- Oct 18, 2009
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Just want to wish all my Fellow TFP friends a Happy New Year
Official 2022 BBQ, Smoking, Grilling, Baking and Beer thread
- Thread starter Brentr
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- Oct 18, 2009
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I grill a lot of steaks and thought they were good until I took a steak grilling class a vendor did for us. I thought slow cooking was better but now heat the grill to 550 and cook 3 minutes on each side and use a temp probe. Taste a lot better 
- May 23, 2015
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We have fresh made crepes for breakfast and tamales for lunch (traditional shredded beef & green chili sweet corn) -
Happy New Year all!!
Happy New Year all!!
Turbo1Ton
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- Dec 26, 2019
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Just made these babyback ribs. My wife made the rub and put together the sandwiches. The ribs were hung in the weber smokey mountain at 275 for 2 hours, wrapped for 45 minutes and then hung back in the smoker for another 30 minutes. They came out awesome. I should have photographed the other side lol. Happy new year!
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jark87
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- Jun 5, 2011
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I go back and forth on this, but tend to favor a reverse sear. I cook low with some smoke until internal temp hits 110°-115°. Then I let the steaks rest in a butter bath that includes garlic and fresh herbs while I get the grill temp up to 700° or so. Back on the grill for about 1 minute per side for a crisp sear, which is enhanced by the butter. Beats $50+ steakhouse steaks! However, if I’m in more of a hurry, I’ll cook as you describe. Reverse sear method can take up to an hour, but I’m retired, so I usually have the time.I grill a lot of steaks and thought they were good until I took a steak grilling class a vendor did for us. I thought slow cooking was better but now heat the grill to 550 and cook 3 minutes on each side and use a temp probe. Taste a lot better
jark87
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One of these days, I’ll try making tamales. My wife and I both love them, but they seem like SO much work. We have a great tamale spot nearby and every time I think I’m going to try making my own, I end up making the 20 minute drive instead.
- May 23, 2015
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My neighbor makes them with her family down in Mexico. She prefers the corn down there for making the “green” tamales. The beef for making the shredded beef is also cheaper in Mexico. She and her family make them by the hundreds then she brings back her share and gives them out to friends and family. She always makes me two big bags full. I freeze them and enjoy them for many lunches. That’s the thing about tamales - you can’t just make A tamale (or two) … you have to make TAMALES for everyone …
We also have lots of people here who set up tamale stands on the roadside or wander the shopping centers with Igloo coolers full of tamales. You can buy them by the dozen for a few bucks.
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- Oct 18, 2009
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It was a interesting class. The guy who did it won a few competitions. He also said put rock salt on the steak and let it sit for at least an hour and get to room temp to tenderize it. I never plan that far in advanceI go back and forth on this, but tend to favor a reverse sear. I cook low with some smoke until internal temp hits 110°-115°. Then I let the steaks rest in a butter bath that includes garlic and fresh herbs while I get the grill temp up to 700° or so. Back on the grill for about 1 minute per side for a crisp sear, which is enhanced by the butter. Beats $50+ steakhouse steaks! However, if I’m in more of a hurry, I’ll cook as you describe. Reverse sear method can take up to an hour, but I’m retired, so I usually have the time.
He said some guys put the steak in a bag and let it bake on the dash of their car for a couple hours before cooking it.
Somebody asked where to buy good steaks and he surprised me saying Sam's or Costco. I have been buying from them for years.
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jark87
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Yep, I always dry brine my steaks before cooking. I coat them pretty heavily with kosher salt and let them sit on a rack in the fridge for several hours and then I’ll rinse the salt off.
I hear the same thing, but have never shopped at either one. We have 2 grocery stores within 5 minutes that have great steaks, and a pretty good butcher also within 5 minutes for any special cut I’m looking for. Both Sam’s and Costco are 20-30 minutes away. I’m spoiled.
Berger82
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Katodude
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- May 23, 2015
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Katodude
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We roll the dough out on the parchment paper it makes transferring to the egg easier. Sliding dough of a pizza peel is just to much of a pain and this makes it much easier. You can actually remove the parchment paper after a few minutes while the pizza is cooking but we just decide to leave it.
- May 23, 2015
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Got it.
I coat my peel with a good layer of farina (cream of wheat), lay the dough out on it (I learned how to hand toss back in my restaurant days), sauce/cheese/toppings, and then slide it onto the stone. That’s the “old school” NYC pizzeria trick. The farina keeps the dough from sticking to the peel and the stone. It’s a bit messier than parchment paper but works like a charm
… nice looking pizza you got there.I know those of you here will appreciate this one. 
Katodude
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Thank you, my pizza skills are sorely lacking so I use whatever hack I can to make it easier. We are getting better at it. At least the pizzas are round now instead of amoeba shaped.
Also we switch to a baking steel instead of a stone. Seems to work better on the crust.
I do also have to completely clean the egg every two times in order for it to get hot enough.
Also we switch to a baking steel instead of a stone. Seems to work better on the crust.
I do also have to completely clean the egg every two times in order for it to get hot enough.
- May 23, 2015
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I use a pizza stone in my oven. Set it to 500F on regular bake (no convection fan) and let the stone heat up with the oven for about 30mins (heat up time + 30mins). I was skeptical it would work but my oven actually works surprisingly well. Each pizza takes about 8-10min to cook. Crust is perfectly crisped.
My daughter prefers Kraken-pizzas -
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