Rib cap. Sous vide to rare then flamed on the hot grill (pour a little oil over so it flares up and chars/seals the crust). Cyprus salt flakes and sautéed spinach.

All good except for the meat boiling.

I too prefer fire. But sometimes water is the way to go.

That looks delicious, man!

On 5/23/2018 at 9:05 PM, Hopstretch said:

I too prefer fire. But sometimes water is the way to go.

I never use water, you know fish f**k in it  right?

Edited May 25, 20188 yr by Augsburger

Yeah I saw Shape of Water...

 

 

Having an infrared side burner on the grill is pretty fucking awesome. Thanks for the tip Marc.

Indirect heat @225F for 30 minutes and then a 30 second sear per side on the infrared burner.

Daaamn, that looks useful!

I tried the reverse sear method even though I don't have an infrared or other serious sear option on the grill. Heated up the cast iron on the side burner for sear duty. Also cooked corn and asparagus on the grill simultaneously.

Mostly good results but the Warriors elimination final and the Stanley Cup final opener and a Giants game thrown in were distracting, and I let the NY Strip go a little long but I really like the texture and will try this again. 

 

 

Edited May 29, 20188 yr by Voltron

Looks like wins all the way around (inferred or flame)

Now folks can tell you why this method is inferior. To me it just tastes better. The one trick I need to get better is doing this times 6 at different final temperatures. I seem to lack coordination to do this.

I'm lazy enough to have spent time figuring out the absolute easiest way to cook a ribeye steak on the pellet pooper. Set to 325 degrees and throw the meat on the grill directly above the firebox once it hits 150 or so.  The auger dumps a bunch of pellets in there at once to try and heat up fast, so there's a nice hot flame. Turn once, then remove to indirect heat and drink wine until the Chef Alarm goes off at 140 degrees internal temperature. Perfect medium every time with a nice, even crust. Top with Mt. Tam blue cheese and devour immediately. Do not rest, resting is bullshit.

Total intellectual effort: Not so much.

Medium AND no rest? You monster!

I rest the meat for 10-15 minutes under foil which allows me to enjoy another glass of wine and take in the scenery.  I have my priorities you know.

You are not merely misguided, you are degenerate.

Resting the meat not only works, but is no longer an option after 50.

Had Colin, our buddy Mike, and one of Xavier's friends over for the first grill out of the summer on the "vintage" Weber 3 burner grill that came with the house.

Had 3 Waygu burgers, 3 pounds of 73/27 ground beef, a few brats, corn, and of course, some Searzall melted cheese on grilled Franz buns. Pulled the larger buns for a smaller burger early on, but got the sizing right-er later.











Also, sampler pack of Strongbow Cider and a 6 pack Angry Orchard to go along with it. Great impromptu gathering!

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Father's Day cookout

Had a blast, but haven't been this exhausted in forever.
New grill utensil set from the kids












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Finally, a Google ad I can use.

Custom wood-paneled wood-fired grills -- what a world!

https://www.aemyrie.com/specification/

?

 

^
HC keyword/phrases matched
"Enquire"
"Bespoke"
"Pricing from"

Seems "reassuringly expensive"

And post no-deal Brexit likely a positive "Bargain"


Dew eet?

On 5/28/2018 at 10:12 PM, shellylh said:

Having an infrared side burner on the grill is pretty fucking awesome. Thanks for the tip Marc.

Indirect heat @225F for 30 minutes and then a 30 second sear per side on the infrared burner.

 

On 5/28/2018 at 10:12 PM, shellylh said:

Having an infrared side burner on the grill is pretty fucking awesome. Thanks for the tip Marc.

Indirect heat @225F for 30 minutes and then a 30 second sear per side on the infrared burner.

Is that cheese under the meat? It's mouth watering though.

Snake River Farms Wagyu Korean boneless short ribs. Kind of a mouthful. Or, at least, I hope it will be.

Edited September 8, 20187 yr by Hopstretch

22 hours ago, Hopstretch said:

 Kind of a mouthful. Or, at least, I hope it will be.

That’s what she said.

We just butchered two grass-fed steers - three year old Jerseys, "rescued" from a dairy farm shortly after they were born. Three freezers full. Anyone who feels like visiting before it's all gone will be treated to brisket and rib cap.

Results to follow.

Edited October 5, 20187 yr by acidbasement