Reverse Seared Adobo Marinated Flank Steak!
Marinated steak overnight in Adobe sauce. Stabilized the grill at 250°F using the Slow N Sear! Cooked indirect until the IT reached 110°F followed by a high heat sear on both sides using the cold grate method until I got the color I wanted (a minute per side twice). Pulled at 128°F IT. FANTASTIC!
Put this in the when you think you know the answer your spouse changes the question column. My much better half called from the supermarket yesterday to inform me that she would be bringing home dinner for Sunday. This usually means I will be partaking in grilled salmon, burgers or a meatloaf made of turkey, hotdogs from turkey or soy or the plate of whole grain pasta with a turkey sausage and meatball.
Much to my surprise she walked in with 6 beef short ribs. Dry brined overnight with SPG. ​​​ and into the pellet grill for 4 hours getting ready for braising in beef stock. ​​​ After 2 hours braising and another half hour uncovered Sunday dinner is ready . ​ ​
Last edited by Whiskeyman53; August 15, 2022, 06:57 AM.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
Tonight's cook. Boneless Pork Country Style Ribs brined 3 hours in Meathead's PorkRub. Done on Kettle. Front sear then 30 minutes indirect while getting to target temperatures 250. Wrapped in foil indirect for 2 hours. Placed in oven wrapped at 175. Grilled garlic roasted potato in grapeseed oil. All in all tender pulled right apart. And taste spot on.
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
It's August in the Midwest and that means I am obligated to serve tomatoes at every meal. State law. Anyway, this is my BLT pizza. It has a mayonnaise based white sauce with thinly sliced Brandywine tomatoes and topped with bacon and a little mozzarella. After I cooked it I topped with lettuce and a balsamic vinegar reduction drizzle. It really tasted a lot like a BLT. And it was eaten, so I'll take that as a good sign.
efincoop I would normally be opposed to lettuce on a pizza, but since there is an "L" right in the middle of BLT I couldn't very well leave it off. And I didn't want to bake the lettuce either, so I did the next best thing. The pizza would have probably tasted good without the lettuce, but the lettuce truly made it taste like a BLT. Would I make this again? I don't know. I might be tempted to serve the lettuce on the side because the pizza itself was worth eating without the lettuce.
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
Whole Foods in Jacksonville Beach had a sale on NY Strip this week, 12.99 a lb. They were labeled Choice, but they were marbled like Prime. We've spent the past 2 days chowing down on it. These were reversed seared in CI.
Currently own:
Weber 22 and 26 Kettle.
Regular gasser with rotisserie.
Custom built horizontal stick burner.
Custom built duel fuel "whole hog" cooker.
​​​Many other tools of the trade.
Today must have been plate rib day.. Cooked up a rack for the misses and boys. About 6hr on the kettle. S&P with a little red pepper flakes. After I trim away the silver skin and season, I always chop up some of the extra fat and place along the exposed meat. Smoked using pecan wood this go around. Pretty darn tasty I must say.
Short pic of the cut rib as they were disappearing pretty fast 😁
Bronco Pro Barrel Smoker
PBC
Pit Boss 757GD Griddle (2)
Blaz'n Grill Works Grid Iron
Weber Genesis E-310
Original Original Grilla
Smokey Joe® Charcoal Grill 14"
Fireboard 1
Thermoworks ThermoPop
Thermoworks Thermapen Mk4
Thermoworks Smoke Thermometer with gateway
2 iGrillminis - from before they were Weber.
Tonight was the first time I used the vortex in the Weber Performer. I bought the whole setup to improve my wings for next year's competition in my little town. (They better do wings again.) It's already cooked other things, but wings were my excuse. Simple for the first time, oil and soy sauce with some seasoning. When they were to temp they got a brief sear over the coals. Skin was nice and crisp. With fresh green beans and fruit.
I recently bought a rotisserie for my SNS kettle and used it for the first time tonight. I haven’t done a rotisserie chicken in ages, so I thought this would be a good time to do another one. glitchy recently made a comment that really hurt my feelings. He said all I ever use as a marinade is Good Seasons Italian Dressing with Tony’s. For the marinade tonight, I used Kroger Zesty Italian Dressing! [with Tony’s sprinkled on] Take that glitchy ! 😂
After about 40 minutes in I checked the chicken and thought I was burning it, I had all the vents wide open. Some of the skin looked burnt and I actually thought I might have to post this as a fail. I shut the vents down some and dropped the temps down to about 325…from the 400-425 it started at. Any who, it turned out great, the skin was tasty and all the meat was juicy and flavorful. From the pics, some of it looks burnt, but really wasn’t at all. Served with cream style corn and chicken salad. Gotta go, Bobby Flay is here, he wants some chicken marinade tips.
Last edited by Panhead John; August 15, 2022, 04:58 AM.
This one looks a little weird as you basically braise the roast in dill pickle juice, but it turned out very good. It has a quasi-german flair to it.
I was lucky to find a nearly 3 lb chuck roast at the store for $7. It was labeled as USDA Select, but looked like a Choice. (Which reminded me that the grade is the grade of the animal, not the particular cut in front of you.)
Susie is kind enough to publish her rubs online, which gives me the opportunity to make them without salt so I can use the salt instead for dry brining, which I did....dry brined the roast overnight for about 14 hours.
It has been while since I've dry brined beef, so I had forgotten the lovely deep red color that results:
You slather the beef with brown mustard, then apply Susie's Fish and Vegetable rub. The rub has some german-leaning flavors such as dill, ground mustard, and celery seed, plus a lot of garlic, onion, and pepper that keep it decently compatible with beef, especially for this flavor profile.
Here we are after about two hours and the internal temp was 170 - 175 F:
You then remove the roast and place it in a dutch oven. You add an entire 20 oz jar of baby dill pickles, complete with all of the juice. To that add quartered yukon gold potatoes and an entire stick of unsalted butter. Season the potatoes with more of the fish and veggie seasoning.
Braise for at ninety minutes at 275 F. As the dish is covered, I did this in my oven to not waste pellets. I checked at 90 minutes and the roast was in the mid-190s and the potatoes were getting there, but not quite there. I let it go one more hour and the roast was 207 F or so, the potatoes were perfect, and most importantly, the roast was the probe-tender we all look for.
Here's a shot of the pot after the roast was removed.
Roast getting ready to be carved....
Look at that.
Here's everything plated up, with some brown mustard added.
This turned out quite nice. A decent departure from traditional smoked chuck roast or even traditional American pot roast for that matter.
I was worried about two things.....the dill flavor being overpowering and everything being too salty. Neither were the case. The dill flavor works.....just like dill pickles on a hamburger. And even though it was sitting in that salty brine for two plus hours, the salt level was just fine.
I need to get over my aversion to mustard and beef so I can try some of these types of recipes. I really enjoy reading some of Susie’s stuff but need to dive deeper. I considered joining her forums but when I saw they were hosted on FB, I ran away.
Saute 2c garlic in butter/evoo 50/50 mix, add like 1/4 cup of red wine. When the wine boils, add 8 oz of mushrooms, toss to coat, cook until the mushrooms brown.
This was better the first time I made it where I started with a couple slices of bacon diced small, browned in a pan, added the garlic, then the wine, and completed as above. The bacon gives a bit of smokiness, kicks the umami, and rounds the flavor.
OMG! I saw the first picture before scrolling down and I was going to cuss you for eating at the diner down the street without calling me to meet up! We have this diner that has the same floor, same booths and same table design!
Of course, if I looked close enough at the table tent, it was a dead giveaway that it is NOT the same diner. 🤣🤣🤣🤣🤣
And our diner has two cut-away studebakers that are used for seating.
​
He said all I ever use as a marinade is Good Seasons Italian Dressing with Tony’s. For the marinade tonight, I used Kroger Zesty Italian Dressing! [with Tony’s sprinkled on] Take that 
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