What did everyone cook today?
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The cap on that ribeye was seriously the best steak I’ve ever cooked. I am changing my reverse sear process to what I did last night. I have a pellet grill with the grill grates which make the surface of the grill grates around 100° hotter than the ambient temperature of the grill.
Old Process was 150° F until the internal temp of the meat was 115° or so. Then pull it, jack grill up and finish it off just a minute or two at most a side. Pull at 127 and let it rest/dwellNew process is 160° F just until the internal temp is 95° and then jack temp up to max and cook till 127° F and pull and let it rest dwell. Those few extra minutes a t high heat it takes to reach 127 from 95 REALLY made a big difference on the grill marks and maillard effect. So good!
Jonathon maybe flip your grates over for a more flattop affect and an all over sear.
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Tex_77 So this could get controversial quickly but I don’t like ribeyes on a flattop!. I think it has a tendency to curl the meat like a Porkchop. Now, that could easily be solved with more trimming or some cuts in the fat but I don’t want to do that, I want the fat and my dogs would revolt if I stopped cooking it and giving it to them!
I am aware that not everyone is going to agree that Ribeyes do this but this is why I stopped using a cast iron pan to sear mine.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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5 POUNDS OF SRIRACHA AND 5 POUNDS OF CAJUN JERKY
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Jonathon You are making my mouth water & it is too early for that!
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5 POUNDS OF SRIRACHA AND 5 POUNDS OF CAJUN JERKY
lkrfletcher
Awesome! -
Some nice Verde Enchiladas for a cold day!
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Some really good smoked chicken breasts & brats for a fun day.
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Smoked Butts, Beans, & Corn. Some of this will go well towards some Pulled Pork Enchiladas later.
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Here is the main course for Thanksgiving. Somehow we did not get photos of the twice smoked sweet taters, Twice smoked taters, Anything Goes Stuffing, & Smoked Oyster - Bacon Corn
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Chopped & Quartered
after a thorough drowning in Walton’s Brown Sugar Bourbon Marinade! -
Southwestern Tomato Sauce with Chicken & Rice.
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Where’s the beef? after Thanksgiving…
How about a nice smoked pastrami.
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Where’s the beef? after Thanksgiving…
How about a nice smoked pastrami.calldoctoday
Well dam… Ok… beat the censor. You’ve been busy! -
calldoctoday
Well dam… Ok… beat the censor. You’ve been busy!PapaSop Yeah, I saw that & realized it just as I hit submit before changing it up a bit & there it was, amazing!
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calldoctoday I echo PapaSop my goodness man, have you been saving those pictures up or was the local college football team at your house this weekend?
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Your pastrami looks delicious, as does everything but specifically that pastrami!
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Jonathon & PapaSop Well, I have been very busy & out on the road, so that is why I have not been able to keep up with a few photos. Then I got busy again last week trying to not loose a bunch of those Satsumas, Lemons, & Persimmons. Thank you, I would have to agree with both of you, everything was very good, but that Pastrami was something, man! Whew! that was good!
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Tex_77 So this could get controversial quickly but I don’t like ribeyes on a flattop!. I think it has a tendency to curl the meat like a Porkchop. Now, that could easily be solved with more trimming or some cuts in the fat but I don’t want to do that, I want the fat and my dogs would revolt if I stopped cooking it and giving it to them!
I am aware that not everyone is going to agree that Ribeyes do this but this is why I stopped using a cast iron pan to sear mine.
Jonathon Lovin’ the food fight. I sous vide it initially at 128 for 1 hour. then, into a cast iron skillet with a light coating of Hellman’s if I can’t get to the lump charcoal grill. You don’t taste mayo. But, leaves a really nice char on the outside. Did my filets like that tonight and had steak and eggs for dinner.
![20201209_154508[1].jpg](/assets/uploads/files/1607557941806-20201209_154508-1-resized.jpg)
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Jonathon Lovin’ the food fight. I sous vide it initially at 128 for 1 hour. then, into a cast iron skillet with a light coating of Hellman’s if I can’t get to the lump charcoal grill. You don’t taste mayo. But, leaves a really nice char on the outside. Did my filets like that tonight and had steak and eggs for dinner.
zbigjeff what are we looking at on the left?
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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