Just started up the fire...... Literally. :D


http://i1305.photobucket.com/albums/...psz045qlhv.jpg

Sounds pretty good, enjoy! Any pics?

http://i1305.photobucket.com/albums/...pskccu2ox0.jpg

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Thanks. I want steak pics.:yes::banana:

Soon

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http://thefunpic.com/wp-content/uplo...-34-photos.jpg

:D

http://i1305.photobucket.com/albums/...psmnxb2zun.jpg

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Or this.......?


http://i1305.photobucket.com/albums/...psq6cip9wm.jpg

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http://i1305.photobucket.com/albums/...psq6x8wwrv.jpg

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http://i1305.photobucket.com/albums/...psmtcamzrm.jpg

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http://i1305.photobucket.com/albums/...psoed2rxif.jpg

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Now you're member name is starting to make sense. :lmao:

Sorry guys, I am gonna eat!


http://i1305.photobucket.com/albums/...ps6lpk4sju.jpg

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Yummy!


http://i1305.photobucket.com/albums/...psooezh52c.jpg

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[QUOTE="krustycat;779957"]Just started up the fire...... Literally. :D [

Looking very good. Enjoy!

Who said you could have 2" ribeyes and not let me know? I would have brought the wine. :D :D

Here's how a professional lights a charcoal grill. . .

watch full screen

[ame]https://www.youtube.com/watch?v=UjPxDOEdsX8[/ame]

Mine came out very well, indeed. :thumbsup:

I love the wood and smoke flavor, on everything that I cook on my grill.

Thanks

Sure, why not?, as long as you don't try grilling my cats :D

Wow, what a great pit! I had ribeye this weekend too but on a much smaller version...

^^^^ That looks delicious

Soooooo dangerous! And the burning metal should be a hint.

holy moly did you buy those locally?

Who is the question for?

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Mike, the question for your pic of steaks above.
Thanks

Best

Joe

Anyone ever have a Coffee Rib eye?

The Carbon County Steak house in Red Lodge MT has organic free range beef and they make an amazing coffee rib eye. Wish I had that recipe!

On top of that the flavor from that grade of beef is amazing compared to a local store :thumbsup:

Also all the steaks you guys made sound and look terrific great job :yes:

Dizzy Pig makes a rub called "Red Eye Express". It's a very good coffee rub for steak. We use it all the time. All of their spice rubs are excellent. I highly recommend getting their sampler packs to try them out.

I buy at Uncle Giuseppe, they sell top of the line Prime called (Sterling Silver) or Prime from FairWay market.

In both places, I request from the butcher to give me what I want.

I do coffee strips quite frequently. It's quite simple: just throw some pepper and coffee beans into your coffee grinder and choose the grind you like mix in some salt and coat (put a little oil on your steak so it sticks). Rune some additional beans through your grinder to clean out the pepper-- it's a good steak!

Smoked brisket today

Prep was simply coarse kosher salt, granulated garlic, and black pepper, wrapped in foil over night in the fridge. Got up early and smoked it for 7 hours (indirect heat using cherry and mesquite wood chips) at 250-275 Degrees F, then 2 more hours wrapped in foil at 325 Degrees F.

Gotta say, it was moist, tender and flavorful. Not bad for a Yankee. :cheers:

Did you finish it off in the oven?? If not try wrapping in butcher paper instead of foil. Holds in the juices and you'll get a firmer bark on the outside.

Is anybody doing sous vide followed by a hard sear on the grill?

I finished it on the grill. I've read to use butcher paper a few times, but haven't tried it yet. I'll try that the next time.

With foil you end up steaming it which softens up the bark. Perfect brisket---juicy with a firm peppery bark.

Do you use the coated butcher paper or just the plain? Perhaps stupid question, but fire risk (even though it's indirect heat)? I used the foul version of the Texas crutch and it's awesome.

Foil version, not foul version

Regular


Texas BBQ Posse: Butcher paper wrapped brisket - Pitmaster Marshall Cooper shows you how


Read questions and answers from link.

What I do is take 12lb brisket up to 160-65 then wrap in butcher paper. Pull off smoker at 190- 200. I used to be a competition cook in the late 90s. I cook great BBQ.

...up to 160-165° F I assume.