Click Akaushi short rib done simply with a very light dusting of Simply Marvelous Peppered Cow rub and pecan wood. 275-300°F for about 4.5 hours. Probe tender and about 205 internal. They cooked faster than I had planned for but the taste, tenderness, and juiciness were spot on. 
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Ok, folks, here is how to grill the perfect steak. First, you must have a good cut of meat (with this technique you can use a standard cut of meat and it will still taste awesome.) I used the two prime ribeye steaks I cut off of our Christmas Roast in December 2021. Once defrosted, I salted them with kosher salt. Since they weighed approximately 17 oz. each, I used 1/4 teaspoon on each one. Then wrapped them in plastic wrap and back in the refrigerator for 24 hours. I built a fire in a charcoal chimney and put the coals in my Slow 'N Sear (with the water reservoir removed.) When the coals were about ready the steaks were removed from the fridge and given a light coating of olive oil. (There is no need to practice the dangerous technique of letting them come to room temp.) I sprinkled a liberal amount of Jack Daniels Steak Seasoning on both sides and edges and rubbed it in. I added hickory and Jack Daniels barrel wood chips to the coals and set the steaks as far away from the heat as possible (reverse searing technique.) A temperature probe was inserted through the end of each steak and the cables fished through the Webber's lid vent holes. The temp was set at 115F and the lid was closed.
At this point, I had a beer while Ysa prepped the veggies. When the temp. hit 106F I put my plancha over the coals and closed the lid. In about 10 minutes the steaks reached 115F. Off the grill, the steaks were put on a piece of foil with a pat on butter on each and covered for about 5 minutes until the plancha reached about 800F.
Then unsalted butter was added to the plancha (High end steak houses always finish the meat in fat, be it butter, lard or bacon grease.) along with fresh rosemary and thyme from our garden. The steaks were put on the sizzling plancha and moved around it in the butter for about two minutes per side, all the time being basted with the butter with a brush I made out of rosemary and thyme sprigs.
When the internal temp. hit 125F I took them off the grill, and put pats of compound butter on them and covered them with foil for 10 minutes. (The day before I roasted a head of garlic, then mixed it and finely chopped fresh rosemary and thyme with a stick of unsalted butter. I used an 8 oz. mason jar with the blender bottom attached to it, blended it for a minute and kept it in the jar.)
The steaks were sliced and served and they were excellent!Attached FilesComment
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I pulled some chili I had previously made out of the freezer. My girlfriend decided it could use some some serrano, corneal, and cheddar (Cougar Gold) scones to go with it. The scones were delicious.
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Inspired by others on this forum, this is my first attempt at adobada tacos. After researching many recipes, I believe none are better than the one posted by Troutman - Tacos al Pastor
Mine are pretty ugly, but they worked. I cooked the pineapple separately and pulled the meat from the Bronco at an IT of 155º.
Panhead John- Just givin' the Bronco some love-
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midday pizza. Sourdough flat bread, shaved asiago , fresh thyme, oregeno green onion, cracked black pepper, portobe slices, and then finished with a egg yolk, topped with purple onion, and fresh grated parm.
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Double Cheese Burger, Lettice home grown
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I give you Steaks. Sous vide at 127 for 90 then seared off on a ripping hot grill. NY Strip, Bison, and teres major. Dried, and rubbed lightly with CharCrust and avocado oil after sous vide. And, honey mustard salad.Attached FilesComment
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My sister's family came to visit and while Skip is doing most of the cooking for them, they let me cook a meal yesterday -- corn dogs and fries for the kids, flank steak for the adults. Wham Bam Thank You Graham (graham cracker) and Purple Cow (grape) ice creams for dessert.
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H&F brisket on the 18.5" WSM.
10 1/2lb (after trimming), prime packer.
7 hours from start to finish
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Ribbie rib rib ribs. Spiceology raspberry chipotle rub with cherry/pecan blend pellets.
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So tonight i christened my new ArteFlame
insert on the 22" weber kettle. Seasoned it with flax oil and then proceeded with a flank steak. Im'ma say it was real good. I used a rub my dear friend gave me and though I usually prefer a basic rub I must say it was pretty good!Attached FilesComment
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Well, Redfish was not what I had for dinner tonight 🙄, this one was outside the legal slot limit so lamb pops was the back up plan! Fresh oregano, rosemary, garlic and lavender salt on the Blackstone to 125° 😛 paired with a Pinot noir wineAttached FilesLast edited by smokenoob; May 29, 2022, 07:23 PM.Comment
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Even though I did this last weekend, I was ready for some more Vortex ribs! Based on other people’s comments and my own one time experience, this is how I did them. I really think that cooking temps of over 400* is just a little too hot for ribs that are sliced and arranged around the vortex. Since there’s not gonna be more than a 1/2†to 1†piece of meat exposed outside the bone, they’re gonna cook pretty quick, regardless. A few people did much higher temps and thought they might be a little too crispy.
Anyway, I’m no expert on this by any means, just my thoughts. I did 6 baby back ribs left over in the freezer from last weekend. After putting 3 hickory chunks in the vortex with the coals, my temps averaged from 350-380 for the whole cook. It took about 45 minutes. I also threw on a link of boudin. I wanted to try and get as much smoke flavor as I could for a short cook like this, so I closed the vents about 3/4 of the way for about the first 10-15 minutes…then I opened em up all the way.
I really do like this way of cooking ribs, it’s a nice change of pace from the usual. I sauced 3 ribs and left the other 3 dry with the rub only.
Last edited by Panhead John; May 30, 2022, 08:41 AM.Comment
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