The Grill and BBQ thread

[Big Orange Jeff]

Those look amazing.

Thanks, Kat

 

[NWGVol]

After.

They were amazing. The picture doesn't really do it justice, but think "filet that tastes like a perfectly marbled ribeye."

The ribeye caps are game changers. You described them perfectly, tenderness of a filet, flavor of a ribeye. Try them caveman style, it takes them to another level.

 

[kiddiedoc]

The ribeye caps are game changers. You described them perfectly, tenderness of a filet, flavor of a ribeye. Try them caveman style, it takes them to another level.

As in, right on the coals? That's tough to commit to. Iron grate over red hot fire came out perfect.

 

[Boca Vol]

Before

After.

They were amazing. The picture doesn't really do it justice, but think "filet that tastes like a perfectly marbled ribeye."

Damn! Nicely done!!!!!

What size were those? They look about 3 inches thick.

 

[Boca Vol]

As in, right on the coals? That's tough to commit to. Iron grate over red hot fire came out perfect.

That is a big leap of faith. I'd try a cheaper NY strip as a trial run. You'd think the ashes would stick to the steak but they don't.

 

[kiddiedoc]

Damn! Nicely done!!!!!

What size were those? They look about 3 inches thick.

The big one was at least 2.5" thick. Honestly, it was a little TOO big and I had to get it a tad black on the outside to get the middle done. The other three started about 2" thick and cooked perfectly.

 

[Boca Vol]

The big one was at least 2.5" thick. Honestly, it was a little TOO big and I had to get it a tad black on the outside to get the middle done. The other three started about 2" thick and cooked perfectly.

At 2.5" you almost have to reverse sear.

 

[NWGVol]

As in, right on the coals? That's tough to commit to. Iron grate over red hot fire came out perfect.

Try a ribeye first. This article does a pretty good job of going over the process.

Caveman Steak: Cooking Right on the Coals | ThermoWorks

 

[kiddiedoc]

At 2.5" you almost have to reverse sear.

Yeah, that's what I would do if they were all that big. The other three were perfect, and it looked like it was about to pour rain, so I didn't want to push it with a long cook.

 

[kiddiedoc]

Try a ribeye first. This article does a pretty good job of going over the process.

Caveman Steak: Cooking Right on the Coals | ThermoWorks

Ok, I'm sold. I'll grab some thick Ribeyes next weekend and give it a whirl!

 

[kiddiedoc]

Something magical happened to my chicken bombs this evening: Italian sausage found its way into the pepper and cheese stuffing.

Poultry doesn't get any better, IMO.

 

[Boca Vol]

Something magical happened to my chicken bombs this evening: Italian sausage found its way into the pepper and cheese stuffing.

Poultry doesn't get any better, IMO.

Show off!

 

[kiddiedoc]

Show off!

At least some credit goes to this nicely-seasoned grill I procured from a fellow Vol fan.

 

[InVOLuntary]

At least some credit goes to this nicely-seasoned grill I stole from a fellow Vol fan.

Fyp

 

[Big Orange Jeff]

Sous vide wagyu strip steak.

 

[NWGVol]

Something magical happened to my chicken bombs this evening: Italian sausage found its way into the pepper and cheese stuffing.

Poultry doesn't get any better, IMO.

That looks scrumptious. I gotta try that one.

 

[the.one.the.only]

Sous vide wagyu strip steak.

Wow. Can’t even imagine what that set you back. Last time I had wagyu in Vegas it was $220 for 4 oz. it was damn good though I’ll give you that.

 

[Boca Vol]

Sous vide wagyu strip steak.

Nice! Did you do a quick sear on cast iron once it hit the temp?

 

[UT_Dutchman]

Going with a friend this morning to pick one up and put together for him.

Smoking Boston butts next weekend for 75 people. I'm thinking 50 pounds raw total weight should plenty. Thoughts?

It all depends if you are serving it dry or if you are adding sauce to it then serving. I usually prepare both, but I'm with behr, you should probably go upwards of 60 pounds.

 

[kiddiedoc]

Fyp

lol:

 

[Big Orange Jeff]

Nice! Did you do a quick sear on cast iron once it hit the temp?

Yes sir. Emptied the herbs and melted butter from the bag into a screeching hot Lodge skillet. About a minute on each side, while spooning the herb butter over the top.

 

[Boca Vol]

Yes sir. Emptied the herbs and melted butter from the bag into a screeching hot Lodge skillet. About a minute on each side, while spooning the herb butter over the top.

That's the way to do it! :rock:

 

[cali_vol]

Something magical happened to my chicken bombs this evening: Italian sausage found its way into the pepper and cheese stuffing.

Poultry doesn't get any better, IMO.

That is superb. Very nice! :rock:

 

[cali_vol]

Sous vide wagyu strip steak.

I've never had wagyu steak. Your's look fantastic!

 

[volmanbill]

Picked up a brisket for the weekend.