Recent content by bunnyq

Longer than I thought, 6 hours to get to 160, then I wrapped it with jus. Another couple-three hours until 200. It had very good flavor but was dry. The leftovers that sat in the jus all night were much better. I will try and source a better cut next time, thanks for all the advice,

Thanks JJ! It is pretty thin, maybe an inch at the thinnest and 1 1/2 to 2 inches at the thickest.

Another brisket nOOb. I found a small brisket at Costco, it's about 3 1/2 pounds and didn't have much of a fat cap at all. I trimmed some tough skin and injected it with a homemade jus (bone stock, red wine, Worcester sauce.) I will rub it later with a little salt and lots of black pepper. I...

Never have I ever seen shrimp disappear so quickly before as with my smoked shrimp cocktail with homemade remoulade. Two pounds of peeled, cleaned, tail on shrimp 1 teaspoon Tony Cachere's creole dust 1 tablespoon olive oil Toss thawed shrimp with oil and seasoning, place in single layer in a...

Serious Eats Char Sui.

I followed the Serious Eats method for char sui. Smoky, sweet, savory, juicy deliciousness!

Turned leftover smoked chicken into a very good for a first try BBQ Chicken Pizza! :yahoo: Set the pizzacraft stone on the 680 and set it to FULL, which is setting the temp to 550 then pressing the up arrow once more. It got up to 554, no noticeable smoke. I made my homemade dough...

Yum!

I like tug, a thin layer of sauce, with hot sweet sauce on the side for dipping, I like the look of this sauce recipe http://www.epicurious.com/recipes/food/views/bourbon-and-brown-sugar-barbecue-sauce-359849 I've only ever made oven ribs, and only a few times because our friend Jeff makes ribs...

Thanks everyone! I used the leftovers in this recipe for supper this evening: Pulled pork griddle cakes with fresh cherry salsa http://www.myrecipes.com/recipe/pulled-pork-griddle-cakes It was spectacular! I made mango salsa as its not cherry season yet. Onward and upward to ribs at the...

Candied bacon for the maiden voyage of the BunnyQ, it was hot and sweet, fatty and chewy. First pork butt. Unequivocally the most delicious pork roast we have ever tasted!

I'm going to attempt my first ever ribs at the weekend on my RT680. I have a 6 pound spare rib rack in the meat locker. What are your thoughts on the different methods out there, specifically Meathead's Last Meal smoked ribs vs the 3-2-1/smoke-wrap-sauce method. I appreciate any advice from...

Hi, new to smoking but not to cooking and eating. :a37: We just got a Rec Tec 680. I made bacon candy and pork tenderloin on it over the past couple of days and my first butt is currently crutched after smoking for 6 hours. I've been reading tips all day and hope to have a delicious dinner...