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Pops

Well-known member
Messages
162
Location
Senoia Ga
Grill(s) owned
  1. Stampede
  2. Bullseye
First time cooking steaks. I picked up a SnakeRiverFarms Waygu Cowboy Steak back before Easter with my tenderloin. Who doesn't love meat on a stick!

Sorry I am short on notes:
First time I have also fired up both grills.

Put some Heffer Dust on the Cowboy Steak, it was supposed to be 2.5 lbs, but came in at 3.8 lbs, more of a roast.
Heated up Stampede to 275, cooked to an internal temp of 110, pulled and seared on the bullseye, with grillgrates, flat side, for about 5 minutes per side.

Wife had a filet, from our new found local butcher, put in on the Stampede at 275 until internal temp of 95, should have waited to 100 but I did not want to over cook, she likes med-rare.
Pulled at 95 seared for 2 minutes each side, she loved it .

For sides we had some Potatoes Au gratin (again from local butcher) mushrooms and turnip greens!

All in all it was very good. Honestly the Cowboy Steak is too large of a piece of meat for me. I am really enjoying cooking more now and am happy with smaller cuts of meat. But we had in freezer. I am really glad we have a local butcher with excellent meat and seafood, HUGE difference. SNF is good, but a little pricey.

Everything I have cooked on the Stampede or Bullseye has been great even when I mess up, that is what I love about them!

Thanks to all for sharing recipes!!!

Tomorrow it is a whole spatchcock chicken using a buttermilk chicken recipe @Sscottfitz posted, will post tomorrow!
 

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Pops

Well-known member
Messages
162
Location
Senoia Ga
Grill(s) owned
  1. Stampede
  2. Bullseye
Cooked up some Nicaraguan Single Estate; first attempt at roasting my own.
Wow, are you roasting your own coffee? I am fortunate to have a very good local coffee roaster. It is the best I have ever had. Honestly this guy is crazy about roasting. I get Papua New Guinea weekly! He has a fantastic Yirgacheff as well as many others.
Here is a link if you don't want to roast your own, CoffeeByDavid

But let us know how it goes, if my guy retires, I will be desperate!
 

Pops

Well-known member
Messages
162
Location
Senoia Ga
Grill(s) owned
  1. Stampede
  2. Bullseye
thanks for the info pops i will look up that member. i really like the look of your wonky pizza that looks so flavorful! we have been making our own dough and letting it rise overnight. we first started out using a rolling pen but have now started throwing it. throwing it really does result in a lighter less dense crust. the crust we have now is as soft as loaf bread with a super thin shell of a crispy crust. we also are putting just alittle garlic butter on the outer edge of the actual crust part of the pizza. we are getting so close to perfection. i have been cooking them on full. but now im going to start cooking them at 450 which is a temp i should be able to hit on all but the coldest days. that way i can learn exactly how long it takes to cook so i can keep the lid shut until its time to pull it out. im currently using 8oz of block mozzarella and 4 oz of cheddar per 16in pizza grinding it fresh for pizza night. it taste better than the pre ground cheeses i think.
I would love your recipe, one of the things I am trying to do prepare the dough in advance and cook during a weekday. When you make overnight do you store in fridge?
I would like to make the night before, come home and cook me a pizza, is that just too ambitious?

I did another one this week and I rolled it to death. It was tough. I need learn to throw and spin, we like a thin light crispy dough.

And yes, I used to cook pizza and load it up with meat, the wonky pizza was very simple and very good. Put some grilled chicken I did on the Bullesye earlier, pizza sauce, light on the cheese, some fresh mozzarella and some fresh oregeno. Really enjoying lighter foods now as well. Just the wife and I so don't need much!
 

CarpeInferi

Well-known member
Messages
116
Grill(s) owned
  1. Bullseye
Wow, are you roasting your own coffee? I am fortunate to have a very good local coffee roaster. It is the best I have ever had. Honestly this guy is crazy about roasting. I get Papua New Guinea weekly! He has a fantastic Yirgacheff as well as many others.
Here is a link if you don't want to roast your own, CoffeeByDavid

But let us know how it goes, if my guy retires, I will be desperate!
Yeah, I figured for the cost of green beans it was worth a shot at trying.

Locally we've got an award winning roaster in Onyx Coffee Lab and a couple other that turn out some great coffees as well. For years I and my late father bought from St. Ives Coffee Roasters out of Gainesville, GA.
 

MikeyB

Premium Member!
Premium Member
Messages
117
Location
Long Island NY
Grill(s) owned
  1. Bull
First time cooking steaks. I picked up a SnakeRiverFarms Waygu Cowboy Steak back before Easter with my tenderloin. Who doesn't love meat on a stick!

Sorry I am short on notes:
First time I have also fired up both grills.

Put some Heffer Dust on the Cowboy Steak, it was supposed to be 2.5 lbs, but came in at 3.8 lbs, more of a roast.
Heated up Stampede to 275, cooked to an internal temp of 110, pulled and seared on the bullseye, with grillgrates, flat side, for about 5 minutes per side.

Wife had a filet, from our new found local butcher, put in on the Stampede at 275 until internal temp of 95, should have waited to 100 but I did not want to over cook, she likes med-rare.
Pulled at 95 seared for 2 minutes each side, she loved it .

For sides we had some Potatoes Au gratin (again from local butcher) mushrooms and turnip greens!

All in all it was very good. Honestly the Cowboy Steak is too large of a piece of meat for me. I am really enjoying cooking more now and am happy with smaller cuts of meat. But we had in freezer. I am really glad we have a local butcher with excellent meat and seafood, HUGE difference. SNF is good, but a little pricey.

Everything I have cooked on the Stampede or Bullseye has been great even when I mess up, that is what I love about them!

Thanks to all for sharing recipes!!!

Tomorrow it is a whole spatchcock chicken using a buttermilk chicken recipe @Sscottfitz posted, will post tomorrow!
That steak is a monster. Looks awesome
 

chadinsc

Well-known member
Messages
337
Location
upstate south carolina
Grill(s) owned
  1. Bull
no problem pops here is my recipe. i start with 1.5 cups of warm water (100 degrees f or so), 1.5 tablespoons sugar, 1 tablespoon salt, 2 teaspoons dry yeast, 3 tablespoons olive oil. add all that to a mixing bowl and mix it up and let it sit for about 10 min for the yeast to begin feeding on the suger. than after that 10 min add 3.5 cups of bread flower and mix it up good and knead it by hand of use a dough hook on a mixer for about 10 min and form it into a ball and place it into a covered bowl that is coated with a thin film of oil so the dough can expand without sticking to the bowl for about 30 min on the counter. after 30 min cut the expanded dough ball into half for 2 16in pizza or 1/4 for 4 personal pans. place that in a dry dish that is covered in the fridge overnight and it will rise again and be light and fluffy. i normally prep my dough 24hrs early but you may be able to keep it in the fridge a few days also. its also a great dough for breadsticks if you want to make a side dish
 

Beak

Premium Member!
Premium Member
Messages
82
Grill(s) owned
  1. Stampede
Another pork butt ...good eats
 

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Buttah Butts

Well-known member
Messages
137
Location
Reidsville NC
Grill(s) owned
  1. Bull
Some beef ribs
 

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Beak

Premium Member!
Premium Member
Messages
82
Grill(s) owned
  1. Stampede
Chuck roast today , making pulled beef sammies
 

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jfrosty27

Well-known member
Messages
126
Location
Muskego, WI
Grill(s) owned
  1. Bull
I put some ribs on the Bull a couple hours ago. Yum. Can’t wait. 😋
 

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SweaT-rex

Well-known member
Messages
72
Grill(s) owned
  1. Bull
I did these porterhouse pork steaks with my favorite wet/ paste rub made of olive oil, Worcestershire, chili powder, garlic powder, cinnamon, salt, pepper (from the Weber Big Book of Grilling). I smoked them at 225 for about 45 minutes to an IT of 110 then bumped the grill to 300 which raised the IT to 132 after another 20 minutes ( I was pressed to hurry by the missus). The steaks were then transferred to a pan & put into the cold smoker box while the grill was heated to 450 with the grill grates in place. They were then seared for 4 minutes per side with a final IT of 168 in the smaller steak & 165 in the larger one (a bit overcooked for me but perfect for she who must be obeyed). Because it is a wet rub, the sear marks aren't impressive, but they tasted wonderful.
 

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chadinsc

Well-known member
Messages
337
Location
upstate south carolina
Grill(s) owned
  1. Bull
me and wife put the 2 year old boy to bed and had dinner together. i reverse seared a pair of 1.5lbs choice porterhouses! put some coarse salt and pepper on them then cooked at 200 until 110 internal than finished at 450 until 135. also include a tip for a plate warmer if anyone is interested. just lay the plate on the pellet hopper and touching the barrel.
 

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Blues1

Well-known member
Lifetime Premium!
Premium Member
Messages
858
Location
SC
Grill(s) owned
  1. Bull
I did these porterhouse pork steaks with my favorite wet/ paste rub made of olive oil, Worcestershire, chili powder, garlic powder, cinnamon, salt, pepper (from the Weber Big Book of Grilling). I smoked them at 225 for about 45 minutes to an IT of 110 then bumped the grill to 300 which raised the IT to 132 after another 20 minutes ( I was pressed to hurry by the missus). The steaks were then transferred to a pan & put into the cold smoker box while the grill was heated to 450 with the grill grates in place. They were then seared for 4 minutes per side with a final IT of 168 in the smaller steak & 165 in the larger one (a bit overcooked for me but perfect for she who must be obeyed). Because it is a wet rub, the sear marks aren't impressive, but they tasted wonderful.
Grill marks look great but you just can't taste them. Good job!
 

Blues1

Well-known member
Lifetime Premium!
Premium Member
Messages
858
Location
SC
Grill(s) owned
  1. Bull
me and wife put the 2 year old boy to bed and had dinner together. i reverse seared a pair of 1.5lbs choice porterhouses! put some coarse salt and pepper on them then cooked at 200 until 110 internal than finished at 450 until 135. also include a tip for a plate warmer if anyone is interested. just lay the plate on the pellet hopper and touching the barrel.
Nice!
 

CarpeInferi

Well-known member
Messages
116
Grill(s) owned
  1. Bullseye
Cooked up some Nicaraguan Single Estate; first attempt at roasting my own.
So after letting the beans off gas for ~48 hours I tried it out last night in the Aeropress then this morning in the drip brewer and it turned out good. A lighter roast than the full city I normally go for, but I'll take a light roast over dark roast any day.

Still have about 2lbs to experiment with that I think I'll try roasting hotter/faster to see if I can't get closer to a full city roast.
 

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