Sisco Posted February 13, 2018 Report Share Posted February 13, 2018 24 minutes ago, washguy said: Cowboy cut ribeye......great cut of meat! don't be lathering the ribeye up with any jams or jellies...a lil rub...hi temp sear each side...serve med rare.....yum Wash Exactly my plan. Put my slather on this morning, garlic, my special rub and a little olive oil.. Bring it to room temp this afternoon, sear both sides at 750F, then offset heat to medium rare and let set ten minutes. Quote Link to comment Share on other sites More sharing options...
unforgiven Posted February 13, 2018 Report Share Posted February 13, 2018 Been lazy on sending pics,sorry 'bout that.Haven't done anything different. I have been learning how to work in the kitchen with the ol'lady. She is a tough taskmaster. FYI we have been giving what we bake away or I would be in big fukin trouble. Here is a Prime rib that's been dry aged now for 2 days in the fridge. Thursday going on the GM w/ mesquite pellets. 3 rib roast. Cooking day it will just get EEVO oil, sea salt and ground black pepper. 500* for 15 min. each side fat cap up turn down to 190* for 125* internal for rare. The one thing I learned about the GM is when they want you to cook at a specific temperature, that is the temp after it has stabilized. Makes a big difference in cook time. Other than that it's easy to use. You don't have to vac out the firebox if maybe once at the end of the year depends on your use. Once you get the hang of it you will use it more. Quote Link to comment Share on other sites More sharing options...
washguy Posted February 13, 2018 Report Share Posted February 13, 2018 Rene that's some good lookin aged beef....you been holding out on us... you got it going on brother ! Wash Quote Link to comment Share on other sites More sharing options...
shepp Posted February 14, 2018 Report Share Posted February 14, 2018 Damn re heated leftovers tonight, wrapping in foil covered in bbq sauce for 30-40 min at 350. Quote Link to comment Share on other sites More sharing options...
washguy Posted February 14, 2018 Report Share Posted February 14, 2018 3 hours ago, shepp said: Damn re heated leftovers tonight, wrapping in foil covered in bbq sauce for 30-40 min at 350. Sometimes better than the day you cooked em..... If there's enough sauce on em Wash Quote Link to comment Share on other sites More sharing options...
unforgiven Posted February 15, 2018 Report Share Posted February 15, 2018 Bottom 2 pics was 2 bone prime rib dry aged in the fridge for 4 days. no cling wrap just open in the fridge. Pic of the grill is after sear 15 min. eac. side 500*. Foggy as $hit and it got worse toward the end it started raining. After the sear you set temp to 190* so as the temp goes down it cooks. It was 50 min. GM temp w/probe in the meat and GM read 130* we put another digital probe and it read 120* went for 132* the outside just from the EVO,Ground black pepper and kosher salt [ large uniform grains] it had a killer crust. In hind sight I should have pulled it at 120* I wrap it in foil and let it rest for 30 min. This little details I ignored in the past really to work. When they say wrap it, it matters. The one pic shows the heart of the cut like butter. Quote Link to comment Share on other sites More sharing options...
jtallen83 Posted February 15, 2018 Report Share Posted February 15, 2018 God damn I'm hungry now! Quote Link to comment Share on other sites More sharing options...
unforgiven Posted February 15, 2018 Report Share Posted February 15, 2018 Haha I also used Cabela's mesquite pellets. Not as overpowering in taste and smell like actual mesquite wood of which I am a big fan. Cracked open grandson's bottle, looked like werewolf weather. Quote Link to comment Share on other sites More sharing options...
shepp Posted February 15, 2018 Report Share Posted February 15, 2018 Damn that looks good it was foggy here too, sunny yesterday blue bird sky’s then about 500pm it literally rolled in cleared up about noon today Quote Link to comment Share on other sites More sharing options...
washguy Posted February 16, 2018 Report Share Posted February 16, 2018 Well done brother I'm talkin prime time.! That is one fine piece of beef Wash Quote Link to comment Share on other sites More sharing options...
shepp Posted February 16, 2018 Report Share Posted February 16, 2018 (edited) Did veggies and chicken boobs with the seasoning from my buddies company, pretty damn good!!! 325 for 25 min Edited February 16, 2018 by shepp Quote Link to comment Share on other sites More sharing options...
sketch Posted February 16, 2018 Report Share Posted February 16, 2018 (edited) 9 hours ago, unforgiven said: Bottom 2 pics was 2 bone prime rib dry aged in the fridge for 4 days. no cling wrap just open in the fridge. Pic of the grill is after sear 15 min. eac. side 500*. Foggy as $hit and it got worse toward the end it started raining. After the sear you set temp to 190* so as the temp goes down it cooks. It was 50 min. GM temp w/probe in the meat and GM read 130* we put another digital probe and it read 120* went for 132* the outside just from the EVO,Ground black pepper and kosher salt [ large uniform grains] it had a killer crust. In hind sight I should have pulled it at 120* I wrap it in foil and let it rest for 30 min. This little details I ignored in the past really to work. When they say wrap it, it matters. The one pic shows the heart of the cut like butter. hot damn that looks great! i have to reserch the open air ageing? Edited February 16, 2018 by sketch good shits Quote Link to comment Share on other sites More sharing options...
unforgiven Posted February 16, 2018 Report Share Posted February 16, 2018 Thanks guys. Using a timer [ got one with 4 zones] you can check total cook time and set another for flip time if needed. A digital temp probe is key to preventing over cooking. Quote Link to comment Share on other sites More sharing options...
washguy Posted February 19, 2018 Report Share Posted February 19, 2018 (edited) Baby pork butt 5 pounder 5 hrs at 250 rubbed with a lil oakridge pork... Larue armadillo rub till 200 internal... Smoked even in the rain under the patio... Rested for 30 minutes Wash Edited February 19, 2018 by washguy Quote Link to comment Share on other sites More sharing options...
shepp Posted March 4, 2018 Report Share Posted March 4, 2018 Cured bacon and smoked cheese and drank a bunch of beer in the driveway, hope the video works YouTube’s being a cunt 9BB0A004-6EDE-4D95-8597-3078F277ECAD.mp4 Quote Link to comment Share on other sites More sharing options...
washguy Posted March 4, 2018 Report Share Posted March 4, 2018 Looking good brother Shepp....but I passed by brother Rene's pics of the aged 3 bone prime and daaamn it looks even better tonite....I think Rene is holding out on us...what else you been cookin brother? Wash Quote Link to comment Share on other sites More sharing options...
Sisco Posted March 4, 2018 Report Share Posted March 4, 2018 Rene and Shepp, damn those look good! Celebrated our 34th wedding anniversary in Minneapolis tonight. Went to Fogo De Chao, a Brazilian steakhouse, think it means “death by meat” . It was expensive and good, but I don’t doubt that you two, Wash, quite a few others and myself as well, are much better artisans when it comes to cooking meat. My wife and son both told me they prefer mine. Quote Link to comment Share on other sites More sharing options...
sketch Posted March 4, 2018 Report Share Posted March 4, 2018 happy anniversary brother! Quote Link to comment Share on other sites More sharing options...
98Z5V Posted March 4, 2018 Report Share Posted March 4, 2018 Happy Anniversary to you two, brother. Congrats, as well. Quote Link to comment Share on other sites More sharing options...
sketch Posted March 4, 2018 Report Share Posted March 4, 2018 3 hours ago, shepp said: Cured bacon and smoked cheese and drank a bunch of beer in the driveway, hope the video works YouTube’s being a cunt 9BB0A004-6EDE-4D95-8597-3078F277ECAD.mp4 holy smoke shepp! Quote Link to comment Share on other sites More sharing options...
98Z5V Posted March 4, 2018 Report Share Posted March 4, 2018 4 minutes ago, sketch said: holy smoke shepp! Right?!!? That vid worked, that's for damn sure! That smoker was LOADED! Quote Link to comment Share on other sites More sharing options...
sketch Posted March 4, 2018 Report Share Posted March 4, 2018 wash has some bullets, but for damn sure thats alot of bacon! can he do it!? go wash!!! heli hunt in t minus.. Quote Link to comment Share on other sites More sharing options...
shepp Posted March 4, 2018 Report Share Posted March 4, 2018 15 minutes ago, 98Z5V said: Right?!!? That vid worked, that's for damn sure! That smoker was LOADED! 2o pounds of string cheese ?? bacon has the cure one- two weeks then I’ll pull it and smoke it a couple hours then it’s game time!! Quote Link to comment Share on other sites More sharing options...
sketch Posted March 4, 2018 Report Share Posted March 4, 2018 shenanigans!! Quote Link to comment Share on other sites More sharing options...
washguy Posted March 4, 2018 Report Share Posted March 4, 2018 Daamn all that cheese... My arteries clogged up by just lookin.... all I can manage is smoked pellet dogs Quote Link to comment Share on other sites More sharing options...
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