I’m only posting this because there was a thread a few days ago about reheating ribs. I posted that after trying all the various methods I found the results to be about the same across the board. So I nuke them for convenience. Anyway here’s a rack leftover from my cook on Wed. Nuked for 8 min on 50% power. Not as good as fresh off the smoker. But darn close. Yummy.
Went to the butcher today & he recommended what he was calling "butcher boy filets" and told me to cook it the same way I would a filet mignon. I have no idea what butcher boy filet is, but I like this butcher so I grabbed two of them
Put them in a 130* sous vide bath for 90 minutes, hit them with Meathead's Big Bad Beef Rub, then onto a hot grill for just a sec to finish
They were great, and relatively inexpensive too! Curious exactly what cut of meat it was. I will ask him the next time I see him
Another marketing term would be Petite Tender. At my old job, I would try and scoop these up before they sold out. They sold fast! Such a steaky steak flavor! I would eat these over boring filets any time!
Last edited by SheilaAnn; September 5, 2021, 04:38 PM.
Reason: Stupid autocorrect
Blueberry/Thai pepper and cherry/poblano hot sauces! Both are very tasty and none of the vinegar base. Also, not overwhelmingly spicy but pretty well balanced. The blueberry one is clearly superior though which I am attributing to the higher heat and flavor from the Thai peppers.
Weber Silver A (fixer upper project, currently sitting dead in my garage)
KBQ C-60
Accessories
Fireboard 2
Weber iGrill Mini
Weber Instant Read
Random Digital Instant Read from the Grocery Store (in a pinch)
Weber Charcoal Chimney
Slick University of Michigan apron w/built in bottle opener
Beverages
Favorite beer(s): Bell's Oberon, Founders All Day I{A, Corona Extra, Heineken, Guinness
Red Wine: Anything dry and under $15 per bottle
Whiskey: Makers Mark French Oak, Buffalo Trace.. anything purchased by other people and shared
About MeReal name: Jesse
Location: Grand Rapids, Michigan
Favorite Football Team: Michigan Wolverines (NCAA) and the Detroit Lions (primary NFL) / Baltimore Ravens (secondary NFL, after the Lions are statistically eliminated from the playoffs... usually by Thanksgiving)
Made some hatch chiles with cheese, dry rubbed some wings and smoked them, both in traditional Buffalo (homemade sauce of course) and sweet BBQ. They were quite the hit while celebrating a big Michigan win, Go Blue!
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.
About 4pm I tossed this 21 pound bad boy on the SNS Kamado. I was going to use the SNS but it filled the entire free section of the grate, leaving no room for an air temp probe. So I setup in Kamado mode, and am hoping the parts that hang out past the heat diffuser don’t get overdone.
I thought of firing up the offset for this one but want to sleep tonight…
Attjack thanks for the tip. I pulled the cooking grate, and fashioned a lid from a foil steam table pan into a larger heat diffuser on top of the ceramic one.
I used baby backs from Smithfield. I usually only cook with Wild Fork products but these were in the freezer and wanted to use them. They were good, but nowhere nearly as tender as Wild Fork's ribs. I started at 250, but the Traeger jumped to 275, so I lowered it to 225 where they remained for the rest of the cook. I personally thought they were a bit dry, still good, but not as moist as I normally make them. I think it had a lot to do with the quality of the meat.
Perfection! Let me guess: S & P only? Put in freezer for 30 minutes before putting in the KBQ. 225-250, no wrap. Go till probe tender, don't rely on the thermometer. Both poppets open for first hour or two, then lower poppet only? Am I missing anything (will also post this interrogation on the KBQ has landed forum.)
Well as long as Ernest is throwing down. When there absolutely, positively is no substitute, let me present you with the King of Steaks. Any questions? Didn't think so ......
Dr. Pepper Actually I find thick steaks easier to cook then thin ones. On these I got my SNS screaming hot and front seared them using the cold grate technique. Once seared I let them ride at whatever temp my grill was at wide open with a probe in the middle. Got them up about 120*F or so, let them rest with tented foil then carved. Pretty simple really but oh the results !!!
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