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no...
I just know if I smoked the amount of shit you guys do, I'd be consuming about a gallon of bbq sauce per day and I'm not great at math but I know having that much sugar and calorias would make me look plump.
Not drinking anymore helps me with having extra room for fuckery though...
Ive got a few pork butts in the freezer and fajita meat, but I think I want to try beef ribs or chicken wings since I have done both of those only like once or twice.
Made a 2 1/4in thick ribeye tonight using the reverse sear method, making cod tomorrow night, and two racks of baby backs Sunday to have for leftovers for the week. After that chicken wings are probably next cause I have wanted to try them on the egg for a while and the girlfriend is making a request for them.
reverse sear is where you sear the inside?
lol...
you guys are fucking amazing, I wish I lived close...I'd stop by mid smoke and throw some of my own shit in there, I'm sure you wouldn't mind.
reverse sear is where you sear the inside?
lol...
you guys are fucking amazing, I wish I lived close...I'd stop by mid smoke and throw some of my own shit in there, I'm sure you wouldn't mind.
Reverse sear is cool steak to about 10-15 degrees below desired finish temp at about 225-250 degrees on the grill or oven. Then at the end bump the grill temp up to about 600-650 or heat a cast iron pan in the oven to 500 degrees and then put it on the over high heat on a gas stove. You then put the steak back on and sear it for 2-4 minutes. I like a good grill mark so went with 2 min a side and 60-second intervals and then rotating. Made one of the best steaks I have ever grilled. Pics to come later.
First the reverse sear ribeye. Picked up a 2 1/4in thick 1.8lb boneless ribeye as they were close to half off.
Started with letting it rest out of the fridge 30min prior to putting in the Egg
Seasoned it up about 10-15min before putting it on
Egg at 250, temp probe in, here we go....
I want to say after about just under an hour it was up to a 115 internal temp so I pulled it, lightly covered it with foil, and left the temp probe in to monitor it, while I raised the Egg temp to around 650 dome temp.
Once to temp I put it back on 2min per side to get a nice sear. Rotated it 90 degrees at 60 seconds.
I would prefer it a little less done so I will pull it next time probably around 105-110 range but it was probably better this way as my girlfriend normally won't eat a steak that isn't medium-well. This might have helped convert her tonight though.
The fat is just so perfectly rendered. It just melted in your mouth.
Got up fairly early for a Sunday and got the the ribs prepped. So I could let them set for 2hrs before cooking them. Wanted to have my ribs done for a late lunch to watch the final round of the PGA Championship.
Got the egg up and going with some fresh lump and let it burn off for about 30min to get a nice bed going and to stablize. I then put in some hickory, maple, and cherry wood chunks.
After 3hrs I pulled the ribs to foil them. I went with honey, brown sugar, and a little cayenne pepper in the foil.
Then back on for another 1.5hrs.
Unwrapped and ready to go for the final hour.
First round of sauce for 30min
Sauce tray since I decided to do two different sauces this time to try and narrow down a favorite sauce for ribs
Second coating of sauce
After putting on the second coat of sauce I started some potatoes on the gas grill
Ribs finished
I love the roasted potatoes on the grill. They just seem to taste much better than doing them in the oven for some reason.
Nice, the steaks look great and you can see how that meat just breaks off those ribs.
Do you use your flame boss for most if not every cook?
I use the flame boss for pretty much all low temp cooks or any cook where I need to use a temp probe as it is the only one I have. I don't have a basic temp probe kit yet. Using it makes dialing in and keeping low temps super easy. At some point I want to try and do some smoked fish at around 175 which is supposed to be really hard but going to give it a try anyways with how much luck I have had with the flame boss so far. Makes things simple easy really.
Funny you should mention that, the "young chickens" that I bought have too small of a cavity for beer can so I decided to do SpatchCOCK instead
I am about to go fire up the smoker to have these for lunch, also planning to make smoked buffalo chicken dip I had these brining since last night in Kosmos Chicken soak. They ended up sending this to me by accident and refunding my whole purchase so I got this for free, but decided to use it to brine the chickens
Everything ready to go
I like em young Got 2 whole young chickens for 11 bucks.
The brine is supposed to be mixed with 64 oz of water, I didn't have a shaker that big, but I knew held 64 oz just perfectly and that was beer growlers
All ready to brine
And off we go into the fridge!
Heading out shortly to light the smoker and get rolling. Ribs will be after the chicken is done
The ribs have been going since I lifted the chicken, switched from apple wood for the chicken to cherry wood for the ribs. I was able to fit all 3 racks on the top shelf without cutting them which is the one of the main reasons I bought the biggest one. I reconfigured the bones to fit the curves better after this pic
I just lifted them, sauced them and wrapped them, they're still going
Chickens looks amazing man. I told you once you make them that way it will be hard to go back. No need to fumble around with puting them on racks or getting a beer can to fit inside Just cut out the back bone and away you go.
Was reading the egg forum this weekend and a read a thread on making beef jerky. Was not prepared for the end picture of how he did a cold smoke on the beef jerky at 180 degrees.
Lighting the egg just produce smoke and connecting it to a mailbox with racks in it
That chicken looks amazing! Were they both Spatchcocked? Reason I asked was if one is whole, did you notice much difference between whole and spatchcocked?
I did both spatchchock and was really happy with the results, cut out the backbone and break the wish bone. The heat is very even and the flavor was incredible. Thanks to the brining it was some of the most moist and juicy chicken I've ever had
Was reading the egg forum this weekend and a read a thread on making beef jerky. Was not prepared for the end picture of how he did a cold smoke on the beef jerky at 180 degrees.
Lighting the egg just produce smoke and connecting it to a mailbox with racks in it
I've always seen it done the other way around, meat in the smoker and a pellet tray or similar in the mailbox to pipe smoke into the smoker. I've personally never done it but would like to for bacon and cheese smoking...
We have a neighborhood get together this weekend and I'm smoking a ton of pork shoulder. Pretty sure my smoker will be at or very nearly at full capacity for the first time ever.
Got 2 whole young chickens for 11 bucks.
