November 9, 201312 yr Author comment_608655 pepper should be added after it's grilled, as it just burns at the high temps that a good steak sear requires. this was process only. ^This. noticeably less bitter tasting this way. For steaks I prefer the reverse sear method. Takes much longer, but it allows me to prep a steak the night before and then cook it directly from the fridge (since I'm smoking it, the colder the meat is the better). I smoke it at 225F until it reaches about 115-120F in the center, and then remove the steaks. Crank the vents on my grill to get it raging hot, at least 600F, with my lowered cast iron grate near the coals. Report
April 10, 201412 yr Author comment_631142 Speaking of ribs, some St. Louis Ribs I did a few weeks ago. Bourbon Sauce. Yes, I used nearly the entire bottle. Report
April 10, 201412 yr comment_631153 two limes couple stocks of Rosemary off the back porch fresh oregano Mint Thyme good slosh of Olive Oil salt and pepper to taste all chopped up and sealed in vacuum seal for about 1.5 hours.. Grill super hot... eat... nap.... Edited April 10, 201412 yr by mikeymad Report
April 13, 201412 yr Author comment_631587 A Tale of Two Alcoholic BBQ Sauces One Savory.... One Sweet... Both kicked up a notch. The Stone Smoked Porter with Vanilla Bean Sauce is mostly Beer, Butter, and Hot Sauce. (1 cup of Beer) The Bourbon Sauce is mostly Bourbon, Ketchup, and Molasses. (3 cups worth of Bourbon) Oh, and the Glenrothes is not used in the sauce, it's because the Bourbon Sauce takes the longest to make, about an hour and a half at least. Report
April 13, 201412 yr comment_631646 Grilling some ribs for a Head-Case BBQ in Mayberry. Ribs spicy and sweet when they went onto the grill and then after an hour of smoke. Report
April 15, 201412 yr Author comment_631847 Mmmm, awesome looking ribs, I have Traeger surface area envy. Report
May 25, 201412 yr Author comment_637624 Memorial Day Brisket prepped for the smoke tomorrow. Check out that Prime marbling in the Flat area. Wow. Report
May 25, 201412 yr Author comment_637692 Not quite as pretty after being trimmed, injected, and rubbed. Report
May 25, 201412 yr comment_637697 ... trimmed, injected, and rubbed. Sounds like a massage parlor menu. Looks awesome you HC BBQers. Will be marinating some beef tonight and hoping for a similar result tomorrow. Report
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