Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition
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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.
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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
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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.
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@mclaincausey bravo on that, most people's (mine included) first brisket completely sucks but that looks pretty great
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looks great!
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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.
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The big ol slabs of meat in this thread look incredible…my wife being Vegan has put a serious damper on my at-home meat prep for the last few years
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Thanks folks, it is damn fine!
So I did 225F rock steady and the point behaved well, but the flat completely did a different deal. The temperature graph looked like an hourglass as they diverged and then came together and then diverged again at the end. The flat never reached temp (defective probe? no idea what happened there) but even so I feel like it should have been pulled sooner. It was very strange to see not just stalls, but temperature going down pretty substantially when the pit temperature was steady. I did spray with 50:50 water:apple cider vinegar and I did a faux cambro after pulling the meats. The meat was chioce from Costco, and I wet aged for 45 days in the cryovac it came sealed in.
I didn't use a crutch. I do really love a nice bark and the cooker can hold a temperature for a very long time so I went without this time. The changes I'll do next will be injecting beef broth into the flat instead of dry brining and smoking at a slightly higher pit temperature. I won't change anything about the point, it was as good as it gets IMO. I will eventually try a pink butcher paper crutch if the next flat isn't perfection.
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In recent years I’ve been getting Prime cut brisket from my butcher. That and the Maverick Pro thermometer have been game changers for me. It’s more expensive, $80 for an 8lb flat,but if I’m going to be putting all that effort I’d don’t mind spending a little more. I recently,also, experienced steadily declining temps,with a pork butt,when the pit temp was remaining consistent. Took 2 hours to cook through it. Thanks for sharing all the info.
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Thanks folks, it is damn fine!
So I did 225F rock steady and the point behaved well, but the flat completely did a different deal. The temperature graph looked like an hourglass as they diverged and then came together and then diverged again at the end. The flat never reached temp (defective probe? no idea what happened there) but even so I feel like it should have been pulled sooner. It was very strange to see not just stalls, but temperature going down pretty substantially when the pit temperature was steady. I did spray with 50:50 water:apple cider vinegar and I did a faux cambro after pulling the meats. The meat was chioce from Costco, and I wet aged for 45 days in the cryovac it came sealed in.
I didn't use a crutch. I do really love a nice bark and the cooker can hold a temperature for a very long time so I went without this time. The changes I'll do next will be injecting beef broth into the flat instead of dry brining and smoking at a slightly higher pit temperature. I won't change anything about the point, it was as good as it gets IMO. I will eventually try a pink butcher paper crutch if the next flat isn't perfection.
The point and flat do tend to cook quite differently, only thing I can say is probes are helpful but there's no substitute for fondling your meat when you're getting in the region temp wise, you just want to have a prod for that classic jiggle
