Grilled up a couple of teres majors (petite tender). Cooked over mostly B&B lump with some partially burned wood chunks and briquettes from my last cook.
-
-
Smoked 5 racks today, kept one for ourselves.
Comment
-
Getting really tired of the heat around here so I cooked indoors tonight. Hadn’t done a stir fry in a while, so I thought I’d do an Asian beef stir fry I like. That wok is honestly one of the best things I’ve bought since joining this money sucking dump!
Seriously though, for anyone out there who doesn’t have one, give it a shot, you’ll like it! I have yet to have one bad meal with it. Not that I’m any good with it yet, it’s just really hard to screw up a cook on it.
ACTUAL UNTOUCHED PHOTO OF RICE! 🙄
Attached FilesLast edited by Panhead John; June 17, 2022, 07:14 PM.Comment
-
-
Did an experiment tonight, SVQ vs 2-zone reverse sear on a pair of strip steaks. Full details at this here thread. Both were great, but my lovely bride MUCH preferred the SVQ, and I also did, although by a much slimmer margin. The SV's ability to impose the exact same temperature everywhere was an advantage in this test. 2-zone on the left in these pics, SVQ on the right.
Comment
-
We had Company for dinner last night. I ordered Pork Chops from our local Grocery Store and asked for them to be cut THICK! The guy asked 2" and smiled and I said sure. Wow they were thick. Probably 30-35 minutes on the BGE indirect to pull off at 140. The result was juicy and tasty but 1.5" is enough next time.
Comment
-
Thank you for the positive comments. Tasty and juicy but tooooo thick. Too many of our Family are older and are not into eating a Chop or Steak that thick but it was fun to try! I need a few of our Great Nephews and Nieces to tackle those thick chops.Last edited by Skip; June 18, 2022, 03:29 PM.
-
Comment
-
I'm not actually cooking yet. Small Town celebration BBQ cook-off. Others are. It's 9:15. With a turn in time for wings at 2pm, and pork loin at 2:45. Just 8 contestants, picked first turn in for wings, last for loin. Last night my wings were salt & peppered and loin salted, injected with apple juice and covered with MMD. They are in the ice chest waiting to go into the PBC. I must be missing something. Never had much luck cooking pork loin for six hours and having it come out juicy. More on how things go later.
Comment
-
-
Turn in box for pork loin. I don't know if the judges will like it, but my wife kept grabbing the pieces I trimmed off. Did not place in wings.
Comment
-
Cooked a few prime ribs for work yesterday. took a few pictures to show the progress. One is how important it is tie up your roasts. The other is a 1350 degree fire prep to sear(I'm pretty proud of that). The rest is the outcome. The rubs was Mrs Oleary's, the cook was at 225 until 120it and seared 90 seconds on 4 sides. Also made some white peppered horse radish sauce! The cuts of meat were average at best, but free so no complaining here!Attached FilesComment
-
-
Beef Dino ribs from Wild Fork Foods. A nice big rack at 6.77 pounds. They were mostly trimmed too. Only a little bit for me to do.
Generously dusted with Meatheads Red Meat Rub about 6:00 PM yesterday afternoon. On to the Recteq at 275 degrees at 7:00 AM today. Probed like butter after a shade over 7 hours. No wrap for this phase.
For phase two I wrapped in butcher paper after pulling them off and rested in a warm oven for 2.5 hours. I preheated the oven to 200 and turned it off. The oven and meat gently cooled together.
The verdict: Totally delish. AND the gift that keeps on giving. At least two more meals for me and the wifey from all the leftovers. Yum.Comment
Comment