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Author Topic: New Elite  (Read 2917 times)

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ZCZ

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Re: New Elite
« Reply #15 on: August 10, 2018, 09:47:13 PM »
Excellent!

Z
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2013 Memphis Pro
24th in Ribs at the 2015 American Royal
Titus 3:3-7

dozer996

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Re: New Elite
« Reply #16 on: August 10, 2018, 10:33:40 PM »
Thanks for the tip, I’ll try it next time.
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dozer996

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New Elite
« Reply #17 on: August 12, 2018, 09:45:28 PM »
Quick sear on some Snake River medallions.

Cooked with direct flame insert at 500*...loving this cooker!!

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Bar-B-Lew

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Re: New Elite
« Reply #18 on: August 12, 2018, 10:33:58 PM »
Add a baked potato, twice baked potato, or au gratin potatoes to that plate and it is probably my favorite meal.  Nice cook!
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MAK 2*, Memphis Elite, Traeger XL, Blaz'n Grand Slam, Pit Boss Copperhead 5, Weber Genesis II 435 SS, Sizzle Q SQ180

dozer996

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Re: New Elite
« Reply #19 on: August 12, 2018, 10:45:24 PM »
Quote from: Bar-B-Lew on August 12, 2018, 10:33:58 PM
Add a baked potato, twice baked potato, or au gratin potatoes to that plate and it is probably my favorite meal.  Nice cook!


I asked the wife to pick up the au gratin today too, no dice...Carne Crosta on the filets, amazing!!!
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dozer996

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Re: New Elite
« Reply #20 on: August 25, 2018, 12:03:53 AM »
Quote from: Bar-B-Lew on August 10, 2018, 08:54:09 PM
trying smoking those ribs at 275 for 3-3.5 hours next time.  i think you will get same tenderness and flavor and save you some time.

275* ribs tonight, loin and beef short...turned out great.









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dozer996

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Re: New Elite
« Reply #21 on: September 04, 2018, 07:49:20 PM »
Indirect at 600* - Trying your guys suggestions.

SRF Waygu Gold Flank for dinner tonight, dusted with Carne Crosta.











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bregent

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Re: New Elite
« Reply #22 on: September 04, 2018, 07:54:19 PM »
That's just the way I like it - perfection!
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Bar-B-Lew

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Re: New Elite
« Reply #23 on: September 04, 2018, 08:18:09 PM »
i will take 3 tacos
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MAK 2*, Memphis Elite, Traeger XL, Blaz'n Grand Slam, Pit Boss Copperhead 5, Weber Genesis II 435 SS, Sizzle Q SQ180

dozer996

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Re: New Elite
« Reply #24 on: September 04, 2018, 08:21:17 PM »
Those that have cooked Waygu do you find it has too much marbling? Some of the bites were just gushing with that melted fat...I’m not complaining but it’s different for sure.
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dozer996

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New Elite
« Reply #25 on: September 09, 2018, 06:18:36 PM »
Wife’s birthday and she wanted Brisket, here we go!!!!

Put it on last night at 225*, wrapped in butcher paper around 160*

Check it out







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Canadian John

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Re: New Elite
« Reply #26 on: September 10, 2018, 09:29:14 AM »

 She must be a happy lady!  Brownie points earned here.
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