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