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

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    • dinobarnesberlinD
      dinobarnesberlin
      啓蒙家
      Joined:

      I like big butts and I cant deny–--!

      last edited by 1 Reply Last reply Reply Quote 0
      • scarfmaceS
        scarfmace
        Haraki san Expert
        Joined:

        Great looking combo, I can almost taste it  🙂

        "It is better to keep your mouth closed and let people think you are a fool than to open it and remove all doubt."

        last edited by 1 Reply Last reply Reply Quote 0
        • LewisStonehouseL
          LewisStonehouse
          啓蒙家
          Joined:

          Whole ribeye reversed seared on the kamado today

          last edited by 1 Reply Last reply Reply Quote 0
          • J
            Jett129
            見習いボス
            Joined:

            Have this going today. 

            last edited by 1 Reply Last reply Reply Quote 0
            • seawolfS
              seawolf
              Mod Squad
              Joined:

              This thread is making me so hungry.

              “Good design is actually a lot harder to notice than poor design, in part because good designs fit our needs so well that the design is invisible” - Don Norman

              @zeebeeleather

              last edited by 1 Reply Last reply Reply Quote 0
              • ROmanR
                ROman
                Haraki san Prodigy
                Joined:

                @LewisStonehouse
                Whole ribeye reversed seared on the kamado today

                THIS LOOKS EXCELLENT!!!!!

                last edited by 1 Reply Last reply Reply Quote 0
                • LewisStonehouseL
                  LewisStonehouse
                  啓蒙家
                  Joined:

                  @ROman thank you sir

                  Alas, it was f*cking scrmptious.

                  last edited by 1 Reply Last reply Reply Quote 0
                  • mclaincauseyM
                    mclaincausey
                    見習いボス
                    Joined:

                    Mo’ meats

                    Reverse seared prime cowboy steak with a Gorgonzola wine compound butter:

                    Berkshire pork chops with an ancho chili lime rub:

                    Think it, be it.

                    last edited by 1 Reply Last reply Reply Quote 0
                    • Filthy2123ozjunkieF
                      Filthy2123ozjunkie
                      見習いボスー
                      Joined:

                      @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. 😆

                      last edited by 1 Reply Last reply Reply Quote 0
                      • LewisStonehouseL
                        LewisStonehouse
                        啓蒙家
                        Joined:

                        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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                        • mclaincauseyM
                          mclaincausey
                          見習いボス
                          Joined:

                          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.





                          Think it, be it.

                          last edited by 1 Reply Last reply Reply Quote 0
                          • LewisStonehouseL
                            LewisStonehouse
                            啓蒙家
                            Joined:

                            @mclaincausey bravo on that, most people's (mine included) first brisket completely sucks but that looks pretty great 🙂

                            last edited by 1 Reply Last reply Reply Quote 0
                            • scarfmaceS
                              scarfmace
                              Haraki san Expert
                              Joined:

                              looks great!

                              "It is better to keep your mouth closed and let people think you are a fool than to open it and remove all doubt."

                              last edited by 1 Reply Last reply Reply Quote 0
                              • JDelageJ
                                JDelage
                                啓蒙家
                                Joined:

                                Your brisket looks great! I've done 2, first one was great, the second one was very dry. I think I over trimmed it.

                                last edited by 1 Reply Last reply Reply Quote 0
                                • J
                                  Jett129
                                  見習いボス
                                  Joined:

                                  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.

                                  last edited by 1 Reply Last reply Reply Quote 0
                                  • JoberwockyJ
                                    Joberwocky
                                    Raw and Unwashed
                                    Joined:

                                    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

                                    last edited by 1 Reply Last reply Reply Quote 0
                                    • mclaincauseyM
                                      mclaincausey
                                      見習いボス
                                      Joined:

                                      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.

                                      Think it, be it.

                                      last edited by 1 Reply Last reply Reply Quote 0
                                      • J
                                        Jett129
                                        見習いボス
                                        Joined:

                                        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.

                                        last edited by 1 Reply Last reply Reply Quote 0
                                        • LewisStonehouseL
                                          LewisStonehouse
                                          啓蒙家
                                          Joined:

                                          @mclaincausey:

                                          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

                                          last edited by 1 Reply Last reply Reply Quote 0
                                          • seawolfS
                                            seawolf
                                            Mod Squad
                                            Joined:

                                            Can confirm. Fondle your meat.  😃

                                            “Good design is actually a lot harder to notice than poor design, in part because good designs fit our needs so well that the design is invisible” - Don Norman

                                            @zeebeeleather

                                            last edited by 1 Reply Last reply Reply Quote 0
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