[Conissah]

Finally bought a grille about 2 weeks ago, and have been working on my steaks. Made the perfect one yesterday but didn't take any pictures. I have 2 in the fridge, so one will get cooked tonight. I'll update here afterwards.

BTW, if no one has used the pineapple tenderizing method, I HIGHLY recommend it. Makes some cheapo choice steaks extremely extremely tender.

[King Rudi]

Originally Posted by AreWeThereYet?

Trust me sir ...... it was very delicious and she really out did herself last night!!

My friends are often asking if we're having a BBQ or get together ( Pre Covid days of course) so they can come over and enjoy her cooking. She's a great host and she's been blue all summer without these get togethers!!!

You'll be invited for our next one whenever that may be!!!

I'll keep an eye out for the invite!

[Conissah]

Like I said, not the best cut of meat, but it's tender as hell. Figuring this thing out. Also, "air fried" potatoes are awesome.

[AreWeThereYet?]

Originally Posted by Conissah

Like I said, not the best cut of meat, but it's tender as hell. Figuring this thing out. Also, "air fried" potatoes are awesome.

Originally Posted by Conissah

Like I said, not the best cut of meat, but it's tender as hell. Figuring this thing out. Also, "air fried" potatoes are awesome.

Don't sell yourself short or be so modest!!!

That looks delicious and would had been devoured if it was placed on our table here at home!!

[Sladester100]

Gave the grillé a quick heat clean the other day

[lsturbointeg]

RIBEYES!!!!

[Alfisti]

That's about $1m worth of steak in Toronto.

[UncleWede]

Originally Posted by Alfisti

That's about $1m worth of steak in Toronto.

So, about $26 US?

[upstatedoc]

Originally Posted by Alfisti

That's about $1m worth of steak in Toronto.

you're not that far from buffalo, just move

[Alfisti]

Originally Posted by upstatedoc

you're not that far from buffalo, just move

What and join the zombie apocalypse down there? Yeah nah i'm good.

[MPOWER5266]

Since my bday was yesterday and I had a gift card to my favorite beer/meat shop, I stopped on the way home and grabbed a steak. I started by seasoning with salt and pepper and let it reach close to room temp while I got the BGE set up.

Untitled by Nick Wood, on Flickr

Got the egg set to about 215 and tossed the steak on to cook to about 105 internal.

Untitled by Nick Wood, on Flickr

I pulled it, and then set the egg up for direct high temp cooking. Once it hit 600-700 I tossed the steak back on for about 2 minutes each side. I pulled in, let it rest while I grilled some corn, and just before slicing I tossed what my butcher friend calls baby making butter on it.

Untitled by Nick Wood, on Flickr

Sliced it up, and down the hatch. Chased it with a little EH Taylor. All and all it was a great bday meal.

Untitled by Nick Wood, on Flickr

[JP10]

Originally Posted by MPOWER5266

Since my bday was yesterday and I had a gift card to my favorite beer/meat shop, I stopped on the way home and grabbed a steak. I started by seasoning with salt and pepper and let it reach close to room temp while I got the BGE set up.

Got the egg set to about 215 and tossed the steak on to cook to about 105 internal.

I pulled it, and then set the egg up for direct high temp cooking. Once it hit 600-700 I tossed the steak back on for about 2 minutes each side. I pulled in, let it rest while I grilled some corn, and just before slicing I tossed what my butcher friend calls baby making butter on it.

Sliced it up, and down the hatch. Chased it with a little EH Taylor. All and all it was a great bday meal.

Damn that looks tasty man, hope you enjoyed the bday!

[Alfisti]

I will never understand butter on steak.

[RickFLM4]

Originally Posted by Alfisti

I will never understand butter on steak.

It can be overdone but it enhances flavor when applied in moderation.

[KenB925]

Originally Posted by Alfisti

I will never understand butter on steak.

Not really necessary on a good steak (like the one pictured), but its not just butter, usually a compound butter with garlic and additional herbs and spices (not that you don't know this).

All it really is is a sauce that isn't melted yet.

[MPOWER5266]

Originally Posted by Alfisti

I will never understand butter on steak.

Me either but this garlic chive butter is legit.

[AreWeThereYet?]

Originally Posted by MPOWER5266

Since my bday was yesterday and I had a gift card to my favorite beer/meat shop, I stopped on the way home and grabbed a steak. I started by seasoning with salt and pepper and let it reach close to room temp while I got the BGE set up.

Untitled by Nick Wood, on Flickr

Got the egg set to about 215 and tossed the steak on to cook to about 105 internal.

Untitled by Nick Wood, on Flickr

I pulled it, and then set the egg up for direct high temp cooking. Once it hit 600-700 I tossed the steak back on for about 2 minutes each side. I pulled in, let it rest while I grilled some corn, and just before slicing I tossed what my butcher friend calls baby making butter on it.

Untitled by Nick Wood, on Flickr

Sliced it up, and down the hatch. Chased it with a little EH Taylor. All and all it was a great bday meal.

Untitled by Nick Wood, on Flickr

Originally Posted by MPOWER5266

Since my bday was yesterday and I had a gift card to my favorite beer/meat shop, I stopped on the way home and grabbed a steak. I started by seasoning with salt and pepper and let it reach close to room temp while I got the BGE set up.

[img]https://live.staticflickr.com/65535/...edfa1430_b.jpg[/img]Untitled by Nick Wood, on Flickr

Got the egg set to about 215 and tossed the steak on to cook to about 105 internal.

[img]https://live.staticflickr.com/65535/...b5ba31c3_b.jpg[/img]Untitled by Nick Wood, on Flickr

I pulled it, and then set the egg up for direct high temp cooking. Once it hit 600-700 I tossed the steak back on for about 2 minutes each side. I pulled in, let it rest while I grilled some corn, and just before slicing I tossed what my butcher friend calls baby making butter on it.

[img]https://live.staticflickr.com/65535/...68505966_b.jpg[/img]Untitled by Nick Wood, on Flickr

Sliced it up, and down the hatch. Chased it with a little EH Taylor. All and all it was a great bday meal.

[img]https://live.staticflickr.com/65535/...2bccd394_b.jpg[/img]Untitled by Nick Wood, on Flickr

Daaaam that looks so goood!!!

I miss those days of grilling and having our friends over for a fun evening of food, wine and innocent banter uugghhh

Happy Belated Birthday!

[chassis]

10lb brisket going in the smoker at 0415 tomorrow morning if I can haul my dead a$$ out of bed to do it. It’s rubbed and in the fridge developing a pellicle.

[UncleWede]

Originally Posted by MPOWER5266

Since my bday was yesterday and I had a gift card to my favorite beer/meat shop, I stopped on the way home and grabbed a steak. I started by seasoning with salt and pepper and let it reach close to room temp while I got the BGE set up.

Untitled by Nick Wood, on Flickr

Got the egg set to about 215 and tossed the steak on to cook to about 105 internal.

Untitled by Nick Wood, on Flickr

I pulled it, and then set the egg up for direct high temp cooking. Once it hit 600-700 I tossed the steak back on for about 2 minutes each side. I pulled in, let it rest while I grilled some corn, and just before slicing I tossed what my butcher friend calls baby making butter on it.

Untitled by Nick Wood, on Flickr

Sliced it up, and down the hatch. Chased it with a little EH Taylor. All and all it was a great bday meal.

Untitled by Nick Wood, on Flickr

Happy birthday!!!

If the damn USPS were working, I probably would have received my invite in time to show up with some port


(Get off my lawn!!!)

[chassis]

Brisket went into the smoker at 0400 this morning. It’s at 165 deg F now, will crutch it (foil) soon.

[chassis]

Brisket is resting on the counter. Smells good! Pics coming.

[chassis]

10lb brisket pre-trimmed weight. Approx 8lbs when it went into the smoker.

12 hours in the smoke, I put it in the smoker at 4:00am this morning, at 250deg F. After 6 hours I reduced the temperature to 225 deg F. Pulled at 4:00pm at 206 deg F internal temperature, and let rest for almost 2 hours.

It was tender and moist, with great flavor.

Rub was a light application of salt, pepper and cumin. I wanted the cooling process to govern the flavor, and avoid an overpowering rub. I trimmed and rubbed last night, and the meat sat in the fridge uncovered for around 8 hours to develop a pellicle.

This was great. So far my favorites are ribs and brisket. I have also done pork shoulder and fish, both were good.