Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition
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What does he want to / like to cook? Personally I paired my gas grill with a smoker, but again, that's a function of what I like to cook & eat. When I was doing some research, I got the impression that the GE was a very versatile machine which would overlap a lot with the gas grill, and that's why I didn't get one. I got a $300 Pit Barrel Cooker instead. If I were to pair a gas grill with an expensive piece of equipment, it would be an electric smoker.
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For mothers day I cooked my mom a Snake River Farms wagyu tomahawk ribeye on my BGE.
First time I've done this method, I went reverse sear at 275 dome temp for about an hr, then kicked it up to 750ish for a few min sear. It's gonna be my new go to I believe. Previously used SV and would have considered that this time but didn't have bags that would fit that bad boy.
Gotta say it was probably the best steak I've done yet. The one side got a little away from me as far as flame but its a learning process and still turned out epic.
I used meat church cow rub and some salt, garlic and herb.
Then on the two lobster tails used butter, lemon juce and a little old bay. First time using old bay, Not too bad
I was using a new cast iron grate that I picked up this morning at the local ace hardware, for this cook.
Can't wait to do another one!
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For mothers day I cooked my mom a Snake River Farms wagyu tomahawk ribeye on my BGE.
First time I've done this method, I went reverse sear at 275 dome temp for about an hr, then kicked it up to 750ish for a few min sear. It's gonna be my new go to I believe. Previously used SV and would have considered that this time but didn't have bags that would fit that bad boy.
Reverse sear is such a great technique, especially for larger cuts. It's especially awesome for cuts like prime rib, because you can effectively have a 1.5 hour window while the meat rests before you blast and crust it 10 minutes before service. This allows more efficient use of the kitchen and more flexibility around timing.
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All those bricks–no chance there's a brick barbecue pit smoker in the plans is there?
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Rad!
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Not a direct fit to the thread since I had zilch to do with creating this, but hoping to be able to do this one day with brisket burnt ends. Visited one of a few buddies who do BBQ for a living (lucky me!). This is smoked over pecan in a commercial Lang smoker. You can try it yourself if you're ever in Denver. They have a location at the top of Red Rocks in addition to two brick and mortars, having started from a trailer. Rolling Smoke does it right.
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Nice score!
(I'm available for taste testing, by the way…)
