Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition
-
Rotisserie rib roast on the joe today
-
More fun with beef over the weekend!
1.2kg ribeye on a skilled with Wagyu beef fat. The crust on this was next level!
-
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.
-
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
-
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.
-
I like big butts and I cant deny–--!
-
Great looking combo, I can almost taste it
-
Whole ribeye reversed seared on the kamado today
-
@LewisStonehouse
Whole ribeye reversed seared on the kamado todayTHIS LOOKS EXCELLENT!!!!!
-
@ROman thank you sir
Alas, it was f*cking scrmptious.
-
Mo’ meats
Reverse seared prime cowboy steak with a Gorgonzola wine compound butter:
Berkshire pork chops with an ancho chili lime rub:
-
@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.
-
Ah glad to hear it @flithy
Hard to get the mad temps on a pan but no doubt you still get a better cook. I'll get something special sorted when yas over for the partay
-
Did my first brisket. Really turned out great, and I have some ideas to try next time. The point was really about as good as it gets, but the flat never hit the temperature I wanted but still came out a tad drier than I'd have preferred. Still a huge win and I am excited about it.
-
@mclaincausey bravo on that, most people's (mine included) first brisket completely sucks but that looks pretty great
-
looks great!
-
Looks really good. Congratulations! I’ve only done brisket flats as I don’t have enough room to do the point as well. Towards the end of the cook I’ll spray the brisket with a mixture of apple juice and water. Seems to help with the dryness. Also put some water and bourbon in my drip pan.I’m guessing you got your brisket from a butcher. Do you know if it was choice or prime. Doesn’t look like you wrapped/used the Texas crutch either. I’ve found that to help with the dryness as well.
