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  1. Mark Ryan

    Stampede my first overnight cook.. (brisket point)

    I love doing cooks. playing with my grills is what I live for.
  2. Mark Ryan

    Stampede my first overnight cook.. (brisket point)

    I did it at 180 till it hit 155 then 225 intil 205 internal. Don't know how much it weighed but it came out super fall apart tender and juicy.
  3. Mark Ryan

    Stampede my first overnight cook.. (brisket point)

    Yeah, i always cut them in half and do 2 different cooks. If I do a full one I get a little tired of eating it by the time I'm done.
  4. Mark Ryan

    why did Rec Tec change to Rec Teq?

    Thanks!
  5. Mark Ryan

    why did Rec Tec change to Rec Teq?

    I just noticed this and am curious. I see that all their grills still say Rec Tec but the masthead on the website has changed from a c to a q.... Has it always been this way and I've just not noticed?
  6. Mark Ryan

    Stampede Bacon wrapped pork loin on Rectec 590 With smoke daddy upgrade

    I just put them in the hoppers ive had them burn at 225 everytime, i imagine not much lower than that.
  7. Mark Ryan

    Stampede Bacon wrapped pork loin on Rectec 590 With smoke daddy upgrade

    I can only speak for the 590... no issues, I dont overload it ...I wouldn't even use the giant post oak chunks that came with it. I just put in some modest size apple logs or pecan chunks (for example) it adds a lot of smoke flavor and works flawlessly. (I've done long low cooks, fast hot cooks)
  8. Mark Ryan

    Stampede Bacon wrapped pork loin on Rectec 590 With smoke daddy upgrade

    Thought Id give this a try, Still using the smoke daddy on every cook with an erray of different temps and have had 100 percent sucess with it. Rec Tec 590
  9. Mark Ryan

    Chuck Roast

    Price is dictated by demand.... More folks are buying them because of post like this showcasing how good the meat can be. Same thing happened with brisket. Hell you got me thinking about making a chuck run.
  10. Mark Ryan

    Maple pecan spatchcock turkey recipe

    If your going to cook your turkey at 225, when it hits about 125-130 internal, crank it to 350 for the rest of the cook and you will get a nice crispy skinned bird. Also, I would do a dry brine, (salt the bird and put it in a bag overnight,,, then rinse it before you season and put it on the...
  11. Mark Ryan

    Stampede Put on a spatchcock chicken a can of beans and some cabbage

    Still loving that smoke daddy heavy d man.... incredible
  12. Mark Ryan

    Stampede Put on a spatchcock chicken a can of beans and some cabbage

    It's really great, Ill brush it with butter when its closer to being done. Smoke favor and cabbage are a really good marriage.
  13. Mark Ryan

    Bull Thinking of donating my Bull legs/shelf to someone after I get my Competition Cart.

    This is what I did with my extra base and pallet... it's nice to be able to keep all my grill stu Here is what I did with my extra base and pallet that the grill came on... Its nice to have a place for all my pellets/grill stuff AND be able to easily move it around.
  14. Mark Ryan

    Bull The Bull is assembled, burn in, WIFI connected!

    $400 dollar HOOOK up ....That carts gonna look a lot cooler on that grill than those blemishes look bad. The wheels on the C-cart are BEEEEFY
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