2020 Gratuitous Grilling/Griddlin/BBQ/etc. Thread

[ghuns]

I just got a ZGrills from Black Friday, it's gonna be 50° this Friday. Question to you pellet grill guys, is this warm enough to fire it up and do some ribs? I have a welding blanket and movers blanket to throw on it.

You'll be fine to let your grill go commando at that temp.

 

[HoughMade]

I used my pellet grill Saturday evening at about 33 degrees.

 

[Jaybird1980]

Good to hear, I'll probably be giving it a shot

 

[chezuki]

I just got a ZGrills from Black Friday, it's gonna be 50° this Friday. Question to you pellet grill guys, is this warm enough to fire it up and do some ribs? I have a welding blanket and movers blanket to throw on it.

I cooked meatloaf on my Z-Grill at 400° last week when it was 28°. No issues at all holding temp.

 

[flyingsquirrel]

I have some fresh cut hickory I would share with someone or two. Less than a rank but 4 to 5' pieces. All limb with the larger pieces hollow. Easy access in my yard. PM and we'll make arrangements

 

[flyingsquirrel]

Forgot. I live south of SO.B. close to LaPaz.

 

[bmbutch]

Whoo Hoo, Grilla Kong will be delivered this Thursday, just setup the appointment!

 

[Hoosierdood]

Whoo Hoo, Grilla Kong will be delivered this Thursday, just setup the appointment!

Congrats! You are going to love it!

If you do Facebook, join the My Grilla Grill group. Lots of info there. I've had the Kong for about a year, and you can feel free to PM me if you have any questions.

 

[Freebird01]

I am not on ingo much but i do lurk from time to time...

Decided to smoke the turkey and finish it in the deep fryer this year for thanks giving...



Holy cow was it amazing! So good my wife went and bought another turkey for me to cook

 

[Wbayne]

Tried out a breakfast fatty this morning!

Sent from my iPhone using Tapatalk

 

[Hoosierdood]

That looks amazing. I need to try that now.

 

[bmbutch]

Congrats! You are going to love it!

If you do Facebook, join the My Grilla Grill group. Lots of info there. I've had the Kong for about a year, and you can feel free to PM me if you have any questions.

Thank You for the advice, joined and already lusting over the information. Kong delivered just now, boxed in garage. Hopefully get together soon, but heading to Mountains for some relaxation and hiking time.

 

[Hoosierdood]

Made a couple pork loins for lunch today. Grilled to internal temp of 150 degrees then rested in a cooler for about 45 minutes. They were so juicy and tender. Made some mashed taters and a broccoli and cheese casserole to go with them.



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[chezuki]

Sous vide tri tip this evening.

 

[Hoosierdood]

Did you sear that? How did you get that crust on the outside?

Looks amazing, btw.

 

[chezuki]

Did you sear that? How did you get that crust on the outside?

Looks amazing, btw.

I preheat a cast iron skillet outside on my infrared grill until screaming hot, and sear about 2 min per side. Works great and keeps the house from smoking up.

 

[indyartisan]

I think I need a snack

 

[ghuns]

Decided to hit the Amish store down the load and load on some cheese. Gouda, cheddar, pepperjack, and horseradish white cheddar...

On the RecTec control, you can run it in "test" mode. This allows you to run each component of the grill separately; auger, igniter, fan, and probes. I thought I'd need to run the fan to keep the pellet tube lit, but it was a windy day so it burned fine. I did run the probes to keep an eye on the temps...

Temps ran from low 70s to about 110 on the "actual". That's the grill probe close to where I set the pellet tube. I set the two meat probes on either side of the cheese. They never got above 75. Packaged it all up and put it the fridge. Now, we wait.

 

[Jaybird1980]

Decided to hit the Amish store down the load and load on some cheese. Gouda, cheddar, pepperjack, and horseradish white cheddar...

On the RecTec control, you can run it in "test" mode. This allows you to run each component of the grill separately; auger, igniter, fan, and probes. I thought I'd need to run the fan to keep the pellet tube lit, but it was a windy day so it burned fine. I did run the probes to keep an eye on the temps...

Temps ran from low 70s to about 110 on the "actual". That's the grill probe close to where I set the pellet tube. I set the two meat probes on either side of the cheese. They never got above 75. Packaged it all up and put it the fridge. Now, we wait.

I can't wait to try this, what flavor pellet did you use and how long?

 

[ghuns]

I can't wait to try this, what flavor pellet did you use and how long?

Pellets were a blend of mostly hickory with some oak and maple.

I did 4 hours. At the 2 hour mark I flipped it all and shuffled it around.