Edwood Posted November 9, 2013 Author Report Posted November 9, 2013 pepper should be added after it's grilled, as it just burns at the high temps that a good steak sear requires. this was process only. ^This. noticeably less bitter tasting this way. For steaks I prefer the reverse sear method. Takes much longer, but it allows me to prep a steak the night before and then cook it directly from the fridge (since I'm smoking it, the colder the meat is the better). I smoke it at 225F until it reaches about 115-120F in the center, and then remove the steaks. Crank the vents on my grill to get it raging hot, at least 600F, with my lowered cast iron grate near the coals.
Voltron Posted December 26, 2013 Report Posted December 26, 2013 Christmas turkey and leg of lamb on the Traeger: 2
raffy Posted December 26, 2013 Report Posted December 26, 2013 Looks amazing Al! What time is dinner?
acidbasement Posted January 13, 2014 Report Posted January 13, 2014 Fuck winter. Time for blurry ribs. 1
Edwood Posted April 10, 2014 Author Report Posted April 10, 2014 Speaking of ribs, some St. Louis Ribs I did a few weeks ago. Bourbon Sauce. Yes, I used nearly the entire bottle.
mikeymad Posted April 10, 2014 Report Posted April 10, 2014 Those look great... Rack Wednesday here.. lamb
mikeymad Posted April 10, 2014 Report Posted April 10, 2014 (edited) two limes couple stocks of Rosemary off the back porch fresh oregano Mint Thyme good slosh of Olive Oil salt and pepper to taste all chopped up and sealed in vacuum seal for about 1.5 hours.. Grill super hot... eat... nap.... Edited April 10, 2014 by mikeymad
Edwood Posted April 13, 2014 Author Report Posted April 13, 2014 A Tale of Two Alcoholic BBQ Sauces One Savory.... One Sweet... Both kicked up a notch. The Stone Smoked Porter with Vanilla Bean Sauce is mostly Beer, Butter, and Hot Sauce. (1 cup of Beer) The Bourbon Sauce is mostly Bourbon, Ketchup, and Molasses. (3 cups worth of Bourbon) Oh, and the Glenrothes is not used in the sauce, it's because the Bourbon Sauce takes the longest to make, about an hour and a half at least.
Voltron Posted April 13, 2014 Report Posted April 13, 2014 Grilling some ribs for a Head-Case BBQ in Mayberry. Ribs spicy and sweet when they went onto the grill and then after an hour of smoke. 3
Edwood Posted April 15, 2014 Author Report Posted April 15, 2014 Mmmm, awesome looking ribs, I have Traeger surface area envy.
Edwood Posted May 25, 2014 Author Report Posted May 25, 2014 Memorial Day Brisket prepped for the smoke tomorrow. Check out that Prime marbling in the Flat area. Wow.
Edwood Posted May 25, 2014 Author Report Posted May 25, 2014 Not quite as pretty after being trimmed, injected, and rubbed.
Augsburger Posted May 25, 2014 Report Posted May 25, 2014 ... trimmed, injected, and rubbed. Sounds like a massage parlor menu. Looks awesome you HC BBQers. Will be marinating some beef tonight and hoping for a similar result tomorrow.
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now