Recent content by jonny_comfort

The garlic powder was just plain old garlic powder, and the grated parmesan was from a block of parmesan cheese. I don't prefer the store bought grated cheeses, they usually have cellulose in them.

Hiya, No, I promise this is not a prank. That would be rather messed up. I actually mixed up my own, using garlic powder and grated parmesan cheese. I don't have measurements to give you, I started out 50-50 and added a little extra garlic to taste, and that was it. I applied it fairly...

So I wanted to try something a little different for prime rib. I was hugely happy with the results. When I get prime rib, I have a local butcher shop. I asked them to cut the bones and tie them back on. The guy cut the bones most of the way off. Super easy to remove after cooking. So...

My brisket earlier this week was my first overnight cook too....awesome. There's a locally famous bbq joint in town where I live, and everyone who ate the brisket said it was better than theirs....I may be a little biased, lol, but I agreed. Yours is looking great

So we're having part of the family over for Christmas stuff today. Just wondering what everyone's cooking today. I will try to post pics, I did an awesome brisket earlier this week and I didnt get to take pics before someone took it out of the cooler and sliced everything up. There were no...

I guess I'm confused. I have the RT cover for my 590. It fits very well and is very easy to put on and take off....

Well, tried it....I'm certainly not mad at it. Not quite as good a texture as brisket burnt ends but it sure worked out in the end.

Love this time of year....so, the carmelizing is in process now. Looking forward to how this comes out

I LOVE my 590, in fact, I haven't used the Bullseye since I got this one. I got the grill plates with my 590, I didn't use them on the Bullseye. Very good option to have, searing is even better now, whether I want grill lines or flat on the underside of the plates. I think they are worth it...

I have a couple of decent size rump roasts, would like to try burnt ends with them. Now, I know, the fat marbling just isnt there for traditional burnt ends...but what if I were to cook them to, say, medium, then cube, sauce, etc...? Anyone ever try this? I'd really like to add some burnt...

Just wow....I couldnt even get pictures of it, the fam went nuts over it. All four were great, I'm massively sold on the grill grates, and the asparagus was just awesome.

reverse sear, I go to about 125 IT and then crank it up to sear. A lot of times I keep it simple too but I do like to change it up once in a while. Carne asada is awesome, just havent had this brand before.

I am trying out carne asada, holy gospel, carmelized buttered onion and butter steakhouse. I didnt even open the sauce and rub kit from RT yet either...

Not holy cow, it's holy gospel, I thought it was the first one. I'm going to try four different seasonings on these since I have 4 steaks. We'll see how they come out.

Yep I will be reverse searing these on the grill grates. Since I got them I should try them out, right? My wife and kids are laughing at me, I'm so excited about breaking in the new grill. I just let them know, you're not a guy...you won't understand.