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My funny wife thanks the name Heffer Dust is disgusting. She says it must have been a man who didn't really think that one through. How many women would agree that Heffer Dust is a delicious, and the name doesn't bother you?

Forget that last sentence you didn't see that.

Breasts are actually below after 4 and 1/2 hours who is still at 144 degrees so I went ahead and wrapped it for a couple hours got up to the right temp but it just wasn't what I was hoping for.

Big ole rack of ribs on the Bull. Anyway, this is an experiment cook. Seasoned with Recteq Casanova competition rub, honey rib rub, and Killer Hogs hot BBQ rub. I'm starting off at 180 degrees for an hour, then just now bump it up to 225. This will be the first time that I have done ribs...

What a way to celebrate our independence. 2 Tomahawk steaks and all the fixin's.

I tried the baking powder trick and absolutely hated it. I don't think I put too much on either. The taste was terrible and inedible.

Thanks for letting me know just bought 7 bags.

Just wondering if anybody tried The Griddle Hack in the bull? On another point, getting little bit tired of waiting for the bullseye to come out. I got my money in my hand ready to throw it at them!?

Tried calling them but they were closed. Sent them an email so we'll see what they have to say.

I was just considering getting a bullseye so I went to the page and I guess I'm out of the loop, I don't see it there. Has it been discontinued? What's the scoop?

I already have a wood plug I just made to plug that up to deter future freeloaders.

I'm assuming it's some nasty little mouse climbed up through the drain hole and munched on the grease and aluminum foil. Thorough cleaning might I add! The weird thing is I didn't find one mouse turd anywhere.

So I go out to fire up my bull to put on a nice-looking flank steak and this is what I find!

I have done just that on my bull 700. I put two chunks of hickory directly on the deflector plate and it gave me a smoke flavor that I absolutely love. My wife however doesn't care for that much smoke, so the battle continues.?

Hey guys, sorry about no pictures but I just smoked a large flank steak which got chopped up and put into a portobello mushroom steak soup. Feed 12 people and it rocked!

So what do you know about the new Bullseye? I've been contemplating on getting one, and this might pull me over the edge.

You sure can, and it does great!

Well here is the verdict; the one that was cooked on the grill, no one could tell that it had any Smokey flavor at all. In the picture the one on the left is from the rec tec. Both of them turned out moist and delicious most people couldn't tell the difference.

I let a few more take the challenge before I give the answer.

All right fellas, I cooked carrot cake today 1 in a regular oven one in the rec tec rt-700. Which is which? I'll have to have you wait for the taste test which will be at our work tonight for the birthday parties of my wife and my supervisor. I'll bet they won't be able to tell.