1st cook real simple Tomahawk Ribeye about 2 1/2 pounds
dry brined for 2 hours then seasoned
on the grill at about 275-300 of an hour until 120F
move it over the charcoal until 130F
Sliced and ready to eat!
Forgot how good charcoal BBQ tastes ulmost. Wife even says she's willing to forget the $$ I spend!
Cookers:
Oklahoma Joe Offset (older thick steel version!)
Camp Chef Woodwind
OK Joe Bronco
Weber Genesis
Ooni Karu
Weber Kettle
My goal is to eventually have at least one of every style of cooker….. I have work to do. Lol!
Thermometers:
ThermoWorks Thermapen MK4
ThermoWorks Thermapen ONE
ThermoWorks Thermopop
ThermoWorks RFX
ThermoWorks IRK-2 Infrared
Maverick XR-50
TempSpike Plus
Other Gear:
Megaforce 3000 Meat Grinder
Weston 7-pound sausage stuffer
Jerky Gun for making poppers. (Game changer!)
Amaz-N-Tube
Original SnS with drip n griddle
Weber Chimney
Fuels Used:
Splits/Chunks, whatever I can get. Usually B&B competition. Favorites are Cherry, Apple, Post Oak, and Hickory.
Pellets, Lumberjack.
Charcoal, whatever is on sale. Currently have a bunch of KBB. Will eventually try B&B. Use whatever lump is on sale in my Ooni.
Propane, Blue Rhino.
Rubs:
Usually make my own riff’s on Memphis Dust and BBBR. Also use Meathead’s commercial rubs and occasionally try something new. I like a couple from Tuffy Stone and Kinder’s. After several surgeries, I’m very sensitive to “spicy” stuff, so I need to be careful about heat levels.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
The expanded metal cooking grates look a lot like the ones in my offset/grill, and appear to be stainless. They won't stay that clean looking, but mine have held up to 34 years of cooking so far. I can get them shiny if I work hard with a welding brush, but mostly just worry about knocking off the debris from the last cook. And I always let the charcoal burn out after a cook, to help cook off some of the crap on the grate.
Ironically I threw down the Grillgrate out of my 4 burner Genesis II as a surface set over the weekend, while I was charcoal grilling chicken kabobs for 60 people. First time I ever thought to do that, and I was just looking for a little more protection from the 3 chimneys of charcoal it takes to get that cooker going in grill mode...
Yes I got the Charcoal grate and the main grill grates in SS. Don't want to replace them in a few years. I have some GrilGrates for my Yoder, that's a good idea. Thanks for the like.
Looking forward to getting to know this beast.
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