What are you Grilling now?

[Edwood]

Brisket is in the Keg.  I left it in the fridge to make sure it was as cold as possible before putting it in the Keg.  I also holding the cooking temp at around 185F for the smoking phase.  Also trying the wet smoke method and put in a soup can full of water.  I'll refill it when I add more pellets in the Smoke Daddy.

 

So if I don't get a nice smoke ring this time, it's just not happening with my Keg. 

[justin]

So, are you ready to show off your Franken-Weber yet, Justin?

 

Just picked up a whole packer brisket today.  Going to prep it right now for the cook tomorrow.

 

 

 

 

 

 

[Edwood]

Haha, so shiny and clean. 

 

Here's pics of the Brisket finished for dinner.

 

Leaner this time.  Still OK amount of fat in the flat area.

 

All done

 

Drier this time.  But still very good.  I guess I'm just not getting a thick visible smoke ring ever with the Keg.  It's not really known for that one.

 

Oh well, still tasty.  But I'll have to say, Brisket is a lot more challenging than any other meat I've done.

[luvdunhill]

[luvdunhill]

[shellylh]

Looks tasty!

[Voltron]

Nice, Marc.  I realized that I only took one quick pic of the massive dry aged bone-in prime ribeye steaks I grilled yesterday when Mikey and Ric were over.  They were way thicker than you can tell from this pic, and ended up being super tasty (imho).  

 

[Voltron]

I used your methods for prep and then actually cooked the meat. . Thank you for the tips!

[blessingx]

Mega-tasty.

[shellylh]

Those look awesome Al!

[Voltron]

Actually I was.

[guzziguy]

Jacob, did you post this recipe or was it in a PM?  Would you mind posting it or sending a copy to me?  Thanks.

[shellylh]

Yes please.  I would like to read the 500 word essay.  

[ironbut]

Grilled a thick ass ribeye last night in honor of the 49ers getting the asses kicked by Seattle once again!

Almost made me forget how miserable the offense looked (but Breaking Bad did make me forget!)

[shellylh]

It was in a PM.  500 words is an exageration, and it's probably nothing you don't know, but here it is:  

 

Part 1: Only season them if they are going to stay out for a while. You want to dry out the surfaces, but salting them before, say, an hour before they go onto the grill is just going to make the surfaces wet, and you won't get a good sear. If they can stay out, salt one side, place the other side on a piece of paper towel, wait an hour, flip, and repeat.  I usually put my steaks out for 2 hours.  I would only season them with good salt, myself.  I also wouldn't go much beyond super rare, but that's me.

 

Part 2: Well, cooked is in the eye of the beholder.  If you oil, oil the meat, not the grill, and don't worry about flipping the steaks too much: scientific tests show that the meat sears best if you flip it more, not less, as it causes more evaporation.  Basically, as long as you don't salt too early, and you salt evenly, and you flip a few times (but keep track of how much time the meat stays on temp!), you'll have a killer steak.  A bit of chimichurri on after the meat rests is awesome, too.

 

Part 3: I would use the hottest part of the grill, btw, as long as it is less than 600 or so degrees at grill level.  Maybe cut a small piece of beef off and test it out, first.

 

Part 4: If any heathens want it not rare, put the meat in the oven before you grill. Well preheated 350 oven, on a sheet pan, and do not preheat the pan. Times are assuming the meat is room temp, all the way through. 5 minutes for rare (I eat my steaks blue, as the French say, which is totally raw other than the sear), 7 minutes for medium rare, 9 minutes for medium. These are approximates, so don't yell at me if it goes either way. If anybody orders those steaks medium, just kill them. Anyway, putting them in the oven first minimizes the grey ring.

No pepper???  Whatever. 

[acidbasement]

He ate my grass for two years, so I had him killed. Delicious.

[Voltron]

What the hell is that?

[Augsburger]

Looks very similar to what I caught in my garage yesterday.  

 

 

  Tri-tip slow cooking on the barbee for 3.3 hours seasoned to mate well with the Epoch Authenticity.

[acidbasement]

It's beef sausage.

[acidbasement]

Last night I grilled the first T-bone off the steer we butchered last month.  Possibly the best steak I've ever had.

[Grahame]

oh dear ...

 

Approved!

[Dusty Chalk]

You're grilling that?

[Grahame]

Hmm  - ended up in the Grilling rather than Eating thread. So Not Grilling. But Yes, Enjoying, without grilling. Joanne Approves (and Enjoyed)  

[Dusty Chalk]

Okay.

 

Because I heard of fried ice cream, but not...grilled...frozen anything.  I imagine the spaces between the bars would be cause for extreme messiness.

[Edwood]

5th Time's a Charm.

 

Brisket is the most challenging piece of meat I've ever handled.  (not counting Steve)

 

Finally starting to get the hang of it.

 

 

 

Started off with USDA Prime Whole Packer Brisket from Costco.  I really really hope they keep carrying Prime Brisket like this one.  $2.59/lb!!!!  Fucking bargain!

Was 14.5lb hunk of Brisket.  I trimmed and injected it with beef stock.  Used Apple wood chunks to start, then used Mesquite pellets in my Smoke Daddy.  I think I'm going to stick with Mesquite from now on, was better than Hickory and Apple.

Also rested it in a cooler Faux Cambro for a full 3 hours. 

 

Oh, and I need to get a different kind of knife or sharpen the shit out of this Shun slicer, this Brisket was so falling apart in the flat area, it was mushing it while I was trying to slice.  Picking up a slice, it would break apart if you shook it a little bit.  Perfection!  Took only 5 tries to get to this level.  Heheh.