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  1. Rmartinez2

    Another Turkey Thread

    Hey everyone I know there's going to be and are a bunch of these but, well, I like to share. I had a 10# and a 12# bird which I brined for 15 hours each. My brine consisted of salt, sugar, thyme, rosemary, onion etc. I used the briner bucket which is awesome. One bird brined in the spices with...
  2. Rmartinez2

    Ribeyes

    Hey all, it's been a while but just stopping by to share an amazing dinner we had tonight. I found a great ribeye roast at my local grocery which was a shock because you usually don't find this with a fair amount of marbling. I felt this one was more than worthy and was on sale so it just made...
  3. Rmartinez2

    Help with Fish

    Hey Everyone I'm thinking about diving into grilling and smoking fish, however I hardly have any experience with it at all. I'm a beef lover through and through and I do eat fish but generally sushi or ceviche which we just dice it up and throw it in some lime juice for a couple hours. I...
  4. Rmartinez2

    Smoked Chuck Pot Roast

    Hello Friends, Yesterday I tried something a little different. I saw a pretty inexpensive chuck roast at the store and was planning to slice it but then wondered "would a smoked pot roast taste good?" I'm sure its been done multiple times but mind you this was an original thought in my world...
  5. Rmartinez2

    Thick Cut Ribeyes. Smoked and Seared.

    Hey everyone It's been a while since I post but I've definitely been putting in some cooks. Today I was at the store and saw some ribeye roasts in the case so I grabbed a good piece with 2 bones. I messed up and didn't take a pic of it before I cut it into some thick steaks. However I did grab...
  6. Rmartinez2

    Full Grill Quick Help

    Hey everyone, Today i will be making 8 racks of ribs. I've got 4 on the top rack and 4 on the main rack. Im running at 250* and my grill display says 250 (+/- the usual). My thermometers are reading way way lower at around 160 to 180*. There's hardly room for the thermometers and I'm guessing...
  7. Rmartinez2

    Hot spot

    Hey everyone, I've been using my grill a lot since I got it and it seems no matter what my center and right side run insanely hot. If I'm at 225 the center and right will hot around 280 to 290. The left side seems to stay within 10 degrees or so of the display. Im using wireless meat...
  8. Rmartinez2

    2nd attempt at Ribs

    Alright so here's my 2nd attempt at making some ribs. One baby back and the other a full spare. For one I used another rub I concocted and the other is one a member of this forum was kind enough to share (thanks jbellard). I smoked them at 225 for 3 hours then wrapped them. When I wrapped I put...
  9. Rmartinez2

    Heat Glove suggestions

    I'm looking for some decent heat resistant gloves. I have a pair that are just way too bulky so i cant really maneuver much with them. They almost look like gloves made out of fireman gear or slippery rubber. I see a lot of videos where people are using what look like your typical winter/snow...
  10. Rmartinez2

    Smoked Turkey

    Hey everyone today i'll be putting a small turkey in a brine to smoke for tomorrow. I had a couple of questions on the cook, specifically the placement. I have a resting rack that sits on a cookie sheet/pan. Would it take away from the smoke if i were to put the turkey in the grill on that...
  11. Rmartinez2

    Whole Spare ribs

    Hey friends! Tonight i picked up some hickory pellets and decided i wanted to do some pork ribs. I found some decent spare ribs and i was about to start trimming them down and remove the breast plate and all that... i said why dont i do this old school and leave it all on. now my question here...
  12. Rmartinez2

    Burger flare up

    Hey all... As some may know I recently got a pit boss pro series 1100 not sure that will matter much as I feel it may just happen on any pellet grill. Tonight I tried some 80/20 burgers. I made the patties about 1 in thick and the size was pretty decent in diameter, enough to fit well on the bun...
  13. Rmartinez2

    New from Tucson

    Hey everyone. I'm new to the world of smoking and have been looking at all sorts of smokers. I now know I'd prefer a pellet smoker to start but have been struggling to decide. At first I was set on z grills 7002 model. Then realized there's no purge system and the lid doesn't even habe a temp...
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