- Oct 18, 2009
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Official 2023 BBQ, Smoking, Grilling, Baking and Beer thread
- Thread starter Brentr
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- Oct 18, 2009
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Funny I see a lot of competition chefs on tv doing jam and I have tried some at different restaurants but have not acquired a taste for it
- Oct 18, 2009
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VinceL
LifeTime Supporter
This past week we retired our 15 year old Kenmore grill. It had become difficult to find parts, and it had started rotting out in places. On Wednesday we took delivery of a new Char Broil Commercial grill, and on Thursday the old grill was hauled away. I plan to fire it up for the first time today. I have never used an infrared grill so I think I will have to relearn how to cook on the grill.
The ones I've seen were marketing mumbo jumbo. They had a thin metal plate of sorts between the flame and wire rack. It's really just cooking with indirect heat and you won't have flare ups.
BJs of all places had an all stainless Kenmore grill this summer. My Kenmores always held up great compared to the other brands, Weber included. I was thisclose to buying it with no immediate need knowing that I'll never find it the next time I need one.
Thanks man. They were good. I didn’t rest them long enough. Everyone was in a hurry.Now that looks great
There is a place near me that has a brisket burger and they have bacon jam on it with smoked ketchup. It’s really good. The one I made is not sweet. I mean it is but not much at all. I think that’s why I like it. I got the 1 loaf on now to see how long they take. Them tomorrow I’ll do the other. This one I’m messing around with. I love meat loaf in any form. My wife makes a killer turkey meatloaf with a light white sage gravy. Crazy good. The meatloaf isn’t dry either.Funny I see a lot of competition chefs on tv doing jam and I have tried some at different restaurants but have not acquired a taste for it
Don’t want to shake things up too often. Lol
Awesome looking rib roast!
Investigate, ‘reverse sear’, it’s a game changer for doing any roasts!
Investigate, ‘reverse sear’, it’s a game changer for doing any roasts!
Skippy and I buy beef rib eyes (prime) from Snake River Farms and have discovered the reverse sear works great for us. The advantage is its easy to cook for a group all at once since you're not sitting over them the whole time. Note: the thicker the steaks the longer in the oven than the 45min to an hour... work off a thermometer.
1. Preheat your oven to 250°F.
2. Place your steaks on a rimmed baking sheet fitted with a rack. Season generously with salt and pepper.
3. Roast in the oven for 45 minutes to 1 hour, until an instant-read thermometer reads 125°F for medium rare. (Check them around the 40-minute mark first, as oven temperatures and steak thickness will vary.) Let rest 5 minutes.
4. In an EXTREMELY hot cast iron skillet or grill, cook steaks one minute per side, until a dark brown crust forms.
5. Let rest another 10 minutes, slice, and serve
Maddie
1. Preheat your oven to 250°F.
2. Place your steaks on a rimmed baking sheet fitted with a rack. Season generously with salt and pepper.
3. Roast in the oven for 45 minutes to 1 hour, until an instant-read thermometer reads 125°F for medium rare. (Check them around the 40-minute mark first, as oven temperatures and steak thickness will vary.) Let rest 5 minutes.
4. In an EXTREMELY hot cast iron skillet or grill, cook steaks one minute per side, until a dark brown crust forms.
5. Let rest another 10 minutes, slice, and serve
Maddie
When I reverse sear I only have my salt on the meat. Something about not adding pepper till you sear from the serious eats article. Their method is salt only. Then when ready to seat you add ur full seasoning of whatever and the type oil you want to use.Skippy and I buy beef rib eyes (prime) from Snake River Farms and have discovered the reverse sear works great for us. The advantage is its easy to cook for a group all at once since you're not sitting over them the whole time. Note: the thicker the steaks the longer in the oven than the 45min to an hour... work off a thermometer.
1. Preheat your oven to 250°F.
2. Place your steaks on a rimmed baking sheet fitted with a rack. Season generously with salt and pepper.
3. Roast in the oven for 45 minutes to 1 hour, until an instant-read thermometer reads 125°F for medium rare. (Check them around the 40-minute mark first, as oven temperatures and steak thickness will vary.) Let rest 5 minutes.
4. In an EXTREMELY hot cast iron skillet or grill, cook steaks one minute per side, until a dark brown crust forms.
5. Let rest another 10 minutes, slice, and serve
Maddie
But yah reverse sear . . .
This is the way
- Oct 18, 2009
- 3,638
- Pool Size
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lol you will go back. . .
30 days and counting till trip Brent. Was scary easy getting ADR's for this trip. Maybe it won't be busy. lol
I pulled the good kind of shoulder today. It was WAY better than the rotator cuff kind. And dirt cheap too at $1.69 a lb. An 11 pounder was $19 and i"ll get 2 dinners and some lunches out of it.
- Oct 18, 2009
- 3,638
- Pool Size
- 6000
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- Plaster
- Chlorine
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Nice we going to New Orleans in 3 weeks for the jags game. We will be in Disney first week in December
- Oct 18, 2009
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Nice to have a large griddle. Cooking for jags London party
jark87
Silver Supporter
- Jun 5, 2011
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Have I mentioned that it’s Hatch chile season? Got some beautiful fresh reds from the Fresh Chile Company and made a smooth enchilada sauce. Used that as the foundation for some traditional New Mexican stacked enchiladas, with Muenster cheese and topped off with an over easy egg. Muy Bueno!
Looks fantastic.
HEB has hatch chili cheese that's tasty and would have paired well. It's their store brand in the usual fridge section, not near the fancier deli stuff.
I’m going to try a brisket this weekend with no wrap and do the foil goldee wrap hold in a warming drawer. So hopefully comes out good. I watched a bunch of videos. The one with mad scientist and jirby from goldees was really really good where they compare foil gold to butcher paper wrap and foil boat to finish was a really really good watch. I highly recommend it.
jark87
Silver Supporter
- Jun 5, 2011
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- Jandy Aquapure 1400