Page 32 - Barbecue News Magazine August 2020

bbq products
Ben Que’n Product Reviews
Ben Que’n
Product Reviews
info@barbecuenews.com
RT-B380 Bullseye
The newly updated REC TEC Bullseye 380 pellet grill is ex- actly what it is advertised to be; the ultimate weekday workhorse for the backyard. The updated stainless-steel grill and Proprietary PID controller works like a champ to cook any way you desire while looking great and standing up to the harsh elements found in most
backyard kitchens and decks.
Hot and fast is a breeze with a top tem- perature setting of 600 degrees for searing like no other pellet grill we have ever used. The low and slow method doesn’t require you to cut your grilling space in half to maintain those temperatures that give your proteins that much wanted smoke bath. We also love the built-in meat probe to keep track of the internal temperature dur- ing the cooking process.
To say we are impressed with the all-new version of the REC TEC Bullseye is an understatement. Our tests with steaks, pork steaks, kabobs, chicken, and veggies have all turned out great. Dependable start-ups, consistent temper- ature, and ease of use is what this pellet grill is all about. I
don’t see us letting this unit cool down over the next few months as we have fallen head over heels with this grill.
You can find more info and details about this grill at the REC TEC website https://www.rectecgrills.com or find the REC TEC crew on all forms of social media.
ALSO: Be on the lookout for some sig- nificant changes coming soon to the REC TEC brand!
B&B Charcoal XL Premium Championship Blend
Since 1961 B&B Charcoal has provided high-quality prod- ucts to give every user a better barbecue and grilling expe- rience. Their newest lump charcoal offering could be one of the most versatile products they have made to date. The XL Premium Championship Blend has blended the standard B&B lump with larger pieces of lump to create the dream fuel for any barbecue pit or charcoal grill. We completed a couple of different tests with the new blend and both showed excellent results.
Our first test was to cook a steak and see if we could get the bigger pieces to give off more heat for a better sear. That’s precisely what happened when we fired it up inside our
Weber Kettle Grill. We achieved a grill surface tem- perature of over 800 degrees with the new blend. That proved to put a serious sear on our thick-cut ribeye. Our second test was done inside our Uncle Pookie Drum Smoker (https://www.uncle- pookiebbq.com) as we tested a basket full of the new blend to see how long we could keep the pit at 250 degrees.
BarbecueNews.com - 32
AUGUST 2020