Steak on the New REC TEC Bullseye
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- Опубликовано: 14 июн 2020
- In this video I cook a ribeye steak on the Rec Tec Bullseye
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#rectecbullseye #recteclifestyle #rectecgrills #ribeye #grilling #pelletgrills #reversesear 
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PERFECT STEAK! 🥩 Great job, thanks for featuring the Bullseye! 🔥🔥🔥
Thanks
The first thing I did was remove that grate from both of my reqteqs hoppers. I also picked up a bucket vac from Home Depot. It snaps on to a 3, 5, or 6 gallon bucket and I use it strictly to remove pellets from my reqteq pellet hoppers, works great and only about $35.
I ended up removing the grate as well. Through an insane amount of testing I’ve realized when I comes to pellet smokers I prefer the flavor of Lumberjack 100% Hickory on everything so I no longer change out pellets.
@@mikebowerstv where do you get the Lumberjack Hickory pellets?
Atwood’s
I love my Bullseye!
I love mine too!
That little smirk when you took a bite told me everything I need to know!!
Yeah it was a good steak!!! Thanks for watching.
Good comment
Man I love your videos. Just got my first Recteq delivered today!
Congrats on the new grill and thank you for watching!
There are only 4 screws holding the pellet hopper grate in place. Take them out to have full access to your hopper.
Man the reverse sear is my go to method for steaks.
Yeah it’s awesome!!
Way higher internal on smoke than I would usually do to allow a harder rev sear but cannot argue with happy customers :)
My wife gave me one of these as a Father's Day gift. So far, I've done a reverse sear on a couple of ribeyes, cooked a pizza, chicken thighs, brats and smoked some ribs. And yeah, good reverse sear can't be described, only experienced. So far, so good.
By the way, when I assembled the grill, it took me a damaged cap before I realized there were two different sizes. I was able to pound them on with a dead blow mallet. Fortunately, there were extra. Funny side note: I went all through the packaging, looking for the assembly instructions and they were nowhere to be found. Fortunately, assembly is pretty straightforward, as long as one takes their time. However, after I got the grill assembled, I realized one has to go online to get the instructions. Or, for some reason, they just were not included with our grill. In any event, so far, so good.
Yeah seems more and more companies are going to online instructions. I used their assembly video on RUclips! Congrats on the new grill!
Yeah, when I got my 700 no instructions to be found. Their UTube channel had them though lol
Great cook on the new Bullseye!!! A great grill for the price!
Yeah I’m really happy with the grill for the price. Hard to find a better grill for Weekday cooking!
Great job. Got to get me one!!
Thank you! Six months later and I can still remember how good this steak was. I need to do another one soon!!
My first close look at a REC TEC it looks a little light weight build for the high dollar cost. The high temp is a plus.
You are correct. Not the great deal it once was at $399, but I still believe this is the best pellet grill under $500.
YEAH BABY!!!!
Looks good
Thank you! Another Bullseye Steak video coming soon!
Looks absolutely delicious. Charlie sent me over. New subscriber.
Oh that’s awesome! That was very nice of him. Thanks for watching.
Just got done ruining a steak on mine cause im not used to it yet. After watching this I will not mess up again.
Glad I could help!
The grate in the pellet hopper is easily removed, 4 small screws hold it in.
Yes I removed a long time ago.
Man, that is BEAUTIFUL!!! I finally get the RT700 then I find out about the Bullseye and there's NONE in stock!
Rumor is mid July they will be back in stock. The Rona is impacting supply.
I’m from Lubbock, I see you reppin evie maes. I think I’m gonna purchase this grill too. Seems perfect for what I want
Yes I love Evie Mae’s! Also if you haven’t been to Tom and Bingos recently check them out. I try to make it to Lubbock at least twice a year, such nice people out there. I’ve had some issues with the grill but when it’s working it’s awesome. Thanks for watching.
Another Lubbock guy here, also looking into the bullseye or the Gmg Daniel Boone...
Perfect looking steak. I can really see the value in one of these for quick cooks. Nice that it can do low and slow too though.
It’s a pretty neat grill! It has some flaws but overall I’m happy.
@@mikebowerstv what are the flaws bro?
It would take 30 minutes or longer to come to temp, but Recteq has resolved that issue.
Hey Mike! Very impressive for sure! You've shown that if this pit can do a reverse sear....it can do anything! 👍 Man that was a perfectly done piece of meat right there! 👍
I could see how tender it was too........that was a happy animal! 👍 I looked up the company from Georgia that makes the heat deflector.....it's a little pricey for me, but
I think it would be a good investment because this stock deflector rusts easily. For the money.......everyone should have one of these Pits in the arsenal! 😁 Metal On! \m/
I’ll for sure keep an eye one the deflector plate.
Very nice, that steak looks fantastic. I went with a camp chef woodwind with the sear station about 3 years ago. I love it. I do the sear in the rear, I usually get the internal to 115 before searing. I think if I went to 125 it would be well done. Do you think you need to get it higher internal because it takes awhile to get the rectec grill up to sear temp and the steak cools a little bit? I'm curious because I go right to sear instead of waiting. I might need to experiment.
Just the way I learned. Even on my Weber I had to take it off the grill while the grill came to temp. So far it has treated me well. Those camp chefs with the side buddy are nice!!
Just got my Bullseye on Wednesday and my first cook is tonight. Going to try this method on a couple New York strips. We're at about the freezing temp here on N. IL, so we'll see how they affects the grill temp.
It may take a few cooks for it to settle in. I cooked in that big Texas freeze last year when it was 5 degrees and it did fine!
@@mikebowerstvYou're exactly right. I was mighty ambitious on my first cook too with doing steaks, burgers, stuffed mini portabellas, sliced potatoes, and shrimp. Everything was delicious, but there's a learning curve. But compared to doing all this of my gas grill, there's no compare.
Happy New Year to you and your family!
Thank you Chris you too!!
That looked like a good steak man
Yeah I was extremely happy! Thanks for watching!!
That’s not medium bruh. That’s a warm pink center according to my iPhone.
Nice cook, that thing looks amazing!
Thank you!
@@mikebowerstv … do you still love the grill? It caught my eye as a more versatile pellet grill option …
I do but it’s not perfect. For the price I don’t think it can be beat.
Very informative video. Thanks! Waiting to buy one. Rec Tec says they’re going to have a major announcement very soon.
They are hard to get! Apparently I lucked out.
Bowers Backyard BBQ I got tired of playing RT’s game. I just bought a Weber Smokefire EX6. I do still enjoy your videos!
I don’t blame you! How do you like it so far?
Bowers Barbecue Cooked 5 different types of meals on it. I didn’t like the flavors of any of my meals. I guess that I don’t like a pellet taste. I returned it and bought a Weber kettle Performer. The Smokefire did work as advertised. It has lots of interior room. None of the interior parts are stainless
Wreck Em!
Trying this tonight
Let me know how it turns out!
@@mikebowerstv I had an auger jam in the bullseye and did not go as planned with the bullseye
Oh that sucks.
like 181👍👍 looking steak
Thanks for watching.
Interesting video Sir, question, what is purpose of seasoning the meat once half cooked? I zm used to seasoning meat at raw stage before it goes on to grate for first time. Can you please explain?
When I was learning to cook I was told this was so the meat could absorb more smoke and not the rub so each flavor is more pronounced. Honestly not sure if that is true or not. That might be a good idea for a video!
I have yet to do any sort of slow reverse sear cooks on my steaks. I'm considering this as my make dinner for the family 22 and am curious how long it took for you to hit that 130 middle temp initially
It will vary depending on the size of the steak. If reverse searing your wants go to about 115 internal.
Just purchased a bullseye myself. Can you do a time and temperature breakdown in the video description section?
I believe I noticed some screws on the safety grate in the hopper. They have that same grate in the RT-590 and I was able to remove it with the screws.
I may do that one day, but for the most part I use the same pellet blend on every cook. Thanks for watching!
I have a stampede which is the same way, if I want to change I have a little shop vac and I vacuum them out
I might have to invest in another for pellet use only.
Would love to see you review the knotty wood plum and almond pellets
Ha I actually bought a bag to do a video, but ran out of pellets and used them for a personal cook. I have only used them for grilling and not smoking so far.
I’m looking into a pellet grill after having a cabinet style electric wood chip smoker.. would you saw you can definitely get some wood smoke flavor with this grill??
It’s not as strong as a stick burner or charcoal smoker but the Bullseye gets more smoke than any other pellet grill I’ve used including the old Recteq 680.
@@mikebowerstv thanks.. my brother in law got a treager and said he’s disappointed with it and the flavor..
Do you think that the Weber tool holder that clips on the bottom kettle lip would work similar to the spacer as well as to hang your tools on?
Yes I’ve seen others do this, rack is much thicker than the spacer. Thanks so much for watching!
Great Result on that steak! Have you measured if it's hotter on the outer rim vs the center of the grill in RIOT mode?
I have not but will! Thanks for the suggestion! I just like the outside rim for the direct flame!!
@@mikebowerstv Thanks ! Curious on this. A little 'kiss' of the flame is always nice, just have to be careful especially with things like chicken wings with the skin.
Have you left the grill out in the rain at all? One thing i didn't like about my pellet grill is it has to be covered up if it rains or i have to take it apart
Several times but only one Auger Jam so far.
Would you recommend the rec-Tec bullseye as a good option/ deal for someone who makes steaks and brisket? 🐄 nice vid
Yes this will work well for that!!
Yes
Hey there ! Just started watching your vids as I'm considering one of these.. Did you just cook that baby in 2 min flat?
No I did a reverse seat. Smoked first then a hot two minute sear.
@@mikebowerstv Thanks, I’m pretty new at this, how long is that smoke process for something like what you show him that vid?
It depends on the size of the steak but usually about 45 minutes
Cook it from start to finish at 700 deg 3-4 min per side and thank me later.
I’ve done it both ways and both are very good.
How is the cleanup after using for steaks and burgers? I can see the potential foe that pan and surrounding area getting pretty soiled. Thanks
It burns off with the high heat similar to a gas grill. I’ve heard the deflector plate will have to be replaced at some point.
@@mikebowerstv thanks. Also how is ash buildup? Dont see much on this but i know with my 680 i run the ash vac thru it every 50 lbs or so and there is a good bit. Seems like that smaller area could be more prone to widely dispursed ash getting on food and require more frequent cleanup?
I have about 15 cooks (2 over 10 hours) and I’ve only cleaned the ash once and it really wasn’t that bad then.
So is the bullseye mainly a high temp pellet grill?
Yes, very similar to a gas grill but embarks a wood flavor. It will also do controlled low and slow as well. I’ll do a brisket in a future video.
Is the grease cleanup difficult?
No I just set it on riot mode for 10 minutes to burn it off.
does come out
It does, I have since removed it!
The reason I ended up going with a pit boss was being able to sear over a flame. Love to reverse sear steaks.
Yeah those pit boss pits put out a nice flame for sure.
There’s two screws on the hopper protector thing. Unscrew them and pull it out.
Yep, just highlighting how it came! Thanks for watching.
@@mikebowerstv you said one of the downsides where are you can’t take that out. So I was just letting you know you could do and how to do it. Your steak looks delicious. Merry Christmas
I don’t know why is says where in there. Stupid talk to text.
How do you set it up to 600+?
Nothing special just put the Bullseye on riot mode.
mine hits 7:49 in riot mode easily.
Mine does too now that RTG has updated their controllers
My Pitboss Tailgater for $150 can do that all day long. Still a nice unit though but not for $500
I may have to get one then for traveling!
Yeah right...prove it!
Did you really turn your grilled steak with a fork??
Pigtails
@@mikebowerstv Gotcha. Thanks! It looked great by the way...
Damn...internal of 125?
If a good Vet can save it.....
@@mikebowerstv anyway steak looks really good. I shoot for 105-110 when i reverse sear
Yeah I would prefer that but this steak was shared with my wife so we compromised. If I wasn’t shooting a video I would have split them in half before cooking.
Keep on grilling...i ordered my bullseye and now to hurry up and wait lol
@@acres90 just got my shipment notification a couple of hours ago
Rookie video.
Thanks for watching.
Looks good but quit poking the steak with the thermometer and fork
If it were a burger I’d agree with you, but no real loss of juice on a steak in my experience. Thanks for watching!
@@mikebowerstv I disagree bit loved the video and I think I am going to get a bullseye. Thanks!
500-600° gas grill. Preheat cast iron skillet for 10 minutes or so. 4 minutes each side with some tallow in the pan. Rest 3 minutes. Done. Y'all are over complicating
stop covering it
It turned out pretty awesome with my method, Thanks for watching!
Brother, if you’re going to have a bbq RUclips channel, how can you be using that stupid pig tail thingy to turn your meat…. You should know better…
Ha I love that thing and still use it all the time (even tonight). Works well and has little impact on the finished product.