This smoke was like the one December 19, 2021 From the standpoint of temperatures and timing. Primarily that smoked ended well and the timing was right for taking some to the Carters before dinner. Bought a 18 lb. vac pack of … Continue reading
Tag Archives: Recteq
6/5/2025 – This is a slightly different process that worked very well in the smoker and with only thighs from a 10 piece tray. Past BBQ’s had a mixture of meats and not as clear a process for the thighs … Continue reading
5/3/2025 – Last week we bought an 8 lb. well trimmed pork butt from Rouse’s. Yesterday afternoon, trimmed the small amount of fat still on it, salted to dry brine, rubbed it with Meat Church’s Voodoo Pig Rub and let … Continue reading
6/27/2024 – This was the second prep. What was done in the first is shown below on 6/23/2024. This prep also turned out well and the quantities are identified a bit better. The tomatoes used were fully ripe and hence … Continue reading
2/13/2024 – This quick smoke turned out very moist and flavorful. Used it first for lunch today in wraps with cilantro, red onion, fresh tomato, and sriracha. It was great as were the warmed-up leftovers. Thawed a whole chicken and … Continue reading
6/3/2023 – This Q turned out very good. It differed from the recent ones as it used a slower pre-smoke and a spicer sauce. The additional smoke time due to a lower temp start followed by a sauce with 6POGS … Continue reading
7/9/2023 – Smoked Salmon & Mahi Mahi on the Recteq with mesquite pellets. The salmon was done the same as on 11/26/2022 and the Mahi Mahi was similar but included Kit’s Creole Seasoning. Instructions Preheated the smoker to 225 degrees using … Continue reading
6/3/2023 – This Q is like the one last week but with the suggestions cited in that post; i.e. a more spicy rub and slower initial smoke. The 6POGS and additional smoke time made a really good Q. 12:00 AM … Continue reading
5/26/2023 – This turned out good and it was also easy. The process below was inspired by the instructions at Recteq here. 8:00 AM – Trimmed thighs of fat and excess skin. Salted both sides to dry brine and put … Continue reading
4/16/2023 – Smoked a brisket and Connecuh Black Pepper Sausage for our Spring BBQ and Pot Luck lunch to celebrate Frank Knippenberg’s and Digger Creel’s birthdays. The brisket was smoked and then “finished” in the oven but after 10 hours … Continue reading