Whats on the Menu this Weekend, Folks?

[Tenacious E]

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.

Okay so I’m attempting this today. You pulled it at 120? It looks more like a 132 in your pics.*

*edited to note i know as it rests the more higher temp meat on the outside will continue cook the middle but I didn’t realize there was 12 degrees of rise…

 

[millah_22]

I went to my brother's house tonight and watched James Bond "Thunderball" and we ate sushi, dumplings, cookies and white chocolate covered pretzels.

CSB.

That sounds awesome. We watched The Thing with Kurt Russell. We made "stuffed pepper cassarole" which is basically instead of stuffed peppers, you just dice the peppers up, mix it all together, and bake it. We ate it with chips and guac.

 

[BrianNole777]

That sounds awesome. We watched The Thing with Kurt Russell. We made "stuffed pepper cassarole" which is basically instead of stuffed peppers, you just dice the peppers up, mix it all together, and bake it. We ate it with chips and guac.

We didn't pay attention to much of the Bond movie because we were talking about serial killers, mobsters and family. Lol

 

[millah_22]

We didn't pay attention to much of the Bond movie because we were talking about serial killers, mobsters and family. Lol

 

[The Tradition]

Okay so I’m attempting this today. You pulled it at 120? It looks more like a 132 in your pics.*

*edited to note i know as it rests the more higher temp meat on the outside will continue cook the middle but I didn’t realize there was 12 degrees of rise…

It can certainly rise that much depending on all sorts of factors. YMMV. A leave-in thermometer always saves the day.

 

[BrianNole777]

😆

Who is the Kelly family?

 

[millah_22]

😆

Who is the Kelly family?

the top serial killer family that google gave me

 

[BrianNole777]

the top serial killer family that google gave me

My brother and I were talking about a family with the same name so I thought you hacked my phone microphone or something. 😆

 

[Tenacious E]

It can certainly rise that much depending on all sorts of factors. YMMV. A leave-in thermometer always saves the day.

Well yeah I do that, but I’m trying to decide at what internal temp point to pull. Alas, they had no pics ha/sirloin cap at Costco. Will have to make due with strips.

 

[The Tradition]

Well yeah I do that, but I’m trying to decide at what internal temp point to pull. Alas, they had no pics ha/sirloin cap at Costco. Will have to make due with strips.

With steak I lean toward the low side, 118 or so, but I like steak to be pretty rare. You can always cook it up some more if not done enough, but you can't uncook it if you overshoot your temps.

 

[Colonoscopy]

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.

Waiting for the weather to get just a bit colder. But have been craving it.

 

[millah_22]

Waiting for the weather to get just a bit colder. But have been craving it.

You can always make cold summer chili. (ketchup and hamburger)

 

[The Tradition]

Okay so I’m attempting this today. You pulled it at 120? It looks more like a 132 in your pics.*

*edited to note i know as it rests the more higher temp meat on the outside will continue cook the middle but I didn’t realize there was 12 degrees of rise…

THERE IS ANOTHER WAY!

Lou cooked the steak on low until it hit 110 degrees, seared it on the hot side, and then finished on the cool side until it hit 120 and then rested.

I change this up: Cook low and slow all the way to 118 and pull it and rest it for about 15-20 minutes. While resting, get the fire hot, and watch your temp on the steak. It should be starting to fall after reaching the maximum temp that's hopefully between 125-130. Once the temperature starts falling that means it has rested long enough. Throw it over the hot fire, roll it around, and sear it up to get that nice crust. You won't overcook it because it's not going to be exposed to the heat long enough.

And here's the best part: It already rested so you don't have to do it again. Slice and serve immediately after taking it off the grill.

You're welcome.

 

[Colonoscopy]

You can always make cold summer chili. (ketchup and hamburger)

You're full of bad ideas

 

[Derekd3408]

Just smoked wings coated in this..

Tonight probably homemade pizza. Tomorrow stuffed chicken from Kwik Star. Them shits are amazing on the smoker.

 

[millah_22]

You're full of bad ideas

 

[Tenacious E]

With steak I lean toward the low side, 118 or so, but I like steak to be pretty rare. You can always cook it up some more if not done enough, but you can't uncook it if you overshoot your temps.

 

[The Tradition]

Just smoked wings coated in this..

Tonight probably homemade pizza. Tomorrow stuffed chicken from Kwik Star. Them shits are amazing on the smoker.

Meat Church makes some quality rubs. But don't get the Holy Cow unless you REALLY like it spicy. Holy Gospel is a better blend.

 

[McLovin32]

You can always make cold summer chili. (ketchup and hamburger)

Ignored

 

[millah_22]

Ignored