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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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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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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!
 
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!
 
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.
 
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!
Pops, the steaks look awesome to be sure!
 
Tried something new tonight.

I found some super thinly sliced boneless loin chops on sale a while back. I mean thin! Like about 3/16”. I didn’t know what I would do with them but they were so cheap I grabbed them and tossed them in the freezer while I thought about it.

Anyway, I marinated them in teriyaki overnight. Then I stacked them on my vertical skewer layered with very thinly sliced pineapple and some weird sausage slices my wife bought that I also didn’t know what to do with. Tossed in the 700 at 275 for about 3 hours. Then sliced and made into wraps with some sweet and sour slaw from the deli. Delish.
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those pizzas look great ghuns, pizza is probably my favorite thing to cook on the grill. is that large slices of mozzarella on tops? smokingjim that chicken looks excellent, i really want to cook some chicken with skin on. your skin looks crispy and perfect. what temp and time did you cool at? and did you do anything special to that chicken? keep it up guys!
 

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