Edwood Posted November 9, 2013 Author Report Share Posted November 9, 2013 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. Quote Link to comment Share on other sites More sharing options...
Voltron Posted December 26, 2013 Report Share Posted December 26, 2013 Christmas turkey and leg of lamb on the Traeger: 2 Quote Link to comment Share on other sites More sharing options...
Hopstretch Posted December 26, 2013 Report Share Posted December 26, 2013 Nice, Al! Quote Link to comment Share on other sites More sharing options...
tyrion Posted December 26, 2013 Report Share Posted December 26, 2013 That looks awesome Al! Quote Link to comment Share on other sites More sharing options...
raffy Posted December 26, 2013 Report Share Posted December 26, 2013 Looks amazing Al! What time is dinner? Quote Link to comment Share on other sites More sharing options...
jp11801 Posted December 26, 2013 Report Share Posted December 26, 2013 Wow that looks great Quote Link to comment Share on other sites More sharing options...
shellylh Posted December 26, 2013 Report Share Posted December 26, 2013 Yum Quote Link to comment Share on other sites More sharing options...
acidbasement Posted January 13, 2014 Report Share Posted January 13, 2014 Fuck winter. Time for blurry ribs. 1 Quote Link to comment Share on other sites More sharing options...
mikeymad Posted January 14, 2014 Report Share Posted January 14, 2014 take that winter ...!! Quote Link to comment Share on other sites More sharing options...
Grahame Posted January 14, 2014 Report Share Posted January 14, 2014 2 Quote Link to comment Share on other sites More sharing options...
Edwood Posted April 10, 2014 Author Report Share Posted April 10, 2014 Speaking of ribs, some St. Louis Ribs I did a few weeks ago. Bourbon Sauce. Yes, I used nearly the entire bottle. Quote Link to comment Share on other sites More sharing options...
mikeymad Posted April 10, 2014 Report Share Posted April 10, 2014 Those look great... Rack Wednesday here.. lamb Quote Link to comment Share on other sites More sharing options...
mikeymad Posted April 10, 2014 Report Share Posted April 10, 2014 Minutes later Quote Link to comment Share on other sites More sharing options...
cetoole Posted April 10, 2014 Report Share Posted April 10, 2014 Mikey recipe? Quote Link to comment Share on other sites More sharing options...
mikeymad Posted April 10, 2014 Report Share Posted April 10, 2014 (edited) 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, 2014 by mikeymad Quote Link to comment Share on other sites More sharing options...
Edwood Posted April 13, 2014 Author Report Share Posted April 13, 2014 Another Butt. Quote Link to comment Share on other sites More sharing options...
Edwood Posted April 13, 2014 Author Report Share Posted April 13, 2014 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. Quote Link to comment Share on other sites More sharing options...
Voltron Posted April 13, 2014 Report Share Posted April 13, 2014 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. 3 Quote Link to comment Share on other sites More sharing options...
Voltron Posted April 14, 2014 Report Share Posted April 14, 2014 Progressed well Quote Link to comment Share on other sites More sharing options...
n_maher Posted April 14, 2014 Report Share Posted April 14, 2014 Looks delicious, Al. Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted April 14, 2014 Report Share Posted April 14, 2014 Looks delicious, Al. Ditters. Quote Link to comment Share on other sites More sharing options...
Edwood Posted April 15, 2014 Author Report Share Posted April 15, 2014 Mmmm, awesome looking ribs, I have Traeger surface area envy. Quote Link to comment Share on other sites More sharing options...
Edwood Posted May 25, 2014 Author Report Share Posted May 25, 2014 Memorial Day Brisket prepped for the smoke tomorrow. Check out that Prime marbling in the Flat area. Wow. Quote Link to comment Share on other sites More sharing options...
Edwood Posted May 25, 2014 Author Report Share Posted May 25, 2014 Not quite as pretty after being trimmed, injected, and rubbed. Quote Link to comment Share on other sites More sharing options...
Augsburger Posted May 25, 2014 Report Share Posted May 25, 2014 ... 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. Quote Link to comment Share on other sites More sharing options...
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