What did everyone cook today?
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Tex_77 Chef calldoctoday It was actually just a Strip Steak that I reverse seared. THe lighting made the outside look a bit more charred that it actually was. I pulled it when the IT was 127 and then let it dwell about 5° or so. It had been in my fridge in a vacuum-sealed bag for about 5 days and I really believe it was more tender because of that. I am going to make Austin (Well Walton’s) buy some Strip Steaks, then vac seal them and eat them every 2 days up to 15 days and see if the “wet again” in a vac bag is actually making them more tender.
Jonathon Did you use any marinate or something (normally would never marinate a strip)? They looked a little more on the rare side & the temp you pulled it from the initial heat on was very similar to mine (I use 130), really no difference & I get more of a medium rare. I do the initial heat in the smoker though, slowly & then sear directly over the flames or on a VERY hot iron griddle. I am wondering if your vac. seal for five days, perhaps with a little marinate allowed the more REDDER look, like a corned beef does sort of. I can bet they were Very Tender & Very Tasty.
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calldoctoday Nope, I just use the Walton’s Ultimate Steak Seasoning on steaks really. It might be partly the lighting and the phone. I smoked it up to 115 ten cranked grill all the way up and seared it on the grill grates which supposedly get 100° hotter than the grill you are using.
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Hot, humid and sticky. Ribeye sounds like to much.
Answer… Double stack BLT.
Did the trick. Light and refreshing.
Oh yeah… The Christian Brothers were along for the ride.
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Hot, humid and sticky. Ribeye sounds like to much.
Answer… Double stack BLT.Did the trick. Light and refreshing.
Oh yeah… The Christian Brothers were along for the ride.PapaSop Looks like a tasty and juicy morsel. Happy for you.
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Tonight’s dinner, boneless petite porkchops done on the Charbroil seasoned with Pa’s Black Bull on one side and Grill in Grill out on the other, some brown rice, wild
rice and quinoa mix along with some peas and corn.
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Tex_77 Chef calldoctoday It was actually just a Strip Steak that I reverse seared. THe lighting made the outside look a bit more charred that it actually was. I pulled it when the IT was 127 and then let it dwell about 5° or so. It had been in my fridge in a vacuum-sealed bag for about 5 days and I really believe it was more tender because of that. I am going to make Austin (Well Walton’s) buy some Strip Steaks, then vac seal them and eat them every 2 days up to 15 days and see if the “wet again” in a vac bag is actually making them more tender.
Jonathon Tell us how it goes with that idea with Austin. I can see that “look” from here.
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Tonight’s dinner, boneless petite porkchops done on the Charbroil seasoned with Pa’s Black Bull on one side and Grill in Grill out on the other, some brown rice, wild
rice and quinoa mix along with some peas and corn.johnsbrewhouse great grill marks!
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So much for the BLT. Back to steak.
Yum.
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YooperDog said in What did everyone cook today?:
Anyone have a good recipe to try or techniques to make sure I don’t dry them out?
How do you go about cooking them? What’s your temperature? Do you wrap? What determines when you take them off the pit?
Butts can take a little more heat than briskets or ribs because they have less surface area, but just a little. You don’t want your grate temperature to stay over 250F if you aren’t wrapping them. I usually don’t wrap pork butts, because I like to have that hard bark to mix in with the softer inside pork (nice texture), but I will wrap them if I don’t have the time to cook them unwrapped. I’ll wrap them like I wrap a brisket (somewhere around 160-165F internal).
You need to make sure you’ve cooked it until it’s done. An underdone pork butt can feel like it’s dry. If you are pulling, you want the internal temp to be at least 200F, but the best test is that you can pull the bone out cleanly.
You also need to rest them before you pull them. If you pull them while they are “right off the pit” hot, they can dry out quickly. I know some folks that do that, but those same folks mix in a sauce at the same time they are pulling. Adding that sauce effectively cools the meat so that it doesn’t dry out (and adds moisture back).
TexLaw thanks. What I am looking for is a good way to cook beef ribs. I haven’t quite figured out how to cook them consistently, usually end up tough/dry, dogs are always happy. Maybe I need to get meatier ribs. I cook them similar to pork ribs, low and slow, around 225°, season with a steak seasoning, no sauce or wrap.
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TexLaw thanks. What I am looking for is a good way to cook beef ribs. I haven’t quite figured out how to cook them consistently, usually end up tough/dry, dogs are always happy. Maybe I need to get meatier ribs. I cook them similar to pork ribs, low and slow, around 225°, season with a steak seasoning, no sauce or wrap.
YooperDog I wouldn’t waste my time with back ribs, get plate ribs and pretty nuch treat them like brisket.
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Afternoon tea for the ladies!
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Chef Really nice Te’ Time Spread for the ladies, but what I really like is your nice solid wood siding & wood windows. Very nice, organic, & lots of light.
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Hot, humid and sticky. Ribeye sounds like to much.
Answer… Double stack BLT.Did the trick. Light and refreshing.
Oh yeah… The Christian Brothers were along for the ride.PapaSop Ha the god’s of the garden gave us crap tons of tomatoes and we had BLT’s also - but my wife wanted more protein so we had guacamole on them. man I love fresh tomatoes
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PapaSop Ha the god’s of the garden gave us crap tons of tomatoes and we had BLT’s also - but my wife wanted more protein so we had guacamole on them. man I love fresh tomatoes
Jonathon you can’t say crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap ap crap crap crap crap crap crap crap crap crap
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Jonathon you can’t say crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap ap crap crap crap crap crap crap crap crap crap
Departing Contestant
LOL… Best post I’ve seen in awhile
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Jonathon you can’t say crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap ap crap crap crap crap crap crap crap crap crap
Departing Contestant Must be talking politics LOL
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Departing Contestant Must be talking politics LOL
Something quick after a productive day. Pulled pork nachos with green hatch Chile cheese sauce, topped with onions, pickled jalapenos and BBQ sauce.
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YooperDog I wouldn’t waste my time with back ribs, get plate ribs and pretty nuch treat them like brisket.
Tex_77 and rich Thanks again. I will check with the butcher and have him save me some plate ribs. The ones at the store just don’t work right. I do okay with short ribs for Asian and braising for a nice cold weather meal. Just trying to get the dino bones perfected when the nieces and nephews are around.
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Nice looking Nachos, but Nacho Cheese.
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