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Ribs today - first
No, not the first time I’ve done ribs. But the first time I’ve done St. Louis ribs. I’ve probably done two dozen racks of baby back and just have never done St. Louis. After watching a lot of YouTube videos, mainly mad scientist BBQ, I decided to give the St. Louis a try. Got a pack of three... -
Filet mignon
Yes that is the way to do it in my opinion. The Blackstone is very similar to a cast-iron pan. You just cannot get crust like that anywhere else. It’s similar to a Ruth’s Chris or Morton’s steakhouse style steak. I’m cooking it in butter after the first four minutes and just constantly adding... -
Filet mignon
So I’ve cooked many steaks on the Blackstone Griddle and love it more than any other way. Taste is subjective though, so I won’t tell you it’s the best. I’ll let the pics do the talking. I’ve done plenty of steak dinners with traditional sides but changed it up a little. Steak salad, and it’s... -
Best wings I’ve done
So yesterday was one of those chill out relax days. Got the grass cut earlier in the day and had the rest of the day to sit around and eat/drink. Wings were an appetizer. Wife and I did homemade club sandwiches and homemade chips. Fried them in peanut oil on the Blackstone griddle and coated in... -
Best wings I’ve done
Ha ha…I know, only 6. With them not being split, it was 12 “traditional wings”. Add to that, they were a little over $10 for what you see. Prices are ridiculous! -
Best wings I’ve done
Did these on the Rec Tec 700. I’ve tried them several different ways over the past month or so. I can say with certainty the ones yesterday were the all around best. And when I say all around best, I am talking from the meat itself being juicy and tender and the skin being crispy, as well as... -
First time butt with pellets
Yes you make a very good point. I imagine it would have some effect on the temperature probe inside and they are very sensitive. I know with a recteq it really doesn’t vary 1° up or down it is so good. I think the charcoal would give off a lot more heat than just the pellets burning in a smoke...- nygiant
- Post #16
- Forum: Pellet Smokers
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First time butt with pellets
Awesome, sounds like a plan. I will definitely try this next time.- nygiant
- Post #12
- Forum: Pellet Smokers
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First time butt with pellets
On a sidenote, with food safety in mind which I am definitely paranoid about, can you use the extreme smoke function on chicken? Wings or even thighs or boneless skinless chicken breast? All of those are pretty quick cooks that I do around 350° anyway to get crispy skin (minus tff skinless...- nygiant
- Post #8
- Forum: Pellet Smokers
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First time butt with pellets
Yeah that’s what I was thinking I just want to get that good initial smoke taste and I believe most pellet smokers, or at least my recteq, puts out the most smoke under 225. There is an “extreme smoke setting“ which I believe puts the smoker somewhere around 180° to 200° I figure maybe let it...- nygiant
- Post #7
- Forum: Pellet Smokers
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First time butt with pellets
OK good to know. I think I’m going to try it on the extreme smoke setting first which I believe sets it at 180°. Go for two hours and see what the final product taste like. If it’s still not “smoky enough“ in my opinion, maybe try the smoke tube.- nygiant
- Post #6
- Forum: Pellet Smokers
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First time butt with pellets
Ok good to hear that. Yeah, I wouldn’t expect the Weber smoke taste, but want it more than what the food I have already cooked had. Guess everything I’ve been doing has been on the higher temp setting side and the pellets are just providing heat and not smoke.- nygiant
- Post #3
- Forum: Pellet Smokers
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First time butt with pellets
So I have cooked plenty of pork butts on my weber smoky mountain. Have always turned out great. Now that I have gotten a recteq, I am still new to it. I have done ribs, chicken thighs, wings and they’ve all turned out good. Want to do the pork butt and have a question. I still want to get a...- nygiant
- Thread
- Replies: 17
- Forum: Pellet Smokers
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First time wings on Rec Teq 700
Oh yes it did! Didn’t wanna just give my wife smoked wings for Mother’s Day. I think the steak definitely worked out well. -
First time wings on Rec Teq 700
And as an added bonus, this was the next course. Not smoked. I did them on the Blackstone griddle with garlic butter. Had a side of angel hair pasta with garlic and olive oil. That sauce is a blue cheese sauce to dip the steak in. Splurge every once in a while for these prime cuts from Costco. -
First time wings on Rec Teq 700
Thank you. Yeah that Asian zing sauce is a little sweet but spicy with red pepper flakes in it. It’s actually a buffalo wild wings sauce they are selling at the grocery store. When they were done in the brine I rinsed them under water and did put them on a cooling rack and paed them with paper... -
First time wings on Rec Teq 700
These pics after 23 minutes at 425. Nice crisp skin. Internal temp was 200-205. Garlic parmesan sauce and Asian zing sauce. -
First time wings on Rec Teq 700
Well, they turned out awesome! So tender, you’d bite into the chickens and lightly tug, and the meat came clean off of the bone. Really crispy skin too. Almost like I cooked them over charcoal after letting them go for 23 minutes at 425. Juicy and not dry at all. Used 2 Buffalo wild wings... -
First time wings on Rec Teq 700
Yeah, guess that’s the only way to really find out. For something so simple there seems to be many different times and temps to do them. I just took them out of the brine about 30 minutes ago. Brined for a little over 5 hours. Rinsed them off and put them in a bowl in the fridge. Going to...
