Picked up these Kalbi-marinated steak tips and seared over direct heat for about 4 minutes per side, temping out around 127°F for a carryover temp of about 132°F for that medium rare finish. DELICIOUS!
hoovarmin Thank you! Believe it or not I don’t use any additional lighting. I try to take the pics when the lighting is good outside but that doesn’t always happen. Would you believe it’s an iPhone 14 (not the pro). I had to upgrade my phone a few months ago so I’m learning to play around with it. I’m sure there are a lot of great cameras and gadgets out there that would capture scenes even better…I’m just not that high tech yet. Thank you again!
We are on vacation in Hilton Head island, SC and our condo has a grill down by the pool (that is not open)and we cooked a couple of T bone steaks tonight. This is a grill like you see in state/road side parks but it works just fine. We have lots of time to get the coals just right for cooking. The steaks turned out great.
The grill height is infinitely adjustable, it is what I call a over centre design, so far we have had no complaints with the grill, we just pile the charcoal up in one corner and use a fire starter and wait about 30 min.
Love that place. In laws have a house on daufuskie island. Been there tons of times. Visit the lighthouse of course! Visit the old plantation house in palmetto Bay. At the restaurant order the shrimp and grits. Its off the menu but worth it.
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
Mongolian Beef from The Woks of Life. OMG we all loved this. Someone cleaned out the fridge and threw away my scallions, so no garnish. Not going to mention any names, but damnit Leeza! 😂
fzxdoc I need to hire you and troymeister to work as couples counselors in my practice 😂. That recipe truly is the bomb. The portion shown is not an accurate representation of how much of it I ended up eating. I nearly licked the wok clean!
Sous Vide then pan seared pork chops, finished in a Chardonnay reduction with a garlic confit, fresh herb, whipped butter cream & topped with a few fresh herbs.
Last edited by Richard Chrz; January 11, 2023, 08:50 PM.
My new favorite tool...The Camp Dutch Oven... CHNeal ....
Puerto Rican Style Arroz con Pollo in the Camp Dutch Oven with Pan Seared Yellow Squash.
Starting with Achiote Oil, Browning the Pollo, Toasting the Arroz and Adding Soffritto. Transferring to the Dutch Oven, Putting it on the coals, Adding Chicken Stock, Adding the Arroz. Added the Pollo. Covered and waited 30 Minutes...Was perfect...Brought inside, and let rest while Searing the Squash.
This is totally Winner Winner Pollo Dinner...Con Arroz...
This CI Pot is as much of an oven as it is a steamer, and vice a versa. I am very intrigued by this cool tool. I will be experimenting with this Camp Dutch Oven to its fullest Potential this Summer. There is not much data on how to really use this thing well.
I'm gonna work on it...I will post progress and un progress...Oh Yeah!!
Last edited by troymeister; January 11, 2023, 08:37 PM.
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
Al Pastor night again. The recipe says 10 minutes for prep. That is just wrong. More like an hour to hour and a half just to cut the meat and make the marinade and then get the two married together. 36 hours in the fridge. 2 hours smoker at 205 degrees, post oak and charcoal. 3 hours at 225 degrees. Then 30 minutes at 400 for char. Brought in to make into tacos. Cut some off and tossed in the cast iron skillet for street char and added pineapple. Tacos consisted of flour tortillas, al pastor, home made quick hot pickled red onions, salsa, cotija, more hot sauce. There are pictures and gifs to look at for giggles.
Mesquite Smoked 4 lb chuck roast on the Weber with the slow n sear insert.
Total cook time to 202 degrees was about 10 hrs hours. I got 8 hrs of 225-250 degree heat out of the SnS insert with Kingsford original charcoal and then wrapped it and finished it in the oven.
I cooked this one to 202 internal temp and it came out pretty flipping good.
It was a comfort food kind of day so I went old school and did an old fashioned pot roast in the old fashioned slow cooker. Nothing notable in the recipe or method really. I did dry brine the roast for about a day and a half with Meatheads red meat rub. Yum.
Meatloaf on the pellet. Found some Meatloaf Seasoning pack on the discount shelf at wolly world, defrosted 2 pounds home grown ground beef, 3/4 cup water and an egg, and a little Tony's on top. Two loaves, the other got some BBQ sauce at 150, this dude nekkid the whole way.
Just some simple loin chops. 48 hours in Webers garlic parm and olive oil, 8 mins on each side with some bourbon barrel smoke then a quick sear.
widget simple.
I will say that after giving up on the 26 as my daily driver I’ve been using my kiddos master touch and man I hate that GBS grate for everyday cooking.
simple fast dinner of a chop and some frozen Brussels w/ bacon and cheese.
CHNeal I’m with you on hating that grate that comes with the Master Touch. I hated it so much I actually threw mine away and bought a 1 piece cheap grate from Home Depot. That one is heavy, hard to maneuver and a pain in the ass to keep the center grate from falling on the ground when moving it on or off the grill. The easy spin 22” grate from SnS is actually the best option as a replacement though.
Two-zone cooking enthusiasts and Cold Grate Technique lovers rejoice! Made from high quality 304 stainless steel, this 22" grate will simplify and elevate any cook.
Panhead John I always replace the grates that come with the basic Webers with the SS versions so I have several laying around that I use.
I have looked at the easy spin and will give one a go from my next one..
And I'm with you on hating that grate. I always use to hang my grate on the slot in the Performer table, and that center part always feel out. Not to mention how it moves around when cleaning. I actually replaced it with the standard, cheap Weber grate about 3 years ago. Works wonderfully. But I live in CO, where its dry as a bone and rust is a joke
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.
My wife bought a roasted chicken from the local grocery store. She broke it down. It is used in a variety of ways. I took some and found this for Oven Baked Chicken Bites. Basically followed the recipe. The difference it called for boneless skinless breasts. And I added some heat with F.I. UC Biber. Some brown rice as a side. I recommend this. Simple and delicious I.M.O.
Juicy Oven Baked Chicken Bites Recipe! Tender and full flavored boneless chicken bites seasoned with plenty of spices, drenched in melted butter, then baked to perfection! CLICK HERE to get the recipe
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
My old standby ….. flank steak, baked potatoes, green salad. Tried out SRF’s Signature Steak Seasoning on it …. For a commercial rub, it’s damn good. I would highly recommend. Better than Montreal Steak Seasoning.
The big slab is my normal pepper bacon, the other two are a riff on the Asian bacon recipe from the free side and a Korean bacon that's a complete experiment. We'll find out what happens in a few days.
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