Recent content by icebob

At Menards, $99, $88 with mail-in rebate... at that price, had to try it. Just went and pick one up, stopped at Costco and got some prime NY strip, then total wine and more to get a nice Bordeaux, should be in for a good dinner...

My version of reverse searing. Tomahak ribeye salted generously and put on rack in the fridge for 8 hrs. Then, in the smoker @ 225f with maybe 1oz of wood until internal temp of 125f. Seared on a tuscan grill in the wood fired oven (about 950/1000f) for about 30 seconds on each side. Tented...

35days dry aged NY strips, sous vide @ 119f for 2 hrs, finished using the afterburner method, sous vide asparagus, rice, hot bread and green peppercorn sauce.... all washed down with a nice Bordeaux... life is hard!

will definitely try the #1 method... http://amazingribs.com/tips_and_technique/sous-vide-que-with-the-big-chill.html

This is interesting... anyone try this yet? https://thesteakager.com/

Another success with the 30 hrs round roast...

Need to replenish the cheese stach...

First time doing this ( I guess it's AKA Piggy prime rib!) dry rubbed it with Dizzy dust and sat overnight in the fridge. Smoked at 200f for around 4hrs, took it out at 140f, wrapped it and let it rest until oven ready at 500f (about 30 mins) reverse sear it for 7 minutes.... man, that stuff was...

followed Tony's sticky, was a heck of an alternate to the bird for thanksgiving!

To continue on Tmaneater thread, I will do a side by side taste test. Costco has some Prime whole packer @ $2.99/lb. I got a 14lbs one. I also bought a 3lbs Choice flat. The big one will be cooked the traditional way (in the SI) and the small one will get the sous vide treatment like they do it...

to continue the quest of cheap cut cooked sous vide, flank is the tested specimen... 131f for 8 hrs, finished on a griddle on the kitchen cook top ( major rain issue) OMG!....

I like to buy them at Costco/Sam's in those 3 of em package. I just prep them individually, spiced and everything, and vacuum seal em and in the freezer they go. 1 rack is plenty for me and my son. So, this morning took the one we took out yesterday from the freezer and did the 3-2-1 thingy as...

Been reading for a while that boneless short ribs is as good, if not better than rib eyes for steak grilling. I snagged a nice pack at costco couple weeks ago. First try was a regular reversed sear like you do with a rib eye. The result was fantastic, really tender and, like my son commented, a...

Got 10# hanging in the basement right now(68F down there) used the NKDoze recommended Walton's pepper stick seasonning, but this time went 65% beef and 35% pork loin... can't wait to get those bad boys in the smoker in the morning. 

Basic 7 days dry cure with come maple syrup. Now in the smoker @ 225f, question is most say to pull when internal is 150f, Amazing ribs say 165f... when do you pull yours?