Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPops and a Thermapen MK4. 3 TempSpike wireless meat thermometers.
I didn't do the butter, right out of fridge onto grill not broiler and no rest.
Another edit: I recalled and went back to logs of 18'. Did a 26oz top round/london broil on gasser, Dry Brined a few hours, BBBR applied. Smoke apple. On indirect 225 to 135 I.T. Notes say I liked it.
Last edited by RichieB; July 16, 2021, 03:50 PM.
Reason: My memory doesn't serve me well at times.
I use them to make stew or pot roast. I have also cooked them low and slow to about 126F internal (I like rare roast beef) then slice thin for sandwiches.
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle and a Pit Boss Copperhead pellet grill.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
I used it recently for skewered yakigyu and the Nigerian Suya, but it works very well with any usual marinade or seasoning when skewered then quickly grilled. You have to cut it thinly across the grain, of course, otherwise it will be tough. Top round sold as london broil is usually cut across the grain into 1"-1.5" thick pieces. Since you also want to slice against the grain, slice the steak into 1"-1.5" strips. Then rotate each strip 90degrees so that the grain is parallel to your cutting board and cut into skewer-ready slices.
24 hour marinade in a bag with beer, salt, garlic, lime juice, worcestershire sauce and sliced onion (into rings). Then pull it from the bag and dry it (save the onions). Oil it up and cook it either reverse sear or hot and fast over direct heat and keep flipping. As others have said, cut against the grain at a bias into thin slices cooked medium rare. Toast french bread and cut slices at a bias, keep warm. Make Secretariat sauce but omit the mayo https://amazingribs.com/tested-recip...-sauce-recipe/ and keep warm. Heat the reserved onions in a skillet with olive oil until translucent. Place slices of the bread on plates, top with the caramelized onion, then the beef slices and finally a nice dollop of the warm Secretariat sauce. Crack some fresh black pepper over top to finish. This is a dish my mother made for years that I love to this day.
Mostly I use for stews curries pot roast and making biltong. Lately I have been curing and making pastrami. It makes for awesome smoked beef sandwiches for lunches.
texastweeter make weekly using shop bought cured. Thinly sliced and added to a roux served on mash is easy midweek meal. Use it for stroganoff too. Fantastic beef and mustard sandwiches. I've even dried it out like I do for biltong and it's good.
I used Meathead's recipe last night on a lean top round. Instead of reducing the gravy, we decided to turn the meal into what we call "French Dip" in the Boston area (thin cuts of roast beef on baguettes, dipped in a thin gravy). It's been the best outcome from a 1/4 farm steer share this season.
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