The Grill and BBQ thread

#7,401
#7,401
Thanks to a super cluster F of birthday plans, looks like we are dining in this weekend. To compensate, my wife got two Costco A5 Strips. Who's cooked them, and recommendations? Online it looks like maybe not quite blazing, direct, and not very long seem the predominant suggestions. Prob 1" thick. Thinking maybe 2-3 minutes/side at 450.
 
#7,402
#7,402
I do a lot of NY strips - for me medium rare is roughly 4-4.5 minutes/side over high direct heat. Reverse sear works well too.
 
#7,404
#7,404
kiddiedoc said:
View attachment 429818View attachment 429819
Room temp, then Ziploc in 90 deg water while the Egg heated, S+P, a dash of Hard Core Carnivore Black, 90 seconds/side at c550. 5 minute rest. Without hyperbole, the most amazing steak I've ever tasted, and an experience like no other.
Click to expand...

That looks incredible! I was going to suggest sous vide them then sear, but it looks like that's pretty much what you did.
 
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#7,408
#7,408
volmanbill said:
Bottom round, smoked for an hour at 180 then dropped into sous vide bath for 30 hours at 131. Sliced thin to win! I used the HCC Black and Killer Hogs Brisket Rub. Super flavorful and tender without being mushy.

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Oh baby! Smoked then sous vide? That looks incredible.

When you sous vide that long do you cover the pot or just add water?
 
#7,410
#7,410
Boca Vol said:
Oh baby! Smoked then sous vide? That looks incredible.

When you sous vide that long do you cover the pot or just add water?
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Thanks. It made for some tasty open faced sammiches tonight.

I have a tub with a lid that’s got a neoprene “hugger” on it. I also put a dish towel on top of the lid. No need to add water and the stick doesn’t have to work as hard to maintain temp.
 
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#7,412
#7,412
volinbham said:
Got me wondering if I could make Italian Beef this way
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Bill's way definitely sounds better, but I posted this crock pot italian beef recipe awhile back. I don't use the exact recipe. I don't use as much Italian seasoning and I trim the roast, cut it into hunks, and sear it before I throw into the crock pot. Add some red wine to the stock too.

Crock Pot Italian Beef Sandwiches - Iowa Girl Eats
 
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#7,413
#7,413
clarksvol00 said:
Bill's way definitely sounds better, but I posted this crock pot italian beef recipe awhile back. I don't use the exact recipe. I don't use as much Italian seasoning and I trim the roast, cut it into hunks, and sear it before I throw into the crock pot. Add some red wine to the stock too.

Crock Pot Italian Beef Sandwiches - Iowa Girl Eats
Click to expand...

Oh HAAAAALLLLLEEEEEE Yes! I will be making this, this weekend. Thanks for sharing.

I will also be making Bill's recipe when my ADD will allow me to cook something for that long. :)
 
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#7,414
#7,414
I smoked a hen yesterday. Not the little Cornish version but a full size 6 lb hen. They were right next to the Purdue whole roasters at Publix. It was 70 cents a pound cheaper so I thought I’d give it a try. Compared to the bred for the oven whole roasters it was a bit different. The skin was a lot thicker and thus more fat. The white meat was not really any different. Same texture and taste. But the dark meat was significantly different. Much darker and tougher and had a bit of a gamey taste to it. Reminded me of lamb. I guess it’s because the hen actually used its legs doing things for much longer period of time, unlike the oven roasters which live a short life with no real ability to exercise it’s legs in the crowded environment. My wife said don’t buy one again.
 
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#7,416
#7,416
clarksvol00 said:
Bill's way definitely sounds better, but I posted this crock pot italian beef recipe awhile back. I don't use the exact recipe. I don't use as much Italian seasoning and I trim the roast, cut it into hunks, and sear it before I throw into the crock pot. Add some red wine to the stock too.

Crock Pot Italian Beef Sandwiches - Iowa Girl Eats
Click to expand...

looks good - a variation on Mississippi Pot Roast.

I was thinking of working from Bill's since it is sliced like Chicago Italian Beef. I can see combining these recipes.

example

 
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#7,417
#7,417
kiddiedoc said:
View attachment 429818View attachment 429819
Room temp, then Ziploc in 90 deg water while the Egg heated, S+P, a dash of Hard Core Carnivore Black, 90 seconds/side at c550. 5 minute rest. Without hyperbole, the most amazing steak I've ever tasted, and an experience like no other.
Click to expand...

Looks amazing, KD. Haven't seen any Wagyu at Costco in 'Nooga (Ringgold). 😩

The sous vide thing has never interested me. Your pic and comment may change that...steaks look fabulous and I've seen enough of your stuff on here to get my attention when you say "most amazing steak I've ever tasted." Not to be asinine, but why do I need sous vide? I've got a Traeger, a BGE, and a ThermoPen MK4. We all know a great steak starts with a great piece of beef. Does the sous vide really do anything you couldn't do without it?
 
#7,418
#7,418
VolMax said:
Looks amazing, KD. Haven't seen any Wagyu at Costco in 'Nooga (Ringgold). 😩

The sous vide thing has never interested me. Your pic and comment may change that...steaks look fabulous and I've seen enough of your stuff on here to get my attention when you say "most amazing steak I've ever tasted." Not to be asinine, but why do I need sous vide? I've got a Traeger, a BGE, and a ThermoPen MK4. We all know a great steak starts with a great piece of beef. Does the sous vide really do anything you couldn't do without it?
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I love my sous vide. With a sous vide you get the temperature cooked 100% the same through the entirety of the meat. You get the same color throughout from top to bottom and that’s something I could never do on my own on just using the grill. With sous vide you get the perfect cook and you still get a nice char on the grill afterwards. The best steaks I’ve ever cooked were sous vide.
 
#7,419
#7,419
VolMax said:
Looks amazing, KD. Haven't seen any Wagyu at Costco in 'Nooga (Ringgold). 😩

The sous vide thing has never interested me. Your pic and comment may change that...steaks look fabulous and I've seen enough of your stuff on here to get my attention when you say "most amazing steak I've ever tasted." Not to be asinine, but why do I need sous vide? I've got a Traeger, a BGE, and a ThermoPen MK4. We all know a great steak starts with a great piece of beef. Does the sous vide really do anything you couldn't do without it?
Click to expand...
I think reverse sear and sous vide + sear yield very similar results. Reverse sear is going to give you a smokier flavor. For the A5 beef, I didn't want to mask the flavor of the meat.

Also, you don't need a fancy cooker for SV. I use a large cast iron Dutch oven filled with hot water, put a couple of heat-safe ramekins or a dish in the bottom to keep the meat off the pan, heat on the stove until desired temp (c125-130) measured with a Thermowerks probe in the water. Seal the meat in a double-zipped Ziploc and suck the air out with a straw. Submerge for desired time, cover, maybe flip and move around periodically, and adjust the tiny flame (I use the chocolate-melt eye) to hold temp.
 
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#7,420
#7,420
kiddiedoc said:
View attachment 429818View attachment 429819
Room temp, then Ziploc in 90 deg water while the Egg heated, S+P, a dash of Hard Core Carnivore Black, 90 seconds/side at c550. 5 minute rest. Without hyperbole, the most amazing steak I've ever tasted, and an experience like no other.
Click to expand...

Looks great! I've been walking past those A5 steaks in my local Costco every time I go and I keep telling my wife that one day I'm going to splurge and the pay the $200 plus dollars to try them.
 
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