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Oh, you seared it in the oven. Yeah, that's going to raise the internal temp quite a bit because it is baking as it sears. Searing on a gas grill or in a cast iron pan would not have brought the temp up that much. Next time, pull it at 110-115.was 135 when i pulled it before i seered it. seered in the oven with the door open. Next time ill try pulling it 125 and see if that makes the difference. And maybe next time ill bring it higher and pull it.
You say that like its a bad thingmsommer said:
Rumpsteak definitely. May also coldsmoke some more feta if the weather gets to be as ####ty as they promiseAight gents, what are we grilling this weekend?
Nothing for me. Going to a bbq where the guy does competition cooks. Hes doing a brisket and some other stuff. THen going to the NYC big apple bbq festival. Bunch of bbq joints from around the country will be there. should be fun and weight gaining weekend!
Bacon wrapped stuffed Jalapenos FTW ( just imagine the little guys daring each other to eat those...)
Salt Lick is there, get their Brisket and Sausage plate. Other than burnt ends, my favorite BBQ ever. Good people too! I find myself hanging with that crew over any other at the Q in the Lou (same as Big Apple, but in St. Louis).Aight gents, what are we grilling this weekend?
Nothing for me. Going to a bbq where the guy does competition cooks. Hes doing a brisket and some other stuff. THen going to the NYC big apple bbq festival. Bunch of bbq joints from around the country will be there. should be fun and weight gaining weekend!
Salt Lick from Driftwood, TX? Nice guys and a cool ambiance at their place for sure but if the brisket is the same as at their restaurant you really need to get down to CTX and hit Franklin's, Mueller's, La Barbecue, Snow's, or John Mueller Meat Co. Your mind will be blown.
None of them went to Q in the Lou here in St. Louis. And none of them are going to be at the Big Apple BBQ Block Party. They are on the bucket list.
yea i enjoyed salt lick when i went down there. Though Kreutz smoked prime rib and brisket was the best meat i tasted while in texas. This was before Franklin and all the popular austin spots were there though. Need to get back down.
those Pig Shots look awesome. I'll have to try. I get the most compliments when I simply take sausage, throw on the smoker for 60 to 90 minutes, slice and serve. Zero degree of difficulty and boring but still a crowd pleaser.
Not impressed with the treager thus far. It may be returned. I have the tailgater model. So I foiled the ribs, got the grill restarted. Dialed it up to 300 and went inside. Go out two hours later and it was out again but still running this time. Threw the ribs out and looked in the fire box and it was loaded with pellets that had spilled out and all over the bottom of the barrel.
I make fatties all the time without a bacon weave and they turn out great. THe smokey sausage just works. Often i dont even stuff it. Just do a naked fatty with no filling or rub. But normally ill just fill with cheese, add yellow mustard and rub and thats it.DaBeers said:
Sounds great - I like the mustard....
Customer support told me it doesn't happen on the larger models because the pellet hopper is larger. Doesn't make sense to me. I'm going to try it again. If it happens again back it goes.proninja said:
Costco. They take anything back. I once made the mistake of buying 2 racks of the curlies ribs. Cooked both. Awful. Took back 1 1/2 racks. No questions asked.Beef Ravioli said:
Yes it is. They should have designed a vertical post that extends up from the main screw. This post should have horizontal tines on it. Then when the main screw is rotating the vertical post is also rotating allowing the tines to agitate the pellets, solving the problem.
I get them on Amazon. Not entirely sure which brand. They aren't cheap. Like $17/box
Well, here's what I'm buying next time. Way cheaper
Ordered thanks. I'll give you review. I have tried many different gloves and use the for many household chores. Hope these are as good as the reviews say.
Same here. I use them all the time. I have a 7 year old that doesn't feel like he's totally clean until he uses half of a second roll of TP. Try to get a mountain of TP out of the toilet without the gloves. Yeah, a little insight into my life. Sorry about the visual you can't un-remember
I'm not ready yet to call it a POS but I need 100% confidence in a grill to justify 400 bucks. I did jerky again and it worked flawlessly. I'm going to do a few more cooks to see if it continues.
These are awesome for wrapping briskets or anytime it's just easier to grab a cooked item off the smoker.
I had one of those brands reach out to me for a product review on them. The way I do reviews is that I won't do a review of a product I don't like. I can't justify cashing a check then shredding the product. How I do this is I have them send me the product and a check. If I like the product, I cash the check and get on with the review. I got this thing and just couldn't get the grill marks they promised. I tore up the check and told them I couldn't do the review. It's really, really hard to tear up a check like that.
A few years ago, we did a fundraiser for one of my kids' organizations where we sold chicken halves out of one of these beasts. They required us to buy a pair of heavy gloves for handling the hot chicken, and the group was going to throw them out, so I said I'd take them. Similar to these but they're orange. Anyway they work great for moving meat on/off/around the smoker.
I have the big one and have never had an issue with pellets. The only issue we ever had was a year on the paint/coating on the top begin to peel. It was a known issue for a few runs of production. Like the other posters have said, took it back to Costco and got a new one no questions asked.
