The Grill and BBQ thread

[MphsBlues]

The Best Creamy Peppercorn Sauce for Steak | Wholesome Cook

I used more wine and let it reduce a little in that step. It was fabuloso.

Thanks, KD, sounds good.

 

[vols72]

BBQ Pork chops with my HAWG WYLDE BBQ SAUCE....

 

[Coug]

The Best Creamy Peppercorn Sauce for Steak | Wholesome Cook

I used more wine and let it reduce a little in that step. It was fabuloso.

Did you actually use green peppercorns?

 

[kiddiedoc]

Did you actually use green peppercorns?

Yessir. I already had them from a prior recipe. Found them at Fresh Market.

 

[Coug]

I've got my technique down

Hahahaha! I missed this the first time around.

 

[Boca Vol]

I just trimmed 2 8lb beef tenderloins for a party tomorrow. After trimming, I tied, wrapped them in cheesecloth, put them on a raised rack, and placed back in the fridge for tomorrow.

 

[kiddiedoc]

I just trimmed 2 8lb beef tenderloins for a party tomorrow. After trimming, I tied, wrapped them in cheesecloth, put them on a raised rack, and placed back in the fridge for tomorrow.

I've got a 9 pound one ready to go tomorrow as well. You going to sear then roast around 325 indirect on the egg?

 

[Boca Vol]

I've got a 9 pound one ready to go tomorrow as well. You going to sear then roast around 325 indirect on the egg?

I'm going reverse...around 300 until it gets to 105-110 then pull. Crank up the egg and sear.

 

[Orange_Vol1321]

Wintertime outside and I decide to do this

Looks delicious. That's what separates the men from the boys in the cold. I grill/smoke year round. Smokin some velveeta rotel stuffed hamburgers tomorrow.

 

[Boca Vol]

Looks delicious. That's what separates the men from the boys in the cold. I grill/smoke year round. Smokin some velveeta rotel stuffed hamburgers tomorrow.

That sounds really good!

 

[kiddiedoc]

I'm going reverse...around 300 until it gets to 105-110 then pull. Crank up the egg and sear.

Have considered that as well. May be a game time decision. Do you cut off the tail and entire chain?

 

[Boca Vol]

Have considered that as well. May be a game time decision. Do you cut off the tail and entire chain?

Cut the chain off. Cut some of the tail off. Folded the tail back over and tied it.

 

[Boca Vol]

And we're off.... Grill temp is set to about 280. I'm going to pull it about 125-130 before I sear it. I learned that if you let the roasts rests until the internal temp begins to fall (about 10-15 minutes) the sear won't raise the temp...but you need to let it rest a 2nd time before slicing.

Tip courtesy of Nibble Me This! Chris, you rock!

 

[vols72]

Looks delicious. That's what separates the men from the boys in the cold. I grill/smoke year round. Smokin some velveeta rotel stuffed hamburgers tomorrow.

Thank you sir and post some pics of those burgers. They sound amazing

 

[vols72]

And we're off.... Grill temp is set to about 280. I'm going to pull it about 125-130 before I sear it. I learned that if you let the roasts rests until the internal temp begins to fall (about 10-15 minutes) the sear won't raise the temp...but you need to let it rest a 2nd time before slicing.

Tip courtesy of Nibble Me This! Chris, you rock!

View attachment 125144

Dang Boca that looks amazing man.... Um what time should I be there

 

[Boca Vol]

Dang Boca that looks amazing man.... Um what time should I be there

Come on over!

 

[Boca Vol]

Here they are done...pulled at 125 peaked at 133 internal.

 

[InVOLuntary]

Here they are done...pulled at 125 peaked at 133 internal.

View attachment 125146

that's gorgeous. post a picture when you slice it.

 

[vols72]

Here they are done...pulled at 125 peaked at 133 internal.

View attachment 125146

.

 

[kiddiedoc]

And we're off.... Grill temp is set to about 280. I'm going to pull it about 125-130 before I sear it. I learned that if you let the roasts rests until the internal temp begins to fall (about 10-15 minutes) the sear won't raise the temp...but you need to let it rest a 2nd time before slicing.

Tip courtesy of Nibble Me This! Chris, you rock!

View attachment 125144

Low direct heat the whole way?

 

[Boca Vol]

Low direct heat the whole way?

That's what I did. If you want to slow it down use the plate setter.

 

[vols72]

Man.... Didn't even get it out

 

[Coug]

Here they are done...pulled at 125 peaked at 133 internal.

View attachment 125146

So you pre-cook it to rare but since the party is tonight do you throw it in the skillet or oven to heat it back up before serving?

 

[Boca Vol]

So you pre-cook it to rare but since the party is tonight do you throw it in the skillet or oven to heat it back up before serving?

The party was at noon. I just wanted it done. It was served at room temp.

 

[InVOLuntary]

The party was at noon. I just wanted it done. It was served at room temp.

No pics sliced?