GromitInWA
Active member
My Stampede arrived last week and after seasoning, I cooked brats.
Second cook was more interesting: bone-in ribeye cowboy steaks. Finished on my neighbor’s charcoal grill as I do not yet have the sear plates.
Third cook was a spatchcocked chicken, dry brined overnight.
Fourth cook was a 13lb brisket and more brats. The brisket was a little over 20 hours total time and used Malcolm Reed’s video with a bit of Mad Scientist BBQ thrown in.
Second cook was more interesting: bone-in ribeye cowboy steaks. Finished on my neighbor’s charcoal grill as I do not yet have the sear plates.
Third cook was a spatchcocked chicken, dry brined overnight.
Fourth cook was a 13lb brisket and more brats. The brisket was a little over 20 hours total time and used Malcolm Reed’s video with a bit of Mad Scientist BBQ thrown in.