The Grill and BBQ thread

#5,051
#5,051
bag12day said:
@Nash_Vol97


Here is the "finished product" from Jan 27 to March 8... almost 6 weeks. Full disclaimer 2 of the bone in steaks were lost when my mom who was staying with me said I haven't had a grilled Ribeye since your dad got sick. 2 ribeyes coming up mom and that was only 2 weeks into the aging...
Pic 1=Whole Eye after soaking for about 4 hours trimmed of some fat outside but no reason to cut that dark meat off since it is like meat candy. Aesthetics don't bother me or my folks like at a restaurant. Hell if a steak house could convince somebody to eat the trimmings as an appetizer they could make a killing. Grilled on bamboo skewers with a smear of sweet soy sauce.
Pic 2 and PIC 4= Got 5 approx. 2+inch bone in steaks
Pic 3= Close up of marbling and moisture still there.
Into Vacuum bags and in the freezer for the future.
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Steak porn! Great job and it looks fantastic.
 
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#5,053
#5,053
bag12day said:
@Nash_Vol97


Here is the "finished product" from Jan 27 to March 8... almost 6 weeks. Full disclaimer 2 of the bone in steaks were lost when my mom who was staying with me said I haven't had a grilled Ribeye since your dad got sick. 2 ribeyes coming up mom and that was only 2 weeks into the aging...
Pic 1=Whole Eye after soaking for about 4 hours trimmed of some fat outside but no reason to cut that dark meat off since it is like meat candy. Aesthetics don't bother me or my folks like at a restaurant. Hell if a steak house could convince somebody to eat the trimmings as an appetizer they could make a killing. Grilled on bamboo skewers with a smear of sweet soy sauce.
Pic 2 and PIC 4= Got 5 approx. 2+inch bone in steaks
Pic 3= Close up of marbling and moisture still there.
Into Vacuum bags and in the freezer for the future.
View attachment 197058

View attachment 197059

View attachment 197060

View attachment 197065
Click to expand...

I am salivating! Looks great.
 
#5,054
#5,054
Hey guys and gals if you’ve been waiting to buy a Traeger now might be the time. I’ve been watching the Pro 34 to see if it would go on sale at Cabellas. Today Traeger announced their new grills with a D2 WiFi controller. So I pulled the trigger on a Pro 34 direct from Traeger. Regular $999 got it for $750. This is the smoker I’ve wanted for quite a while.
 
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#5,056
#5,056
Question for the pros. I follow the wet brine recipes and everything I make turns out too salty. Am I doing it wrong or is that how it's supposed to be? I feel like cutting the salt content in half.
 
#5,058
#5,058
n_huffhines said:
Question for the pros. I follow the wet brine recipes and everything I make turns out too salty. Am I doing it wrong or is that how it's supposed to be? I feel like cutting the salt content in half.
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Have you tried a dry brine? I find it to be less over powering. Also, are you using regular salt/sea salt or kosher? Kosher salt is less intense, I find.
 
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#5,060
#5,060
n_huffhines said:
Kosher, typically, but good tip. I use a dry brine when it calls for it. Manana i'm doing ribeyes with a dry brine
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I pretty much dry brine everything that benefits from a brine. I did it on the chicken above and it worked beautifully. The only time I don't use that method is when I'm doing a marinade for skirt steak or tritip.
 
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#5,063
#5,063
kiddiedoc said:
OK, I need a little help from the BBQ Brotherhood.

Twice recently, I've grilled prime ribeyes (center cut and cap pinwheels) with less than stellar results. I've used my standard T-Rex hot/direct method, top vent removed, that always works great on filets. However, due to the high amount of marbling, I'm getting huge flares and the crust is too heavy for my liking, really overcooking the outer layer of meat and strong in taste.

So, I think my options are:
- put the vent cap back on and try to limit the air flow once the grill is hot
- raise the grid
- or, go with a whole new method like reverse sear

Anyone have thoughts?
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Maybe cook them with the lid up...or reverse sear.
 
#5,064
#5,064
n_huffhines said:
Question for the pros. I follow the wet brine recipes and everything I make turns out too salty. Am I doing it wrong or is that how it's supposed to be? I feel like cutting the salt content in half.
Click to expand...

Are you following the instructions to rinse the meat when taking it out of the wet brine? First time I ever wet brined I skipped that step and just took it straight from the brine, put a rub on it and cooked it. It was exteremely salty. After that I started rinsing the meat with cold water after taking it out of the brine before I put the rub on and it was perfect after that.
 
#5,065
#5,065
Nash_Vol97 said:
Are you following the instructions to rinse the meat when taking it out of the wet brine? First time I ever wet brined I skipped that step and just took it straight from the brine, put a rub on it and cooked it. It was exteremely salty. After that I started rinsing the meat with cold water after taking it out of the brine before I put the rub on and it was perfect after that.
Click to expand...

Yeah, I rinse it. Maybe I need to do it more thoroughly.
 
#5,066
#5,066
n_huffhines said:
Question for the pros. I follow the wet brine recipes and everything I make turns out too salty. Am I doing it wrong or is that how it's supposed to be? I feel like cutting the salt content in half.
Click to expand...
Also, make sure you don't use a rub that contains salt if you brine your meat first.
 
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#5,071
#5,071
So I'm going to take a shot at smoked meatloaf on Sunday. Anybody ever made it and have tips? I'm planning on using my normal memphis dust rub, hickory wood, and KC Sauce with a low and slow cook on the Weber kettle. I thought about making whiskey sauce but I've got a jar of my KC sauce on hand already. Thoughts?
 
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