Doos Posted May 28, 2016 Share Posted May 28, 2016 (edited) Double decker ribeyes getting kissed with California Red Oak Edited May 28, 2016 by Doos 3 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Jimmy Snacks Posted May 28, 2016 Platinum Contributing Member Share Posted May 28, 2016 (edited) 8 minutes ago, Doos said: Double decker ribeyes getting kissed with California Red Oak Damn....I think it just moved a little. Now what do you have going on their Keith....smoking those bad boys? Edited May 28, 2016 by Biggie Smails Quote Link to comment Share on other sites More sharing options...
Doos Posted May 29, 2016 Share Posted May 29, 2016 (edited) It's called reverse sear Jim. Cook at 250, with some wood for smoke, until they reach around 120 internal temp, pull them off and rest them for 10 minutes. Then sear them on cast iron at 600 degrees. Edited May 29, 2016 by Doos 2 Quote Link to comment Share on other sites More sharing options...
ckf Posted May 29, 2016 Author Share Posted May 29, 2016 Looking good Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Jimmy Snacks Posted May 29, 2016 Platinum Contributing Member Share Posted May 29, 2016 1 minute ago, Doos said: It's called reverse sear Jim. Cook at 250, with some wood for smoke, until they reach around 120 internal temp, pull them off and rest them for 10 minutes. Then sear them on cast iron at 600 degrees. I've heard you guys talk about the reverse sear method....so you have a couple different set ups....one for the smoking/cooking and another for searing...nice. 1 Quote Link to comment Share on other sites More sharing options...
Doos Posted May 29, 2016 Share Posted May 29, 2016 7 minutes ago, Biggie Smails said: I've heard you guys talk about the reverse sear method....so you have a couple different set ups....one for the smoking/cooking and another for searing...nice. I have a complex array of accessories that go in the egg Jim haha. It's a lot of fun, you can cook so many things in different ways. There's a ceramic divider that goes between the fire and the food for indirect cooking, like an oven or a smoker. Pull the divider and it's direct over the flame like a charcoal grill. Wood fired pizzas at 700 degrees are out of this world. In a few hours I will be smoking a brisket that will go into tomorrow afternoon. There's a wifi controller that regulates the temps automatically, so I can sleep. It's really become a sickness if i am being honest. 2 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Jimmy Snacks Posted May 29, 2016 Platinum Contributing Member Share Posted May 29, 2016 That is really cool Keith. 1 Quote Link to comment Share on other sites More sharing options...
ArcticCrusher Posted May 29, 2016 Share Posted May 29, 2016 Nice. Quote Link to comment Share on other sites More sharing options...
ckf Posted May 29, 2016 Author Share Posted May 29, 2016 Anyone throwing a piece of meat on the smoker today? Quote Link to comment Share on other sites More sharing options...
01mxz800 Posted May 29, 2016 Share Posted May 29, 2016 little dead meat for the holiday, beef baby backs on char griller, pork semi-boneless on weber kettle, both with charcoal, beef rubbed with Trader Joes coffee rub, pork done with McCormick rub braised with a little local sauce spritzed with apple juice to keep moist 3 Quote Link to comment Share on other sites More sharing options...
ckf Posted May 29, 2016 Author Share Posted May 29, 2016 Just now, 01mxz800 said: little dead meat for the holiday, beef baby backs on char griller, pork semi-boneless on weber kettle, both with charcoal, beef rubbed with Trader Joes coffee rub, pork done with McCormick rub braised with a little local sauce spritzed with apple juice to keep moist Looks great I use the McCormick pork rub too. I love my Weber Kettle, haven't used the gas grill since I picked up the Kettle last summer 1 Quote Link to comment Share on other sites More sharing options...
01mxz800 Posted May 29, 2016 Share Posted May 29, 2016 the Char Griller and Weber are for casual bbq'ing other big unit for when we get serious 3 Quote Link to comment Share on other sites More sharing options...
01mxz800 Posted May 29, 2016 Share Posted May 29, 2016 4 minutes ago, ckf said: Looks great I use the McCormick pork rub too. I love my Weber Kettle, haven't used the gas grill since I picked up the Kettle last summer Char-Griller is both gas and charcoal new this year replaced Charbroil Tru Infrared which burners gave out not impressed with infrared Quote Link to comment Share on other sites More sharing options...
ckf Posted May 29, 2016 Author Share Posted May 29, 2016 Nice setup! I'd like a nice offset smoker someday. For now the Weber has done everything I've needed. Definitely need something bigger if I was going to cook for more than 6 people Quote Link to comment Share on other sites More sharing options...
01mxz800 Posted May 29, 2016 Share Posted May 29, 2016 going to add side box to Char griller prefer cooking with wood or charcoal but gas is when I am pressed for time love kettle, need to replace tank on big cooker, the bottom fell out on last cook me and a friend built it with a keg of beer, full roll of welding wire and a pile of shit we had laying around and surpassed our exspectations, we have built several smokers and grills.........we have an addiction 1 Quote Link to comment Share on other sites More sharing options...
Rounder Posted May 29, 2016 Share Posted May 29, 2016 Lobe putting large hunk of quality beef on the rotisserie. Quote Link to comment Share on other sites More sharing options...
Doos Posted May 30, 2016 Share Posted May 30, 2016 Put a brisket on at around 6 this morning, it's chugging right along. Smells good. 1 Quote Link to comment Share on other sites More sharing options...
ckf Posted May 30, 2016 Author Share Posted May 30, 2016 Looking good I've got some chicken thighs going on the kettle later today. Quote Link to comment Share on other sites More sharing options...
Zambroski Posted May 30, 2016 Share Posted May 30, 2016 I gotta say...I'm officially "smoked out" after this weekend's little soirée. Think we're gonna do some good ol' fashioned grilling today. Some nice strips, some burgers and a few brats. Whew...I must have 10 pounds of smoked meat in my intestines. Gross! Quote Link to comment Share on other sites More sharing options...
ckf Posted May 30, 2016 Author Share Posted May 30, 2016 I just finished up the last of the smoked shoulder yesterday. I like pulled pork sandwiches, but enough is enough. Quote Link to comment Share on other sites More sharing options...
brian55lvr Posted May 30, 2016 Share Posted May 30, 2016 <iframe src="https://www.facebook.com/plugins/video.php?href=https%3A%2F%2Fwww.facebook.com%2Fkeith.j.michaud%2Fvideos%2Fvb.1125120876%2F10206322563719372%2F%3Ftype%3D3&show_text=0&width=560" width="560" height="315" style="border:none;overflow:hidden" scrolling="no" frameborder="0" allowTransparency="true" allowFullScreen="true"></iframe> Quote Link to comment Share on other sites More sharing options...
ckf Posted May 30, 2016 Author Share Posted May 30, 2016 Got a later start than I had planned because of a passing Thunderstorm. Sun is back out now, time to cook some chicken 1 Quote Link to comment Share on other sites More sharing options...
ckf Posted May 30, 2016 Author Share Posted May 30, 2016 Chicken thighs and potato on the kettle 1 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Jimmy Snacks Posted May 30, 2016 Platinum Contributing Member Share Posted May 30, 2016 9 minutes ago, ckf said: Chicken thighs and potato on the kettle So you leave them in the pan and cover so essentially smoking them. I was watching BBQ Pit Masters today and the whole chicken thigh deal where they take the skin off and scrape and then put it back is all new to me. Quote Link to comment Share on other sites More sharing options...
ckf Posted May 30, 2016 Author Share Posted May 30, 2016 I think scraping the skin is just for competitions for the most part. I really don't mind if my skin isn't that perfect bite through skin that judges are looking for. Quote Link to comment Share on other sites More sharing options...
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