The Grill and BBQ thread

#5,101
#5,101
UT_VOLS13 said:
How is you Steakager working out for you? Do you still like? Interested in an update.
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I did the whole ribeye sub primal for 23 days. Very tender, but don’t think it was long enough to have much effect on the taste. Other than the noise, I like it so far. I need to get to Costco soon to start aging another one.
 
#5,103
#5,103
NWGVol said:
I did the whole ribeye sub primal for 23 days. Very tender, but don’t think it was long enough to have much effect on the taste. Other than the noise, I like it so far. I need to get to Costco soon to start aging another one.
Click to expand...


Nice, I want to pull the trigger so bad!
 
#5,104
#5,104
I am now officially a reverse sear steak fan. Absolutely perfect on 2" prime filets from Costco. Was eager to eat and missed a picture.

One trick: a blower comes in handy to ramp up the temp quickly. Just go easy so you don't spray ash everywhere.
 
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#5,105
#5,105
kiddiedoc said:
I am now officially a reverse sear steak fan. Absolutely perfect on 2" prime filets from Costco. Was eager to eat and missed a picture.

One trick: a blower comes in handy to ramp up the temp quickly. Just go easy so you don't spray ash everywhere.
Click to expand...
I've yet find a better method for a good thick steak. It's my go to for burgers and tritip too.

I like the afterburner method for the thin streaks I use for fajitas. Here an explanation for anyone that hasn't tried it. It also works great to sear at the end of a reverse sear if you don't mind using extra charcoal.
Extreme Steak: Wild And Crazy Ways To Get A Killer Sear
 
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#5,106
#5,106
NWGVol said:
I did the whole ribeye sub primal for 23 days. Very tender, but don’t think it was long enough to have much effect on the taste. Other than the noise, I like it so far. I need to get to Costco soon to start aging another one.
Click to expand...

Tenderness really starts to happen between 14-28 days from what I’ve read. 28-40ish is where you start to see a little flavor change. I did 35 and I could definitely tell a difference. It was more concentrated beef flavor, if that makes sense. After 40ish days is where I read that you really get the big flavor change that’s cheesy, nutty, etc. I liked 35 days I did but I’m going try 45-50 next time and see how I like it so I can find my sweet spot.
 
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#5,109
#5,109
Today was yard work chores... but I prepped 3 racks of SRF ribs and two pork tenderloins and fired off the pellet smoker. Sooooo goood. I mentioned using a new temp monitor system, Fireboard, man I like that a lot. What temp monitors do you all use?
 
#5,110
#5,110
NEVolFan said:
Today was yard work chores... but I prepped 3 racks of SRF ribs and two pork tenderloins and fired off the pellet smoker. Sooooo goood. I mentioned using a new temp monitor system, Fireboard, man I like that a lot. What temp monitors do you all use?
Click to expand...


For temp monitors, I use either my Flame Boss controller or a Thermoworks monitor.
 
#5,111
#5,111
NEVolFan said:
Today was yard work chores... but I prepped 3 racks of SRF ribs and two pork tenderloins and fired off the pellet smoker. Sooooo goood. I mentioned using a new temp monitor system, Fireboard, man I like that a lot. What temp monitors do you all use?
Click to expand...
Quesadillas eventually. First week we eat it straight up and then move onto quesadillas.
 
#5,113
#5,113
Nash_Vol97 said:
Tenderness really starts to happen between 14-28 days from what I’ve read. 28-40ish is where you start to see a little flavor change. I did 35 and I could definitely tell a difference. It was more concentrated beef flavor, if that makes sense. After 40ish days is where I read that you really get the big flavor change that’s cheesy, nutty, etc. I liked 35 days I did but I’m going try 45-50 next time and see how I like it so I can find my sweet spot.
Click to expand...
I can add some more info when I have a little more time but in a nutshell there are a myriad of factors that influence the taste other than time. Generally what you read is correct but Commercial beef varies in how long is it hung in carcass stage before being cut down into primals, the amount of time it was in a wet age vacuum bag before purchase, the environmental factors like bacteria, grass vs grain, winter beef vs summer, etc...not to mention what we discussed earlier re choice "grades" and fat content.
Its almost like wine where you have a different result/ perfect time that varies each time you age lol. I raise a few black angus to sell as does my father in law and the taste difference between my beef, his and commercial has been very varied and even more so after aging primals.
 
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#5,114
#5,114
Proofing the yeast in warm water and sugar for about five minutes really improved my pizza crusts last night. The dough ball rose about double in size, and I even got some awesome air bubbles around the edges when they cooked.
 
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#5,120
#5,120
Fresh market had a crazy sale on prime beef today. Got a couple of whole tenderloins at $11/lb after the discount.
 
#5,123
#5,123
Just loaded up the new Traeger for the first time. 4 rib Prime Rib roast marinated overnight in kosher salt, minced garlic, coarse black pepper, and worstershire. Just put it on the Traeger. Got baked taters, corn on the cob, brown sugar carrots, and red grape juice and Macallan 15 to finish it off.

I’m gonna pull it off at 125F core temp which should give me medium end pieces right? Opinions? I’ve got another probe to test the end temp to be sure.
FB0354B6-4BA3-4EDD-8DA6-97A2F1806297.jpeg
 
#5,124
#5,124
ND40, if you pull at that temp and cover with foil for 15min you should be good to go. Give us an update. Hope you have a fantastic dinner.
 
#5,125
#5,125
Are you going to reverse sear it after the slow cook? I wouldn't go above 120 before resting, unless you want the whole thing to get close to medium. I think I did 118 last time and it was perfect. The ends will be more done, for sure.
 
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