cooking

JASinIL2006

JASinIL2006

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redneck joe said:
Uses 12 briquettes in the big chimney and only 8 in the smaller one we have . Completely room temp steak like hour or more on counter soaking up seasonings then sear. Perfection
Click to expand...

That's sometimes how I reverse sear steaks that have been cooked sous vide. A grill on top of a charcoal chimney can produce an incredible sear!
 
redneck joe

redneck joe

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i love the sous vide on thick steaks to get past rare/blue. On inch or less just complete room temp (hour or so on counter) works but totally agree there is nothing to beat that sear. I use kingsford mostly that has the wood chips in it and even tho only a couple minutes on the sear still get just the hint of smoke and that with the char is so lovely.
 
redneck joe

redneck joe

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last nights supper. first time i've ever had bbq spagetti. country ribs in slow cooker with onion and poblano and a touch of sweet baby rays original. pulled meat out to a 400 degree oven for about 20 min to render fat a bit more (for the wife) then served with some green crap.


1680864894205.png
 
redneck joe

redneck joe

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my new toy for the BGE. not sure if i'm doing pizza or chicken this weekend but something good will be had...


1680865119260.png
 
redneck joe

redneck joe

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Yeah dont think I'll be trying that. Chicken was good, didn't get hot enough for the pizza last night but i think it was my fault going to try again tonight.
 
Scott Danforth

Scott Danforth

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Joe, you are going to gain weight.........
 
redneck joe

redneck joe

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i'm the same as when we met a couple years ago. I had 'pre-loaded' myself.
 
redneck joe

redneck joe

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I got a smobot for my bithday. For those unaware it is an automatic damper for a big green egg. Pretty stoked. Pun intended.

Been playing with it last night and this morning using the toaster oven. Pretty cool to watch it all work. I like 225 to cook. When i had a masterbuilt it was easy of course but never really got to smokey flavor i wanted because of the little dinky wood chamber you had to remember to refill a lot. With this and me using the wood chip infused charcoal i thing I'll nail it. I also have just pellets and chips if i want to really load up on the smoke.

brisket is my whale so guess what im doing tomorrow....
 
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