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  1. Ericbc7

    Favorite place to buy spices

    Here in ND Home of Economy has a surprisingly good bbq spice and sauce selection. current favorites are; Kansas City Cowtown Squeal for pork and chicken. big poppas Money for beef and venison. I’ve noticed that Amazon doesn’t necessarily have the best spice prices. Sometimes the manufacturers...
  2. Ericbc7

    Burn back

    I have to do this on my older bullseye also. Turn down to 250 for 15-20 min then shut down.
  3. Ericbc7

    Eye of Round Slow Smoked Recipes/Recommendations?

    I would brine it overnight, smoke for 2-3 hrs then bag and sous vide for 24-48 hours at 130-135 deg. Remove from bag, pat dry and sear on Bullseye or in skillet with tallow.
  4. Ericbc7

    Bullseye grill cover

    The bullseye cover that I got from rectec is good quality and seems durable. It is a bit long so that the edges touch the ground which can attract mice. If it was 2 inches shorter it would be perfect.
  5. Ericbc7

    Best Grate for Bullseye?

    I use the big poppa ss grate and East Georgia Metal heavy diffuser on my bullseye - great combination. you can remove the center of the diffuser and place a cast iron skillet (or similar) directly on the diffuser for wood fired frying.
  6. Ericbc7

    Pellets and Storage

    I bought several hundred lbs of assorted cookin pellets some time ago and while the “perfect mix” works for everything, I notice the cherry pellets burn hotter. I use the cherry in my bullseye for searing and grilling, the perfect for everything else.
  7. Ericbc7

    Pizza stone for low and slow

    This is the one I use, it’s quite thick and fairly large. Cucina pro https://www.amazon.com/gp/product/B005CXD02A/ref=ppx_yo_dt_b_asin_title_o03_s00?ie=UTF8&th=1 I let it come up to temperature slowly to prevent thermal shock and possible cracking.
  8. Ericbc7

    Thinking of getting a Bullseye

    The bullseye can do low and slow but it is not best suited for that type of cook. For me, The biggest problem with low and slow in the bullseye is it’s lack of grease handling. On fatty cuts you are going to have a mess in the stock bullseye after a long smoke. I love my b380 for what is does...
  9. Ericbc7

    Understanding pellets

    I bought a bunch of cookin pellets Last summer (400 lbs), mostly perfect mix and cherry. The cherry burn noticeably hotter than the perfect mix so I use them for searing after sous vide in my Bullseye 380. The cherry also seem to produce less smoke than perfect. For most regular smoking I...
  10. Ericbc7

    Bullseye Cart/ Tool Cart

    Nicely done, more pics of the modifications would be most welcome
  11. Ericbc7

    Bullseye heat deflector rusting

    I have an east Georgia metals diffuser with removable center. Much heavier and nicer than the original. Money well spent and they go the extra mile to ensure customer satisfaction! Find them on facebook
  12. Ericbc7

    Pellet taste

    My personal experience is with “cookin” pellets perfect mix and cherry. I don’t tast or smell much difference but I do notice the cherry seem to burn noticeably hotter and with less smoke. When I want to sear I load the cherry pellets.
  13. Ericbc7

    Shop vac

    I use a cheap Stanley 1-2 gal wet/dry vac but threw out the paper filter and use these over the foam element: https://www.amazon.com/Aiglam-Skimmer-30-Pack-Filters-Skimmers/dp/B08P36TCWB/ref=sr_1_11?dchild=1&keywords=acclaim+pool+skimmer+socks&qid=1627747181&sr=8-11 the sock is much easier to...
  14. Ericbc7

    Bye Fellow Bullseye Owners

    I use the bullseye for searing after sous vide and it’s awesome. I do need to use a grill pan to prevent grease fires on fatty ribeyes, but that was true for the propane grill also.
  15. Ericbc7

    Crispy Chicken Thighs

    I have seen/heard people cook the skin separately for truly crispy skin.
  16. Ericbc7

    Giveaway: Field Cast Iron Skillet #8

    Sign me up! Thanks.
  17. Ericbc7

    How do I cook this beef chuck brisket?

    I have not seen brisket labeled as “chuck brisket” before. Is this a different cut?
  18. Ericbc7

    Pork Butt\Shoulder smells like ... diarrhea after cooked.

    If the meat was spoiled you would have smelled it before cooking (if your sense of smell is not compromised.). 205 deg after 5 hours is completely safe. Some rub and marinade ingredients can emit a funky smell in the right conditions - think Worcestershire, fish sauce, other fermented...
  19. Ericbc7

    What Pellets work or don’t work?

    I use cookin pellets perfect mix for most things. Their black cherry pellets are denser and burn hotter. Very nice for bullseye and searing.
  20. Ericbc7

    Other than common things like pulled pork, brisket, etc, what's your favorite thing to smoke on the RecTeq?

    i like to roast root vegetables with olive oil, Parmesan and rosemary. Usually @375 for 45-60 min but if you like more smoke, try @225 for 30 min and then @375 for 30-45 min. dice root veg (any potatoes including sweet, carrot, beets, parsnips etc.) 1/2 inch dice. Toss with olive oil, plenty...
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