I've never had Australian grain fed beef before and it's not something I usually see but for the price I couldn't pass up these thick cuts today. Looking for suggestions on how to grill them or any other way to cook them. What should I expect flavor wise from these?
It's pouring down rain pretty much all day so I'm getting the tailgate tent ready for a dry spell if they're getting grilled.
I tried it on the Weber charcoal baskets and and now I have another reason to get a S&S for it Rotating it did give me a nice sear but not as well as the s&s probably would.
spoon - The key to a good sear that doesn't overcook the steak is to have the meat as close to the hot coals as possible. So either raise the charcoal somehow, or use a SnS.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Here are a few pics from last night. Rain really picked up and temps dropped but still got a good med-rare out of it. They seemed a little bland and my first thought was this would be awesome with compound butter or a grilling oil. For the price I'd play around again.
take them, and season with grushed garlic, pepper, salt and a few rosematy sprigs. stack them together and wrap in saran wrap. refridgerate it overnight. hit them with some rendered tallow, and sear them to rare....Awewsomness
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