Rec Tec Wood Pellet Smokers
AND THEN THERE WAS REC TEC…
Since the discovery of fire, Man has endeavored to master the art of cooking meat using fire. Many adjustments and modifications have evolved over the years. From open wood fires to wood fired pits, charcoal grills, ceramic grills, offset smokers, gas grills and infrared grills. Many of these products were created in an attempt to conquer the most important and elusive element of cooking, temperature control.
Over half of Americans use gas grills exclusively and are willing to sacrifice flavor for convenience. Even most charcoal grillers own a gas grill for “quick” jobs. REC TEC is bringing the art of grilling into the computer age with advent of Smart Grill Technology™ and its proprietary temperature control algorithm. Now backyard enthusiasts can create consistent results with the flavor of a real wood fire and the convenience that rivals gas grills.
Several years ago two friends decided that they would create the ultimate grill. First they would conquer temperature control. Why should an indoor oven have better temperature control than a grill? From this Smart Grill Technology™ was born. But converting technology from a gas oven to a gas grill was just the beginning. Why not conquer flavor too? So Smart Grill Technology™ was used to control a real wood fire and was calibrated to produce accurate temperatures when using REC TEC Premium Hardwood Pellets.
The final hurdle was quality. Both guys had owned “Stainless Steel” grills only to discover after a few years that the stainless steel was only cosmetic and that the mild steel on the inside had rusted out. This is why every REC TEC Wood Pellet Grill has a heavy gauge stainless steel fire pot that is built to last a lifetime.
After many prototypes, the REC TEC was perfected and became the envy of neighbors. At first neighbors would ask us to REC TEC their meat, then they started asking for their own REC TEC. Sales started from our garages, and then evolved to full production and our first retail location in Augusta, Georgia. We now sell grills directly from us to our customer across the United States. This direct to the consumer approach allows use to produce a very high quality product that can be purchased at a very reasonable price. The REC TEC family consisting our our team and cunstomers continues to grow the story of REC TEC Wood Pellet Grills, and for that we thank you.
SPARE RIBS (ST. LOUIS)
|Ingredients:3 Racks of Ribs
Rib Spritz (See below)
Rib Glaze (See below)
Rib RubRib Spritz:
3 Cups Apple Juice
2 Cups Sugar
1 oz Imitation ButterRib Glaze:
1.5 cups Thin Vinegar barbecue Sauce
½ cup Thick Hickory barbecue Sauce
1 cup Ketchup
1 cup Light Corn Syrup
16 ozs. Peach Preserves
PIGS TOOTH PORK BUTT
Contributor: Bill Wyko (Tucson, AZ)
I use my BBQ Bills great tastin grub rub. You can see it here in my rib recipe.
2 tablespoons American chili powder
1 teaspoon ground black pepper
1 teaspoon table salt
2 cups ketchup
1/2 cup yellow ballpark-style mustard
1/2 cup cider vinegar
1/3 cup Worcestershire sauce
1/4 cup lemon juice
1/4 cup steak sauce
1/4 cup dark molasses
1/4 cup honey
1 to 2 teaspoons hot sauce
1 cup dark brown sugar (you can use light brown sugar if that’s all you have)
3 tablespoons vegetable oil
1 medium onion, finely chopped
4 medium cloves of garlic, crushed or minced
1) In a small bowl, mix the American chili powder, black pepper, and salt. In a large bowl, mix the ketchup, mustard, vinegar, Worcestershire, lemon juice, steak sauce, molasses, honey, hot sauce, and brown sugar. Mix them, but you don’t have to mix thoroughly.
2) Over medium heat, warm the oil in a large saucepan. Add the onions and saute until limp and translucent, about 5 minutes. Crush the garlic, add it, and cook for another minute. Add the dry spices and stir for about 2 minutes to extract their oil-soluble flavors. Add the wet ingredients. Simmer over medium heat for 15 minutes with the lid off to thicken it a bit.
3) Taste and adjust. Add more of anything that you want a little bit at a time. It may taste a bit vinegary at first, but that will be less obvious when you use it. Remember, it is going on meat and will be cooked once again. Strain it if you don’t want the chunks of onion and garlic. I prefer leaving them in. They give the sauce a home-made texture. You can use it immediately, but I think it’s better when aged overnight. You can store it into clean bottles in the refrigerator for a month or two.
Begin by rubbing the butt with Olive oil. Next rub the rub all over the butt then wrap it in foil & put it in the fridge over night. Next day, remove the foil, light your a-maze-n tube full of Jack Daniels pellets and put it in your Rec Tec at 225 degrees. At about 150 to 160 degrees you’ll hit the stall, leave it alone, it’ll pass. At 185 degrees you’ll think it’s done, again, leave it alone. Cook until it hits 200 to 203 degrees. Magic happens in that last 15 degrees, the meat just melts. Remove from your Rec Tec, let it rest for about 10 minutes then pull it with some Bear Paws or wait a little longer & pull it by hand. Now mix it with the sauce and enjoy.
Get some bark before the cook eats it all.
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Rec Tec Wood Pellet Smokers