Reverse Sear Prime Tri Tip
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Modded the below recipe for the MAK. No oven or broiler used... Smoke mode until IT 105, put steaks in the warming box and CI pan on the bottom shelf. When the MAK hit 500, I pulled the CI out, put the steaks on it for 1 minute, flipped then applied the topping. Placed the pan on the top shelf to try and get some conductive heat on the crust. Roughly 6 minutes until perfect med rare. I used a brisket rub on the steaks about an hour before cooking and ommitted the pepper from the parm crust mix.
Green Beans steam for 8 minutes then rolled around in some butter and brisket rub.
This was SOOOOO good.
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jfmorris yeah she has tons of great stuff. This is so easy too, the only thing that was sketchy for me was guessing on my method modification since I wanted to do it 100% on my MAK instead of broiling with the oven... my wife was using the oven so I didn't have a choice.Last edited by ItsAllGoneToTheDogs; April 19, 2021, 09:06 AM.
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Beef jerky time! 4 lbs of top round, sliced thin. Took Jerkyholic's "Original Beef Jerky" recipe and modified a little bit.
This is per pound of beef
1 1/2 tsp sea salt
1 1/2 tsp brown sugar
3/4 tsp ground black pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp ground coriander
1/2 cup distilled water
1/4 tsp Prague Powder #1
1/2 tsp liquid smoke (I use Wright's hickory)
Cure in a gallon ziplock for 24 hours. Then dry using oven set to 170F or dehydrator
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Leftover smoked chuck, sriracha, grilled cheese, on the sourdough.
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The bottom rack was from a pig my sister raised and the top is from the store. I smoked them with apple on the Primo XL. Both were rubbed with my green mango rub and mopped with a mixture of apple cider vinegar, water, bbq sauce, and the rub hourly. They got sauced at the end of the cook. No wrap.
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From Serious Eats/101 Easy Asian Recipes from Peter Meehan
Linoshead Meatballs with baby Bok Choy. Chineasy cucumber salad (actual recipe title). Not shown, sesame green beans. Cucumber salad was so good. Main dish is bland looking, but very tasty. Meatballs were light as air.
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Funny how these pre packaged food services claim that you'll have restaurant quality food at home in 20 minutes.
Yet restaurants claim that their food is homemade quality.
So it seems like home cooking wins everytime.
On that note I give you......
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Forgot to post it, but Sunday night I smoked some salmon on the Big Green Egg. Really delicious, served it with some fried rice with baconAttached FilesComment
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It was my son's 10th birthday yesterday so I asked him what he wanted to do for dinner. We could go out or stay home, his choice. He chose to stay home and have me cook spaghetti for him. He was torn because he loves the broccoli at Old Spaghetti Factory (they put brown butter and mizithra cheese on it). So I went and got broccoli and tried to replicate, but couldn't find the correct cheese, so used an Italian mix of parm, asiago, romano. Garlic bread was fresh garlic and mixed in butter. He gave dinner 2 thumbs up!
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I do salad nights as well, as long as there is smoked beef leftovers to add.
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gboss no I did not, but, will next time. I also was too lazy to give the onions and romaine a good char first. -
I agree with all of the above! Appetizing, and those chunks of caramelized smoked meat! Yum.
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pulled pork nachos for lunch today!Attached FilesComment
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Leftover day. Started with a leftover smoked chicken breast and made a quasi tinga sauce with garlic, onion, tomato passata and chipotle in adobo. Shredded the chicken and then reheated in the sauce. Served on corn tortillas with some sliced fresno chiles
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Tri-Tip, Swiss Chard, and Baked Potato. Reverse seared on BGI.
Last edited by Old Glory; April 20, 2021, 07:45 PM.Comment
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