Official CCS Grillmasters thread

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Here's a short video smoking a pork butt on the PBC.

[video=youtube_share;pEATMOWYCLM]https://youtu.be/pEATMOWYCLM[/video]
 

Guess Who

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Probably more than you want to spend, but the Traeger is awesome.

No fighting temps at all, just buy pellets set the temp and away it goes. Certainly easier to get good at smoking when you don't have to manage coals/wood and instead just focus on your rubs sauces and internal temps.

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Traeger is good but Hawkbear asked for something inexpensive. Those pellets aint too cheap either. And with PBC it's also set it and forget it.
 

Burque

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Traeger is good but Hawkbear asked for something inexpensive. Those pellets aint too cheap either. And with PBC it's also set it and forget it.
True about the smoker cost. I pay 16.88 for forty pounds of decent pellets. They get me through several cooks per bag, number depends on what meats I do.

I don't think it's expensive to run. Just initial cost is a bit expensive.

The other thing I do is watch for pellets to go on clearance and stock up. We have low humidity here so I don't have to worry about storage.

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I always buy charcoal when it's on sale and stock up. There's no bad way. it's all good.
 

Burque

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I always buy charcoal when it's on sale and stock up. There's no bad way. it's all good.
I found pellets for 11.55 at Wally world the other day it took everything in me to only buy one bag... Because I already had three at home.

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I do the same with charcoal. Rather pay 5-6 instead of 9-11 a bag.
 

Burque

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I had a Ribeye that had about 100 holes poked in it last night (Oh The Horror!) and it was delicious!!!
 

Ares

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I suck at grilling steak... I know I need to just use some of the techniques discussed.

I just seem to always wind up leaving them on too long and they get overcooked.

I need to practice on steaks over the summer.
 

gpphat

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I suck at grilling steak... I know I need to just use some of the techniques discussed.

I just seem to always wind up leaving them on too long and they get overcooked.

I need to practice on steaks over the summer.

It definitely takes some practice, you normally only need to flip the steak once. I would also be sure to let it rest once you pull it off the grill. it makes a world of difference.
 

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Look up reverse searing and get a meat thermometer. Take your meat off a little less then the temp your looking for and let it rest 5-10 minutes depending on thickness. Carryover cooking will bring the temp up to desired level.
 

Xuder O'Clam

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Look up reverse searing and get a meat thermometer. Take your meat off a little less then the temp your looking for and let it rest 5-10 minutes depending on thickness. Carryover cooking will bring the temp up to desired level.

Reverse searing makes resting the meat unnecessary.
 

Ares

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Look up reverse searing and get a meat thermometer. Take your meat off a little less then the temp your looking for and let it rest 5-10 minutes depending on thickness. Carryover cooking will bring the temp up to desired level.

I think the carryover cooking is my main problem.

Cause I definitely used my meat thermometer and it got to the temp I wanted and then I ran down to the grill and took it off and let it rest.

It probably keeps carrying over to well-done or medium-well...
 

gpphat

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I think the carryover cooking is my main problem.

Cause I definitely used my meat thermometer and it got to the temp I wanted and then I ran down to the grill and took it off and let it rest.

It probably keeps carrying over to well-done or medium-well...

don't even mess with a thermometer just use the palm trick

Finger-Test-Steak-Doneness-3.jpg


You pull it off the grill using this trick with resting time your steak will be on point
 

Guess Who

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I think the carryover cooking is my main problem.

Cause I definitely used my meat thermometer and it got to the temp I wanted and then I ran down to the grill and took it off and let it rest.

It probably keeps carrying over to well-done or medium-well...

I usually pull my steak at 125. Carryover takes it to 130-135. Perfect medium rare. Another benefit from reverse searing is you don't get that dry gray band near the surface of the meat as much.I also cook roasts that way. Roast in the oven low and slow then sear on the stove top at the end.
 

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