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And I have you guys to "thank" for making me spend my money because of your amazing food-pr0n posted in here.
I'll keep an eye out on promos for a smoker over the next few months on the brands you guys have recommended.
I highly doubt you'll find promos lol. Weber stuff never goes on sale, Recteq is similar. Maybe you'll be able to snag a free cover or something but I bet that would be it.
So last night smoked a 2.5in thick 24oz NY Strip with some mesquite wood. Seasoned and let rest for 40min. Did reverse sear. Started at 250 to an internal temp of 115 and then cranked the egg to 650 and seared it for 70 seconds per side for a nice crunch.
Honestly, I used to tent foil around it on a plate. This time I was too lazy to do that and left the temp probe from my controller in it while I raised the temp of the Egg and it only dropped from 115 when I pulled it to 113 by the time the egg had gone from 250 to 650. Now it was still 70 degrees outside that night though. I only loosely tent the foil when I do cause they one thing I don't want is for it to keep cooking since I want a good medium-rare bordering more to rare for me.
That's mouth-watering. Personally, I have felt that BBQing steak is just not as good as a traditional cast-iron skillet/pan and cooking it in some butter and etc.
But, the smoking approach, which I obviously have no ability to do as I don't have a smoker, looks tantalizing. Yeah, everytime I look at the finished pic, I am salivating, LOL.
Nothing nearly as amazing as that smoked steak, but this past weekend I did use the smoker for brined wings and a half fillet of salmon that we had in the freezer. The wings were fantastic as always, this is what was left after we chowed down.
And here is the smoked salmon, I've been smoking salmon for about a decade and I feel that this was my best one yet
That's mouth-watering. Personally, I have felt that BBQing steak is just not as good as a traditional cast-iron skillet/pan and cooking it in some butter and etc.
But, the smoking approach, which I obviously have no ability to do as I don't have a smoker, looks tantalizing. Yeah, everytime I look at the finished pic, I am salivating, LOL.
So obviously you can't do the smoke par wihout a smoker but if you have never tried the reverse sear method indoors I do recommend trying it. Use the oven as low as it will go and then put the steak in the cast iron with the temp as high as it will go. Same concept really. I only grill 1in or less steaks now. Otherwise you are correct there are many better options for grilling.
So did round two of the large NY strips I had bought at the end of the workweek. Pretty much the only way to cook large steaks. Looking to get a large bone-in ribeye to do soon. Something like 3-3.5 lbs and then finish it off caveman style.
So obviously you can't do the smoke par wihout a smoker but if you have never tried the reverse sear method indoors I do recommend trying it. Use the oven as low as it will go and then put the steak in the cast iron with the temp as high as it will go. Same concept really. I only grill 1in or less steaks now. Otherwise you are correct there are many better options for grilling.
So did another spatchcock chicken yesterday. This time I diced up some vegetables (sweet potato, carrots, squash, and jalapenos) in a pan underneath to roast so that all the chicken juices would run over them. Found the idea when actually researching cooking turkey in the green egg cause I think I am going to smoke a spatchcocked turkey for Thanksgiving this year if we don't travel back home.
Coated the vegetables lightly in EVDO so the salt and pepper would stick to them. Then tossed them in the pan with 4 cloves of chopped garlic. Nothing else. Put them in the egg at the same time as the chicken. So they were in about 1hr at 400 degrees. They came out fantastic.
On Saturday I did my first ever round of St Louis style ribs, I had these in the freezer from one of my stock up trips from Sam's Club and wanted to make some room in the freezer for my Thanksgiving Turkey. I usually always make my own rub, but decided to combine my favorite 2 and the results were awesome.
I let the rub set and tack up while getting the smoker ready.
These suckers were huge, and barely fit on the 22" smoker. I was barely able to get a gap between the 2 because they were so massive.
Money shot
Here they are after 2 hrs of smoke ready to be wrapped, you can see the nice pull back on the bones starting.
And here's the finished product, these were some of the most tender ribs I've ever made. Lots of meat on these suckers and we were very impressed with the outcome. I didn't get any better after pics, but damn these were amazing!
On Saturday I did my first ever round of St Louis style ribs, I had these in the freezer from one of my stock up trips from Sam's Club and wanted to make some room in the freezer for my Thanksgiving Turkey. I usually always make my own rub, but decided to combine my favorite 2 and the results were awesome.
I let the rub set and tack up while getting the smoker ready.
These suckers were huge, and barely fit on the 22" smoker. I was barely able to get a gap between the 2 because they were so massive.
Money shot
Here they are after 2 hrs of smoke ready to be wrapped, you can see the nice pull back on the bones starting.
And here's the finished product, these were some of the most tender ribs I've ever made. Lots of meat on these suckers and we were very impressed with the outcome. I didn't get any better after pics, but damn these were amazing!
Ack - how did you like the St. Louis ribs compared to baby backs?
Ack - how did you like the St. Louis ribs compared to baby backs?
They were very good, extremely tender and very meaty, a lot more meat than baby backs, however it was a lot harder to remove the membranes and I only was able to get half of them off due to the cut, also we noticed that there were a lot more bones and cartilage to deal with. But we did like all the meat and we had 4 big meals from the 2 racks so that was awesome, and they were a good bit cheaper than the 3 pack of baby backs that I usually get. They also take longer to reheat since they are thicker than baby backs so that was a learning curve as well. I'd get them again but I still prefer baby backs in general
Ordered a new pellet grill. Rec Teq RT340 on its way to me, should be here Thursday. I'm fucking done with the Traeger and will sell it. It's an unreliable POS.
New grill showed up yesterday, this thing is friggin awesome. It's built like a tank compared to the Traeger. There was a bunch of shipping damage to some of the parts so they are sending me replacement parts to get it up and running this weekend. Awesome service from Recteq, they're sending me a free accessory for my troubles as well. So far so good, excited to try it out. I'll be getting the Traeger cleaned up and up for sale this weekend.
That looks amazing J
