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OT: rec tec grills
Posted on 3/23/17 at 6:41 pm
Posted on 3/23/17 at 6:41 pm
Anyone have one? Plz share your thoughts. I'm considering buying one tomorrow. Will be half off retail not that it matters.
Many thanks in advance Gentlemen
Many thanks in advance Gentlemen
This post was edited on 3/23/17 at 6:42 pm
2
Posted on 3/23/17 at 7:42 pm to AllDawg
You will be happy with it. Pellet grills are great smokers and rec tec makes a high quality unit.
Posted on 3/23/17 at 8:24 pm to lewis and herschel
Dont you have an oven already ?
Posted on 3/24/17 at 5:28 pm to 3morereps
It's all over but the crying now. I'll report back soon
Posted on 3/24/17 at 7:21 pm to AllDawg
I love the name.
Posted on 3/24/17 at 7:29 pm to Chili Dawg
What do the pellets do?
Posted on 3/25/17 at 4:04 pm to Jefferson Dawg
I'm figuring that out. The set up is a digital thermometer that links to an auger that pushes wood pellets into a hot pit to burn off creating heat and smoke. There's a ton of smoke. The electric motor keeps the temperature steady within 2 degrees from what I've seen thus far.
My first attempt is a reverse sear ribeye.
I'll do a butt after I've verified this thing isn't going to catch on fire.
My first attempt is a reverse sear ribeye.
I'll do a butt after I've verified this thing isn't going to catch on fire.
This post was edited on 3/25/17 at 4:15 pm
Posted on 3/25/17 at 6:55 pm to AllDawg
quote:
pellet smoker
Ugh.
Posted on 3/25/17 at 8:39 pm to AllDawg
What is reverse sear ribeye?
Posted on 3/25/17 at 8:42 pm to deeprig9
quote:
What is reverse sear ribeye?
Don't know. But it sounds like ruining a good steak.
Posted on 3/25/17 at 9:14 pm to AlaCowboy
Pretty much
Posted on 3/26/17 at 10:49 am to Jefferson Dawg
quote:
What do the pellets do?
They burn and produce the heat and smoke.
Posted on 3/26/17 at 11:00 am to Rules
As with anything else there's a learning curve. I have zero experience smoking meat. It called for smoking ribeyes for 2 hours on 200 then searing for 3 mins on each side at 500.
My buddy brought his own steaks over they came out great. He had an inch and a half cut. Mine came off the shelf at publix and was half the thickness therefore came out over done. Good flavor. Over done.
A butt has been on since 11 last night. I give it a better chance at success
My buddy brought his own steaks over they came out great. He had an inch and a half cut. Mine came off the shelf at publix and was half the thickness therefore came out over done. Good flavor. Over done.
A butt has been on since 11 last night. I give it a better chance at success
Posted on 3/26/17 at 1:58 pm to AllDawg
I cook a ribeye (3/4" thick) about 8 minutes. Sear it for 60 seconds on high on each side, then move steaks up 6" to a higher shelf for about 5 minutes and they are done, medium rare. That's a steak done well, not well done.
I slice the steak 3/4 through down the middle so I can peek with a fork to see when it is ready.
I slice the steak 3/4 through down the middle so I can peek with a fork to see when it is ready.
This post was edited on 3/26/17 at 2:00 pm
Posted on 3/26/17 at 2:15 pm to AlaCowboy
I would kill to get a rare + to medium rare - piece of meat with a crisp sear on it. I may try it at 500 3 mins on each side on the sear tool next time. I think my mistake was smoking it prior as the directions indicated to do.
Posted on 3/26/17 at 3:26 pm to AllDawg
so much amateurism in this thread
Posted on 3/26/17 at 4:26 pm to deeprig9
Kick rocks and find another thread if this one doesn't suit you
Posted on 3/26/17 at 4:34 pm to AllDawg
Will do. Y'all have fun. Be safe.
Posted on 3/26/17 at 4:58 pm to deeprig9
quote:
What is reverse sear ribeye?
For thick cuts you bring up the steaks almost to finished temp in indirect heat - 230 - 250- and then sear at the very end over super hot coals. For Med Rare you cook to an internal temp of 115 and then sear with the lid open over hot coals to get a perfect crust. The searing should take on a couple of minutes and with the lid open you don't overlook the inside.
I've been playing around with it and your riveted/strips will turn out more tender - but it's a lot of extra work and time for a negligible difference. Plus you need to be searing over charcoal....preferably lump....to get it hot enough to seat it right.
LINK
This post was edited on 3/26/17 at 5:36 pm
Posted on 3/26/17 at 5:00 pm to AllDawg
quote:
would kill to get a rare + to medium rare - piece of meat with a crisp sear on it. I
Get a charcoal grill and use lump charcoal.
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