r/recteq

Let me know y’all’s favorite recipes

Got a 14.3lb prime brisket from Costco, but it had a massive deckle. By the time I was done trimming, the brisket was only 7lbs. I had a good amount of meat trimmings that I used to make poor man's burnt ends. While the brisket smoked, I rendered the fat into tallow/liquid gold. Credit to my daughter for the poor man's burnt ends idea.

I smoked my first pork butt (4.3lb bone-in) on the BD380 yesterday. It turned out fantastic, way better than I was expecting. The grill maintained a perfect temperature during the entire seven hour cook. I kept it really simple.

• Meat Church Holy Gospel rub w/mustard binder
• Smoke tube with apple wood chips
• 250F until 165F internal. This took about 5 hours, only spritzed with ACV at the 4th and 5th hour, mainly because I was on a long bike ride during the first 4 hours.
• Sprinkled some brown sugar on top and pats of butter, wrapped in pan with foil until 205F internal.
• Let it rest for 1.5 hours
• Poured juices into fat separator, pulled apart the meat, sprinkled some more Holy Gospel then added the (mainly) fat free juices back in

Definitely will be making this again, couldn't have been much easier.

I bought a cover for my DualFire when I got it and then immediately put a smoke box on the side so the cover doesn’t fit. Never even took it out of the box. Would happily part ways with it if one of you needs/wants one, paid $100ish for it. $50 + shipping. DM if you’re interested

Smoked a brisket overnight at 200. Then switched to Ribs while it rested. Everything turned out great!

This is our first smoker, a recteq Bullseye. Is the lid supposed to be like this? The front doesn’t close all the way, but it looks like it slopes up slightly towards the front. Wasn’t sure if this is intentional or if I should reach out to customer service.

Got all the bells and whistles now!

Cooked 4 racks of pork ribs for family and friends tonight for 4th of July. Started off at 200f for an hr and then bumped to 250 until the meat was the color I wanted (~200ish) and then wrapped in foil til tender.

Happy 4th of July 🧨🎇🎆

Went medium rare, medium and medium well

First Brisket in the books! Cooked on my Flagship 1100. 225 until stall, then up to 275 for finish. Took 11hrs before putting in the side box at 150 for 8hrs. Need a little more salt in the rub, but very impressed with how well it turned out.

Put them on at 11am at 225 and let them smoke until they were done around 4:30. Wrapped and put in the oven at 170 until dinnertime at 6:30. Came out great!

St Luis style ribs seasoned with holy voodoo and HEB true Texas Sweet Heat rub, smoked on the Recteq and finished with a hot honey glaze. Extra pecan and oak smoke pumped in from my smoke daddy cold smoker during the cook. Rolled at 275 the entire time. 3 hours smoke with occasional cider vinegar spritz to 175 internal. Foil Wrapped with hot honey and a few pats of butter for another hour. Foil boat and Brushed with Stubbs original for 15 minutes to tack up. Finally covered with the drippings and rested for another 20 minutes before cutting. Easily my best ribs. Perfect bite.

Equipment: Pellet Grill or Oven, ceramic-coated cast iron skillet (or any heavy-bottomed oven-safe skillet), baking sheet with a wire rack (if using an oven).

Temperature: 375°F

Total Cook Time: 45 - 55 minutes

Ingredients

Truffle-Mustard Chicken Quarters:

4 bone-in, skin-on chicken quarters

3 tablespoons mayonnaise

1 tablespoon spicy brown mustard

2 drops truffle oil

Spices: Salt, black pepper, garlic powder, and paprika

Optional: 1 tablespoon grated parmesan cheese (mixed into the binder)

One-Skillet Cheesy Herb Brussels Sprouts Gratin:

Brussels sprouts, tough stems removed and sliced in half lengthwise

2 tablespoons olive oil or melted butter

1 to 1.5 cups ricotta cheese

Fresh basil, roughly chopped

Fresh chives, chopped

1 to 1.5 cups shredded cheese blend (Mozzarella, Colby Jack, and Monterey Jack), divided

Spices: Salt, black pepper, and garlic powder

Phase 1: Preparation

1. Preheat the Pellet Grill or Oven: Fire up your pellet grill or preheat your oven and set the temperature to 375°F.

2. Prep the Chicken: Pat the chicken quarters completely dry with paper towels. In a small bowl, whisk together the mayonnaise, spicy brown mustard, exactly 2 drops of truffle oil, and the optional parmesan. Brush a light, even layer of this mixture over the chicken skin. Generously season the top with salt, pepper, garlic powder, and paprika.

3. Prep the Gratin Base: In a small bowl, combine the ricotta cheese, chopped fresh basil, chopped fresh chives, half of your shredded cheese blend, salt, pepper, and garlic powder. Set this aside.

4. Prep the Brussels Sprouts: Toss the halved Brussels sprouts in olive oil or melted butter, salt, pepper, and garlic powder directly inside your ceramic-coated cast iron skillet. Arrange them cut-side down so they get direct contact with the bottom of the pan to build a crust.

Phase 2: The Cook

Minute 0: Place the seasoned chicken quarters directly on the pellet grill grates, skin side up. *(If using an oven, place the chicken on a wire rack set inside a baking sheet to allow airflow under the chicken).* Close the lid or oven door.

Minute 10: Place your cast iron skillet full of the cut-side-down Brussels sprouts onto the pellet grill or into the oven alongside the chicken.

Minute 30:Pull the cast iron skillet off the grill or out of the oven (the sprouts should be tender with nice charred edges on the bottom). Spoon your ricotta, basil, and chive mixture directly into the skillet. Gently fold and stir everything together right in the hot pan until the sprouts are fully coated and the fond from the bottom of the pan is mixed in. Pack the remaining half of your shredded cheese blend evenly across the top, and put the skillet back onto the pellet grill or into the oven.

Minute 45 - 55 (The Finish): use a meat thermometer to check the chicken. Pull the chicken quarters when the thickest part of the thigh reads 170°F to 175°F.

Pull the skillet when the cheese crust on top of the gratin is bubbling and golden brown.

Phase 3: Serving

Let the chicken rest for 5 to 10 minutes before serving so the juices redistribute. Plate a crispy chicken quarter alongside a massive scoop of the rich, one-skillet Brussels sprouts gratin.

Calories: 735

Fat: 57g

Protein: 45g

Carbs:15g (10 net)

So I am wanting to smoke 6 racks of spare ribs on my Flagship 1100 using the 3-2-1 method. I haven't smoked ribs in 20 years and it was only over charcoal and wood chips. If I want to run extreme smoke (Lo setting) first, do I need to make the cook time a 5-2-1 or something similar where its on Lo for 2 and 225F at "x" hours?

Photo for attention.

These Recteqs always impress me with how much smoke output you get at 225, with minimal effort.

Hope everyone is getting to use theirs this 4th!

My BYB 1200 is up and running!

About a week in half of waiting.

Picked her up from Estes , built her in an hour and doing my burn in!