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Sounds pretty good, enjoy! Any pics?
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Thanks. I want steak pics.:yes::banana:
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Or this.......?
http://i1305.photobucket.com/albums/...psq6cip9wm.jpg Sent from my iPhone using A.Aficionado |
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Sorry guys, I am gonna eat!
http://i1305.photobucket.com/albums/...ps6lpk4sju.jpg Sent from my iPhone using A.Aficionado |
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[QUOTE="krustycat;779957"]Just started up the fire...... Literally. :D [
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Looking very good. Enjoy!
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Here's how a professional lights a charcoal grill. . .
watch full screen [ame]https://www.youtube.com/watch?v=UjPxDOEdsX8[/ame] |
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I love the wood and smoke flavor, on everything that I cook on my grill. Thanks |
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Wow, what a great pit! I had ribeye this weekend too but on a much smaller version...
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^^^^ That looks delicious
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holy moly did you buy those locally?
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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: |
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In both places, I request from the butcher to give me what I want. |
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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: |
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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?
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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.
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Foil version, not foul version
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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. |
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