Flank steak, peppers, poppers, and SVQ corn on the Arteflame which is turning out to be my favorite way to grill. Love how i can get all the wood flavor and control the flareups. It sears so well! 🔥🔥🔥💯â¤ï¸ðŸ¿ And I'm never doing corn any other way. So thank you to the last person who did SVQ corn and got me to try it!
DaveD i set my SV to 183, rubbed the shucked ears with salted butter and held them in a water bath for 35 minutes. I have some silicone stasher bags I used. Grilled just enough to get some marks and smokey flavor. It was BradNorthGA that i saw do this and was inspired by.
Last edited by MsTwiggy; June 25, 2022, 06:22 PM.
Reason: Props to Brad!
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.
Started the Bronco Pro this morning to burn off.any bad stuff. Hopefully 8 hours later anything bad was gone. The cooker was still just below 200, so I put on some sirloin and.asparagus. I was going to fire up the flat top for a reverse sear, but I was hot and tired so I just brought the IT up to 125 and called it dinner.
Kimchi smash burger with Sambal Oelek special sauce, American cheese, pickles and cucumber. The bun is a Dave's Killer Bread whole grain bun which I highly recommend. On the side is a salad roll I bought at a Thai cart but hadn't eaten yet.
hoovarmin Mayo, Sambal Oelek, minced dill pickles, apple cider vinegar, sugar, and pepper. Buttered and toasted bun. 2 1/4 pound balls smashed, flipped, topped with cheese. Pickles under the patties, kimchi and cucumber on top.
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
I know the all over sear is supposed to be better, but it’s hard to beat the beat the beauty of those grill marks. You eat with your eyes first and those are delicious. I haven’t home dry aged either, but there’s multiple ways from bags or special fridges, to making your own setup from a home fridge. I believe Max or someone on the staff is testing aging stuff right now.
glitchy thank you, bro. The all over sear is better, but I think you can have both. Just because the grill grates are that hot doesn't mean that the rest of the steak isn't searing as well. These steaks were seared all over because the grate was about 1 inch from the coals (which were blazing.) I think that the cold grate method is fine, but a bit overhyped.
Ernest - it is so good to have you back! I was going to make a Spam-egg sandwich for breakfast. But nope - saw your post and went another direction. Thank you! It was delicious
Current Equipment
Lil Tex Traeger
Masterbuilt 560 Gravity Fed
Masterbuilt 40 inch ThermoTemp XL Propane Smoker
Chargriller Akorn Kamado
Chargriller Gasser
Helpful Gadgets
Inkbird auto off instant read temp probe
Javelin auto off instant read temp probe
Thermo Pro Dual probe temp gauge and wireless remote readout
TempMaster Pro by BBQube, fan and temp system for the Kamado
Fuels other than propane
Weber Hickory Chunks
Western Hickory and Mesquite Chunks
Diamond Smoker post oak and hickory wood chunks.
Diamond Smoker Pure Hickory Wood Pellets
Bear pellets Hickory, Mesquite, Apple, and Gourmet
Fogo Premium lump charcoal
Kingsford Competition Charcoal
B&B Oak Lump charcoal
Sharp Toys
Mundial 14" slicing knife
Equinox Chef Knife 8"
Ontario Knife 7"
Ontario Old Hickory knife, 14"
Victorinox Fibrox Pro 8" breaking knife
Wusthof Classic 8" Butcher Knife, Hollow-Ground - 4657-1/20
It seems it's a ribapalooza around here! This is my take. Some St. Louis sized ribs. Rubbed and smoked at 230 degrees. Spritzing, no wrap. Two different rubs and the Flavor Hog wins the day.
Cornell chicken thighs tonight, I followed Meatheads recipe and they turned out good. I thawed the chicken overnight, dry brined this morning first thing and made the marinade. Cooked in our chicken basket on the Napoleon using the rear burner and the rotisserie at 350F.
Smoked up a Click Akaushi chuck roast today that was just splendid. Copious notations right this way. Piece was 4.3lb/2kg and I was targeting low 200sF/mid-90sC until probe tender, which happened right on target. Incredibly juicy and beefy, and my lovely bride declared the bark to be the best she'd ever had.
I used a foil boat after about five hours (total time nine hours then ~100 minutes rest).
Get a load of this baby:
In the smoker before the boat:
In the boat:
Results:
Comment