Grilling setups

[JBrax]

Some pics of the fire pit lit. Mood lighting and heat makes for good ambience.

 

[mechman]

Love that table!

 

[JBrax]

Thank you! We like it.

 

[JBrax]

Some center cut thick chops and asparagus.

 

[GFOviedo]

I’m still working in my back yard set up. I’ve got an oldie but goodie Hungtinton 4 burner propane grill, I just recently got a Pit Barrel Cooker and a Camp Chef 4 burner propane Griddle. The griddle still in the box. I am still waiting for the cover and cooking utensils for it. I’m also thinking of building some counter space in the backyard this summer.

A few pics of the back yard. Our home was built in 1959, so I’ve been slowly upgrading things.

 

[JBrax]

That my friend looks like it’s gonna be a sweet setup! I like.....

 

[JBrax]

We’re just relaxing by the fire.

 

[mechman]

I can't even think about doing anything outside yet. Still too cold and another storm approaching tonight into tomorrow.

 

[JBrax]

Yeah, hasn’t been exactly warm here in KC but the fire provided just enough heat to make it tolerable. Some crazy weather across the nation.

 

[JBrax]

I need to slap this thing on and give it a test run.

 

[mechman]

This is what I have for my smoker. As for the Weber grill, I just have an instant read thermometer. I've never even considered using something different because if it takes longer than 10 minutes to cook, it oes in the smoker.

 

[GFOviedo]

I finally put the Griddle together last night. It wasn’t too bad. Some pics. I’m still working on the backyard set up.

 

[Todd Anderson]

I love spring!

 

[JBrax]

Them some sweet looking steaks!

 

[Todd Anderson]

Phew - threw some coffee rub, salt, pepper on mine (the big one, back right corner ). Got that puppy to 150 degrees.

Wow! Melted in my mouth

 

[GFOviedo]

Nice steaks. I’m working on fixing the backyard for this summer. I’ve moved the pool fence already and now I need to convince the wife I need a RecTec smoker!

 

[mechman]

150?!?!? You over-cooked it!

I forgot about this thread with the whiskey thread. I bought a Kamado Joe smoker a few months back and I cannot believe how much better things taste as compared to my electric smoker! I've smoked ribs, steaks, tri-tips, chickens and pork loin in it so far and all have turned out spectacular. Gonna do a butt one of these days as I have a 6 pounder in the freezer.

 

[Todd Anderson]

150 is solid medium. Do you go medium rare? ......... rare?






raw?

 

[Todd Anderson]

150?!?!? You over-cooked it!

I forgot about this thread with the whiskey thread. I bought a Kamado Joe smoker a few months back and I cannot believe how much better things taste as compared to my electric smoker! I've smoked ribs, steaks, tri-tips, chickens and pork loin in it so far and all have turned out spectacular. Gonna do a butt one of these days as I have a 6 pounder in the freezer.

Those smokers are incredible. A friend of mine has a green egg. Smoked meats out of that thing are RIDICULOUS.

 

[GFOviedo]

2 to 3 minutes on one side, and 2 to 3 minutes on the other side...serve!

 

[mechman]

150 is solid medium. Do you go medium rare? ......... rare?
raw?

The way that I really like them done is to get the smoker to 225 and smoke the steaks until they're about 125. Then I sear them in my pre-heated cast iron skillet for about 45 seconds on each side. That comes out about rare to medium-rare. Want it more well done? Just leave it in the smoker until it hits the desired temp.

Those smokers are incredible. A friend of mine has a green egg. Smoked meats out of that thing are RIDICULOUS.

I agree! I still have my electric but I don't know if it will see much work anymore. Now I just have to get my neighbor to build me a large vent hood in my garage! He's a heating and air guy and he's done a couple in the last year. Then I can move it to the garage in winter!