This cook followed the process in the HowToBBQRight by Malcom Reed but was different. Mostly because we did not have their ingredients and also because I thought what we have and use would be better. This turned out well and … Continue reading
Tag Archives: Recteq
3/31/2022 – Today bought about a 2 lb. chuck roast at So. Ala. Custom Meats. Salted it to dry brine for a few minutes, added our fresh ground black pepper, and Meat Church’s Garlic & Herb rub. 3:20 PM – … Continue reading
3/21/2022 – These “ribs” turned out good although they should not have been in the oven for so long-and perhaps not at all. See conclusion below. … Continue reading
3/5/2022 – The smoke turned out very good with a good flavor and very moist. Cleaned fat and separated 10 lbs of legs from thighs. Salted them on both sides and seasoned with Creole Poultry Seasoning. Let them rest and … Continue reading
2/28/2022 – Skinned and wrapped in standard (not thick) sliced bacon large chicken legs then smoked them on the Recteq. After cutting them from the leg/thigh quarters they were salted two days before. Several hours before smoking they were “rubbed” … Continue reading
2/14/2022 – These Valentine steaks turned out great. It was good that they were great pieces of 1″ thick beef…that happened to come from Rouses. After the smoke/grill process, the center was near pink with a gradual color change to … Continue reading
12/30/2021 – This is the first smoke with the Rectec of shrimp. Shelled, deveined, and seasoned with Creole Seasoning one lb of 16-20 shrimp. Wrapped most in Zeigler bacon and smoked them. Turned out very good and we learned a … Continue reading
12/19/2021 – Bought a smallish pork butt, trimmed the small amount of fat, and cut it into thirds along the muscles. Rubbed it with Stubb’s Hot Pork Rub and let it sit out for about a half-hour. 8:00 AM – … Continue reading
Thawed a 10 lb. bag of leg quarters in late morning Trimmed away the extra skin and fat and cut the legs from the thighs. Dry brined and seasoned with Creole Poultry Seasoning for about an hour. Set the RecTec’s … Continue reading
We made big plans to wet brine the turkey and follow a plan developed from videos and websites cited below. But, decided to keep it simple and only dry brine. The turkey turned out very moist and the ham had … Continue reading