Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition

[Sage954]

128 after slow cook and sear. Resting will get a bit higher temp.

[Sage954]

Sliced and ready. I grew up eating meat grey, the way my parents cooked. Met my wife and every time I grilled for her family everything was overdone. Finally got a Thermapen and asked everyone what temp do you want. I’m a rare guy now.

[mclaincausey]

@Jett129 said in Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition:

@Danimal506 If you ever happen to come across Jealous Devil charcoal briquettes or the hardwood,I highly recommend both. Their XLMax briquettes are the best. Home Depot carries them,as well as others.

Agree fully.

And understand the “too much work” thing too @seawolf ; I am the same way about steak. Just don’t want to do them inside. I also don’t want to fire up my Komodo unless it’s a long cook. So what I was describing happens on my gas grill. Low and slow on the grill, then while I’m resting the steaks I turn it up all the way with a skillet on.

One of my favorite indoor methods I adapted from Serious Eats many years ago. Basically the idea is to heat your oven to 500F with a cast iron skillet in it and then cook the steak in that hot skillet. I can’t remember if he suggested this part of it I added it, but I would put the hot pan with the steak right under the broiler to impersonate a salamander for a couple of minutes each side. It worked well but was extraordinarily messy and fills the house with smoke because our hood is terrible.

[Danimal506]

@Jett129 Rhank you for the tip, I will look for those!

This is what I used tonight. I liked them a lot. We made burgers. I ate them too fast to take a good picture lol I’m just happy they aren’t burnt…

[catdad1]

@Sage954 Ramsay himself couldn't cook a more perfect temp! Looks great.

[scarfmace]

@Sage954 Love that cleaver! Steak looks perfect too!

I made this badboy (3kg dry aged Holstein ribeye) on sunday for my girlfriends coworkers get together.

[mclaincausey]

@Sage954 looks delicious!

[seawolf]

Alright, @mclaincausey

Here we go!

[mclaincausey]

@seawolf yeahdawg I hope it’s delicious and know it will be

[seawolf]

It was lovely. I loved getting that nice crust and not smoking out the whole house with eau de boeuf.

[Jett129]

@seawolf That looks absolutely phenomenal. What is the skillet that you used?

[seawolf]

@Jett129 Thanks! It was lovely. The skillet is a Finex 12".

[Tago Mago]

@seawolf it’s almost as if you trained as a chef

[seawolf]

@Tago-Mago And now I get to do it for fun!

[jat]

@seawolf What sort of mitt do you use for handling the skillet when it’s on the grill?

[seawolf]

@jat I really only needed to touch the pan twice, once to put it on the grill, and once to take it off, and I used my trusty fireplace gloves that I bought years ago when I was heating my home with a wood stove. They're insulated enough that I used to be able to pick up burning logs and move them around without any issues.

[mclaincausey]

@seawolf gorgeous plate of food chef!

[seawolf]

@mclaincausey Thanks! My food photography isn't the greatest, so it's hard to tell that there's a gorgeous bordelaise under the steak. Thanks for the nudge. I really liked the benefit of the cast iron and I really liked keeping the smoke outside.

[catdad1]

Smoked a chuck roast for the week since I was tied to the house all day. Also sous vide ribeye with a sear off on the camp stove outside as to not smoke the house. The lady appreciates it everyone who suggested that

[seawolf]

Swordfish picatta