So, I went to the store to see what they had that spoke to me. Had a great deal on jumbo shrimp, but I looked around see what else they had and forgot to go back for them. But what I did score was a nice 2.5 pound picanha.
Now I have to decide if I cook it whole like a roast, cook it on a skewer like they do in the Brazilian steakhouses, or cut it into steaks and cook them with the reverse sear method.
Decisions, decisions!
How did you do it? I used to do it on the skewers gaucho style, but my preferred method now is to do it like you would a roast. Rub it with a beef rub, smoke it low and slow on the cool side to about 100 degrees.
Then lift the lid and let the fire get hot, and then sear it all over.
Move it back over to the cool side until it comes up to temp, about 115-120 is where I usually pull it.
How did you do it? I used to do it on the skewers gaucho style, but my preferred method now is to do it like you would a roast. Rub it with a beef rub, smoke it low and slow on the cool side to about 100 degrees.
Then lift the lid and let the fire get hot, and then sear it all over.
Move it back over to the cool side until it comes up to temp, about 115-120 is where I usually pull it.
How did you do it? I used to do it on the skewers gaucho style, but my preferred method now is to do it like you would a roast. Rub it with a beef rub, smoke it low and slow on the cool side to about 100 degrees.
Then lift the lid and let the fire get hot, and then sear it all over.
Move it back over to the cool side until it comes up to temp, about 115-120 is where I usually pull it.
Yep, the Original PK. Not like 1950s original, but more original than the new ones LOLBTW, is that a PK grill?
That looks great and I've done it that way with fine results.
Sounds like a pretty short list of things that you won't put in your mouth. Did you hook up with @Colonoscopy and his merry band? Sounded like a good time for the less discriminating among us like yourself.I'd put that in my mouth
Yep, the Original PK. Not like 1950s original, but more original than the new ones LOL
I did not, but I'm sure he had a ssssssssssssssssssssssuper time last weekend!Sounds like a pretty short list of things that you won't put in your mouth. Did you hook up with @Colonoscopy and his merry band? Sounded like a good time for the less discriminating among us like yourself.
I gots to give you props. That looks f!cking delicious and my ribeyes were f!cking delicious. I need to adjust something though because they got to 100 too fast. Too much charcoal I guess.How did you do it? I used to do it on the skewers gaucho style, but my preferred method now is to do it like you would a roast. Rub it with a beef rub, smoke it low and slow on the cool side to about 100 degrees.
Then lift the lid and let the fire get hot, and then sear it all over.
Move it back over to the cool side until it comes up to temp, about 115-120 is where I usually pull it.
It's just once a year when everybody is back in townSounds like a pretty short list of things that you won't put in your mouth. Did you hook up with @Colonoscopy and his merry band? Sounded like a good time for the less discriminating among us like yourself.
I gots to give you props. That looks f!cking delicious and my ribeyes were f!cking delicious. I need to adjust something though because they got to 100 too fast. Too much charcoal I guess.
Nice!
Fantastic idea! What time should I come over?Tomorrow Hot Ones challenge party with a shit ton of wings
About 7. Feel free to wear a costume.Fantastic idea! What time should I come over?
It absolutely has it's charms. It's a legitimately a great grill, with some very annoying flaws, and way too expensive (I got mine used for about $100 before it had some kind of resurgence in popularity that pushed it up even on the used market). I do believe it's the greatest outdoor steak machine in the world, and it's a very capable smoker for the right amount of meat, it holds temperature pretty nicely. It's all I've used since my divorce and haven't found it lacking in anything.
That's three for three.Today pizza on the grill/oven.
Tomorrow Hot Ones challenge party with a shit ton of wings
Sunday beef ribs
Yes, it has a reputation for the ability to get super hot, great for searing steaks.
I'm making the first pot of chili this Fall tonight. Just getting rid of a bunch of leftover smoked pulled pork that I had in the freezer from about a month ago.
No clue what I'm going to make for the rest of the weekend though.
Oh yeah, that's the plan. I was also kinda leaning towards chili dogs for tomorrow afternoon too, so we're kinda on the same page.Make a big enough pot of chili to last for the whole weekend, Broseph!
Tonight, chili in a bowl.
Tomorrow, eggs with chili, chili dogs, etc.
Sunday, chili cheese dip, chili mac, chili cheese fries...
The world is your oyster.
How did you do it? I used to do it on the skewers gaucho style, but my preferred method now is to do it like you would a roast. Rub it with a beef rub, smoke it low and slow on the cool side to about 100 degrees.
Then lift the lid and let the fire get hot, and then sear it all over.
Move it back over to the cool side until it comes up to temp, about 115-120 is where I usually pull it.
IM EATING CHILI WITH NO COCK LEAVE ME ALONEMaybe OP can find something he likes in this recipe book
chili is just salty ketchupIM EATING CHILI WITH NO COCK LEAVE ME ALONE
Did you mean to say spicy ketchup?chili is just salty ketchup
I don’t put vinegar in my chile.chili is just salty ketchup
chili powder is salty not spicyDid you mean to say spicy ketchup?
I don't put vinegar on my balls, but they always smell like I do.I don’t put vinegar in my chile.
What kind of chili powder do you use?chili powder is salty not spicy
MortonWhat kind of chili powder do you use?
Reminds me of this. Loved watching this show with my kids.Morton