What did everyone cook today?
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PapaSop Mid 60s here in Wichita!
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Jonathon We were lucky if we hit 60 today but it was gorgeous outside. I started prepping this morning by 6 for the trial run of my new offset. I made some ribs which I quickly devoured and have this butt still on the grill. Based on current temp I might have a few more hours to go. It’s been a long day! I’m impressed with how even the temp has been and how easy it’s been to maintain. As you can see I don’t trust using just one probe. I’ve had bad luck lately with thermometers.
Better Living Through BBQ!
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Jonathon We were lucky if we hit 60 today but it was gorgeous outside. I started prepping this morning by 6 for the trial run of my new offset. I made some ribs which I quickly devoured and have this butt still on the grill. Based on current temp I might have a few more hours to go. It’s been a long day! I’m impressed with how even the temp has been and how easy it’s been to maintain. As you can see I don’t trust using just one probe. I’ve had bad luck lately with thermometers.
Joe Hell I had a high of 31 today and 9 tonight
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craigrice Brrrr! We had a bit of frost in the morning but it was 40ish by 9 and nothing too cold forecast in the coming days. I can’t wait to gain that extra hour of light next week! Winter can get bent!
Better Living Through BBQ!
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craigrice Brrrr! We had a bit of frost in the morning but it was 40ish by 9 and nothing too cold forecast in the coming days. I can’t wait to gain that extra hour of light next week! Winter can get bent!
Joe Hell this week is going to be warmer and top round is 2.49 lb. going to buy about 20 -30 lb. for sticks and summer sausage and I will grind some for burger then trim some for stir fry
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Darkfish89 PK-Grills Joe Hell Well I did a little experiment with the PK 360 today and the grill grates. Cooked on steak on the normal side, and one on the flat side. Got great grill marks as well as a nice seat on the flat side. Taste wise they were both great, one just a little more crust to it. I also used my mayo trick on them. I did 1:30 then quarter turn for a total of 3minutes per side. I temped them and they were around 90 internal so I through my little more rack on and closed everything up until then internal camper up to 120 which only took a couple minutes.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Darkfish89 PK-Grills Joe Hell Well I did a little experiment with the PK 360 today and the grill grates. Cooked on steak on the normal side, and one on the flat side. Got great grill marks as well as a nice seat on the flat side. Taste wise they were both great, one just a little more crust to it. I also used my mayo trick on them. I did 1:30 then quarter turn for a total of 3minutes per side. I temped them and they were around 90 internal so I through my little more rack on and closed everything up until then internal camper up to 120 which only took a couple minutes.
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I just grilled weird looking ribeyes, [censored] good though.
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I just grilled weird looking ribeyes, [censored] good though.
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Tex_77 I’ve never tried the mayo technique. I tried it instead of butter on grilled cheese and was not a fan. The color you achieved was great! Any noticeable difference taste wise?
Joe Hell you cant taste the mayo
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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@s-a-m Aides in browning and achieving a nice crust.
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craigrice Brrrr! We had a bit of frost in the morning but it was 40ish by 9 and nothing too cold forecast in the coming days. I can’t wait to gain that extra hour of light next week! Winter can get bent!
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Hamburgers, Hot Dogs, and Kicked Up Baked Beans for 160 Hungry Snow Machiners
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Tex_77 @s-a-m I have used mayo or mustard at various times, both are great for getting spices to adhere to the meat, I am not as thrilled with the crust… What develops is actually very good, but I find it to be too thin…
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Tex_77 @s-a-m I have used mayo or mustard at various times, both are great for getting spices to adhere to the meat, I am not as thrilled with the crust… What develops is actually very good, but I find it to be too thin…
raider2119 I’ve never done mustard on a steak, but I believe I have in the past on ribs and brikset.
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I just grilled weird looking ribeyes, [censored] good though.
twilliams Looks like they flattened out during the aging process… I age in Umai bags, and I truss the roast every inch or so with rubber bands to hold it’s shape.
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Made some red wine braised short ribs yesterday, they were to die for.
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Tex_77 NICE looking! Get a lot of use out of that Dutch Oven?
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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Jonathon I do, it’s a lodge, the one thing I don’t like about it is the walls aren’t straight down on the inside, so you lose a little space for browning. I keep thinking I want to buy a Staub, then I look at the price and change my mind.
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