Hello Again, I have been reading alot in the forum and the more I read the more confused/excited I get. Alot of great ideas. And THANKS to everyone that posts and helps! Makes it a great community!
So I have a few questions:
I am a new RecTeq owner with limited smoking experience. My first bout with burgers was great, it was simple and the grill did the work. So I have a few more questions I would like your opinion on.
I have seen a lot about trying different things, not all meats are the same and I get that. So I am willing to experiment with different recipes and ideas. That being said I have a few questions:
Ribs, I love BB ribs and St Louis style. Have not had good St Louis style since my father in law passed. He cooked country style ribs, is that the same?
Also, because ribs can be a little pricey, if I cook 1 rack at a time, does it affect my cooking time?
Then I want to cook a spatchcock chicken, sounds good.
Reverse Sear, I love Rib-eyes so no problem there, but my wife likes Filet Mignon, I dont see alot on leaner meats any advice? Trying hard to win her over!
Lastly I am cooking a tenderloin for Easter when my son and his girlfriend visit us from school. I have not seen alot of tenderloin recipes. I personally like more fat, but I want to impress with my new grill as past attempts with other grills have fallen short.
Any help and or ideas will be greatly appreciated, keeping in mind I need simple and easy, but dont mind doing the work.
Thanks in advance!
So I have a few questions:
I am a new RecTeq owner with limited smoking experience. My first bout with burgers was great, it was simple and the grill did the work. So I have a few more questions I would like your opinion on.
I have seen a lot about trying different things, not all meats are the same and I get that. So I am willing to experiment with different recipes and ideas. That being said I have a few questions:
Ribs, I love BB ribs and St Louis style. Have not had good St Louis style since my father in law passed. He cooked country style ribs, is that the same?
Also, because ribs can be a little pricey, if I cook 1 rack at a time, does it affect my cooking time?
Then I want to cook a spatchcock chicken, sounds good.
Reverse Sear, I love Rib-eyes so no problem there, but my wife likes Filet Mignon, I dont see alot on leaner meats any advice? Trying hard to win her over!
Lastly I am cooking a tenderloin for Easter when my son and his girlfriend visit us from school. I have not seen alot of tenderloin recipes. I personally like more fat, but I want to impress with my new grill as past attempts with other grills have fallen short.
Any help and or ideas will be greatly appreciated, keeping in mind I need simple and easy, but dont mind doing the work.
Thanks in advance!
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