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New Member - What's your Go To Cook that wins 'em over every time?

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    #16
    It's hard to say for me 'cause friends love whatever I cook. However, the prime rib I smoked in June was a big hit, and the fried rice I make with chicken, shrimp, and bacon always disappears at the family reunion every year.

    Comment


    • ajgrills
      ajgrills commented
      Editing a comment
      Thanks, Ron. Can you share a recipe on the fried rice? Would love to try.

    • RonB
      RonB commented
      Editing a comment
      ajgrills - I am making a new post with the recipe so it doesn't get lost.

    #17
    Welcome from Wisconsin!
    Best hot and fast cook is spatchcock chicken.
    Low and slow is babybacks.
    Best week night, dinner is beer soaked brats smoked then seared.

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      #18
      Easy. Texas-style brisket, no question.

      Comment


      • ajgrills
        ajgrills commented
        Editing a comment
        Thanks, Steve? You do the butcher paper wrap?

      • Steve R.
        Steve R. commented
        Editing a comment
        Usually butcher paper. But the one I did last weekend got wrapped in foil, a little later in the process when the bark was well established, in order to retain some of the jus that would otherwise get soaked into the paper. Really good bark will hold up to the steaming/braising effect of the foil.

      #19
      Welcome from N. Nevada. My go to is tri-tip and pork ribs. Working on getting better with chicken and turkey breast, then beef ribs, then everything else. Makes me think there's not enough days in the year to get it all right. I'll just have to keep trying.

      Comment


        #20
        Greetings from South Africa.
        Pork belly burnt ends is a crowd pleaser.
        Vortex chicken wings also win.

        Comment


        • ajgrills
          ajgrills commented
          Editing a comment
          Thanks, Hogg. Please share your burnt ends method/recipe. I really want to try this.

        #21
        Welcome from Virginia. My go to is a steak , every time.

        Comment


        • ajgrills
          ajgrills commented
          Editing a comment
          Thanks, Sir. You reverse searing or going straight on hot grill? What's your cut?

        • DavidNorcross
          DavidNorcross commented
          Editing a comment
          I always reverse sear. I prefer a strip steak and that is my go to. But do enjoy ribeyes from time to time.

        #22
        Welcome from SoCal! As you are new to pellet smoking, I'd go with a pork butt. Many recipes on the site for this. Pulled pork is very forgiving and always a crowd pleaser.

        Comment


          #23
          For me, the go to is SLC Ribs hands down, followed by pulled pork and Pollo a la Brasa (Peruvian style rotisserie chicken.)

          Comment


            #24
            So many good suggestions. Most of the people I entertain only ever eat restaurant BBQ or 'BBQ' meats that have been cooked in the oven, crock pot, etc. so they are wow'd at everything. I've probably gotten some of my compliments for simple pulled pork. I don't inject or do anything special, just a good rub and cooked well.

            Chuck roast is one of my favorites. Try wrapping in butcher paper after 3-4 hours. Tri-tip is something not too many people around here have had, so it's a good one. Lots of people seem to eat a lot of crock pot ribs, so properly smoked ribs can win over a crowd.

            Most important is get a good thermometer and cook it well. I would also say try CookinPellets on your RecTec. To me, they seem to give more smoke flavor and burn cleaner than the other brands I've tried.
            Last edited by glitchy; October 25, 2019, 08:57 AM.

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            • ajgrills
              ajgrills commented
              Editing a comment
              Thanks for the tips. Definitely trying a Chuck roast soon. Do to shred it?

            • glitchy
              glitchy commented
              Editing a comment
              I usually eat it like a neanderthal...it doesn’t shred as easy as pork, so I cut or tear off a hunk of it and ‘shred’ it with my fingers as I eat it. I did shred one in the kitchen aid once, that worked OK. You can google that topic for more info.

            • jfmorris
              jfmorris commented
              Editing a comment
              ajgrills if you follow the recipes on AR for pulled chuck, they have you wrap it in foil around 160F, and it shreds easily.

            #25
            Welcome to TN. I am a beginner, so I don't have a 'make 'em go MMmmm' yet.

            Comment


              #26
              Welcome from Southern California. My repeated successes are whole chicken and spare ribs. Why is it that every time I log in to the Pit, I get hungry?

              Comment


              • ajgrills
                ajgrills commented
                Editing a comment
                What's your chicken method? Spatchcock, beer can, etc? Thanks for the welcome.

              #27
              beef ribs, cowboy beans, jalapeno cracklin cornbread. Fwiw, my wife is in her 20's, got her through her belly! The ultimate win!

              Comment


              • ajgrills
                ajgrills commented
                Editing a comment
                Lol. Thanks! I wanna try beef ribs. What cut do you prefer?

              • texastweeter
                texastweeter commented
                Editing a comment
                beef chuck ribs

              #28
              Howdy from the Great State of Jefferson! My winners are brisket, sous vide or smash burgers, and picanha (top sirloin cap). Done a million, maybe a bit less, tri tips, but everyone does TT's hereabouts.

              Comment


                #29
                Out of everything, beef short ribs in the instant Pot.

                Outdoors, it’s either ribs or smash burgers. I’ve had people tell me that they’re the best they ever had for both cooks.

                Comment


                • ajgrills
                  ajgrills commented
                  Editing a comment
                  Yeah, we've got ditch oven short ribs over polenta that never miss. Hard to beat. Thanks for your response.

                #30
                Brisket, Ribs and Pork Belly Burnt Ends always seems to work.

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