Little weeknight cooking…
Strip steaks seasoned with salt and Cowboy Crust, corn on the cob seasoned with Meat Church’s The Gospel. Slow and seared on the OJB, with a chunk of pecan wood.
I had looked for nice thick strip steaks at Wild Fork, but settled on a 5lb roast, that I then cut into 5 steaks of highly variable thickness. Two two inch ones for me, two one and a quarter inch ones for the wife, and a thin end piece for sandwiches (direct the whole way on Saturday, with the first pair of steaks). Winner.
Steaks to the proper temp in about half an hour, corn went on indirect-ish 20 minutes into the cook, and then got the sear, same as the steaks, only a bit longer.
It was a weeknight with a hungry wife, so no plated pictures. But I did snap an action shot:
wife’s steak is on the cool side, just resting and getting ready for the sear.
im thinking about getting a kettle and using the OJB more in its designed purpose, as my deflector is getting oddly shaped from the searing. Or maybe I should just get a second grate for the OJB, that could hold the SnS.
ah MCS.
Strip steaks seasoned with salt and Cowboy Crust, corn on the cob seasoned with Meat Church’s The Gospel. Slow and seared on the OJB, with a chunk of pecan wood.
I had looked for nice thick strip steaks at Wild Fork, but settled on a 5lb roast, that I then cut into 5 steaks of highly variable thickness. Two two inch ones for me, two one and a quarter inch ones for the wife, and a thin end piece for sandwiches (direct the whole way on Saturday, with the first pair of steaks). Winner.
Steaks to the proper temp in about half an hour, corn went on indirect-ish 20 minutes into the cook, and then got the sear, same as the steaks, only a bit longer.
It was a weeknight with a hungry wife, so no plated pictures. But I did snap an action shot:
wife’s steak is on the cool side, just resting and getting ready for the sear.
im thinking about getting a kettle and using the OJB more in its designed purpose, as my deflector is getting oddly shaped from the searing. Or maybe I should just get a second grate for the OJB, that could hold the SnS.
ah MCS.
I did find out the hard way here that my aluminum sheet pans got messed up from the salt and acid of marinades, even when the meat was on a stainless rack in the pan.
I’ve never had a Paul Newman’s pizza before, thought I’d give it a shot. Gotta tell ya, it was pretty darn good for a frozen pizza! I’ll never make my own pizzas cause I’m a lazy bastard. Doctored it up with some mushrooms, bell pepper, onion, jalapeño, and some slices of salami. Even with the additions, I could tell this was a well made frozen pizza. One of the best I’ve had…[frozen] 
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