First try at smash burgers on the flattop. It's either been in the upper 90s with the "feels like" over 100°, or rainy with a few exceptions since the Weber slate arrived. My wife loved hers, and I thought mine was very good. Sides were Brussels sprouts and McCain's frozen steak fries.
There were two patties, but I wanted to show a closeup of the crust.
My plate - Brussels were eaten while waiting on the fries...
bbqLuv No, it isn't. It has dried red peppers to season the oil and food but you don't eat them. They don't make it very hot but you can leave them out. I added some thin sliced purple onion, carrot, and celery. https://thewoksoflife.com/mongolian-beef-recipe/
Haven’t posted food in quite a while. Had a top sirloin from my Butcher Box I got for Father’s Day. Done on the Weber with grill grates, a handful of Jack Daniels pellets for smoke. Tasty. And utensils included my ‘23 Secret Santa steak knives from Texas Larry..
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
I rarely brag on a dish… but I think I nailed this first time preparation. Crying Tiger. Served with noodle, Thai carrot salad, broccoli that I destroyed. Beef was a thin ribeye marinated with fish sauce, hoisin and soy. Seared on a blistering hot gasser.
Wings with Meat Church Holy Voodoo and stuffed, bacon wrapped jalapeños with Meat Church Honey Hog on the Weber Kettle and Vortex. I'm getting ready for football season.
Yesterday's dinner was a pair of mondo boneless Angus ribeyes from Wild Fork. I could have made just one of these and it would have fed us both, but nooooooooooo... got leftovers that can be the protein in an upcoming batch of Rita's Fajitas, I reckon.
Dry brined overnight, then hit with POG before vac sealing for the SV. A little over three hours at 130/54, then patted dry and gave 'em a dash of Uncle Chris's Extra Fancy.
Seared over raging KBB, took only about 90 sec per side total, maybe a tad more.
Served with a twice-baked tater per the Ree Drummond recipe and my lovely bride made her signature "steakhouse style" sauteed shrooms & onions to go with. I'd planned to have broccoli as well, but this was already more than we could eat, so I punted for another day.
Some of the best ribeyes we've had. Super tasty and tender, tons of juice. Yum!
I’m posting here because I’m not sure where else I should.
My best friend who lives in St. Louis was in town this weekend for a visit. We met way back in first grade and have been like brothers since. So that’s 60+ years. It called for something special. He’s a steak lover so an easy choice.
Anyway, the point of this post is the wide and wild variation in prices out there. We planned the cook to be at my son’s house. I bought three huge prime grade ribeyes from Costco for just $14.99/pound. (See photo of three pack. They were amazing. A last minute addition to the guest list required my son to go to a local butcher and grab one more. Also prime. $39.99/pound! (See photo of single steak). 😳😳😳
I didn’t take any pics but YES it did happen. Hey. It’s look steak. You’ve seen a million of them. Son cooked all steaks perfectly. BUT, every one of us thought the Costco steaks were the better ones in all respects. Go figure. 🤷♂️
Last edited by Jfrosty27; July 28, 2024, 04:55 PM.
OK. So I ran across a discounted london broil at Sam's today. Two big steaks for $20 so I bought it. I put them in a zip lock bag and added a bunch of Memphis dust rub. Then olive oil, minced garlic, Worcester sauce, rice vinegar, Lowry's seasoned salt, and let it marinade for just under 4 hours. Grill is warming up now (pk360). I will let you all know how it turns out.
Last edited by Bluetail66213; July 28, 2024, 06:19 PM.
Last Night's Grilled Salmon served with a Spicy Citrus, Garlic, Sesame, Soy Dipping Sauce. Sautéed Zucchini and Spinach and of course Steamed Artichokes.
A little Mediterranean Style the other night. A home ground Greek Style Chicken Burger Stuffed with Feta, Spinach and Greek Seasonings. Mediterranean Style Eggplant Roasted on the grill topped with Lightly Roasted Tomatoes, Feta, Cucumbers from the Garden and Drizzled with a Yogurt, Lemon and Tahini Sauce. Spinach Salad with a Homemade Dressing.
I tried the burgers low and slow on indirect heat. Next time I will go for a hot sear then indirect until it comes to 165°.
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
![Click image for larger version
Name: IMG_2868[1].jpg
Views: 187
Size: 4.77 MB
ID: 1628198](filedata/fetch?id=1628198&d=1722123810&type=medium)
![Click image for larger version
Name: IMG_2869[1].jpg
Views: 164
Size: 2.10 MB
ID: 1628199](filedata/fetch?id=1628199&d=1722123839&type=medium)
Comment