Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition
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When they did Franklin, Aaron was on his way out but he greeted them warmly and told the pitmaster to tell them everything they needed to know.
I've heard nothing but good things about him. Why not share the knowledge? He's very well established now, and nothing will change that by sharing what he knows.
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Baby backs with a homemade barbecue sauce and Rendezvous rub. And some lettuces from the garden with a tomato water and garden spring onion vinaigrette, potato wedges, grilled corn, grilled pineapple.
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Thank you! It was great. Kamados take a lot of the challenge out of it. Just dial in the temp and use a timer. This was 3-2-1 (really 3-2-0.5-0.5 because I don't sauce until the final half hour) over Jealous Devil coal, pecan, apple, and cherry. Then I opened up the intake and daisy wheel to grill the corn and pineapple. I was impressed with how quickly the cooker went from low and slow to rippin' hot with only those adjustments.
As I move into brisket and double cook times, I'll be adding a Smobot, which is a robotically controlled kamado daisy wheel with meat and atmospheric temperature probes. You set target temperatures for meat and air and let her rip. I feel like this is the purest way to "cheat" on temperature management on kamados. Adding a fan as a cheat to such an efficient cooker, when all you need is for the daisy chain to continuously micro-adjust, is like tits on a bishop to me. And if you can't plug in whatever module you're using, a Smobot uses far less energy so should be fine with a USB battery.
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@mclaincausey I was thinking on getting a controller myself but finally never got to it and now I know my settings by heart, so I don't even need it anymore. Saved me a couple $$. Honestly, on a decent kamado (like your primo) a controller is not needed.
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Mostly agreed, which is why I learned the cooker first. The exception is long cooks overnight or where I want to be able to manage the cooker remotely. Same thing with smart home devices. I can flip a light switch, but sometimes it’s nice to be able to manage lights remotely or place them on automatic cycles.
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Rotisserie rib roast on the joe today
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More fun with beef over the weekend!
1.2kg ribeye on a skilled with Wagyu beef fat. The crust on this was next level!
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Gorgeous @scarfmace ! I like the cast iron. Hard to beat the temperature transfer of physical contact. I use a cast iron plancha in the bottom of my Oval, placed on the racks intended for heat deflectors, to get it close to the coals and rippin' hot.
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Thx @mclaincausey, I love cast iron aswell! Only downside is that it's quite heavy so in my home kitchen I work with carbon steel mostly, Carbon steel should hold up fine in the bbq aswell but require just a little more TLC and I can't always be bothered
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Y'all like pork? What about big ole butts? With homemade riff on a Columbia gold or a mid-south ketchup-based sauce and homemade slaw.
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I like big butts and I cant deny–--!
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Great looking combo, I can almost taste it
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Whole ribeye reversed seared on the kamado today
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@LewisStonehouse
Whole ribeye reversed seared on the kamado todayTHIS LOOKS EXCELLENT!!!!!
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@ROman thank you sir
Alas, it was f*cking scrmptious.
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Mo’ meats
Reverse seared prime cowboy steak with a Gorgonzola wine compound butter:
Berkshire pork chops with an ancho chili lime rub:
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@LewisStonehouse I tried the reverse sear you suggested today and made some amazing ribeyes. By far the best steak I have ever had at home. I made some clarified butter to brown them in. I am going to get some wagyu beef for my mom's birthday meal so this was good practice.
I didn't have a meat thermometer that goes to 115 buy my infared worked and I cooked them for 25 minutes @275° until the surface temperature on the steak was 160°
I didn't get the proper Maillard reaction so I know I have to get the pan way hotter next time.
