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Recent content by steve knight

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  1. steve knight

    Sirloin tip roast..

    Picked up a 2-1/2 lb sirloin tip roast yesterday, and I'm planning putting it on the pellet smoker for Sunday dinner,..I'm thinking roughly 4 hours @ 225, my question is what internal temp should I be shooting for?
  2. Baby backs on my new pellet grill

    Baby backs on my new pellet grill

  3. steve knight

    Baby backs on my new pellet grill

    Got a new REC-TEC mini pellet grill the other day, and I'm breaking it in with a couple of racks of baby backs... Look ma!, no charcoal Annd ribs are on @ 240...
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    IMG_0077.JPG

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  5. IMG_0076.JPG

    IMG_0076.JPG

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    • Album: Baby backs on my new pellet grill
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    IMG_0075.JPG

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  7. steve knight

    What do you foil with?

     I've read a lot about Johnny Triggs method, and it just seems too sweet, I've heard of some folks who use Dr Pepper,..what do you use?
  8. steve knight

    Rec Tec Arrived! (But does not agree with Maverick?) Pic Heavy

    The maiden voyage was a success,..did a couple of sirloins, which I did at 450..they turned out nicely(even if there wasn't much of a sear) but next time, I'm gonna run it wide open
  9. steve knight

    Rec Tec Arrived! (But does not agree with Maverick?) Pic Heavy

    My rec-tec mini arrived today, and I'm having similar issues, but there's only a 15-20 degree difference between the Maverick & the grill I wonder if probe placement might the problem.. Also, for you Rec-tec owners, something I noticed during the burn-in I noticed what sounded like...
  10. steve knight

    Traeger or GMG?

    Update;...after much thought, I decided to dig a little deeper and get the REC-TEC mini..mostly on the rave reviews that I've read here..
  11. steve knight

    Traeger or GMG?

    This will be my first pellet grill,..I've set a budget of under $500,..which kinda eliminates REC-TEC (after shipping, pellets, etc it would be closer to $700) For someone who only grills for myself, and maybe a couple of guests, I've narrowed it down to the Traeger Jr Elite, and the GMG Davy...
  12. steve knight

    Where did the rub go?

    Did some St Louis cut ribs today,...Despite some temp issues in the first hour, it was a fairly normal cook,..but when I bit into the first one, all I could taste was carmelized sauce & pork...it was as if the rub vanished..even though they were done completely and no one complained, I felt like...
  13. steve knight

    Not one, not two,..but three Boston butts..

    10 hour mark,...I hereby proclaim Butt #1...DONE And about an hour & a half later,..the other 2....gonna do a batch of JJ finishing sauce, and get the chicken out of the freezer,..that's right NO ONE will be going home hungry tomorrow..
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  15. P6080113.JPG

    P6080113.JPG

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    • Album: Not one, not two,..but three Boston butts..
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