Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Hmmmm can you tell who's is who's. Cook pics tomorrow
Can anyone tell which steak is my wife's???
I just got home from the butcher with a nice little prime filet mignon 8oz. For me. Yeah right. And a 30oz bone in ribeye also prime. Both are about 2" thick. Now dry brining in the fridge for tomorrow's nights cook.
I plan on a sous vide bath @ 129* for 2hrs for the ribeye and 1-1/2hrs for the filet.
The filet will than get butterflied and seared. That's how she likes it. And of course the ribeye will also get a nice sear.
Cook pics will come tomorrow night.
I'm not sure about select but definitely choice.
For me a filet is "ok" but the texture and flavor of a ribeye. There is NO comparison.
But as you said bacon wrap that sucker and we might be in business.
Cookers:
SnS 22” Kettle and rotisserie.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks iInstant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow, Meathead's Red Meat.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe.
Spices: Lots of 'em.
This looks great to me! Dang they both look perfect. I am the ribeye guy on the grill. I ALWAYS reserve the filet for the lava rock. I serve it raw to the table on a 500 degree searing lava rock, you eat and cook each bite. It changed the way I think about filet! Can't wait for the pics brother!
Thanks brother.
I really love how you serve your filet. Would really enjoy sitting down with you and experiencing that.
I actually love eating steak tartare. It's one of my guilty pleasures. Funny it's a way to keep the wife away. It disgusts her.
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
I don't want to jack your great thread brotha! I cant wait to see some pics of this cook! But here is a sneak peak. I only break out the lava rocks once a year, usually for Christmas for me and the Moonbeam. Sometimes out of the blue.
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
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