Ribeye seasoned with truffle salt and black pepper, sous vide at 136, and then finished on cast iron skillet. Cocktail shrimp and lobster tails sous vide at 136. Roasted broccoli with lemon juice, honey, and manchego cheese. Happy New Year all!!! 
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Haven't post here in awhile so here are my last 2 cooks. Sort of; did a ribeye indirect with reverse sear last night. With a grilled baked potato, Meathead style.
Tonight did not want to deal with a cook. So, Boars Head London Broil Roast Beef. Smoked Pepper Jack and Cowboy Candy. On a Sesame Bulky with chips.
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I'm keeping it simple today. Trying to get some rest in.
HAPPY NEW YEAR MY FELLOW ARers
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Usually I take the before pics, but forget to take after pics. Tonight...the opposite. Here are my NYE back backs!!!
Smoked with oak at 250°F in my offset stickburner. Dry brined, and rubed with my modified Memphis Dust. I wanted a little more color, but they’re pull-apart tender and taste delicious!
Happy New Year, Pit friends!!!Attached FilesLast edited by Santamarina; January 1st, 2019, 01:20 AM.Comment
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New Year's Eve dinner was prime rib, slow roasted and lightly seared. Served with artichokes made in the IP and dipping butter.
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New Year’s Day brunch .... everybody got hash and farm fresh eggs to order, the kids got Martinelli’s and the adults got Eric’s nearly world famous Bloody Mary’s!
Last edited by ecowper; January 1st, 2019, 02:05 PM.Comment
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CaptainMike Sometimes I want to cook a brisket just for the hash the next day! I don’t really do anything fancy. Just diced potatoes and diced brisket .... salt the potatoes nicely, fry them in olive oil until mostly cooked, toss the brisket in and finish the cooking until potatoes are browned and crispy.
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Using Meathead's recipes, I corned a 6.5 lb brisket flat and made pastrami. I trimmed the parts without fat after curing - they are boiling right now to make corned beef and cabbage - but the pastrami was still about 5 3/4 lbs when I put it on the grill. I forgot to take pics of the pastrami sandwich but it was great. I was a little worried, the pastrami shrunk quite a bit, I ended up wrapping it and it turned out OK - was afraid it was going to dry out. Not as tender as I hoped but this was a select brisket, not choice or prime. The sandwich was great: German rye with hot mustard, Swiss cheese, and pastrami. I ate two last night. I started 14 lbs of sauerkraut yesterday so i will be able to make Ruebens in about a month. First pic is right when I put it on the Bayou Classic Cypress Grill, second is 1/2 way done, at the stall, third is when I pulled it and decided to wrap in the oven for another hour.Attached FilesLast edited by 58limited; January 1st, 2019, 02:26 PM.Comment
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Chuckies! One for chili, one for slicing and eating. Yum.
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Top/Strip loin. Meathead's Prime Rib/Any Beef Roast article led to a perfect result.
Smoker: Camp Chef Smoke Vault 24"
Wood: 2 parts Mesquite 1 part Alder
Thermometers: Fireboard & Thermapen
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Here is a wonderful brisket I did on the Traeger. I used Big Bad Beef rub, injected with cajon butter, wrapped it in pink butcher paper when it hit the "stall" and used Texas beef blend pellets. Served with "Granny's Texas beans" and grilled corn!Last edited by Suz BBQ Barnes; January 12th, 2019, 03:05 PM. Reason: Wanted to tell ya'll what/how I did the cookComment
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SLC ribs three ways. One with MMD, one with char Siu marinade (Lee Kum Kee brand) and one with a gochujang sauce. And some bacon for good measure.
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