So if you need butcher string, Winn-Dixie for the win. Walmart and Publix did not have it, though a butcher at Publix gave me some for free. Unfortunately not enough, but it's the thought that counts.
(Topic ID: 217481)
Quoted from Spyderturbo007:SRF American Wagu Gold Grade read to hit the smoker. This bad boy is 1.75” thick.
All I can say is please don't f' it up. I'd sous vide it and give it a quick go on the grill. Amazing marbling...
Minneapolis, MN
Quoted from Spyderturbo007:SRF American Wagu Gold Grade read to hit the smoker. This bad boy is 1.75” thick.
WOW, what cut is it?
SRF meat is so expensive I’m afraid to order it.
Maby some day.
My first attempt at a rotisserie chicken. I need to practice trussing a bit more. 
Had to remove the wings as I didn't have enough string. It looks a little burnt, but it was actually very moist. We don't eat the skin anyway.
I've got to find a good source for Peruvian seasonings.
rotchicken (resized).PNGQuoted from mcluvin:My first attempt at a rotisserie chicken. I need to practice trussing a bit more. Had to remove the wings as I didn't have enough string. It looks a little burnt, but it was actually very moist. We don't eat the skin anyway.
I've got to find a good source for Peruvian seasonings.
Burnt? Looks caramelized to me! Gotta eat the crispy skin
Quoted from Pinballerchef:Burnt? Looks caramelized to me! Gotta eat the crispy skin
I'm focusing too much on that wing shaped blackened area.
1 week later
Had a nice dinner out on the deck with the wife last night after getting home from ReplayFX. Did a few pork chops from the half a pig we bought awhile back. Two with Killer Hogs rub and Sauce and the other two with just the Killer Hogs AP Rub. Turned out awesome.
Smoked over some Apple pellets to about 130 degrees, then a quick sear and then back on the smoker for a few minutes to set the sauce.
1 week later
Here's my first go at steak with the grill grates. Seems to have cooked evenly with no flare-ups, though I believe I may have overcooked the tenderloin side a bit. Sorry for the delay, but I picked up a Weber Q and haven't been grilling anything big enough to warrant using the large grill until now.
Update - Tenderloin side was medium well. Strip side was medium. I'll call it a success.
1 week later
Quoted from RVH:Nice, it takes about an hour to heat up. Thay don’t tell you that so it costs about a dollar in fuel every time I use it. Still worth it, the pizza has a soft fresh bread taste and texture. Everyone I’ve made it for loves it. Here’s a link to the recipe I use so another chefs steps link and a pic of last nights pie.
I can pm you any advice as to not clog up the grilling thread.
RVH[quoted image]
Finally got the Roccbox. Used dough you get at Publix. Got the oven to about 800 degrees Fahrenheit. Not good at all. Needs work. Crust on first try actually flamed up. 3 attempts and they all sucked. Garbage can had a great meal.
Going to make my own dough tomorrow, hope those pies turn out better!
Quoted from Electrocute:Finally got the Roccbox. Used dough you get at Publix. Got the oven to about 800 degrees Fahrenheit. Not good at all. Needs work. Crust on first try actually flamed up. 3 attempts and they all sucked. Garbage can had a great meal.
Going to make my own dough tomorrow, hope those pies turn out better!
Had to look that up. Kinda funny video.
Quoted from Electrocute:Finally got the Roccbox. Used dough you get at Publix. Got the oven to about 800 degrees Fahrenheit. Not good at all. Needs work. Crust on first try actually flamed up. 3 attempts and they all sucked. Garbage can had a great meal.
Going to make my own dough tomorrow, hope those pies turn out better!
Sweet, be careful that thing is hot.
Here’s a good dough recipe. I cut the recipe in half and after balls of dough ferment I freeze the extras for later use. subscribe to this guys pizza channel as he’s got all the best short Pizza videos with great tips.
I time my pizzas with my phone when I coook them, thay cook in around 90 seconds. You’ll need to turn the pizza 180 degrees at around 30 seconds. Not to soon as it Needs to crisp up to be able to turn it but at 30 seconds it will start to burn in the back of the Rockbox. Then keep an eye on it and turn as needed.
Here’s a link to YouTube and a pic of last nights pie, just mushroom and red onion. I’ve been cooking a lot of pizzas lately, getting pretty good.
Edit: I mix my dough in a kitchen aid mixer not by hand.
Quoted from RVH:How it really works.
How many pizzas did that guy ruin getting the technique just right? Ha!
Quoted from mcluvin:How many pizzas did that guy ruin getting the technique just right? Ha!
I know I’ve ruined at least 6 or more. I’ve dropped 2 on the floor after cooking. Dropped the Rockbok on the floor when it was at full temp while trying to move the crappy table I have it sitting on. Tried turning the pizza to early and have it fold up or cut it with the peel to have some of it stuck to the oven floor burning. Bad things happen fast at 900 degrees. Of course I’m almost a allways drinking beer when making pizzas. So ya.
Grilled another sirloin from that same sale. This time I salted the shi* out of it about an hour ahead of time. Rinsed the salt, then applied Montreal seasoning. Yeah I know, more salt Night and day difference from that last sirloin. It was so tender. Not tough at all.
I’m up at 5am to throw my brisket on the smoker over some Apple pellets. It’s a 12.6lb full packer and only the second one I’ve ever done. I’m hoping it will be ready and rested by 6:30pm for my party.
I’ll check it’s color and wrap in about 5 hours. Back to bed!
Quoted from Spyderturbo007:Damn thing is done about 2 hours early. At 250 degrees there was no stall. I came out 5h after putting it on and it had nice color, but was already at 180 degrees.
Time to see if I can hold it in a cooler for the next 6 hours. Wish me luck!!
Every brisket is different. That sure seems quick though I usually smoke at 225 and crank it up once I wrap it. Did you trim a lot of fat off?
Good luck!
Quoted from mcluvin:Every brisket is different. That sure seems quick though I usually smoke at 225 and crank it up once I wrap it. Did you trim a lot of fat off?
Good luck!
I left most of the fat cap and just removed the hard fat that probably wouldn’t have rendered. Nothing that I would consider aggressive.
I sent my wife to the store for a heating pad and have that set at 160 degrees and in the cooler with the brisket. Current temperature is 159 degrees. I’m hoping I can hold it for another 2 hours.
As long as I don’t get down towards the danger zone at 140, I should be fine. I think the worst case is that it’s mushy from being held so long.
How do you brisket experts handle timing? I’ve read 1-1.5h per pound. Mine got done in 37 minutes a pound. Something seems off....
How can you possibly plan a party around a brisket?
Quoted from mcluvin:Every brisket is different. That sure seems quick though I usually smoke at 225 and crank it up once I wrap it
Crank it up to what? 250? That’s what I might do next time, I’ve been cooking packer briskets at 225 the whole way and wrapping half way through and thay take around 14hrs. There great but take to long at 225 the whole time.
I really want to do some beef ribs sometime soon!
Quoted from Spyderturbo007:How can you possibly plan a party around a brisket?
You have to plan on having it in the cooler for a few hours. I've never had any luck trying to time it just right. They are better after sitting in the cooler a bit anyway.
Quoted from RVH:Crank it up to what? 250?
I go ~250. I prefer butcher or parchment paper vs. foil for the wrap. Don't carve it until you are ready to serve it, especially the flat. It will go from moist and tender to dried out real damn quick.
I'm no expert, but I've accidentally made brisket jerky, though I haven't done it in a while.
Quoted from Spyderturbo007:I left most of the fat cap and just removed the hard fat that probably wouldn’t have rendered. Nothing that I would consider aggressive.
I sent my wife to the store for a heating pad and have that set at 160 degrees and in the cooler with the brisket. Current temperature is 159 degrees. I’m hoping I can hold it for another 2 hours.
As long as I don’t get down towards the danger zone at 140, I should be fine. I think the worst case is that it’s mushy from being held so long.
How do you brisket experts handle timing? I’ve read 1-1.5h per pound. Mine got done in 37 minutes a pound. Something seems off....
How can you possibly plan a party around a brisket?
Finishing early is always better than 2 hrs late. 
I’ve smoked @ 15 briskets all from Costco and every single one has been different. The whole ‘it’s done when it’s done’ is truer for brisket than any other BBQ in my experience.
I usually aim to have it done 2.5-3 hrs before I want to serve in case it stalls and so I’m not freaking out when guests arrive. If you finish way too early, as crazy as it sounds, you can put it in the oven at 180 degrees and it actually won’t dry out too much. I have a bottom oven that actually goes that low and have used it in a pinch.
The other thing I would recommend is to get a food scale. I have bought a 14lb brisket before and got trim happy and it went down to 11lbs by the time I was done...that will definitely impact when you decide to start it.
It turned out really well. The flavor was good and it was still juicy. It didn’t take as much smoke as I wanted, but the flavor was there. Maybe I’ll try hickory next time.
I didn’t take a picture of it all sliced up. Just what was on my plate.
I’m stuffed!
Quoted from Electrocute:Roccbox at about 800 degrees.
F yeah!
Damn fine pie!
Good job!
Quoted from Electrocute:Simple pizza, fresh mozzarella, basil leaves and extra virgin olive oil with generic pizza sauce.
That's what I would expect from a proper pizza oven.
Well done.
3 weeks later
That definitely doesn’t look like choice, that’s for sure. That looks more like Prime to me. Either way, I’d be going back to buy more at that price!
Wagyu, In my experience, has more marbling.
This was gold grade Wagyu as a comparison, which I think is the highest grade you can get.
Quoted from Spyderturbo007:That definitely doesn’t look like choice, that’s for sure. That looks more like Prime to me. Either way, I’d be going back to buy more at that price!
Wagyu, In my experience, has more marbling.
This was gold grade Wagyu as a comparison, which I think is the highest grade you can get.
[quoted image]
It’s definitely not the gold grade stuff. The fine, consistent, flow of the marbling has me thinking it’s something more than Prime though. It just looks different to me. But yeah, definitely not choice and a steal at $7.99/lb.
1 month later
Any suggestions for smoking a boneless turkey breast on a BGE? My father in law bought two 9 lb boneless turkey breasts. Gonna fry one and smoke one for Thanskgiving dinner. Frying is easy. Worried a bit about smoking.
From what I've read, cook at 325 for 1.5 to 2 hours. Cook until internal temp of 165. Let rest in foil for 20-30 minutes. Inject and rub before smoking. Plan to use hickory chunks and cherry wood with lump I have leftover from the summer.
Quoted from sadler28:Any suggestions for smoking a boneless turkey breast on a BGE?
Never used the egg before but have smoked several, NOTHING LIKE IT. Your thoughts sound accurate though. GLWS (S for SMOKING) 
FYI this thread this time of year reminds me of this one!
https://getyarn.io/yarn-clip/2429d2e7-b77b-48dd-98b4-4a95ef572d4f#r1mYUEGoTX.copy
Quoted from sadler28:Any suggestions for smoking a boneless turkey breast on a BGE? My father in law bought two 9 lb boneless turkey breasts. Gonna fry one and smoke one for Thanskgiving dinner. Frying is easy. Worried a bit about smoking.
From what I've read, cook at 325 for 1.5 to 2 hours. Cook until internal temp of 165. Let rest in foil for 20-30 minutes. Inject and rub before smoking. Plan to use hickory chunks and cherry wood with lump I have leftover from the summer.
I do whole turkeys for Thanksgiving, but have never done just the breast. I did mine at 300 degrees over Apple pellets. I used some Killer Hogs AP (All-Purpose) Rub and then a light coating of the Killer Hogs The BBQ Rub. Then I injected it with Tony's Creole Butter. I sprayed the skin with regular old cooking spray to help with the nice brown color. I stuffed it with apples, onions and celery to give it some mass in the center.
It took just under 4 hours to finish and was 11.25lbs. I pulled it when the temperature was 164 degrees in the breast and 173 in the thigh.
Not sure if any of that helps, but thought I'd throw it out there. Damn thing was the best turkey I've ever had.
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