cooking

JASinIL2006

JASinIL2006

Vice Admiral
Joined
Feb 10, 2012
Messages
5,673
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

Supreme Mariner
Joined
Mar 18, 2009
Messages
10,919
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

Supreme Mariner
Joined
Mar 18, 2009
Messages
10,919
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

Supreme Mariner
Joined
Mar 18, 2009
Messages
10,919
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

Supreme Mariner
Joined
Mar 18, 2009
Messages
10,919
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

Grumpy Vintage Moderator still playing with boats
Staff member
Joined
Jul 23, 2011
Messages
49,566
Joe, you are going to gain weight.........
 
redneck joe

redneck joe

Supreme Mariner
Joined
Mar 18, 2009
Messages
10,919
i'm the same as when we met a couple years ago. I had 'pre-loaded' myself.
 
redneck joe

redneck joe

Supreme Mariner
Joined
Mar 18, 2009
Messages
10,919
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....
 
Last edited:
You must log in or register to reply here.
Top