https://www.bbqguru.com/StoreNav?CategoryId=1&ProductId=24&gclid=CPKu2o7fnM8CFQdkhgodlIcE1w
I use this primarily for brisket cooks.
I use this primarily for brisket cooks.
2016 Smokin' Grillin' and BBQ Thread
- Thread starter Wrong
- Start date
Speaking of the guru. Had mine for 5 year and after the last cook I apparently didn't put it up and threw it in an empty cooler that was sitting on my deck. About a week later I went to clean it up and it had about 3 inches of water and was saturated. Assuming it's done. :weary:
I guess it was rain or something.
I guess it was rain or something.
Rarely do hyped foods live up to the expectation, but had a Kayne Prime wagyu filet last week....best steak I've ever eaten. Ever.
SOB is going to cost me in the long run because I'll go back to Kayne and I'm already looking around for where I can find it and at what cost. Thanks for the rec Anth, I think.
SOB is going to cost me in the long run because I'll go back to Kayne and I'm already looking around for where I can find it and at what cost. Thanks for the rec Anth, I think.
Probably me. They have pretty solid steaks. If Ruby's is open there, which I think it is, go check out their steaks for the crust that I love so much.
That Kayne pork belly cotton candy tho = :fire:
That Kayne pork belly cotton candy tho = :fire:
It was definitely you, the "I think" is because now I'm about half addicted to a cut of meat that cost a fortune and I'm not sure that's a good thing. Promised the wife I'd take her soon...she's more of a filet fan than I.
Had the Palm recently which was always our go-to steakhouse. Don't know if we've just gotten bored with it and/or the food wasn't as good...but wasn't impressed. For that kind of money we'll try somewhere else.
With regards to grilling wagyu on your own grill/sear, anything to do differently than a regular filet? Don't want to spend that kind of money and screw it up. May surprise her with a filet this weekend.
Had the Palm recently which was always our go-to steakhouse. Don't know if we've just gotten bored with it and/or the food wasn't as good...but wasn't impressed. For that kind of money we'll try somewhere else.
With regards to grilling wagyu on your own grill/sear, anything to do differently than a regular filet? Don't want to spend that kind of money and screw it up. May surprise her with a filet this weekend.
Try Ruby over Kayne, it's less expensive(barely) than the waygu, and I doubt you can tell the difference. Better steak.
RE: at home waygu. We can get that or akaushi here in Lex at Cooper Brothers. So I'm assuming you can also get it somewhere in Nashville. The savory factor almost becomes too much on those fattier cuts like ribeye. Perfect on a strip or filet.
Anyway, if it was me I'd plop the steaks in the sous vide (anova) for MR then run the egg up to max and lower the grate right over the flames for a 1 minute hard sear on both sides. If you don't have that option try the reverse sear method.
RE: at home waygu. We can get that or akaushi here in Lex at Cooper Brothers. So I'm assuming you can also get it somewhere in Nashville. The savory factor almost becomes too much on those fattier cuts like ribeye. Perfect on a strip or filet.
Anyway, if it was me I'd plop the steaks in the sous vide (anova) for MR then run the egg up to max and lower the grate right over the flames for a 1 minute hard sear on both sides. If you don't have that option try the reverse sear method.
Welp. I replaced my Egg's gasket. It took about 45 minutes. A little elbow grease and a keen eye when laying the thing around in a circle.
Scale of 1-10 difficulty: 3.
Not bad at all.
Scale of 1-10 difficulty: 3.
Not bad at all.
Did Carne Asada tacos tonight. Marinated flank steak in a mojo paste for about six hours.grilled at 600 degrees pulled off at 140. Served it with grilled jalapeño tropical fruit salsa and cilantro. Ice cold Sam Adams October fest
Did I? If I did I just used Google. On steaks I use heavy coarse salt, garlic powder, fresh cracked pepper and a little cayenne. Ruby and Tony use paprika but I think it burns too much on the grill. IMHO the salt distribution is the key to the crust. Some don't care for it as much but I love a salty crust on a fat steak.
Kenji and Adam Savage will show you how to cook a steak. This would have been much better without Adam Savage.
Depends on how hot your lump burns. Can be up to 1400°F. The grill is on top of the chimney, how far from the coals depends on how much you put in the chimney.
I drop my cast iron grate down a few inches from the coals but not sure what the temp is. Been meaning to get a temp gun.
Basically the same thing. The chimney concentrates the heat and sends it all right out the top though. Doesn't take as much lump to get the same or higher temps.
Great video...The sous vide/chimney sear was talked about in the 2015 edition of this thread.https://kentucky.forums.rivals.com/...thread-2015-edition.92646/page-7#post-1738497
So it was. Do you still do em up like that? Last ones I did I used that cast iron grill thing my sil bought me. I didn't care for it the one time I used it on the stove, but let it sit over the chimney until it was extremely hot, smoking, then let a 1.5" ribeye sear for a minute, then turned it 45 degrees and let it go for another minute. Same on the other side. Excellent. I brushed each side with flaxseed oil and gave each side a healthy dose of s and p prior to cooking.
Yeah I've done it a few more times, when I get a great piece of meat. I just walked my boss through it a couple weeks ago, He ordered a bunch of steaks from Pat Lafrieda for his birthday.
He didnt have much to say about the results. I think he tried to get a little too fancy with the seasoning. He was talking about making his own rub.
I've made dozens and dozens of different types of chili throughout the years and most are really good. I especially like cubed chuck or tri-tip for the meat. One recipe that is tried and true though is this one:
http://www.chilicookoff.com/Winner/wc_1978.asp
Instead of using store bought chili powder I use pure ground chili peppers. Most of the time I have a good idea as to what I like so I usually just throw it together.
Good luck!
(Copied from a previous thread)
Wodie Smoked Chili:
1lb HOT Sausage
1lb Ground Beef
1 Red Bell Pepper
1 Green Bell Pepper
2 Jalapenos, Seeds & All
2 medium onions
4 cloves Garlic
1 Can of Chipotle in Adobo (diced, and added w/ adobo)
1 Bottle Guiness
Mexene Chile Powder
Bourbon Smoked Paprika
Ancho Chile Powder
Dried Oregano
Cumin
Bourbon Smoked Sea Salt/Fresh Cracked Pepper
1 Can (15oz) Black Beans
1 Can (15oz) of Spicy Hot Kidney Beans
2 Cans (10oz) of Rotel w/ Habanero
1 Can (24oz) Can Crushed Tomato (I don't use the entire can in most cases...just judge based on consistency & color. As noted earlier, I don't like an overly tomatoey chili)
Garnish with diced onion, cheddar, sour cream, & hat sass -- or not at all.
...made start to finish in a Charcoal grill/smoker in a Cast Iron Dutch Oven...starting over hot coals, and then finishing indirect for 1-2 hours over Apple Wood, closely monitoring smoke (you can overdo it)
This was my recipe last year, and it was unreal. Ends up a very dark & rich chili w/ a nice heat level (not crazy) and subtle smoke flavor.
The one ingredient I don't have this time is my buddy's Homemade Smoked Lard to start the saute & then stir in to finish with at the end...it was incredible. Will likely use a little Smoked Bacon this time to start.
Wodie Smoked Chili:
1lb HOT Sausage
1lb Ground Beef
1 Red Bell Pepper
1 Green Bell Pepper
2 Jalapenos, Seeds & All
2 medium onions
4 cloves Garlic
1 Can of Chipotle in Adobo (diced, and added w/ adobo)
1 Bottle Guiness
Mexene Chile Powder
Bourbon Smoked Paprika
Ancho Chile Powder
Dried Oregano
Cumin
Bourbon Smoked Sea Salt/Fresh Cracked Pepper
1 Can (15oz) Black Beans
1 Can (15oz) of Spicy Hot Kidney Beans
2 Cans (10oz) of Rotel w/ Habanero
1 Can (24oz) Can Crushed Tomato (I don't use the entire can in most cases...just judge based on consistency & color. As noted earlier, I don't like an overly tomatoey chili)
Garnish with diced onion, cheddar, sour cream, & hat sass -- or not at all.
...made start to finish in a Charcoal grill/smoker in a Cast Iron Dutch Oven...starting over hot coals, and then finishing indirect for 1-2 hours over Apple Wood, closely monitoring smoke (you can overdo it)
This was my recipe last year, and it was unreal. Ends up a very dark & rich chili w/ a nice heat level (not crazy) and subtle smoke flavor.
The one ingredient I don't have this time is my buddy's Homemade Smoked Lard to start the saute & then stir in to finish with at the end...it was incredible. Will likely use a little Smoked Bacon this time to start.
I've been using Alton Browns chili powder for about the last year. Kicked my chili up a notch. My dutch oven is 6 qts, is that big enough or do you have one of those huge ones?
Just got done with Pork Belly on the Egg...
It was excellent. I'm not intimidated any more. Got 2.5 Lbs trimmed at Whole Foods for $25.
Scored it, olive oil, grey salt, pepper, garlic powder, then my lrub.
Put it in pan with onion, carrot, celery, fennel & beer to braise the bottom leaving fat cap exposed to super high heat (500°) indirect for 30 minutes. Shut it down to 325° and let braise for another 2.5 hours.
Rest for hour. Then I reheat in CI skillet to get crispy cap.
Gonna try tacos next time... recipe online from ChefsTable guy... or Kenji.
It was excellent. I'm not intimidated any more. Got 2.5 Lbs trimmed at Whole Foods for $25.
Scored it, olive oil, grey salt, pepper, garlic powder, then my lrub.
Put it in pan with onion, carrot, celery, fennel & beer to braise the bottom leaving fat cap exposed to super high heat (500°) indirect for 30 minutes. Shut it down to 325° and let braise for another 2.5 hours.
Rest for hour. Then I reheat in CI skillet to get crispy cap.
Gonna try tacos next time... recipe online from ChefsTable guy... or Kenji.
Amazon has been busy the last few days picking and shipping my pizza making hardware for my first pizza on the egg. Advice from a guy at work has me using some Weisenberger pizza dough mix. Any other recs as far as sauce, specific cheese or anything?
I will be looking into other dough options as well down the road. Will probably try Trader Joe's next time I am near one.
I will be looking into other dough options as well down the road. Will probably try Trader Joe's next time I am near one.
I make my own pizza dough. I've used several different recipes including the two ingredient style. I've recently been using Antimo Caputo and some kind of Italian yeast I got off Amazon. I think it's the best. King Arthur bread flour makes a good crust as well, but it doesn't have the same taste. I use my food processor to make it and it doesn't take long at all. This led me to start baking bread as well since it's so easy to whip up a batch of dough.
Go to Pizza School
Learn to make your own dough by hand in under 5 minutes
Profit
...those Trader Joes doughs are awful. Once you make your own once, you'll never buy that crap again.
-I use King Arthur Bread for thin/tavern crust cracker style...and 00 for NY/Neo.
http://slice.seriouseats.com/archiv...b-how-to-make-great-new-york-style-pizza.html
Learn to make your own dough by hand in under 5 minutes
Profit
...those Trader Joes doughs are awful. Once you make your own once, you'll never buy that crap again.
-I use King Arthur Bread for thin/tavern crust cracker style...and 00 for NY/Neo.
http://slice.seriouseats.com/archiv...b-how-to-make-great-new-york-style-pizza.html
Thanks, will use those as well. Do you grate your cheese as you build the pie? I see Kenji says not to use pre-shredded bagged cheese.
I'll never make the dough by hand again after using the food processor.
I've got the Peter Reinhart class from Craftsy loaded into my computer. I've watched it too many times. I use his stretch and fold method on my dough and let it sit in the fridge for at least a day before I use it. I've also got that serious eats link in my favorites.
I've never even tried one of those premixes. I read many hours worth of pizza on the webs and went straight for what the cool kids recommended.
I've got the Peter Reinhart class from Craftsy loaded into my computer. I've watched it too many times. I use his stretch and fold method on my dough and let it sit in the fridge for at least a day before I use it. I've also got that serious eats link in my favorites.
I've never even tried one of those premixes. I read many hours worth of pizza on the webs and went straight for what the cool kids recommended.