We talk it often in a dreaming fashion. It would be quite an experience for sure. I would be afraid I'd botch the cook of such a cut of meat.
Though we talk and dream.. we aren't buying. It's out of my league for sure.-
After 15+ years, we've made a big change: Android Forums is now Early Bird Club. Learn more here.
Any Time is Grillin Time
- Thread starter olbriar
- Start date
Though we talk and dream.. we aren't buying. It's out of my league for sure.
My brisket turned out great. It cooked an hour faster than I thought. I kept it in the hot box for two hours before serving it. It's difficult to bumble a brisket point.
My son heard back from the Wagyu guys. They are shipping him out two new steaks and they should arrive Tuesday. I'm surprised.. and thrilled for him. When their web site states that they are not responsible for delays in shipping we both figured he was screwed. Good for them for making it right. I'd pass along the name of the company... I know everyone is waiting to place an order However, I don't know who shipped the steaks. I hope he takes some pictures and gives me a full report that I can share here once he puts some grill marks on the steaks.
My son heard back from the Wagyu guys. They are shipping him out two new steaks and they should arrive Tuesday. I'm surprised.. and thrilled for him. When their web site states that they are not responsible for delays in shipping we both figured he was screwed. Good for them for making it right. I'd pass along the name of the company... I know everyone is waiting to place an order
However, I don't know who shipped the steaks. I hope he takes some pictures and gives me a full report that I can share here once he puts some grill marks on the steaks.
I was on the patio grilling burgers when my son showed up. He brought over the two Wagyu 6oz rib eye cap steak replacements he received today. He wanted to share them. So we each ate a burger and an amazing steak. We let the Weber get screaming hot then grilled them 50 seconds per side. They were very rare, very tender, and very full of flavor. I'd never pay that price for the steak but it was an incredible experience. I took a pic just as they first kissed the grill. I have no after cook pictures... we ate that beef candy in short order.
I bought a couple of club eye steaks today that I'm cooking tomorrow. I'll smoke them at 150° until I see 105° or so then toss them on the Weber for a reverse sear. It's one of the biggest reason I bought a grill was to do this cook. I've been searing them on the stove as a work-a-round. This should prove far superior and no kitchen mess.
The griddle is getting a lot of use. We did shaved steak, onions, and peppers on Friday, bacon and eggs for breakfast and tacos for dinner on Saturday, ham, egg, and cheese on grilled muffins for breakfast and hibachi dinner yesterday. This morning was sausages and pancakes. It is great to be able to feed a whole herd at once, and the varying temps on the griddle make it easy to cook different things at the same time. The hibachi last night had veggies on hot in the middle under a steaming cover, rice carrots and peas on the right on low. I then cooked the chicken, beef, and shrimp to the left of the veggies as hot as I could get it. I think tonight will be smash burgers.
Nice view cooking breeakfast
Last edited:
Oh you poor man.
Simply beautiful! Stir that view in with the aroma of breakfast cooking on that wonderful griddle... wow. What a time... what a life memory!
I bought a couple of racks of baby back ribs today. I'm smoking them up tomorrow along with some baked beans. I plan on making some potato salad as well. Seems like a good 4th of July dinner.
I put my ribs on the smoker an hour ago. I used the last of a rub I put together a couple of years ago. I honestly don't remember exactly the ratio of ingredients. Brown sugar, sweet paprika, coarse salt and pepper, garlic, thyme, onion powder, cayenne, oregano, mustard powder, and chili powder is the note attached to the container. I remember it being a sweeter rub than that I've been using lately. It will be a surprise.
My corned beef was a hit. In fact, I met two of the neighbors and offered samples (we were camping with 13, so could offer dinner) because they were admiring my setup since I had three of my four grills at the campground. It smoked up perfectly and I had about eight pounds leftover, a little under a half the brisket. We made corned beef hash with the leftover brisket, potatoes, and added in some butter and onions. That's where my new Blackstone became a perfect compliment to the Traeger.
That looks very good my friend!!! very good!
I tried something different for me tonight on some skin on bone in chicken thighs. I let the grill get screaming hot... 600°+ then put my seasoned thighs on and gave them a good sear. Once the skin was crispy I turned the grill down and baked the thighs at a bit less than 300° until they reached an internal temp of 165°+. I let them rest about five minutes and served them. They were crispy tender and juicy.
I'm grilling out some pork blade steaks tonight. I thought about smoking them and then putting a sear on them but opted to just grill them. Having some mac n' cheese with them.
This past weekend I was introduced to cold smoked American cheese. It was unbelievably delicious. I don't have a cold smoker, but I now need to fabricate one somehow. I took one taste of the cheese and already had a menu in place. I'm thinking grilled cheese sammiches (on the griddle) with smoked cheese (from the Treager with adaptation) as buns, and putting a double smashburger with smoked cheese and bacon on it. Any thoughts? Anyone have plans for a cold smoker adaptation for a pellet smoker?
You have my attention Sir. I love cheese. Almost as much as meat. I googled up a tube that you can put in your smoker. Fill it with pellets and torch the end... let it get started well... blow out the flame and be cold smoking. Here's a vid... I'm sure you've already been down this path.
Oh, and my pork steaks were fantastic!
Oh, and my pork steaks were fantastic!
I'm cooking T-bone steaks tomorrow. I'll marinate them in some Allegro and beer.. perhaps a bit of soy most of the day. I plan to smoke them slow until they reach around 110° internal temp and then put them on the Weber for a reverse sear. A couple of minutes per side should yield medium rare steaks.
I had one excellent steak and the other so so. The larger of the two was cooked to perfection but the smaller one was a bit over cooked. I should have treated it differently than the other being they were different. Live and learn....
I grilled out a couple of sausage logs last night. Quick and easy and very tasty.
just bought some ribeye caps from Costco......going to be grilling those today. along with some asparagus and corn
I'm jealous. My Costco quit selling ribeye caps. I hope your steaks turn out delicious.
I'm smoking some country style spare ribs tomorrow. I bought a big package at Costco early Feb and somehow they got lost in the freezer. I had vac sealed into two meals but I'm smoking both tomorrow. I'll put a sweet rub on half and the other a hot rub. I'm going to sweet glaze the hot rub batch and hot glaze the sweet. Should be fun.
Sweet rub with hot glaze wins.
Well into my cook my neighbor came over with a rack of baby back ribs. I couldn't tell him no. I put some rub on his rack and tossed it on the smoker. I put three hours of smoke on them then wrapped them and sent them home with him. I told him to bake them in the oven for a couple of hours then unwrap them and continue to bake another hour. I figure he's eating dinner about now lol.
Well into my cook my neighbor came over with a rack of baby back ribs. I couldn't tell him no. I put some rub on his rack and tossed it on the smoker. I put three hours of smoke on them then wrapped them and sent them home with him. I told him to bake them in the oven for a couple of hours then unwrap them and continue to bake another hour. I figure he's eating dinner about now lol.
ribeye caps came out great. did a little smoke on them and they came out perfect. actually i just finished the last of the left overs by making some fried rice with them. they were the last ones at Costco that day. i hope they continue with them here. i saw them and quickly grabbed them before anyone else laid claim to them. i got for caps, but they came at a cost of $60!!!!! pretty pricey, but sooooo delicious!!!!!
They have always commanded a steep price but hey, they are the best part of the ribeye. Glad you enjoyed and I too hope they continue to sell the cut at your Costco. Ribeyes are my favorite steak and the cap is out of this world delicious and tender.
I'm smoking baby backs tomorrow. I'm doing two racks and my neighbor is supposed to bring over a couple of racks. I told him I was putting the meat on at ten or a bit after... don't be late. I think after eating so late last week he'll be over early this time.
I'm making a Costco run today. My freezer is getting low so it's time. I plan to get hamburger and fresh fish and then see what goodies call out my name. I know I won't find ribeye caps but I'll likely buy some ribeyes. Maybe a brisket or two and a butt or two. I'm anxious to shop.