Grillroteca
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- omaniphil
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Re: Grillroteca
I haven't done much steak recently since beef prices round here have been so high. I finally saw some decently priced beef, and decided to go big with a couple of tomahawk steaks. These are beauts - each about 2lbs. These also might be the thickest steaks I've ever cooked before - normally I'd go with the sous vide for steaks this big, but the bone complicates things. I've decided to reverse sear, and these will be going in the oven shortly at 200 degrees, and I'll pull them out at 125 or so, and then hit them with the flame thrower.
The results
The results
Last edited by omaniphil on Tue Oct 13, 2020 5:56 pm, edited 1 time in total.
- Hanley
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- alek
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Re: Grillroteca
First time doing baby back ribs. They turned out real gud.
Another view:
Another view:
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- mouse
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Re: Grillroteca
Around 10-11 hours in the kettle and an hour in the cooler and it fell apart as you picked it up...
It stalled really hard around 140 probably because it was so cold here today... it was like 15 degrees when I started it around 8:30 this morning... don't even get to eat it until the Bills play tomorrow hahaha
It stalled really hard around 140 probably because it was so cold here today... it was like 15 degrees when I started it around 8:30 this morning... don't even get to eat it until the Bills play tomorrow hahaha
- Root
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Re: Grillroteca
Doing a pork butt tomorrow. This one had a pretty thick fat cap, so I thinned it down and scored it.
Anybody prefer to leave a thick fat cap on? Or trim it off completely?
Anybody prefer to leave a thick fat cap on? Or trim it off completely?
- mouse
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Re: Grillroteca
So I'm WAY behind on this answer... but fat cap off for sure in my opinion. It's just wasted surface area that you could be putting more rub on... leaving it on does nothing in terms of moisture or anything in my experience...
I just came here to say I got a new toy for Father's Day... flat top grill is still a grill hahaha
- Root
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Re: Grillroteca
Nice! Flat tops are awesome to cook on. What have you cooked so far?
- alek
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Re: Grillroteca
I did my second pork butt for Father's Day. The fat cap was at most about a centimeter thick, so I left it alone.
I smoke mine fat side down, and I'm a little hesitant to remove it completely. I may try it one time and see how it goes. I'm just worried about burning the meat with not so great fire management.
- mouse
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Re: Grillroteca
I suppose it depends on what you're cooking it on/with but every time I've done a butt (*snicker*) on the kettle I just set up a 2x2 charcoal snake and let it cook. Sometimes my temps will get to around 275ish and it gets a nice bit of bark but never 'burned'.alek wrote: ↑Mon Jun 21, 2021 7:48 amI did my second pork butt for Father's Day. The fat cap was at most about a centimeter thick, so I left it alone.
I smoke mine fat side down, and I'm a little hesitant to remove it completely. I may try it one time and see how it goes. I'm just worried about burning the meat with not so great fire management.
We did some steak sandwiches with peppers/onions on garlic bread, pancakes/french toast, eggs and sausage... did some butterflied hot dogs yesterday and some sirloin tips I had laying around for lunch. Pancakes on this thing were a revelation for sure hahaha. I'm not convinced I'd use it for steaks or something just yet, but I could see maybe smoking some thick cut steaks low on the kettle and then using this to finish them with some butter/oil though...
- augeleven
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Re: Grillroteca
I’ve been using a flat top since spring. Lots of smash burgers and bacon and eggs.
Also I can do a week’s worth of butterflied chicken breasts in minutes.
Also I can do a week’s worth of butterflied chicken breasts in minutes.
- alek
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Re: Grillroteca
I use an offset smoker, so it's almost impossible for direct flames to reach the food--I also have set up a homemade baffle system for it--but my concerns about burning the meat are likely totally irrational.
- mouse
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Re: Grillroteca
If I only ever cooked pancakes and burgers it would still be worth the price tag...
- mouse
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Re: Grillroteca
Anyone ever found a butcher brave enough to put cool ranch Doritos right in to his chorizo mix?
- 5hout
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Re: Grillroteca
Sooo 24 hour immersion circulator brisket. Pull it from tank and crack it open, so much fat. I guess too much fat was remaining. Smoker, which never goes much above 250 was reading 50f b/c it wrapped around. In a hurry so I dumbly opened the door and it just exploded from extra oxygen. Didn't think I had time to close vents/turn off tank and let settle.
Once we trimmed the brisket down the inside was 100% perfect texture, firm enough to require 1-2 chews, but tender enough that it melted with those chews. Still had some emergency pizza brought in though.
Once we trimmed the brisket down the inside was 100% perfect texture, firm enough to require 1-2 chews, but tender enough that it melted with those chews. Still had some emergency pizza brought in though.
- Root
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Re: Grillroteca
I believe you were warned not to do sous vide in the opening post of this thread:5hout wrote: ↑Mon Jun 20, 2022 8:29 am Sooo 24 hour immersion circulator brisket. Pull it from tank and crack it open, so much fat. I guess too much fat was remaining. Smoker, which never goes much above 250 was reading 50f b/c it wrapped around. In a hurry so I dumbly opened the door and it just exploded from extra oxygen. Didn't think I had time to close vents/turn off tank and let settle.
Once we trimmed the brisket down the inside was 100% perfect texture, firm enough to require 1-2 chews, but tender enough that it melted with those chews. Still had some emergency pizza brought in though.
But really.....that's crazy and I'm glad no one was hurt (I'm assuming?) Did you trim the fat cap off the brisket before it went in the plastic?Root wrote: ↑Mon Sep 18, 2017 6:46 am New thread for the postings of outdoor cookings over fire. And fire only.
And the Root spake, saying: "First shalt thou take out the charcoal. Then, shalt thou cook with fire. No more. No less. Fire shalt be the method thou shalt cook with, and the method of the cooking shall be fire. Oven shalt thou not cook with, nor either cook thou saute, excepting that thou then proceed to fire. Sous vide is right out. Once the grill, being the firey grill, be heated, then, slappeth thou thy Holy Flesh of Animal towards thy grill, who, being tasty in My sight, shall char it."
- 5hout
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Re: Grillroteca
1: True, that is full and fair warning.Root wrote: ↑Wed Jun 29, 2022 11:47 am
I believe you were warned not to do sous vide in the opening post of this thread:
But really.....that's crazy and I'm glad no one was hurt (I'm assuming?) Did you trim the fat cap off the brisket before it went in the plastic?Root wrote: ↑Mon Sep 18, 2017 6:46 am New thread for the postings of outdoor cookings over fire. And fire only.
And the Root spake, saying: "First shalt thou take out the charcoal. Then, shalt thou cook with fire. No more. No less. Fire shalt be the method thou shalt cook with, and the method of the cooking shall be fire. Oven shalt thou not cook with, nor either cook thou saute, excepting that thou then proceed to fire. Sous vide is right out. Once the grill, being the firey grill, be heated, then, slappeth thou thy Holy Flesh of Animal towards thy grill, who, being tasty in My sight, shall char it."
2: No injuries, thankfully (and probably the result of people all being mostly sober).
3: I did not fully inspect it, and being short of time I did the sous vide in the original cryovac instead of breaking out my sealer. However, when I put it in the smoker I knew it was way too fatty and so (as in many charlie foxtrots) I had time to do some last second emergency trimming and still didn't.
- alek
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