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  1. B

    Show us what you're cooking...

  2. B

    Show us what you're cooking...

    Wasn't on the Bull, but I did some pork butts on the BGE XXL on Friday for a birthday party next week. Now they're vacuum sealed and in the freezer so I don't need to be rushed the day of the party.
  3. B

    Show us what you're cooking...

    Nope...just bored and like to experiment
  4. B

    Show us what you're cooking...

    I do just about everything to taste and don't write down quantities, but this is the rough method; Rub: salt, white pepper, black pepper, onion powder, granulated garlic, ginger, brown sugar and MSG. Used a little soy sauce as a binder. Sauce - mix of hoisin, soy, brown sugar, sambal oelek...
  5. B

    Show us what you're cooking...

    Asian sticky ribs...great with a little white rice and some sauteed green beans and onions.
  6. B

    Show us what you're cooking...

    I use one of these on my cordless drill in a 2 gallon food-safe bucket. It works awesome when doing 8-9 butts (that's my max capacity on my Bull with my second shelf) https://www.amazon.com/Teal-Turtle-Paint-Mixer-Drill/dp/B09DBYYSPM/ref=psdc_468240_t3_B08TG6TRQG
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    Corned Beef Challenge

    First attempt at pastrami on the Bull from a few points a couple years back. Made some great sandwiches from the slices and the other one was diced up for hash with potatoes, onions, and rutabaga.
  8. B

    Who's Upgrading 700->1250?

    If I upgrade, I hate to say it, but it won't be with Rec Teq. My number came up on the waitlist for a Lone Star and I'm really contemplating it. Just don't want to take such a huge hit on selling the RT-700...
  9. B

    Short Rib sauce?

    I like acid to cut through the fat. I'm a big fan of North Carolina style pepper vinegar sauce or South Carolina mustard sauces. I haven't tried them much on beef, but it can't be bad. Another option would be an Alabama White Sauce...heavy on the horseradish. But in all honesty, a good beef...
  10. B

    Custom Prep Table from 700 Legs

    To say I'm jealous would be an understatement. Nice work!
  11. B

    Love the included cargo mat from my RT-700

    I kept mine and flipped it over to use as a pad to lay on when putting on the mower deck or changing oil.
  12. B

    First brisket…

    That Bull is too clean
  13. B

    Show us what you're cooking...

    Full spares yesterday. Trim on the top rack...use that later to add to beans or make tacos from. Still not quite a St. Louis cut...I like to leave the majority of the rib tips intact.
  14. B

    Whats your choice- Baby Back or Spare Ribs

    Full spares for me...cheaper, more meat, more fat...gimme them rib tips!
  15. B

    Xtreme Smoke Brisket?

    Keep your temp consistent and use a smoke tube. Wrap at the stall with peach paper.
  16. B

    I hope I’m not stripped of my RT-700 for this but

    Just get a good putty knife and never mess with foil again!
  17. B

    Meat Prices = Non-Smoking Time

    I've been doing a lot of chicken thighs lately. Also, a head of smoked cabbage is always good!
  18. B

    Inner Lid Drip Shield sketch?

    Looks somewhat like the metal flooring transition strips/carpet trim
  19. B

    The new Thermapen from ThermoWorks

    I already have an MK4...I'm was implying that the "need" for this one second reading isn't needed when there is already one that does it in 2 seconds.
  20. B

    The new Thermapen from ThermoWorks

    What's the advantage of one second over a two second reading with the MK4? Not worth it to me.
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