The Grill and BBQ thread

[NWGVol]

I did not get pics after they were done, to absolute perfection I must say, but had these for Father's Day. Some prime cut Brontosaurus bone in Ribeyes weighing in at over 2 lbs each and some filets.

 

[Big Gucci Sosa]

Anyone have quick and dirty seasonings for steaks? What is your go to. I just found that I had some frozen steak.

 

[Nash_Vol97]

Yes... I seem to pull at 190-195 and wrap well to let it finish.

One of my best results was when I pulled at ~160 and wrapped in foil and put back on the smoker until it hit 190-195, then wrapped in foil and put into a styrofoam cooler to rest for 1 hr. Juicy and tender. I have since experimented with other methods and have not seen those results.

So... I am thinking of going back to the crutch method of getting through the stall... this seems to ensure not drying out the flat.

Gotcha. I do think the crutch will help out with the Juiciness of the brisket. I’m going to be trying to use some butcher paper as the crutch instead of foil on my next brisket smoke. It’s supposed to help save the bark but still keep some moisture in.

 

[golfballs]

If I had to sacrifice moisture or the bark, I’d sacrifice the bark in a second

 

[Guest]

 

[golfballs]

My buddy makes a powder and dusts his steaks. It’s phenomenal. It’s mostly salt and black pepper. But has some white pepper and a touch of onion powder. The powder is nice because it coats the steak very lightly but evenly.

 

[3rdDegreeVol]

Anyone have quick and dirty seasonings for steaks? What is your go to. I just found that I had some frozen steak.

Melted butter and garlic salt.

 

[kiddiedoc]

My buddy makes a powder and dusts his steaks. It’s phenomenal. It’s mostly salt and black pepper. But has some white pepper and a touch of onion powder. The powder is nice because it coats the steak very lightly but evenly.

I do the same with some ground dried porcini (or other) mushrooms, a little heat, coffee, garlic, and smoked paprika that treats a ribeye REAL nice.

 

[kiddiedoc]

Gotcha. I do think the crutch will help out with the Juiciness of the brisket. I’m going to be trying to use some butcher paper as the crutch instead of foil on my next brisket smoke. It’s supposed to help save the bark but still keep some moisture in.

Hadn't thought of that, seems like a fantastic idea! Thanks.

 

[NEVolFan]

Gotcha. I do think the crutch will help out with the Juiciness of the brisket. I’m going to be trying to use some butcher paper as the crutch instead of foil on my next brisket smoke. It’s supposed to help save the bark but still keep some moisture in.

I like that idea... will give it a go next time as well.

 

[UT_VOLS13]

Anyone have quick and dirty seasonings for steaks? What is your go to. I just found that I had some frozen steak.

Mayonaise, preferably Duke's, but any will do. Just rub on steak and you will get a nice crust on the steak.

 

[bignewt]

Did some bison burgers on the green egg for Fathers Day. That was a tasty burger!

 

[cali_vol]

If I had to sacrifice moisture or the bark, I’d sacrifice the bark in a second

Same here. I've no issues with wrapping.

 

[cali_vol]

Anyone have quick and dirty seasonings for steaks? What is your go to. I just found that I had some frozen steak.

I use Adam Perry Lang's four season blend as a go to for most anything.

NGREDIENTS

1 cup coarse sea salt or kosher salt
2 tablespoons freshly ground black pepper
2 tablespoons garlic salt
1 teaspoon cayenne pepper

 

[Nash_Vol97]

Hadn't thought of that, seems like a fantastic idea! Thanks.

I like that idea... will give it a go next time as well.

I read about it in Aaron Franklins BBQ book. Hopefully it works out. If y’all try it before I do let me know what you think!

 

[bignewt]

Anyone have quick and dirty seasonings for steaks? What is your go to. I just found that I had some frozen steak.

salt
pepper
olive oil


that's it.

 

[Coug]

Mayonaise, preferably Duke's, but any will do. Just rub on steak and you will get a nice crust on the steak.

Mayo?? Seriously? First time I'm hearing that one.

 

[UT_VOLS13]

Mayo?? Seriously? First time I'm hearing that one.

Yep, 100% dead serious. "Mayonnaise is able to brown food chemically — that golden-brown color — through what is known as the Maillard reaction."


Why you should be grilling with mayonnaise

 

[UT_Dutchman]

Yep, 100% dead serious. "Mayonnaise is able to brown food chemically — that golden-brown color — through what is known as the Maillard reaction."


Why you should be grilling with mayonnaise

Smoked paprika will give a nice brown color and a good taste.

 

[SaluteToTheHill]

Mayonnaise... uke5:

 

[NWGVol]

Ribeye caps, on the pellet grill til 110 degrees, seared in a cast iron skillet, rested to a perfect 130 degrees, corn on the cob and baked potato. Yum.

 

[kiddiedoc]

Ribeye caps, on the pellet grill til 110 degrees, seared in a cast iron skillet, rested to a perfect 130 degrees, corn on the cob and baked potato. Yum.

My man. That's my new favorite steak. I've only cooked them hot and fast, but I bet your method was delicious.

 

[NWGVol]

My man. That's my new favorite steak. I've only cooked them hot and fast, but I bet your method was delicious.

It can obviously be a matter of personal preference, but I'm definitely a huge fan of the reverse sear. The quality of the ribeye cap in and of itself makes it tender and delicious but the reverse sear just seems to take it to another level.

I've only had steak 2 other times that is better than ribeye caps and it was American Waygu aged ribeye both times. Thank goodness I didn't have to pick up either of those tabs. 😂

 

[Nash_Vol97]

Going for my first smoke on the Komado Joe today. Getting up to and maintaining the temp has been a breeze so far. Only issue I may have is I didn’t have any wood chunks and didn’t feel like going to get some so I am using a bunch of wood chips I had mixed in with the charcoal. So I have good smoke at some points and other times not so much. We will see.

 

[NEVolFan]

Going for my first smoke on the Komado Joe today. Getting up to and maintaining the temp has been a breeze so far. Only issue I may have is I didn’t have any wood chunks and didn’t feel like going to get some so I am using a bunch of wood chips I had mixed in with the charcoal. So I have good smoke at some points and other times not so much. We will see.

What's on the smoker?