Smokers, grills, and BBQs. What are you cooking?

[riser4]

i've seen write-ups that indicate a forced rest while you reset the grill to high heat, but didn't know it was a recommended pause
nor have i ever heard the suggestion to slice immediately


[quite aside from the traditional santa maria process]

that pic above was 127 at the center, then rest min 5min (was prolly 10 by the time I cut into it)
the smoke was actually a pretty nice add to the rub

I don't remember where, but Ive come across several recipes for beef roasts that say to rest while you increase the temperature of the oven or grill, etc. And they all said you can slice immediately after the sear. I cook all of my beef roasts slow and low, pull out, increase the temp to 500, then put it in for a few minutes, remove, and slice.

[bodywhomper]

I see lots of recs to rest the meat. The amazingribs.com folks seem very anti-rest for meats that are enjoyed at lower temps or that dryout.

[::: :::]

Yeah, no rest for chicken or pork or fish is what I’ve read

[bodywhomper]

The amazingribs.com folks seem very anti-rest for meats that are enjoyed at lower temps or that dryout.

https://amazingribs.com/more-techniq...-resting-meat/

[nickwm21]

That article is weird. It quotes some pretty influential food scientists… Kenji, McGee, etc… pouting the benefits of resting roasts - then says “nahhh”


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[Conundrum]

Egg, Traeger, and old gas grill in my quiver. Looking to replace the gas grill as it's old and I've already rebuilt the internals with new parts once. Electric seems intriguing with already having the the other two options available. Anyone try electric and pros/cons? Any decent grills even out there? Doesn't seem like too many options to pick from.

If electric sucks, thoughts on Napoleons? Mid-range one of those is on my short list.

[J. Barron DeJong]

Egg, Traeger, and old gas grill in my quiver. Looking to replace the gas grill as it's old and I've already rebuilt the internals with new parts once. Electric seems intriguing with already having the the other two options available. Anyone try electric and pros/cons? Any decent grills even out there? Doesn't seem like too many options to pick from.

If electric sucks, thoughts on Napoleons? Mid-range one of those is on my short list.

Big issue would be BTUs I think.

An electric grill can only pull ~6000 BTU from a 120V outlet. Gas grills are often up in the ~40k BTU range. Going to be difficult to get a good char with that huge a reduction in heat output.

[irul&ublo]

Egg, Traeger, and old gas grill in my quiver. Looking to replace the gas grill as it's old and I've already rebuilt the internals with new parts once. Electric seems intriguing with already having the the other two options available. Anyone try electric and pros/cons? Any decent grills even out there? Doesn't seem like too many options to pick from.

If electric sucks, thoughts on Napoleons? Mid-range one of those is on my short list.

Have an upper end Napoleon and really like it. The infrared side burner kicks ass on reverse sear steaks/roasts.


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[AK47bp]

My wife got me a rack of baby backs for my bday dinner. Put on a tasty rub last night and put the rack to bed in the fridge.


Put on the smoker at 180 for 3 hours.



Pulled and put in foil with apple juice for another 2 hours at 180.



Pulled out of foil and smothered with Sweet Baby Rays, crank up heat to 325 put back on for 30 min.



Didn’t get many pics of final product but by far the best ribs I’ve ever had.




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[phatty]

My wife got me a rack of baby backs for my bday dinner. Put on a tasty rub last night and put the rack to bed in the fridge.


Put on the smoker at 180 for 3 hours.



Pulled and put in foil with apple juice for another 2 hours at 180.



Pulled out of foil and smothered with Sweet Baby Rays, crank up heat to 325 put back on for 30 min.



Didn’t get many pics of final product but by far the best ribs I’ve ever had.




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Looks awesome! I've never been disappointed using the 3-2-1 method for ribs. Perfect every time.

[AK47bp]

Looks awesome! I've never been disappointed using the 3-2-1 method for ribs. Perfect every time.

I know. So easy and better than any restaurant


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