Picked up a 1 1/2# SRF American wagyu strip steak from the grocery store today. Reversed seared on the performer with a chunk of pecan. It was a fantastic steak!
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smart ass.
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It's been a while since I smoked anything big enough to fire up the LSG. Just been busy - I had a wet aged brisket that I stuck in the freezer a while back because I was too busy to cook it. But this week I ran out of room in the freezer, so it was time. I planned to separate the flat and point to speed up the cook, but then as I was prepping last night, it was such a fine looking brisket I decided to leave the packer whole.
I put the fat trimmings on a rack over a pan to render. If you're not making smoky tallow from your brisket trimmings, you should try it. Great for eggs - adds some smoky flavor and seasons your cast iron as you cook.
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bunky2021 I didn't brine it before freezing. It was still in the Costco cryovac. I thawed it this week then dry brined it yesterday. I dry brine steaks and tritip roasts before vacuum sealing, then freeze them. That way they are ready for sous vide if I decide to.
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Killed 2 birds with one kettle.
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A few from this week.
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Browsing this thread on an empty stomach while waiting for my brisket to cook… not working. Fortunately I have some leftover ham (also known as ham) and yesterday’s chicken contribution.
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Sometime, just good ole BBQ Thighs
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Second in a set of "minimalist" smokes, letting the meat have the spotlight. Four bones of beef chuck ribs from Crowdcow, second piece in an order of two I got some months back. First one was really good, but this was just off the charts amazing. In the running for best beef we've ever eaten. Agonizingly detailed rundown in this here thread.
After trimming, the rack was a little over 3.25lb/1.5kg and I dry brined the night before, then just some granulated garlic and ground black pepper, no other rub. Ran 'em in the vertical p-smoker at 250F/121C all day (9 hrs total) until they got to 203F/95C and probed like butter. Rested 30 min on the counter, then in the FC for a couple of hours. Served at 128F/53C with steamed asparagus and some really tender and juicy corn on the cob. Really happy with how this came out
Last edited by DaveD; April 30, 2022, 07:57 PM.Comment
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Wife’s gone tonight so a little spoiling of the daughter is in order. Unfortunately, yet another day of 30-40 MPH winds (pretty much every day for past 2 months), so the hot tub and cast iron were used. I had a Double R Ranch Prime Ribeye and the daughter got a SRF Wagyu Ribeye Filet. Served with homemade mac n cheese.Attached FilesComment
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glitchy, believe me, I'm not happy about it either. We've had just a few days that were nice enough I used the gasser, but my Blaz'n needs a new shear pin, and I don't want to stand out in the wind/cold/mist/rain to take it apart to put one in. My son's lab was here today in the rain, and his and ours spent a good part of it rolling around in the grass and mud. Come Monday, no matter what the weather, she's getting a shower with the hose. Maybe.
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An overnight pork butt on the kettle. I used Lambert's Sweet Rub O' Mine, hickory and cherry chunks. My Thermoworks Billows allowed me to get some sleep too.Comment
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Did Country Style Pork Ribs on the PBJ. Last time a bit dry. Not this time, moist nice carmelization. Did Malcoms method. Use M.H.'s Pork Rub and Stubbs Bourbon Hickory Sauce. Really nice day, sat on front porch for most of the cook..Tomorrow will be a bit warmer. Doing a beef roast on said PBJ. Been listening to Stagecoach Music Festival on SIRUSXM. Great music, food and libation.
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Serious Eats Chicken Teriyaki over Thai Sticky Rice
First cook on the outdoor kitchen
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Hickory Smoked Honey Chicken Thighs dry rubbed and ready for a twelve hour uncovered dry brine in refrigerator before cooking on the pellet grill/smoker.First time using soy sauce for the rub binder and cookingpellets.com 100% Hickory pellets for fuel.
We'll see.....
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