Hopstretch Posted May 24, 2018 Report Share Posted May 24, 2018 Rib cap. Sous vide to rare then flamed on the hot grill (pour a little oil over so it flares up and chars/seals the crust). Cyprus salt flakes and sautéed spinach. 8 Quote Link to comment Share on other sites More sharing options...
Augsburger Posted May 24, 2018 Report Share Posted May 24, 2018 All good except for the meat boiling. Quote Link to comment Share on other sites More sharing options...
Hopstretch Posted May 24, 2018 Report Share Posted May 24, 2018 I too prefer fire. But sometimes water is the way to go. Quote Link to comment Share on other sites More sharing options...
KanByners Posted May 25, 2018 Report Share Posted May 25, 2018 That looks delicious, man! Quote Link to comment Share on other sites More sharing options...
Augsburger Posted May 25, 2018 Report Share Posted May 25, 2018 (edited) On 5/23/2018 at 9:05 PM, Hopstretch said: I too prefer fire. But sometimes water is the way to go. I never use water, you know fish f**k in it right? Edited May 25, 2018 by Augsburger 1 Quote Link to comment Share on other sites More sharing options...
mikeymad Posted May 25, 2018 Report Share Posted May 25, 2018 Yeah I saw Shape of Water... Quote Link to comment Share on other sites More sharing options...
shellylh Posted May 28, 2018 Report Share Posted May 28, 2018 Having an infrared side burner on the grill is pretty fucking awesome. Thanks for the tip Marc.Indirect heat @225F for 30 minutes and then a 30 second sear per side on the infrared burner. 14 Quote Link to comment Share on other sites More sharing options...
Nebby Posted May 28, 2018 Report Share Posted May 28, 2018 Daaamn, that looks useful! Quote Link to comment Share on other sites More sharing options...
Voltron Posted May 29, 2018 Report Share Posted May 29, 2018 (edited) I tried the reverse sear method even though I don't have an infrared or other serious sear option on the grill. Heated up the cast iron on the side burner for sear duty. Also cooked corn and asparagus on the grill simultaneously. Mostly good results but the Warriors elimination final and the Stanley Cup final opener and a Giants game thrown in were distracting, and I let the NY Strip go a little long but I really like the texture and will try this again. Edited May 29, 2018 by Voltron 7 Quote Link to comment Share on other sites More sharing options...
mikeymad Posted May 29, 2018 Report Share Posted May 29, 2018 Looks like wins all the way around (inferred or flame) 1 Quote Link to comment Share on other sites More sharing options...
luvdunhill Posted May 29, 2018 Report Share Posted May 29, 2018 Now folks can tell you why this method is inferior. To me it just tastes better. The one trick I need to get better is doing this times 6 at different final temperatures. I seem to lack coordination to do this. Quote Link to comment Share on other sites More sharing options...
Hopstretch Posted May 29, 2018 Report Share Posted May 29, 2018 I'm lazy enough to have spent time figuring out the absolute easiest way to cook a ribeye steak on the pellet pooper. Set to 325 degrees and throw the meat on the grill directly above the firebox once it hits 150 or so. The auger dumps a bunch of pellets in there at once to try and heat up fast, so there's a nice hot flame. Turn once, then remove to indirect heat and drink wine until the Chef Alarm goes off at 140 degrees internal temperature. Perfect medium every time with a nice, even crust. Top with Mt. Tam blue cheese and devour immediately. Do not rest, resting is bullshit. Total intellectual effort: Not so much. 3 1 Quote Link to comment Share on other sites More sharing options...
TMoney Posted May 29, 2018 Report Share Posted May 29, 2018 Medium AND no rest? You monster! 1 Quote Link to comment Share on other sites More sharing options...
Augsburger Posted May 29, 2018 Report Share Posted May 29, 2018 I rest the meat for 10-15 minutes under foil which allows me to enjoy another glass of wine and take in the scenery. I have my priorities you know. 4 1 Quote Link to comment Share on other sites More sharing options...
Hopstretch Posted May 29, 2018 Report Share Posted May 29, 2018 You are not merely misguided, you are degenerate. 3 Quote Link to comment Share on other sites More sharing options...
swt61 Posted May 30, 2018 Report Share Posted May 30, 2018 Resting the meat not only works, but is no longer an option after 50. 2 Quote Link to comment Share on other sites More sharing options...
MexicanDragon Posted June 10, 2018 Report Share Posted June 10, 2018 Had Colin, our buddy Mike, and one of Xavier's friends over for the first grill out of the summer on the "vintage" Weber 3 burner grill that came with the house.Had 3 Waygu burgers, 3 pounds of 73/27 ground beef, a few brats, corn, and of course, some Searzall melted cheese on grilled Franz buns. Pulled the larger buns for a smaller burger early on, but got the sizing right-er later.Also, sampler pack of Strongbow Cider and a 6 pack Angry Orchard to go along with it. Great impromptu gathering!Sent from my LG-H932 using Tapatalk 12 Quote Link to comment Share on other sites More sharing options...
MexicanDragon Posted June 18, 2018 Report Share Posted June 18, 2018 Father's Day cookoutHad a blast, but haven't been this exhausted in forever.New grill utensil set from the kidsSent from my LG-H932 using Tapatalk 9 Quote Link to comment Share on other sites More sharing options...
Hopstretch Posted August 17, 2018 Report Share Posted August 17, 2018 Finally, a Google ad I can use. Custom wood-paneled wood-fired grills -- what a world! https://www.aemyrie.com/specification/ ? 2 1 Quote Link to comment Share on other sites More sharing options...
Grahame Posted August 17, 2018 Report Share Posted August 17, 2018 ^HC keyword/phrases matched"Enquire""Bespoke""Pricing from"Seems "reassuringly expensive"And post no-deal Brexit likely a positive "Bargain"Dew eet? Quote Link to comment Share on other sites More sharing options...
Thalia Posted August 20, 2018 Report Share Posted August 20, 2018 On 5/28/2018 at 10:12 PM, shellylh said: Having an infrared side burner on the grill is pretty fucking awesome. Thanks for the tip Marc. Indirect heat @225F for 30 minutes and then a 30 second sear per side on the infrared burner. On 5/28/2018 at 10:12 PM, shellylh said: Having an infrared side burner on the grill is pretty fucking awesome. Thanks for the tip Marc. Indirect heat @225F for 30 minutes and then a 30 second sear per side on the infrared burner. Is that cheese under the meat? It's mouth watering though. Quote Link to comment Share on other sites More sharing options...
Torpedo Posted August 20, 2018 Report Share Posted August 20, 2018 Quote Link to comment Share on other sites More sharing options...
Hopstretch Posted September 8, 2018 Report Share Posted September 8, 2018 (edited) Snake River Farms Wagyu Korean boneless short ribs. Kind of a mouthful. Or, at least, I hope it will be. Edited September 8, 2018 by Hopstretch 5 Quote Link to comment Share on other sites More sharing options...
morphsci Posted September 9, 2018 Report Share Posted September 9, 2018 22 hours ago, Hopstretch said: Kind of a mouthful. Or, at least, I hope it will be. That’s what she said. 3 Quote Link to comment Share on other sites More sharing options...
acidbasement Posted October 5, 2018 Report Share Posted October 5, 2018 (edited) We just butchered two grass-fed steers - three year old Jerseys, "rescued" from a dairy farm shortly after they were born. Three freezers full. Anyone who feels like visiting before it's all gone will be treated to brisket and rib cap. Results to follow. Edited October 5, 2018 by acidbasement 2 Quote Link to comment Share on other sites More sharing options...
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