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[Jim6820]

These nicely marbled rib eyes (USDA Prime from Costco) hit the new gas grill earlier tonight.

Well seasoned with Montreal Steak Seasoning and cooked on the main grill to an IT of 100F (8 minutes, flipped and rotated every 2 minutes), then transferred to the 1800F side sear burner for 45 seconds on each side. Here's the result.

They were dee-lish; nice sear crust and medium rare (135F) inside.

 

[mikeporter616]

Very nice rib eyes!

 

[JTolbert]

This is not off my Recteq but thought I'd share anyway just pulled this sourdough from the oven

 

[Gonefishin]

Are you doing the bread in a Dutch oven? I’m going to try it there come warmer weather. Nice ears, I’ve been too chicken to cut deep enough i think.

 

[Jim6820]

This is not off my Recteq but thought I'd share anyway just pulled this sourdough from the oven

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Oooohhhhhhhhh, that looks really good! Nice color on the crust. I love sourdough.

 

[JTolbert]

Oooohhhhhhhhh, that looks really good! Nice color on the crust. I love sourdough.

Yeah one of the only good things to come from pandemic is my sourdough starter "Sally"

 

[JTolbert]

Been working on 16lb full packer. All I can say is wow! BRAVO Recteq! I was totally wrong in the beginning when I got this BFG. Recant every post I made in here early on.

 

[JTolbert]

Are you doing the bread in a Dutch oven? I’m going to try it there come warmer weather. Nice ears, I’ve been too chicken to cut deep enough i think.

Are you doing the bread in a Dutch oven? I’m going to try it there come warmer weather. Nice ears, I’ve been too chicken to cut deep enough i think.

Yeah we bought a lecruese that's what I bake my loaves in

 

[Cavite]

MIL birthday party today. Twice baked potatoes, mac&cheese, beef tenderloin (Cattlemen's Grill Smoky Chiplote -- had to use it she got it for me for my birthday), elotes (Meat Chrurch recipe with some modifications since I don't have his rub and somehow forgot the cilantro when shopping) and some grill asparagus (not shown). Smoked tenderloin low for first how then raised to 225 until IT was 117. Moved to gasser for the sear. Let rest for 10m, could have gone another 5-10

After I moved the temp to 225. After I remove the beef (another hour) I cranked it to 350 to finish up the sides.

Elotes warming up (I made them in the AM)

Finished M&C

 

[JTolbert]

MIL birthday party today. Twice baked potatoes, mac&cheese, beef tenderloin (Cattlemen's Grill Smoky Chiplote -- had to use it she got it for me for my birthday), elotes (Meat Chrurch recipe with some modifications since I don't have his rub and somehow forgot the cilantro when shopping) and some grill asparagus (not shown). Smoked tenderloin low for first how then raised to 225 until IT was 117. Moved to gasser for the sear. Let rest for 10m, could have gone another 5-10

After I moved the temp to 225. After I remove the beef (another hour) I cranked it to 350 to finish up the sides.

View attachment 18761

Elotes warming up (I made them in the AM)

View attachment 18762

Finished M&C
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Looks absolutely amazing! Happy birthday! Enjoy

 

[DenStinett]

Hey Cavite:
That looks GREAT
That Tenderloin could (almost) past for a Prime Rib

 

[RattleR]

MIL birthday party today. Twice baked potatoes, mac&cheese, beef tenderloin (Cattlemen's Grill Smoky Chiplote -- had to use it she got it for me for my birthday), elotes (Meat Chrurch recipe with some modifications since I don't have his rub and somehow forgot the cilantro when shopping) and some grill asparagus (not shown). Smoked tenderloin low for first how then raised to 225 until IT was 117. Moved to gasser for the sear. Let rest for 10m, could have gone another 5-10

After I moved the temp to 225. After I remove the beef (another hour) I cranked it to 350 to finish up the sides.

View attachment 18761

Elotes warming up (I made them in the AM)

View attachment 18762

Finished M&C
View attachment 18763

View attachment 18764


View attachment 18766
View attachment 18767

Love beef tenderloin. Cut into steaks at the prime end they call it steer butt in some places. looks great and wish I had not looked Now I want to do another one.

 

[Greg Jones]

I made chicken wings in my wood fired oven last night. I seasoned them with a little Holy Voodoo, put them in a cast iron pan, set the grill to 500°, and roasted them first for 10 minutes on top of the oven so they could get some internal doneness before crisping them up. I then put them in the oven for 25 minutes total, flipping them 3 times. They then got a toss with Frank’s Wing Sauce and they were done. I’m very pleased with how well this oven works. I haven’t done a pizza in it yet, but soon now.

 

[RattleR]

Did a small shoulder yesterday. Used RT Casanova for seasoning. Never tried it before. When I picked up the bone fell out. Wife then asked me if I could slice some of it. we do like the rub. I usually make my rubs but I may have to see if I can mimic this one. We had potato salad and vinegar based slaw with it.

 

[Greg Jones]

Won’t be long now! I’ve bought a fair amount of brisket over the years, but out of the package this this 14# Choice brisket from Meijer is the prettiest thing I’ve ever seen. Seasoned with Bear & Burton’s W Sauce as a binder and Meat Church Holy Cow rub, 19 hours so far on the smoker with a blend of hickory and pecan pellets with the smoker set to 225°.

 

[RattleR]

Won’t be long now! I’ve bought a fair amount of brisket over the years, but out of the package this this 14# Choice brisket from Meijer is the prettiest thing I’ve ever seen. Seasoned with Bear & Burton’s W Sauce as a binder and Meat Church Holy Cow rub, 19 hours so far on the smoker with a blend of hickory and pecan pellets with the smoker set to 225°.View attachment 18857View attachment 18858View attachment 18859

Is that a tallow black iron recently emptied?

 

[RattleR]

Is that a tallow black iron recently emptied?

Lodge is just short sweet bike ride for me. Been looking at those for various uses on the smoker or grill.

 

[Greg Jones]

Is that a tallow black iron recently emptied?

Not completely. I reserve a little back to put on my cutting board when slicing the brisket. We are not (too) far from Lodge HQ/Chattanooga ourselves. Love, love Chattanooga ! We used to go to the Cornbread Festival most years until Covid screwed things up. Planning on returning this year.

 

[Greg Jones]

So, this cook is in the books. I realize that the ‘smoke ring’ is more about presentation than flavor, but this brisket did not fail to represent in either category!

 

[BNeal]

Expensive day at the racetrack, but can't wait for tomorrow!