Jump to content

What are you Grilling now?


Edwood
 Share

Recommended Posts

I did sous vide picanha for the first time today. A simple rub of spices, smoked salt and olive oil, then cooked in the bath at 133F for 6 hours. The 'grill' part comes from very briefly finishing on the pellet grill, just one minutes a side, with the flame box open and the temp at the absolute highest I could get it, about 700F! Served with fresh chimichurri, I was in meat heaven.

image.thumb.jpeg.270256418b3f0603febfde52cb7a1c22.jpegimage.thumb.jpeg.df16912119e21b4357f918e1c2263006.jpeg

  • Like 13
  • Thanks 1
Link to comment
Share on other sites

  • 3 weeks later...
  • 1 month later...

This thread has been entirely too dormant.  Got invited over to a friends for BBQ, couldn't go for various reasons.  Decided to solve the problem myself.  Unpictured, rack of ribs, pictured, 4lb pork butt. Cooked it to 180 internal before wrapping to try to get more bark/flavor and decided to try beer instead of apple juice this time in the wrap because, well, I was drinking. 

 

IMG_0380.jpeg

  • Like 9
Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

 Share

×
×
  • Create New...

Important Information

By using this site, you agree to our Terms of Use.