GrillGrate on the Recteq Bullseye Review

GrillGrate Rec Tec Bullseye Review

The Setup

This is my review of the GrillGrate on Recteq Bullseye Grill. When I ordered my Recteq Bullseye Grill I got the full package that included pellets and a GrillGrate that fits the 22-inch ground grill. At first, I thought the GrillGrate was just some gimmick device that I would use a few time and then never use again. What I found was the Bullseye and the GrillGrate is the perfect marriage if you want to properly sear food. Continue reading “GrillGrate on the Recteq Bullseye Review”

Bullseye Pellet Grill from Recteq – First Look

rectec bullseye pellet grill

So why the Bullseye

Got my Bullseye pellet grill yesterday and did assembly and seasoned it. I have had my Recteq RT 680 for four years and I love it doing all things low and slow. The area that it seemed to lack was getting hot enough to do a really good sear. It is one reason why I kept my big Weber gas grill. In trying to address the issue of high-temperature grilling RecTec designed and built the Bullseye pellet grill. Continue reading “Bullseye Pellet Grill from Recteq – First Look”

Eating BBQ Makes You Smart

eating BBQ makes you smart

Eating BBQ makes you smart. No, I did not say it makes you a smart ass but it may contribute to that condition. Just read on to understand my point.

Barbecue dates back to the original way we cooked food in the beginning. Dig a hole, put some wood in the hole and set it on fire. Let the fire burn till you have coals that generate a lot of Continue reading “Eating BBQ Makes You Smart”

Smoking, Sous Vide and Searing for the Ultimate Barbecue Experience

sous vide barbecue

When I was young I always had a craving for barbecue. Meat cooked outside on a grill or smoker always tasted better than anything cooked in an oven or on a cooktop. As I tried to understand what I realized is the following. The combination of smoke, low and slow cooking and the unique texture that an open flame has on the outside of the meat actually changes the flavor and texture of the meat. That is what we call the sear. If you look at the steps of how a pitmaster cooks ribs versus how someone in a kitchen does it here are the 

Continue reading “Smoking, Sous Vide and Searing for the Ultimate Barbecue Experience”