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This looks amazing!! Doyou make your own BBQ sauce? If not, what's your go-to store bought brand?Turned out perfect. I had stopped putting in a pan with apple juice at 160° to finish but need to do that every time from now on! View attachment 9257408
ThanksThis looks amazing!! Doyou make your own BBQ sauce? If not, what's your go-to store bought brand?
Can't wait til i bust out the smoker for the season.... can't wait to make batch of Carolina bbq sauce (mustard based) for at least one batch of 'Cue this year. Always forget to put that one out for guests (and myself) and end up kicking myself afterwards!
Well that looks pretty interesting.... I may have to put my Carolina sauce making on hold and try some of the Smoky John's Original!Thanks
We buy that sauce in Madison WI and is our favorite
Great looking grillView attachment 9260721
Just came the other day....Recteq Deck Boss 590. It's going to be a fun summer!!
I have not used a flat-top but really like my asparagus crunchy still, so I would have tossed them on VERY late in the game, after everything else was done. Other than that, it looks fantastic!
I agree, they needed less cookingI have not used a flat-top but really like my asparagus crunchy still, so I would have tossed them on VERY late in the game, after everything else was done. Other than that, it looks fantastic!
My wife taught me, cook everything and crank the heat up. Once hot toss them in for 30-40 seconds, flip (as best as possible), 40 seconds more and pull!I agree, they needed less cooking
Will try that next time. Thanks!My wife taught me, cook everything and crank the heat up. Once hot toss them in for 30-40 seconds, flip (as best as possible), 40 seconds more and pull!
Love mine. I need to go a bit larger though. But really have enjoyed mine for the last 3 or 4 yearsView attachment 9260721
Just came the other day....Recteq Deck Boss 590. It's going to be a fun summer!!
I can completely relate! We plan multiple meals with whatever I cook and even when cooking steak, I’ll usually cook 4 at a time. We’re fine with reheating. I reverse sear my steaks, putting some smoke on them at 225° on the Kamado until internal temp hits 125-130°. Let them rest in a garlic and herb butter bath, then sear them with the sear burner on my gasser. Medium rare plus, edge to edge. Just cooked some last night - prime filets. Even at $40/lb, our total was under $60 for 2, including a Meiomi Pinot Noir. And better than any steakhouse, without worrying about driving home.Hard to smoke with only my wife and I but I find a way.
Hope you brought back a few cases of Spotted Cow!We buy that sauce in Madison WI and is our favorite
I gotta try that butter bath before I sear the filetsI can completely relate! We plan multiple meals with whatever I cook and even when cooking steak, I’ll usually cook 4 at a time. We’re fine with reheating. I reverse sear my steaks, putting some smoke on them at 225° on the Kamado until internal temp hits 125-130°. Let them rest in a garlic and herb butter bath, then sear them with the sear burner on my gasser. Medium rare plus, edge to edge. Just cooked some last night - prime filets. Even at $40/lb, our total was under $60 for 2, including a Meiomi Pinot Noir. And better than any steakhouse, without worrying about driving home.
Resting in the butter bath after smoking.
View attachment 9260970
Served with baked sweet potato
View attachment 9260971
We have an RT680 that's 8 years old. Hope you enjoy your RecteqView attachment 9260721
Just came the other day....Recteq Deck Boss 590. It's going to be a fun summer!!
No, but good to know it's there! Figures there would be a bar with that name in Madison, since that's where the movie was filmed.That's a good beer!
Ever been to the Triplelindee bar in Madison? Views are fantastic View attachment 9260977
I can completely relate! We plan multiple meals with whatever I cook and even when cooking steak, I’ll usually cook 4 at a time. We’re fine with reheating. I reverse sear my steaks, putting some smoke on them at 225° on the Kamado until internal temp hits 125-130°. Let them rest in a garlic and herb butter bath, then sear them with the sear burner on my gasser. Medium rare plus, edge to edge. Just cooked some last night - prime filets. Even at $40/lb, our total was under $60 for 2, including a Meiomi Pinot Noir. And better than any steakhouse, without worrying about driving home.
Resting in the butter bath after smoking.
View attachment 9260970
Served with baked sweet potato
View attachment 9260971