Show us what you're cooking - 3/13/2015 through 9/9/2015

[Medusa]

Lasagna Rollups - while work is being done in the kitchen

-- Ed

[Ernest]

Baking on the lil smokey aka WSM 14.5

[The Burn]

Now this is what grilling is all about and an example of the beauty of the SnS. One of the grocery stores around here occasionally puts Australian grass-fed beef tenderloin on sale - this time at $6.99/lb with a limit of one. So, of course, I bought the biggest one they had - 6.5 lbs. Broke it down into 3 unequal parts. This was about 2.5 lbs. Rubbed like a tri-tip: close to equal parts kosher salt, coarse black pepper and granulated garlic. Did about 3/4 of a lit chimney so I could have the high heat for the sear. Did about 30 minutes indirect from 450 down to 350 until it reached 115 internal. Then I took off the cover and opened the bottom vents full and the direct side rose to 561 and then went to HHH. Reverse seared to 125ish.



Unintentionally rested for about 10 minutes while I was doing some other stuff



Then sliced into thick slices. It cut like butter and was perfectly delicious with some finishing flake salt





Thanks SnS!

[Huskee]

Dang, that is beautiful! Why are you not my next door neighbor.....

[The Burn]

Huskee - because you live somewhere even colder than I do :-)

[Huskee]

That's the same thing Pit Boss tells me.

[Ernest]

HEEEEEEE HAAAAW!!
Seasoned with salt and salt only.


I'm not really a fan of charred Steak. Just a nice crispy crust.
Now I'll crack me some mixed peppercorns and sprinkle with some more black truffle salt.





That was beef butter!!

[David Parrish]

That ain't ugly Ernest. Ain't ugly at all...

[Jerod Broussard]

Table salt currently dry brining this side. Other side spent 3 hours with table salt goodness.

[Jerod Broussard]

@Pit Boss

She doesn't care to watch. NOTHING like closing the vents, plugging in a fan, and chillin' in the house. Maverick let me know when it was getting close to reverse sear time.

[richinlbrg]

WOW

Simply beautiful! You are setting a high bar for the rest of us!!

[Ernest]

My wife used to do well done as well. I stopped asking her and started serving her medium well then medium. She has settled in on medium. Then One day it will be surpriiiiiiiiise medium rare.....

[Ernest]

Sous vide experiment, brisket flat at 135 for 48 hours. Chilled, then smoked with pecan, then assaulted over flames. You tell me.....

[Jerod Broussard]

Neato. Some guy on the main site did one pretty much sous vide'd all the way. You have pastrami without the prague.

[richinlbrg]

And you, sir, have been resetting the bar for ages! Looks GREAT!

Will you do it this way again, Ernest ?

[Ernest]

richinlbrg OOOOOH yes I'll. And if I happen to have a full packer I'll cut it and do the flat this way.

[Jerod Broussard]

It is cooks like this where you feel sorry for people who do not have a Weber Kettle, Auber Fan, and a Slow 'n Sear!!!

Sorry, 3/4 of the way into this dude before I remembered to take a pic.

[David Parrish]

It is cooks like this where you feel sorry for people who do not have a Weber Kettle, Auber Fan, and a Slow 'n Sear!!!

I can't fault you there Nice cook!

[Jerod Broussard]

Separated spares. St. Louis' get the Pit Barrel. Riblets get the kettle with slow 'n sear and cherry wood. All going to cook while at church, so the Auber can keep the kettle rolling and the Pit Barrel can just do its normal thing. Huskee's Rib Rub, Allspice substituted for Cumin. St. Louis consumed today. Riblets used later in a Jambalaya.

[Ernest]

All spice, very interesting. I have a jar of all spice berries. I like to grind my own spices.

[Tim E]

Looking good Jerod Broussard. I want to try this variation of Huskee's Rib Rub on the PBC. Doesn't his rub call for brown sugar mounded on top? Do you just mix some extra in with the other ingredients due to the hang method on PBC?

[Jerod Broussard]

I don't put anymore brown. I buy a brown sugar BBQ sauce to compliment. Tim E

[troymeister]

Reverse seared rump roast. Quinoa, grilled cabbage from our garden, Porcini mushroom red wine pan sauce, horseradish dipping sauce.

[troymeister]

Nothing is more splendid than cooking with this view.

[Huskee]

Nice indeed! I especially like the well used chimney atop the deck rail. That is exactly what it looks like at my home nearly 24/7. Unless the wind blows it off.

[The Burn]

I had fun cooking in the rain yesterday. Started out like a nice spring rain and I sat out under the patio umbrella with my cookers and drink for awhile. Then it came down sideways and I went into the patio. The moment I sat down, a gust knocked over the umbrella and, because my Maverick was hanging on the pole, it took the lid of my kettle with it. Ran outside, got it reset, and wouldn't you know the SnS brought that sucker back up to temp almost immediately. Moved the Maverick luckily since the umbrella got blown over a few more times, even with a couple of cinder blocks on the base for extra weight. It got windier and rainier and stayed that way for hours, always fun for maintaining temps.

The brisket flat I did was just average, since it didn't have much of a fat cap and I let the temps run for awhile at the end. But the beef back ribs I did, with something similar to BBBR, were OUTSTANDING.

[The Burn]

Oh what a difference a day makes. Today was beautiful and perfect for cooking outdoors. Add the fact that ShopRite had top round london broil on sale for $1.99/lb (limit one twin pack unfortunately) and what could be better.

Two london broils weighing in at 4.5 lbs. One just salt and pepper and the other with a balsamic glaze. They were a bit thick, so reverse seared with the SnS



Here's the glazed one



Add some corn grilled will butter and tarragon, done over direct heat on the other kettle



And some smashed yukon gold potatoes with chives finished on the kettle, and you have Sunday dinner

[Huskee]

The Burn That's "Ernest"!

[The Burn]

Thanks Huskee. Don't know that I'm even remotely in his neighborhood, but I'll take it :-)

[fzxdoc]

Wow, The Burn . Nice cook!

Kathryn

[The Burn]

Thanks K!

[Breadhead]

Last nights cook... 2-1" thick Wagyu New York steaks and 2-2" thick choice grade Ribeye's Tomahawk style. Grilled on a 3 burner gasser. I did a reverse sear on the Ribeye's and a direct cook on the 1" Wagyu's. All came out nicely.

[Jon Solberg]

Thats some good looking free food!

[David Parrish]

Gorgeous WF. Makin me proud!

[Huskee]

I think this is weird of myself, but I get to drooling when I see Brussels sprouts too. Most any preparation I'm realizing I just love them. This picture is beautiful Breadhead!