BBQ/Grill/Smoker/etc. Cooks

[Jaro1069]

Still works for a Bingo Call.

Yes it does... So that's a plus..

 

[SM29]

Pork shoulder at 5 AM and 8:15 AM. I started it at about 9:30 last night. It may be done before noon as I’m not seeing much of a stall.

This has been a little difficult to keep the temperature down. The dome temperature has not gone above 215 but the temperature at the grate level has been between 240 and 285. Next time I won’t overload the charcoal.

The BGE is so efficient, I probably use 50% less fuel than with a metal grill or smoker.

 

[global_dev]

View attachment 93701View attachment 93702
Pork shoulder at 5 AM and 8:15 AM. I started it at about 9:30 last night. It may be done before noon as I’m not seeing much of a stall.

This has been a little difficult to keep the temperature down. The dome temperature has not gone above 215 but the temperature at the grate level has been between 240 and 285. Next time I won’t overload the charcoal.

The BGE is so efficient, I probably use 50% less fuel than with a metal grill or smoker.

Looks good! I had a similar issue with a tritip on my small KJ. I let it go for 3 hours and it tasted better than it looks. My mistake for buying a premarinated mortons piece. I never like the marinade and too wet to brown well. So I reversed seared that sucker.

 

[SM29]

I forgot to post the final result. It smoked for about 11.5 hours than wrapped in pink paper and put in oven at 170 F for another few hours, rested while still wrapped in a cooler for another hour and finally rough pulled. It was great and worth all of the trouble.

 

[BarberDave]

T-bone night reverse sear underway and a shank steak for El Doggo and Los Gatos

 

[Jaro1069]

T-bone night reverse sear underway and a shank steak for El Doggo and Los Gatos
View attachment 94441

 

[NurseDave]

My stand-by. Tri-tip

 

[JWS VII]

Apple torte for dessert tonight

 

[Cvargo]

 

[NurseDave]

View attachment 95498

In your dreams

 

[Cvargo]

In your dreams

OH YEA!

 

[BarberDave]

T bones

 

[SM29]

The beef ribs are cooking. Since individual rather than a rack, I don’t expect it to take more than 5 or 6 hours.

 

[Scuttlesoap]

View attachment 98446View attachment 98447
The beef ribs are cooking. Since individual rather than a rack, I don’t expect it to take more than 5 or 6 hours.
View attachment 98448

Those are going to be awesomely delicious!

 

[SM29]

Took less than four hours. Resting in the cooler wrapped in pink paper.

 

[Fenster]

Took less than four hours. Resting in the cooler wrapped in pink paper. View attachment 98465

Those look great. Enjoy!

 

[Scuttlesoap]

Took less than four hours. Resting in the cooler wrapped in pink paper. View attachment 98465

I hope you saved some for the rest of us!

 

[global_dev]

I’ve been lax on the grills and smokers lately, but working on my pizza game. Its getting way better, but i’m missing some ribs!

These 12” pies (2 of the 6 i baked) with buffalo mozzarella, iberico ham, mushroom & red onion, and passata for sauce but 2 different dough recipes. Its clear that pizza is a longer preparation game than i knew previously and having some frozen dough balls ready to thaw in the AM makes it way way easier and ready to get cooked in the PM.


One day dough ^


MultI day ferment ^ previously frozen

 

[NurseDave]

I’ve been lax on the grills and smokers lately, but working on my pizza game. Its getting way better, but i’m missing some ribs!

These 12” pies (2 of the 6 i baked) with buffalo mozzarella, iberico ham, mushroom & red onion, and passata for sauce but 2 different dough recipes. Its clear that pizza is a longer preparation game than i knew previously and having some frozen dough balls ready to thaw in the AM makes it way way easier and ready to get cooked in the PM.

View attachment 98586
One day dough ^

View attachment 98584
MultI day ferment ^ previously frozen

Nice work!

 

[BarberDave]

Almost ready for the sear