(Topic ID: 217481)
Magnolia, DE
Quoted from xsvtoys:Here's a guideline in case anyone is not sure what to select for their next go-round.
Feet are the best.
Quoted from Risingjay1:Looks like a "Sear on the rear" to me! Exactly how I do it. GREAT PINK! WALL TO WALL!
To be fair - I did cheat a little w/ sousvide at 118 for 2 hours before torching the crap out of em. The upside is that both of those steaks would have otherwise been considered junk (Walmart meat). But they finished off tasting and texturing like they were something costing 3x as much from a specialty shop.
Quoted from Risingjay1:Looks like a "Sear on the rear" to me! Exactly how I do it. GREAT PINK! WALL TO WALL!
When I order a steak I always say I would like some moo left in it.
Quoted from djreddog:I just grabbed a blow torch to sear my steaks when the grill isn’t an option. Anyone else use a torch on steaks?
yup... searzall FTW!
pasted_image (resized).pngQuoted from eraserhead:yup... searzall FTW!
That’s what I need exactly! Thanks!
Quoted from djreddog:I just grabbed a blow torch to sear my steaks when the grill isn’t an option. Anyone else use a torch on steaks?
I got the Sansaire but I usually finish steaks and burgers with a quick panfry in butter.
image (resized).jpg6 am start
D96AEEDF-629A-4978-8D36-C9D9AB441A32 (resized).jpeg now 6 hours on. My guests tnt are actually gunea pigs, I’m going to finish these 3 different ways and the winner will be likely used in a local competition at the end of the month... so I’m kinda excited about that!
CEDDB17F-289D-4634-B84B-7B06A7B14015 (resized).jpeg
Hey tilted, what’s the differance?
D82288B0-AAB1-461C-ADF4-9DEC93492550 (resized).jpeg my sauce. Yes I’m holding it upside down in that pic... I made my original, and a spicier version. I’ll be testing the Spicey as a stand-alone to my control. And the 3rd is just using sweet baby rays.. <— previous control ~ year ago)
Ottawa, ON
Quoted from RVH:Behold the Trager Timberline 850!
Just picked it up this morning. It’s like the surgical instrument of BBQ!
Made some wings and corn, sorry no pics.
Love my Trager tailgater so upgraded to the new Ferrari of barbecue.
Quoted from RVH:Behold the Trager Timberline 850!
Just picked it up this morning. It’s like the surgical instrument of BBQ!
Made some wings and corn, sorry no pics.
Love my Trager tailgater so upgraded to the new Ferrari of barbecue.
Sweet looking rig!
Quoted from RVH:Behold the Trager Timberline 850!
Just picked it up this morning. It’s like the surgical instrument of BBQ!
Made some wings and corn, sorry no pics.
Love my Trager tailgater so upgraded to the new Ferrari of barbecue.
NOICE!
Quoted from RVH:Behold the Trager Timberline 850!
Just picked it up this morning. It’s like the surgical instrument of BBQ!
Made some wings and corn, sorry no pics.
Love my Trager tailgater so upgraded to the new Ferrari of barbecue.
Cool! Are the grates stainless or chrome plated? The thing I hate about my smoker (not a Traeger) are the shitty chrome plated grates.
I nearly have my project grill ready to go. Anybody else own a Bull grill?
Quoted from mcluvin:Cool! Are the grates stainless or chrome plated? The thing I hate about my smoker (not a Traeger) are the shitty chrome plated grates.
Stainless steel and heavy as F.
Damn things got wi-Fi built-in so it connects to my home wi-Fi and I’m controlling it with an app on my phone!!!
Just put 2 racks of baby backs on now.
52A2B48C-CFC6-4461-97C7-9A63E0FD5523 (resized).png604812E5-CAD3-47DB-8786-AD19DDD6D28D (resized).jpegI’ve been cooking on my trager tailgater for maby 4 years and have loved it.
The first ribs on the timberline 850 were by far better. Unbelievably juicy, just unreal!
The temp on this pellet grill stayed within 1-2 degrees the whole time.
I also used the Super smoke mode that pulses the fan for more smoke.
B8F20118-687B-4BFB-B91E-557E0A8D4AD2 (resized).jpegF833CA6B-3780-44EC-A4CA-1B74E6A96C49 (resized).jpegQuoted from RVH:Stainless steel and heavy as F.
Damn things got wi-Fi built-in so it connects to my home wi-Fi and I’m controlling it with an app on my phone!!!
Just put 2 racks of baby backs on now.
That’s cool! Wi-Fi makes so much more sense than Bluetooth for something like this.
Quoted from Wolfmarsh:Not mine.
Savannah Sausage Company is just down the road from you and some sort of grill brush may be in order....
Heads up! Some Costcos currently have Snake River Farms Wagyu brisket for $4.99/lb. Unfortunately, mine did not. I think you have a better chance at this the closer you are to California.
Quoted from mcluvin:Any of you folks using Grillgrates?
https://www.grillgrate.com
You see it directly under those steaks? That’s how I get those sexy ass lines! I bought a set for a gas grill I don’t use, but I rob a grate or two for finishing off steaks and chicken real Purdy like. My biggest complaint about them tho... pain in the ass to clean!!!
D0B32239-B018-494C-AEEB-2E7E2013959D (resized).jpegQuoted from mcluvin:Any of you folks using Grillgrates?
https://www.grillgrate.com
My grill came equipped with them. I love them. Never have to worry about flares or partial burns but the grill still does it’s job.
Quoted from mcluvin:Any of you folks using Grillgrates?
https://www.grillgrate.com
Those are nice...I have a 12 year old WEBER gas grill that the grates still look good on but I like the idea of even heat distribution and no flare ups....looks solid for getting those pro sear marks as well.
Quoted from tilted81:You see it directly under those steaks? That’s how I get those sexy ass lines! I bought a set for a gas grill I don’t use, but I rob a grate or two for finishing off steaks and chicken real Purdy like. My biggest complaint about them tho... pain in the ass to clean!!!
You really shouldn’t have to clean them as they should stay seasoned. Just crank the grill with the grates in them and cover for 5 to 10 minutes to turn any particles to cinder than scrape away the debris.....should do the trick.
I think I'm going to grab some. I bought a really nice 4 burner with a bit more surface area than my Weber Genesis, but it's pretty bad with the flare-ups and uneven heating. I want to make it work though as it's heavy 304 stainless with a rotisserie burner and 2 side burners. If it doesn't work out, I can at least use the Grillgrates on the Weber as they are the same length. Thanks for the comments guys!
Quoted from mcluvin:Any of you folks using Grillgrates?
https://www.grillgrate.com
I put them in my pellet grill when I do steaks .they work great
Quoted from Pinballerchef:You really shouldn’t have to clean them as they should stay seasoned. Just crank the grill with the grates in them and cover for 5 to 10 minutes to turn any particles to cinder than scrape away the debris.....should do the trick.
That’s exactly it. They get clogged up and gross with gunk. Ya gotta pull them off and scrape them all down.. it’s pretty much a pita. To be fair I never ordered thier special scrape tool... and regular wire grate cleaners don’t work because they are to shallow... but even if they did what am I gonna just scrape it onto the ground? Ya still gotta pull em out. I recommend a small one to sear on. That’s it
Quoted from Schabs81:I put them in my pellet grill when I do steaks .they work great
Ordered a set last night. I could fit 6 grates, but was concerned about airflow so went with 5 + 2 gap panels to allow a bit more free space on the sides. If this takes care of my flare-ups and uneven heating, I'll be happy. An added bonus is that you can flip them over and use them as a griddle. If anyone else has an interest, I found a 15% off coupon code from December that still works.
KCBS15
Quoted from gliebig:Caught my first snakeheads today. Hear they are tasty.
How did they taste? They sure are fugly.
Quoted from mcluvin:How did they taste? They sure are fugly.
They are mean as shit too. I remember back before they were an invasive species, and pet stores sold them. They were some of the most aggressive fresh water fish you could buy
Grillgrates arrived today. I originally intended to replace the existing grates, but I think it's gonna work better sitting on top. There just wasn't enough clearance for airflow on the sides unless I start removing sections, which I may yet do. An added benefit of doing it this way, the grates touch the lid in the back leaving a good 1/2" for airflow there as well. Time to start experimenting! 
Quoted from mcluvin:How did they taste? They sure are fugly.
Very good. Going to try and get some more this weekend.
Quoted from mcluvin:Grillgrates arrived today. I originally intended to replace the existing grates, but I think it's gonna work better sitting on top. There just wasn't enough clearance for airflow on the sides unless I start removing sections, which I may yet do. An added benefit of doing it this way, the grates touch the lid in the back leaving a good 1/2" for airflow there as well. Time to start experimenting!
These are def very cool looking....please post the outcome of your experimenting! I’m still 50/50 on these as an add.
Quoted from Rascal_H:What are we grilling?
The young punk (with his pants so low half his underwear is showing) who wants to date your daughter.
Quoted from RVH:Smoked at 225F until 160 inside, about 3 hrs. Time to wrap.
Yeah that’s butter!
Turn up trager to 275F and braise in apple juice covered in honey brown sugar and butter until ribs are 205F.
Looking good! I'm about to get some Peruvian Chicken going on the rotisserie. My first time using a rotisserie. I hope I don't screw it up.
Quoted from RVH:Mission accomplished!
Those look awesome! FSU colors, garnet and gold! 
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