steve09ru

The Grilling and Cooking Thread

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We've been craving ribs, and Harris Teeter had baby backs on sale. I prefer St. Louis style, but these Re a nice change of pace.

I'm sticking some chipotle red beans under the rack while she smokes.

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Props to @Skinsfan1311 for his brisket instructions.  I've done 5 or 6 of them so far and I've even got Texans telling me it's the most moist tasty brisket they've ever had.  The faux cambro is what really does it I think, along with immediate removal from the heat at 203 degrees.

 

My latest experiment has been with raw pork belly.  Made burnt ends with one and it was fabulous.  Thinking about curing some bacon with the next one.

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Yay! It's grilling season! Will experience grilling etc vicariously through you guys because I can't in my apartment.

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1 hour ago, LadySkinsFan said:

Yay! It's grilling season! Will experience grilling etc vicariously through you guys because I can't in my apartment.

It's always grilling season! 

I grill year round and have been know to shovel a path to the trusty Weber kettle.

😉

 

2 hours ago, KAOSkins said:

Props to @Skinsfan1311 for his brisket instructions.  I've done 5 or 6 of them so far and I've even got Texans telling me it's the most moist tasty brisket they've ever had.  The faux cambro is what really does it I think, along with immediate removal from the heat at 203 degrees.

 

My latest experiment has been with raw pork belly.  Made burnt ends with one and it was fabulous.  Thinking about curing some bacon with the next one.

Man, that is great to hear! 

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I just grilled steaks for the first time this year and used my iGrill probes and I'm pretty sure they are both defective now.  I don't know if I stored them wrong.  One of them was reading like 300+ degrees almost the whole time, then cut off, but the other seemed to work fine.

 

Then the one that was really high all of a sudden showed 133 degrees while the other was like 115 so I took the 133 one off the grill, then took the 115 one off the grill once it hit 120.

 

Both of the steaks were medium/well.  I expected the one I took off at 120 to be medium/rare but it was pretty much identical to the other one.  

 

Think I'm going to just buy 2 more probes before I grill steaks again.

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Posted (edited)
13 minutes ago, purbeast said:

I just grilled steaks for the first time this year and used my iGrill probes and I'm pretty sure they are both defective now.  I don't know if I stored them wrong.  One of them was reading like 300+ degrees almost the whole time, then cut off, but the other seemed to work fine.

 

Then the one that was really high all of a sudden showed 133 degrees while the other was like 115 so I took the 133 one off the grill, then took the 115 one off the grill once it hit 120.

 

Both of the steaks were medium/well.  I expected the one I took off at 120 to be medium/rare but it was pretty much identical to the other one.  

 

Think I'm going to just buy 2 more probes before I grill steaks again.

Do you reverse sear steaks?

I.e cook indirect at low temp, take to 10° -15° below desired doneness, then crank up the heat and sear til done?

Edited by Skinsfan1311

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Pit beef today!

Injected last night with a beef broth, worschestershire, garlic powder mixture, then rubbed down with "Big bad beef rub", (Google the rub recipe). Smoked at 225° til it hits 115°, then seared on high heat til it hit 125°.  

Serve up on a Kaiser roll, slathered with mayo, horseradish,  and thinly sliced sweet onion.

Heaven on a bun, and cheap.

 

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Ribs, sausage,brats,pork chops,fajitas, brisket. Corn on cob,asparagus ,Texas caviar,pea salad, seafood gumbo.......beer, tequila, bourbon

 

Doc said I need to eat better, don't get much better imo

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We are having a huge thunderstorm and just got warning about tornadoes about 10 miles away.   Got 5 racks of ribs on the smoker, so weather be damned.

 

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I have a pork butt on the smoker, Boston baked beans on the stove, bourbon in a glass, cigar in hand, and a book on the back porch.

Food porn pics later.

 

Please remember those who made the ultimate sacrifice, so we can enjoy days like these.

 

This is my Grandfather, who was taken way too young

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I am making Chicken Divan today. Finally bought a bottle of manzanilla sherry for cooking. I use it in cream of crab soup, as soon as I find some domestic crab instead of the foreign imports.

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I'm making Thai pork chops in coconut milk and spices. I froze them in the marinade. Will add rice when they are about 30 minutes from being done. Adding some butternut squash cubes and green beans, some more spices. 

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Grass fed steaks or corn fed steaks? Which one you prefer?

I am all about the taste so I normally get the grain fed ones. But this new grass fed thing is buzzing around and I am not sure if it is worth paying more for it. I mean you can just eat fish oil to get the Omega 3 you will be missing out from corn fed beef. Thoughts?

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2 hours ago, zskins said:

Grass fed steaks or corn fed steaks? Which one you prefer?

I am all about the taste so I normally get the grain fed ones. But this new grass fed thing is buzzing around and I am not sure if it is worth paying more for it. I mean you can just eat fish oil to get the Omega 3 you will be missing out from corn fed beef. Thoughts?

Corn Fed, Prime roughly 30 day dry aged.  Perfection!

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2 hours ago, zskins said:

Grass fed steaks or corn fed steaks? Which one you prefer?

I am all about the taste so I normally get the grain fed ones. But this new grass fed thing is buzzing around and I am not sure if it is worth paying more for it. I mean you can just eat fish oil to get the Omega 3 you will be missing out from corn fed beef. Thoughts?

Grass fed steaks don't taste as good.

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10 minutes ago, Skinsfan1311 said:

Grass fed steaks don't taste as good.

Truth.  

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