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      09-04-2018, 06:29 PM   #815
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We had the neighborhood rib cook off on Sunday, I got second.

It seems, with this group, you need sauce to win. I prefer to just dry rub and smoke, but next year I'll try to play to the crowd.
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      09-04-2018, 06:33 PM   #816
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I definitely prefer Dry Rub on Ribs or Brisket
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      09-04-2018, 06:50 PM   #817
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Quote:
Originally Posted by TXSTYLE View Post
I definitely prefer Dry Rub on Ribs or Brisket
Me too, you can hide behind sauce.

This is just a suburban neighbor hood in the Bay Area, kids and all. Not surprising that they would like sauce I guess.

There is another guy (one of us), who won't even enter anymore because of the sauce.

Its all in fun...but I do want to win
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      09-07-2018, 01:19 PM   #818
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I prefer sauce, not too much, I guess if it's dry rub, but it's juicy, that works too
never had one though
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      09-07-2018, 01:21 PM   #819
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question, how do you guy's deal with flies (mainly)
landing on utensils, plates, etc. sides etc
I found I had to cover a lot of stuff up, was a real pain
last thing I want is to get people ill
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      09-07-2018, 01:23 PM   #820
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nice, I'm almost due to try my hand at brisket.
where did you get that probe and doesn't that wire burn, obviously not LOL ?

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Originally Posted by KenB925 View Post
I fired up the Treager and tossed on a Brisket this weekend, and remembered to take a couple of pictures before destroying it.

I rubbed then smoked it for 12 hours which got the internal temp up to 170, then wrapped with foil and bumped the heat in the smoker up for 2 more hours to an internal temp of 204. Then rest for 2 hours before carving.

Not much juice on the board, because it didn't get out of the Brisket, delicious!
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      09-07-2018, 01:40 PM   #821
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s'ok, googled up a couple, Lowes and Home Depot do these, I need to get me one
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      09-09-2018, 06:27 PM   #822
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Quote:
Originally Posted by jaye944 View Post
nice, I'm almost due to try my hand at brisket.
where did you get that probe and doesn't that wire burn, obviously not LOL ?
i got it on amazon, it’s really nice, you can plug in multiple probes and it will link to your phone to give you warnings, and you can check your temps on the phone

i did find them to be a little off in their calibration, but consistent, so just learn your equipment and you’ll be fine

i did burn one up in the pizza oven, they can handle temps up to about 550
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      09-09-2018, 06:28 PM   #823
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Quote:
Originally Posted by jaye944 View Post
question, how do you guy's deal with flies (mainly)
landing on utensils, plates, etc. sides etc
I found I had to cover a lot of stuff up, was a real pain
last thing I want is to get people ill

i just try to keep things as clean as possible, we don’t have crazy bugs around here for the most part
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      09-17-2018, 10:44 AM   #824
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I decided to try something new this weekend. I went looking for tomahawk steaks but couldn't find any on short notice, so I got the next best thing, thick prime ribeye! These are perfect practice for the actual tomahawks when I have a 'steak house' night.

Steak houses typically broil steaks with very high heat that is difficult to achieve at home, but the pizza oven can easily manage that kind of heat, so I took out the tuscan grill and gave it a go.

The results are fantastic! There is so much heat that the surface is almost fried, and the heat is coming from every direction so it cooks through quickly and even with very little 'over cooking' at the edges of the meat. Its done in about 11 minutes.
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      09-17-2018, 02:05 PM   #825
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Ha!!!!! Was just talking about using a pizza oven for steaks.

I do have a cast iron griddle that i can get incredibly hot, might give that a go one day.
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      09-17-2018, 06:36 PM   #826
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Man Ken, love your pizza oven. I don't have anything that can get that hot so I will stick to reverse sear in my smoker. Love the outcome but it definitely takes longer! Probably even longer including the warm up time.
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      09-17-2018, 08:21 PM   #827
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Quote:
Originally Posted by Hawkeye View Post
Man Ken, love your pizza oven. I don't have anything that can get that hot so I will stick to reverse sear in my smoker. Love the outcome but it definitely takes longer! Probably even longer including the warm up time.
thanks, I have been having a lot of fun, and some great food, with it.

I am also a big fan of reverse sear, a great way to reliably make a good thick piece of meat.
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      09-21-2018, 12:19 AM   #828
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decided to grill after the gym cause I was starving so off to Sam's Club and picked up some skirt steaks. the steaks on the left is the Montreal Steak Seasoning and the steaks on the right is Applewood Rub



the wife likes her's well done so that's what I have for her on the right


and myself and the boys like it medium!
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      09-29-2018, 08:27 AM   #829
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so WTH am I the only one BBQ'ing in the Fall LOL





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      10-01-2018, 09:05 AM   #830
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A little experience with pork ribs ))

Total cooking time is about 2 hours. Glaze - cherry sauce with boiled pomegranate juice, zira, paprika. Spices - zira, black and red pepper, basil.
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      10-01-2018, 09:34 AM   #831
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I should have taken pictures this weekend, I did some pork ribs, pork loin, shoulder steak, and salmon for a dinner party. Used the 4-1-1 method on the ribs (first time for me) and they turned out pretty well. I just did rub, no sauce and they seemed to be a hit.
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      10-01-2018, 10:42 AM   #832
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Quote:
Originally Posted by Hawkeye View Post
I should have taken pictures this weekend, I did some pork ribs, pork loin, shoulder steak, and salmon for a dinner party. Used the 4-1-1 method on the ribs (first time for me) and they turned out pretty well. I just did rub, no sauce and they seemed to be a hit.


no pictures wha?????
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      10-01-2018, 12:41 PM   #833
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Quote:
Originally Posted by jaye944 View Post
nice, I'm almost due to try my hand at brisket.
where did you get that probe and doesn't that wire burn, obviously not LOL ?
All my thermometers are from Thermoworks.

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      10-04-2018, 12:26 PM   #834
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Not very exciting, but my wife bought some Rock Fish that I had to do something with.

I just put it in a little Panko and pan seared it with butter and olive oil. I made some of my favorite little fingerling potatoes on the gas grill. Cast iron is great!
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      10-04-2018, 03:11 PM   #835
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Anyone have a suggestion for an inexpensive portable grill (preferably propane that can sit on a table) for burgers and hot dogs during tailgating? I picked up one of these but can return it if anyone has a better suggestion I can buy locally today or tomorrow:

https://www.homedepot.com/p/Weber-Go...1001/204701310
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      10-04-2018, 03:30 PM   #836
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damn, this thread has my mouth watering. im clocking out for lunch, cant handle the hunger!!!
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