you're good and mines stays within 5 degrees of what I set it to

Maintenance upkeep is pretty easy. Shop Vac helps with cleaning up all the ash faster

Cons- Some ppl say they don't get as much smoke flavor as you would usually get from a traditional grill/smoker. It is sometimes more mild than ppl prefer but you can always get a smoke box or tube for that (but this adds a step to the convenience factor)

Lack of charcoal flavor is a con imo. While you still get great food I still prefer charcoal and wood on an offset/bge/weber/ect.

and unless it has a sear box that exposes the direct flame I personally don't like them for high temp grilling. Will be hard to get good sear with one

Have you tried any charcoal pellets? Just wondering since charcoal flavor is one of the reasons I haven’t pulled the trigger on a pellet smoker

 

[elpablo21]

The Green Mountain pellet grills reach 550 for searing...

Yeah I know all pellet grills can technically sear

I just prefer to grill direct using something else unless you can sear over the fire pot like you can with a Yoder. I cant remember if GMG's can do that or not though.

Just my personal opinion

 

[elpablo21]

Have you tried any charcoal pellets? Just wondering since charcoal flavor is one of the reasons I haven’t pulled the trigger on a pellet smoker

Yeah I've tried these so far

I feel like they help a little but doesn't substitute for the real thing

 

[SuperQ]

Agreed. They still dont give off the same flavor.

 

[cs02132]

Used my vortex for the first time today. Def got some good crispyness on these

I need to find a good spicy dry rub

 

[kdawg]

Just bought a huge hunk of beef on clearance. Probably twice what we need. It’s already past noon so I’ll get it on the smoker tomorrow morning - don’t want to be eating at 10pm if it takes a long time.

 

[kdawg]

It’s on. Put 3 hooks in just in case because it’s pretty heavy. Just gave it a rub with olive oil then salt and pepper.

 

[kdawg]

Wow, that is amazing - not quite brisket tender but really close (and half the price).

10 hours in the smoker, huge stall as usual, wrapped at 165° and pulled at 210°. It shrunk a lot - about 2/3 in length.

The thing I’m most surprised is that the pointed end was about an inch off the charcoal and it didn’t get charred at all. I don’t know how that works but the Pit Barrel is known for that.

 

[sole searchin]

Best way to prepare steaks (sous vide) before hand?

Gonna plan on sous vide steaks but will need to do it 2-3 days before I actually grill them.

Salt/pepper. Vacuum seal. Sous Vide. Ice bath and freeze.

Thaw under hot under in a bowl 2-3 days later, pat/dry, then grill/sear?

or am I over thinking it? Just don’t wanna get anyone sick lol

 

[s0lefunk]

sole searchin I’ve personally never done a cook, freeze, reheat but Guga from Sous Vide Everything did the same experiment:
The only difference between his and your approach is that he used the sous vide again to reheat the steaks for 30 mins at the same cook temp. I would try to go that route but if not possible, try to heat the water using a pot, flame, and thermometer to thaw at the cooking temp.

A percise water temp to thaw may be unnecessary since the meat should already be fully cooked. Let us know how it turns out. I’m curious.

I highly recommend seasoning your steaks with this stuff (check your local Costco):

Just add pepper. The butter and garlic flavor really come through.

 

[Froggert]

The Secret To This Amazing Grilled Ribeye Is Sous Vide

Grilled ribeye steaks are always a crowd favorite but it is easy to overcook this pricey beef cut. By starting the in a sous vide water bath, the ribeye is slowly cooked at its desired internal temperature in order to ensure it remains moist and tender. The steak is then reverse seared on the...

amazingribs.com

 

[sole searchin]

sole searchin I’ve personally never done a cook, freeze, reheat but Guga from Sous Vide Everything did the same experiment:
The only difference between his and your approach is that he used the sous vide again to reheat the steaks for 30 mins at the same cook temp. I would try to go that route but if not possible, try to heat the water using a pot, flame, and thermometer to thaw at the cooking temp.

A percise water temp to thaw may be unnecessary since the meat should already be fully cooked. Let us know how it turns out. I’m curious.

I highly recommend seasoning your steaks with this stuff (check your local Costco):

Just add pepper. The butter and garlic flavor really come through.

yeah seen it that way also but trying to avoid bringing the sous vide set up. Thanks! I’ll try that seasoning.

 

[mplsdunk]

Rec tec 340 or grilla chimp?

leaning towards rec tec since they are basically the same price.

edit. Might wait for the bullseye since it gets hot af. And has “riot mode” I love a good riot.

 

[elpablo21]

Rec tec 340 or grilla chimp?

leaning towards rec tec since they are basically the same price.

edit. Might wait for the bullseye since it gets hot af. And has “riot mode” I love a good riot.

Those Bullseyes be moving.

340 is nice, only thing I dont like is the low overhead which isn't the biggest deal.

 

[mplsdunk]

Yeah I’m waiting for a restock on them. 340 is second choice since I do more grilling than smoking.

 

[slaughterx]

 

[elpablo21]

Got some Tri Tip I'm gonna reverse sear. Was looking for some vids on YT and saw AllthingsBBQ just dropped a vid for one recently.

Didn't think to cook one like a brisket. I'll keep mines in the medium territory but this still looks fire

 

[DCAllAfrican]

kdawg WHat you been cooking man. You been MIA

 

[elpablo21]

Didn't even end up searing. I liked the color with just a low smoke on it

 

[kdawg]

kdawg WHat you been cooking man. You been MIA

Yeah, been busy. Last weekend did some chicken thighs but didn’t take any pictures. Thinking of a few whole chickens this weekend - don’t have time for a really long cook.

 

[mplsdunk]

Didn't even end up searing. I liked the color with just a low smoke on it

yeah I wouldn’t either. I see it more like a quick brisket and not a steak.

 

[VeeAhy]

Something slight today....lobster with Cajun garlic anchovy butter.

 

[kdawg]

Couple of chickens on today. Probably too much to eat but we’ll get leftovers - and a chicken is only $5 so while I’ve got the grill going feels sensible to do 2.

Both just with oil and store bought rub - one Italian garlic and the other Jamaican jerk.

 

[kdawg]

Was hoping they’d be a little darker but they’re both really tasty.

 

[sho3tym]