I’m only cooking about 5lbs net after cooking…you might get a bite…
Started out with a 7.35lbs roast.
What’s on the Grill
- Thread starter Mitch Pearrow SJMP
- Start date
Started out with a 7.35lbs roast.
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Much love for the red Weber!!!!!!!!!!!!
Wish I had one to go with my blues!…but then I’d need a white one too!
Is that an ebony board? Might go well with beef…
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Ya all mahogany set neck Carvin CT3 with 6100's and ebony board. Weber anniversary "limited edition" red baby!
I’m impressed the electronics and battery can operate at the BBQ temps. I’ve used it in the toaster oven too.Yes sir! I was in on the start-up when they first rolled them out. I wanted something to monitor rotisserie cooks. Works really well! Just have to clean the carbon deposits off of the square end plate…by the end of a pork butt cook, the range is impaired unless it gets a good cleaning.
Indeed! I use min a lot! The last time I put mine up, the AAA battery in the base died…I had to install a new one, and let it charge for the first couple of hours of this cook. It’s up and running now though! I’ve retreated to the studio to escape the sun, and the neighbors are having a party, so it’s running on my phone as I type.
The only thing I fear using the Meater on is the open fire…my fire pit throws some serious heat straight up thanks to the smokeless secondary combustion feature…
It’s hard to beat for searing steaks! Hotter than lump charcoal!
Oh, I disagree. I used to BBQ filets almost every Saturday for dinner.
Party pic here.
We used to buy bacon wrapped filets from the local meat market. They were awesome. And I did grill them. These days though, I tend to do filets in the cast iron skillet, basting it with the fat in the pan and some additional butter I add toward the end of cooking. We’ve found doing it that way is pretty darn good too.Oh, I disagree. I used to BBQ filets almost every Saturday for dinner.
Party pic here.
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ibmorjamn
Ambassador of Moar Jammin
I have done that as well. From my new method it's better.Oh, I disagree. I used to BBQ filets almost every Saturday for dinner.
Party pic here.
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Not my idea but reading about the worst meats to BBQ Filet Mignon is one of them.
The method I used today is very good.
It involves infusing kerrygold butter with garlic, thyme and rosemary. Then you sear the Filet in the butter using a stainless pan. Pop it in the oven to finish.
I didn't want to mess it up. They are spendy from the Butcher shop.
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Thatbastarddon told me he ALWAYS watches this before he does anything food related. BBQ included.
SG John
Ambassador of Cool Guitars and Amps.
I prefer to do filets over very hot coals, and never with gas. I like to drop it over the hot coals to sear the outside, then move it away from the direct heat. When it's done, it's usually a little crispy and black on the outside, and pink to red in the middle.Oh, I disagree. I used to BBQ filets almost every Saturday for dinner.
Party pic here.
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Ugh! I can’t tell you how many hundreds of those Foremost MT225 half-eye glasses I made from the late 80s, through the 90s…pita. Thanks….frikken Hal Holbrook….mofo….
Thicker steaks, roasts, prime rib…. many times I’ll do a reverse sear. Cook over really low heat to about 100-110 internal temp. Take off heat source to rest a few minutes while prepping rest of meal. Crank the heat in oven or grill as high as it’ll go… at least 500 degrees if you can get it there. About two minutes or so on each side is enough to give it a great char and finish cooking to a medium rare. About 120-125 internal.
ibmorjamn
Ambassador of Moar Jammin
Sounds like a good idea.
I was just being prepared to cook in other ways, I cooked the last ones I did on the grill. No real issues , it is harder to control the amount of heat on BBQ. Especially mesquite.
The meat was perfect and so tender and juicy.
And that’s all that matters.
Butterflied leg of lamb, red taters, and green beans! Here’s hoping!
I find this grill really interesting.
I absolutely adore it! Sometimes, I wish I had chosen the next size up, but it’s really not necessary for my needs.
I bought it with the first Covid stimulus check. I wanted to support a company that makes good stuff here, in America.
They make a whole variety of pits, to meet just about any need. I ordered the X-series, 19 inch, with the “Firemaster” package. It will, likely, outlive me.
The Original Smokeless Fire Pit
The best smokeless fire pits in the world, 100% made in the USA. Perfect for backyard campfires and live-fire cooking, bringing outdoor adventures to you every day.
breeo.co
No affiliation….just a rabid, caveman cooking, fan.
I’ll check them outI absolutely adore it! Sometimes, I wish I had chosen the next size up, but it’s really not necessary for my needs.
I bought it with the first Covid stimulus check. I wanted to support a company that makes good stuff here, in America.
They make a whole variety of pits, to meet just about any need. I ordered the X-series, 19 inch, with the “Firemaster” package. It will, likely, outlive me.
The Original Smokeless Fire Pit
The best smokeless fire pits in the world, 100% made in the USA. Perfect for backyard campfires and live-fire cooking, bringing outdoor adventures to you every day.
No affiliation….just a rabid, caveman cooking, fan.