2 pain in the rear 10lb briskets. Rotated trying not to get done too early. On at 2am, bed by 3am, first alarm went off at 6am. 
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Doesn't it always go like that, no matter what time you put them on? -
Clawbear57 not sure on the time. So much rotation that's all I have down in my notes.
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Agree with those guys 👆….but Troy, here’s my question, how the heck did those steak juices form 2 perfectly straight lines and a 90* angle..🧐 -
Panhead John. I used my speed square to align the Au Jus...lol..
The plate has a slight raised lip edge. There is a spoon underneath about where the artichoke is, slightly raising the back edge of the plate. Gravity made the Au Jus run toward the lower left corner. The gravitational force of the Au Jus could not overcome the the upward angle of the of the lip edge. As water (in this case Au Jus) always seeks its own level. Viola...Magic...Last edited by troymeister; March 4, 2023, 09:59 AM.
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Date night! Rack of lamb. Roasted potatoes and Brusslels sprouts with bacon and baslamic reduction.
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wayne T Nope! One bag left. Love it!Last edited by mrteddyprincess; March 4, 2023, 07:47 PM. -
barelfly Dry brined overnight. About 2 pm I fired up the charcoal chimney and put nice color on the outside of the rack. Then I combined olive oil, garlic, rosemary, and thyme, and rubbed that all over. Then I put it in sous vide at 133 F for about six hours. There's nothing special about that length of time. It was when we were ready to eat dinner. Good luck!
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Today was a $9.90 experiment. I smoked a 10 lb pork butt ($.99/lb 😁) on the Camp Chef pellet smoker at 275° for 7.5 hours to an IT of 203°. Put it in the faux cambro for 3.5 hrs. I read many posts where pitmasters say cook a butt at 275° to 300° and it will be fine. Mine was very tasty butt (pun) it definitely was more difficult to pull compared to the butts I’ve done at 225° for 12-14 hrs final IT 203°. Just didn’t pull apart nice. So, was it the cook or a tough butt? or the pitmaster 😂
They were served as King Sliders (on King’s Hawaiian bread) while listening to the King 😁Attached FilesComment
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Chicken fried venison, mashed taters, green beans, and bacon grease thyme gravy.Attached FilesComment
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I once briefly entertained the notion that you might run out of ideas of stuff to do with all of that venison. Clearly, you're in no danger of that. That looks fantastic!
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Michael_in_TX I grew up eating primarily wild game...it'd take a while.
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It takes SIGNIFICANTLY more charcoal to maintain 225-240* F in Minnesota than it does to maintain 250-265* in Oklahoma!! I mean like 3-4 times as much.
On the bright side... these are gonna be sooo tender. Lost some bark on the grates turning them over.
Tasty bark it was.Comment
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Smoked up a chuck roast on the Pit Boss vertical p-smoker today. Very windy, so stuck with that cooker. About 3lb/1.4kg, dry brined overnight, and hit with (salt-free) Hank's Bona Fide Beef Rub about an hour before going on. Did an hour on the "smoke" setting, then set point of 225F/107C, and the box ended up holding at about 240F/115C for the duration. Once the IT got to about 200F/93C, I backed the set point down to the "smoke" setting again to rest while the sides wrapped up - steamed broccoli and the Jess Pryles roasted taters, with some wagyu tallow that I put in the smoker for a few hours.
Absolutely delicious!! The chuck was pull-apart tender, beautiful bark, delighted at the outcome.
Edit: Here's the temp profile to help answer Jfrosty27 's question:
Them taters!
Last edited by DaveD; March 5, 2023, 07:57 AM.Comment
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Did 4 butts on the Blaz'n Grid Iron overnight. 1 for us (grandkids are here) and 3 for my son's employees (about 30 employees who are doing inventory). Put them on about 11 last night, at about 210. This was how they looked nine hours in, at 8 this morning. Bumped them up to about 225-230 about 10 am, and wrapped them and put them in the cooler for the hour ride to where the store is. Pulled them there. They ate at about 5, and by soon after 6 there was about half of one butt left. I also took two 9x13 pans of potluck potatoes my wife had made, and a big bowl of fruit salad. This is the only pic I got, things got busy with getting ready for the ride over, and then getting ready to serve. I should have gotten a picture of the 3 inches of ice I had to cross to get to the smoker. Had some guys coming back for thirds, which is always a good sign.
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Well, tonight I had 2 nice thick ribeyes to grill up, and decided to give the Weber Performer some love. It had not been used since Thanksgiving, and still had usable half burnt B&B briquettes in the SNS, and a pristinely clean grate, as the last time I used it was with the rotisserie.
Anyway, once the coals were going, and dumped back in the SNS, SWMBO was not happy when I told her it would be 30-40 minutes for me to reverse sear the ribeyes, so I did something... I followed old Dave Parrish's cold-grate technique to the Tee, and just flipped the steak once a minute, spinning the grate 180 degrees each time. Steaks were done to perfection in 10-12 minutes. 135 for me, 140 for her!
Steaks were dry brined of course, and they were seasoned with Hank's Signature Steak rub. The last bottle I have...
Served with a giant baked potato, a salad that for some reason my wife topped with sliced up strawberries, and a pint of my own Rye IPA. Bon appetit!
Last edited by jfmorris; March 4, 2023, 08:59 PM.Comment
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I enjoy using that cold grate method. Don't use it often enough. Sous vide/sear for thicker steaks and Flip-Flip-Flip over hot coals for thinner steaks. You've inspired me to do a cold sear steak when the time is right.
You sure do make delicious looking dinners. Where we live, wives whose husbands do the majority of the cooking call themselves the Lucky Wives Club. Yvonne can't qualify, though, since she does some of the cooking too from what I can tell.
K.
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Lil something for tomorrow rolling since about 1530 today.Attached FilesComment
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texastweeter Really you wear pants? Women wear pants and panties, and men wear trousers and undergarments. 😜🙈🙉🙊
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Grilled beef tenderloin kebabs from our neighborhood Armenian market. Served with homemade "San Francisco treat."
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Last night’s “pizza boats”. French bread pizza, not stouffers. Used the big range as opposed to the breville toaster oven and did not adjust temps. So they got a little extra toasty. Wings as well.
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Tonight was WF boneless lamb leg prepared with the dolly rub. Slow roasted inside. Spinach and favas. And that pommes fondant recipe from SE. Potatoes were not worth the work. Lamb was tasty, yet rather tough. Favas were sublime.
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Not sure if it was the Hank's, the grilling technique, the meat, or a combination of all three...
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