DNP Posted March 25, 2021 Report Share Posted March 25, 2021 I’ll let you think that if you’d like. Quote Link to comment Share on other sites More sharing options...
Rsquared Posted March 26, 2021 Report Share Posted March 26, 2021 9 hours ago, shepp said: You’re married you should be good at beating meat 8 hours ago, DNP said: I’ll let you think that if you’d like. Yeah, realistically, he is trying to keep up with Matt with the overall family head count. Quote Link to comment Share on other sites More sharing options...
98Z5V Posted March 26, 2021 Report Share Posted March 26, 2021 4 hours ago, Rsquared said: Yeah, realistically, he is trying to keep up with Matt with the overall family head count. Matt can almost field his own baseball team now... Quote Link to comment Share on other sites More sharing options...
shepp Posted April 6, 2021 Report Share Posted April 6, 2021 I’m getting this pizza thing down. Crust is finally where I want it Quote Link to comment Share on other sites More sharing options...
unforgiven Posted April 6, 2021 Report Share Posted April 6, 2021 Next time I'll get pic for possible pizza oven mod. Quote Link to comment Share on other sites More sharing options...
DNP Posted April 6, 2021 Report Share Posted April 6, 2021 Damn you shepp. I don’t need more attachments. Quote Link to comment Share on other sites More sharing options...
shepp Posted April 6, 2021 Report Share Posted April 6, 2021 Just now, DNP said: Damn you shepp. I don’t need more attachments. You need an outside brick oven to go with that house 😍😍🔥🔥 Quote Link to comment Share on other sites More sharing options...
DNP Posted April 6, 2021 Report Share Posted April 6, 2021 Someday. We’ll have to figure out how to build one of those. Quote Link to comment Share on other sites More sharing options...
Armed Eye Doc Posted April 6, 2021 Report Share Posted April 6, 2021 (edited) 38 minutes ago, DNP said: Someday. We’ll have to figure out how to build one of those. Here is a step by step. They just don't tell you the in-between steps. Edited April 6, 2021 by Armed Eye Doc Quote Link to comment Share on other sites More sharing options...
shepp Posted April 11, 2021 Report Share Posted April 11, 2021 (edited) I’m not sure I’ll ever buy baby back ribs again, this was the first time ever doing St. Louis spare ribs and they’re the best I’ve ever done. rubbed with meat church honey hog, On at 2pm 225° 3pm bumped up to 250 after 3:30-5:30spritzed with 3:1 apple cider vinegar to water every 30 min 6:30pm glazed with pineapple habanero sauce (was going to use pepper jelly but this was open) 7pm pulled Edited April 11, 2021 by shepp Quote Link to comment Share on other sites More sharing options...
sketch Posted April 11, 2021 Report Share Posted April 11, 2021 (edited) 3 hours ago, shepp said: I’m not sure I’ll ever buy baby back ribs again, this was the first time ever doing St. Louis spare ribs and they’re the best I’ve ever done. rubbed with meat church honey hog, On at 2pm 225° 3pm bumped up to 250 after 3:30-5:30spritzed with 3:1 apple cider vinegar to water every 30 min 6:30pm glazed with pineapple habanero sauce (was going to use pepper jelly but this was open) 7pm pulled that is juicy! 🍻🍻 Edited April 11, 2021 by sketch do you start your grill with meat on for extra smoke? Ive done it several times.. just have to watch the temps. Quote Link to comment Share on other sites More sharing options...
shepp Posted April 11, 2021 Report Share Posted April 11, 2021 2 minutes ago, sketch said: that is juicy! 🍻🍻 No because it’s not a clean smoke. That’s why I did the 225 for the first hour, you get more smoke outta our grills from 150-225, the smoke ring doesn’t lie in these ribs Quote Link to comment Share on other sites More sharing options...
sketch Posted April 11, 2021 Report Share Posted April 11, 2021 not clean? is smoke suddenly cleaner at 225*? I get you though. Quote Link to comment Share on other sites More sharing options...
shepp Posted April 11, 2021 Report Share Posted April 11, 2021 (edited) 1 hour ago, sketch said: not clean? is smoke suddenly cleaner at 225*? I get you though. No but on the warm up to 150 it’s not......... and when I said that’s why i did 225 it’s because our grills make better smoke 150-225 the recipe calls for 250 the whole time. But you don’t get the smoke at 250 like you would at 225 or less. but you do you Edited April 11, 2021 by shepp Quote Link to comment Share on other sites More sharing options...
sketch Posted April 11, 2021 Report Share Posted April 11, 2021 its hot smoke and low and slow.. er? I do it. prove me wrong. Quote Link to comment Share on other sites More sharing options...
unforgiven Posted April 11, 2021 Report Share Posted April 11, 2021 Yep, the lower temperature more pellet flavor go up for more heat a little less smoke from higher temp because of the combustion fan ramping up to keep higher temp. Fans are part of the pellet grill operation. Just found out from Green mountain tech support that with the new wifi combustion fan combo I can use the pizza oven attachment. 😁 Quote Link to comment Share on other sites More sharing options...
shepp Posted April 11, 2021 Report Share Posted April 11, 2021 (edited) 10 hours ago, sketch said: its hot smoke and low and slow.. er? I do it. prove me wrong. I have no clue what you’re asking and or saying Edited April 11, 2021 by shepp Quote Link to comment Share on other sites More sharing options...
shepp Posted April 11, 2021 Report Share Posted April 11, 2021 13 minutes ago, unforgiven said: Yep, the lower temperature more pellet flavor go up for more heat a little less smoke from higher temp because of the combustion fan ramping up to keep higher temp. Fans are part of the pellet grill operation. Just found out from Green mountain tech support that with the new wifi combustion fan combo I can use the pizza oven attachment. 😁 Awesome! Quote Link to comment Share on other sites More sharing options...
Sisco Posted May 4, 2021 Report Share Posted May 4, 2021 Sirloin tip roast on the indoor vertical rotisserie Quote Link to comment Share on other sites More sharing options...
unforgiven Posted May 5, 2021 Report Share Posted May 5, 2021 So GM sent me a new thermal sensor temperature was erratic last part I didn't change. Wife found a tri tip at Costco. Easy enough 2 hrs. for 2.5 lbs.. It was preseasoed . 130* outside looked good. Inside was chewy, nervy. Worst ever had to throw it out. Good news was temp held didn't miss a beat. Quote Link to comment Share on other sites More sharing options...
Sisco Posted May 5, 2021 Report Share Posted May 5, 2021 I find meat quality has really deteriorated. It makes me appreciate my locally raised sides of beef even more. Quote Link to comment Share on other sites More sharing options...
DNP Posted May 5, 2021 Report Share Posted May 5, 2021 I swear by smoking tri tip to 125 internal. Then throw it on the gas grill on high, lid open for 1.5 minutes per side for a smaller one 3lb or so and 2 min per side on a larger one. I avoid the pre-seasoned and give it a mix of salt garlic and pepper. I’ve gotten lazy and buy seasoning called “the blend” which seams to do nice on most beef. Quote Link to comment Share on other sites More sharing options...
unforgiven Posted May 5, 2021 Report Share Posted May 5, 2021 We gotten burned before with pre packaged meat. It's been a long time but the MO is the same. They dress up a $hit cut of meat and no matter what you do it's still a $hit cut of meat. Never again Quote Link to comment Share on other sites More sharing options...
Sisco Posted May 5, 2021 Report Share Posted May 5, 2021 Tonight a whole chicken on the vertical rotisserie. Quote Link to comment Share on other sites More sharing options...
Sisco Posted May 14, 2021 Report Share Posted May 14, 2021 20 pounds homemade bulk sausage today. Quote Link to comment Share on other sites More sharing options...
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