BBQ food prOn battle

[HappyHighwayman]

Jésus got some rack of lamb at costco and cut them into chops which he covered in herb butter and then we grilled them 2-3 minutes per side around 500+ over coals and they were f'ing amazing.

 

[HappyHighwayman]

I salted the 16 oz ribeye 4 hours before grilling and let come to room temp 90 min before grilling.

Grilled direct at 500 for 2 min per turn per side and then a couple more min to finish for medium/medium rare.







Finished with a mushroom sauce, twice baked potatoes and broccoli.

 

[nakedape]

Go back to that lamb relish and describe! Mint and parsley? Pillow of couscous with peppers?

 

[HappyHighwayman]

Cous cous and chimmichuri

 

[2WheelBear]

Ok, I probably shouldn't do this, since they may sell out sooner. My favorite Barbecue person is back!!

Russian River Pub. River Road. Friday, Saturday, Sunday only. Products vary, today was St. Louis style ribs smoked over cherry wood. Oh my goodness delicious. The guy doing the que is my former neighbor in Cobb. A serious pitmaster. The que goes on sale at around 11:30ish and goes until he sells out. Outdoor dining. Tip well. Tell them that Dave's former neighbor Denise sent you. Oh my.....

 

[HappyHighwayman]

Crowd cow sourced ground aged steak cheeseburgers. 5 min per side, perfect medium rare

 

[Agent Orange]

Question, has anyone finished off their cooks in the oven once its wrapped? Im thinking if theres any difference once I put butcher paper or foil over a butt, set of ribs or brisket.

 

[Akira-R]

Never doing low and slow again for brisket.

First time it came out great. This is my 4th attempt and first doing it hot and fast.

50/50 Salt n Pepper. Light-ish rub. I think i'll go lighter next time even.
Left out for around 2 hours to get to room temp.
Charcoal Webber Kettle with snake setup. 2 rows wide with another row of 2 and topped with one single row on top. Wood chunks every 10 inches or so apart on top. Started with 3/4 chimney on one side.
I tried to get the heat to 400, but only managed 370. Kept it around 340-370 with one dip to 280 when i wasn't paying attention.
I had to refill with 1/2 chimney twice. I just dumped it on the already burned out side of the snake.

Total time was about 6 hours with NO wrapping. It just powered through the stall with the high heat.

I'm still working on trimming better. But I feel I did a better job this time, and I didn't slice my fingers open for once.

The bark was perfect. It looks burnt, but wasn't. It was crispy and slightly chewy. I need a better knife to slice through the bark/meat. That is why you see the thick slices.

 

[HappyHighwayman]

To be honest that looks f'ing amazing. Very impressive.

 

[HappyHighwayman]

Do you prefer flank steak or skirt steak for grilling?

I got a mini grill top that fits over a chimney starter, seems like a great way for searing food.

 

[Akira-R]

Skirt is nice for just super quick searing and slicing. I think you can go rarer with skirt.

But to be honest, i use both cuts as if they were the same.

 

[HappyHighwayman]

Worked amazingly well

Ironically just found out they make a $20 adjustable height grill for the Akorn BBQs so I ordered that. The grill is super far away from the coal so if you're not cooking a lot of food it doesn't work great or you waste a tone of fuel.

 

[HappyHighwayman]

Did a 24 hour dry brine on a spatcock bird. Now smoking at high temp (450)

 

[HappyHighwayman]

God damn this is good

 

[Cali]

That and that brisket look great

 

[900ss]

Damn, that broccoli and those potatoes look epic!

 

[HappyHighwayman]

Rib eye cap grilled goodness. This is the closest I've ever come to making a restaurant steakhouse worthy steak. Great tasty char, good fat, great beef, not over cooked not undercooked.



(top right is a rib eye I pan seared so I could make a pepper sauce)


Grilled super hot 500-600f



Pretty good something for everyone

 

[cheez]

Beef riiiiibs... I'll post an "after" in 12h or so.

 

[HappyHighwayman]

Holy crap

 

[Brokenlink]

Mmmmmmmmmmm