Must be a holiday weekend, two Grill Notes in two days..... Hard to believe we've had the Trailblazer almost a year and this is the first time we've done ribs on her......no excuses.... Since this is the first time, and I absolutely hate ribs that are too tough, we're giving the 3-2-1 method...
We really like it too, we moved here as both of my parents are in their mid/late 80s, plus after living in the DC area for 23 years, we were ready to settle down for our retirement years someplace with significantly less pace....this place is definitely that!
First and foremost, thanks to my fellow service men & women who've made the ultimate sacrifice for our country - I have WAY too many friends who we've already laid to rest in Arlington. Our thoughts of them and their families are always on our mind.
THAT SAID, so this evening's Pizza night was...
A NEW variation on an old theme......... this Trailblazer cook is inspired by a Meat Church video and recipe for a rubbed Whole (Spatchcocked) Chicken, smoked, & cooked, THEN basted (immediately after being pulled from the smoker) in an Alabama White Sauce. If it goes well, we see this also...
Pops, thanks for the comments, and I'm glad my notes were consistent and worked for you guys. I think your pics were great! OBTW, the "master chef" picked up another whole chicken today (between rain storms....) and we're planning to try a very similar cook sometime this week (weather...
Pops. we did NOT flip the chicken, so chicken was "on it's back" (as pictured) for the entire cook. Also note, because of the relatively low temp we just kept it on the Grill Matt (if you have one), it isn't required, but we think it makes handling the chicken on/off the grill easier. Let us...
Out of "laziness", usually it's the oven, we've used the trailblazer for veggies before, but on a day to day basis, it's usually the Recteqs for the protein, and the oven for the rest.....
Haven't done a "duel smoker" cook in a while, thought we try a Reverse Sear effort with some Petite Filets this evening. Using the Trailblazer to smoke the steaks for ~30 min (target of 100F), followed by a short hot one on the Bullseye to finish off the cook. Kind of a slow day today, as I'm...
This will be a relatively short set of Grilling Notes as it's just a pizza, HOWEVER for us it was an initial test set for cooking pizza on the Trailblazer (vice the Bullseye). As the summer social calendar "hopefully" picks up, we wanted to make sure we were comfortable with the heat settings...
As far as size, I think an 8-9 lb brisket will feed 3 for a couple of days, but I guess everyone has different consumption rates! Don't worry about it, my first brisket, we just followed the guidelines from the RecTeq recopies from their web site, and it worked just fine.
Cool, hope your forecasted weather is better than ours, we're about to get back into the normal Arkansas "unsettled" Spring weather, which always impacts my outside cooking a little...... Good luck with the Chicken, looking forward to hear how it comes out!
Yes, for chicken. No for when I'm doing a reverse sear (sp?) for a steak, then I do the smoking & warm up on the Trailblazer, then get the Bullseye up to the sear temp with the Grill Grates on it, and do the final high temp searing in the Bullseye, but again, that is a red meat steak discussion...
Pops, it was a Buttermilk brine that we've not used before, but it WILL be used again in the future. The master chef got it off of Pinterest, so I'll post the link in this message, if you can't get to it, let me know, and I'll pull the brine text out of the recipe and sent that as simple text...
Tool cool, glad it worked out! The more you cook with this grill, I believe you'll love it even more! It has a great deal of versatility, at least for us it does!
Pops, Thanks for your note, and I think the answer to your main question is, use of the Grill Grates is NOT a requirement, it's a preference. We actually purchased them for our Trailblazer, but the same set fits fine on the Bullseye. We like to sear our red meets, and they are easier to clean...