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**Richard Chrz** · August 31, 2023, 06:34 PM

offered a bbq today. Grilled 5 racks of St. Louis cut spares, 5 lbs of my grilled potatoes, a ton of beans and ciabatta loaves.

not much for photo’s today, but a few of the ribs pre wrap, and a photo of one post wrap. I did the ribs on the 26, I don’t really enjoy using rib racks, you don’t get the same bark, but I appreciate running the 26 kettle, instead of the 22 wsm.

**ecowper** · August 31, 2023, 08:33 PM

Wow, yet another bachelor dinner …. It’s like 8 in 3 weeks now! Forgot that Stacy had her night out with the girlfriends …. They were all Cheer moms together when the girls were in high school. So, pulled out a NY Strip and decided to go board sauce plus sautéed asparagus and a baked potato.

Cooked the steak in carbon steel for 2 minutes per side with the pan running 450F per the IR Therm. Then into a 400F oven for 5 minutes. Came out with an IT of 125. Doesn’t get more perfect than that. Let it rest on the herbs, onions, garlic, and olive oil for the board sauce while I sautéed the asparagus. That was also high temp in the pan (about 400F per the IR therm) …. Basically flashed some diced red onion and asparagus.

Sliced the steak into the board sauce and served.

So, it’s not grilled, but there was flame since our range is gas. AND the searing in the carbon steel was AMAZING. If you have the set up to do this …. DO IT

Side note, it takes maybe 10 minutes to get the oven to 400F and maybe 5 minutes all told to get the pan to 450F. You need to rest the steak about 7-8 minutes while cooking the asparagus. All in, this meal takes less than 30 minutes start to finish. Amazing gourmet meal in 30 minutes!

Just into the pan …. IR Therm says the steak hit a 450F pan (I used canola oil)

Turned the steak when it naturally released at just about 2 minutes

When the other side of the steak released, another 2 minutes, into the oven at 400F …. You can see the gas fire back there, isn’t it awesome?

Finished steak came out at 125F internal temp … that crust!!

Ohhhhhh, purty

Board sauce done, steak sliced, asparagus sautéed and baked potato with butter …. OMG

**Attjack** · August 31, 2023, 08:39 PM

My first yakisoba from the wok rather than the flattop. It's also a different recipe than any I've used in the past. This recipe is from Kenji's book The Wok. I'll have to try a previous recipe sometime to compare. The wok hei clearly makes a significant difference.

**DaveD** · September 1, 2023, 10:37 AM

BLATCh sammies on hoagie rolls for lunch. Smoked up the bacon (Dailyl's brand, thick cut) in the Pit Boss pellet rig, loaded up with lettuce, homegrown tomatoes, Wholly Guacamole, and sliced cheddar. Fuel for when I get started on the turkey breast cook in a little while...

**Elton's BBQ** · September 1, 2023, 10:45 AM

**Jim White** · September 1, 2023, 05:13 PM

After last night's incinerated hot dogs, I needed redemption tonight. So here is spinach, bacon and onion quiche. Turned out fine.

**SammyJ** · September 1, 2023, 07:01 PM

It’s Friday night, our retirement payday, and we went OUT to our Chili’s.

my version of a salad. Yes, we can go out and still stay ketogenic.

**theroc** · September 1, 2023, 10:56 PM

Chili rubbed flank steak on the Weber gasser. Served with Richard Chrz 's potatoes and sauteed asparagus .

**Bogy** · September 1, 2023, 11:27 PM

For the long weekend, with grandkids coming, I smoked a couple of pork butts. I see things like tacos in our future, as well as tonight's dinner. Here's one of them.

**klflowers** · September 2, 2023, 08:27 AM

Yard bird for my mom by request

**jerrybell** · September 2, 2023, 08:29 AM

Pulled Pork-
Went into the grocery store to get a cashier's check (new AC) from the in-store bank. Pork butt was on sale and I suddenly had a new plan for part of my weekend.

**DaveD** · September 2, 2023, 08:39 AM

Smoked turkey dinner last night following Aaron Franklin's approach. Good but not great: wasn't expecting a full 15 degrees of carryover, so it could have been a bit moister. Tasty as hell though.

**Michael_in_TX** · September 2, 2023, 11:49 AM

This cook surprised me, although it really shouldn't have. On Thursday, I was intending on doing my typical steak street tacos using skirt, but I forgot to marinate the steak.

So, instead I just dusted it with Meat Church's Holy Cow, my favorite beef rub right before cooking. Concerned that the pepper and garlic in that rub would burn with prolonged direct contact with cast iron, I elected to grill the steak over charcoal.

I flipped every minute until the crust was where I wanted it, then direct indirect, covered, for one minute more until the steaks hit 130 F internal.

Served up with black beans and pickled jalpeños.

What surprised me was I was sure I was going to miss my typical marinade of equal parts oil, lime juice, and soy sauce. As it turns out, I didn't really.

The flavor that Holy Cow (or just salt, pepper, garlic in general) gives steak is just amazing. I actually think I preferred the crust of the charcoal-grilled steak over the cast iron ones I do. It is hard to pinpoint why, but I think the charcoal crust was not as homogenous as the cast iron one. It was varied, not overly so, but imparted some nice heterogeneity (as Adam Ragusa would say).

Now, this skirt steak was just a little less tender than my marinated ones, most likely due to the absence of the lime juice. I also noticed the absence of that mild background lime-acidic taste I normally get. I didn't quite miss that as SPG-steaks mean steak-on-a-plate to me whereas lime-steaks say taco-steaks.

I love skirt steak and this now gives me some variety. (And a way to still have dinner if I forget to marinate!)

**STEbbq** · September 2, 2023, 12:10 PM

First time using new deli slicer. Beef round rubbed overnight with Tellicherry pepper. salt, garlic and onion powder, and mushroom powder.

Smoked until 130 internal, chilled and sliced. Not bad for a first time?

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