Flat iron steak on the gasser. Served with a board sauce of parsley, cilantro, green onion, jalapeño, lime, garlic, olive oil. Yes, there’s a couple of very well done pieces on my plate . There was a very fatty thin end that ended up well done, but very delicious 😋.
Pulled pork for the weekend.
Dry-brined overnight. Slathered on some mustard to hold the rub. Smoked 11 hours at 225-240 deg, called it done when it reached 203 deg. I did not do the Texas crutch this time, just smoked it straight through. Great crust and deep smoke ring. The BBQ gods smiled upon me today, and I am thankful. Killer good! I think I will use the left-overs in chili verde/green chili enchiladas.
Grilled some teres major real HOT using the Vortex today. Really enjoyed the insane heat from that thing, and got the meat done in like 3 minutes. Fire!!
Dennis’ Texas style ribs
Four racks of pork ribs with a mustard binder and Adams Texas style pork rub on 2 racks, Angelo’s Texas BBQ rub
Using a Big Green Egg, Royal Oak lump and cherry wood chips
Smells fantastic and they just hit the grill
Temps holding at 250 and cracked our first Yuenling lager
Dennis is in charge, I couldn’t organize a train wreck
Field level box seats tomorrow going to be fantastic
Got testing and the App done for my return flight all handled today so it’s all fun from here on in
Kansas City strip from Porter Road. I wasn't impressed with this steak. The meat was tough in more spots than not, but yet had good flavor. It may have been my cooking, but I actually pulled this off the heat at about 135, whereas the first one I left on until 145 and it was juicier and more tender.
Who knows?
edit... Not sure why I focused in on the fork
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Last edited by Porkies; September 24, 2021, 07:53 PM.
Dry-brined and rubbed a prime flank steak with @Meathead's Red Meat rub. Grilled on the Weber gasser. Simple board sauce of parsley, cilantro, salt, pepper, olive oil, and red wine vinegar. Served with roasted cauliflower, tomato, and feta gratin.
Hosted a wedding rehearsal dinner for 60 some-odd people tonight. I didn't get any sliced photos because I was too busy. I will make sure I post what I do next in the leftover sticky started by Attjack
Last edited by tbob4; September 24, 2021, 11:43 PM.
Went to the butcher yesterday morning and grabbed some more "butcher boy filets" aka teres major aka petite tenders. Did them the same way as last time, sous vide bath @ 130* for 90 minutes, hit them with Meathead's big bad beef rub, then seared over a very hot grill. Only thing I did different this time was that I used a cast iron at the very end for a more even sear. They were once again absolutely delicious, so full of flavor
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Last edited by BradNorthGA; September 25, 2021, 09:30 AM.
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
Well tbob4, it's my understanding this site is now all hot dogs, all the time.
So, as I said in one of those threads, if there's no chili on hand, I'm whole grain mustard plus sweet relish all the way. The ketchup is strictly reserved for the fries.
First ribs experience with a weber kettle. My sister (1hr 40min away) has a traditional 22" weber kettle. I told her I want to experiment and teach her the snake method. Attached are the current in-progress pictures. Edit for a pre-wrap picture
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Last edited by saneric38; September 25, 2021, 12:26 PM.
Yes, there’s a couple of very well done pieces on my plate 
. There was a very fatty thin end that ended up well done, but very delicious 😋.
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