What’s on the Grill
- Thread starter Mitch Pearrow SJMP
- Start date
We’re here for ya.
I like to do a reverse sear, especially with thicker cuts of beef. Oven or grill. You set your oven or grill on low…. Like below 200 degrees. Cook to about 110 internal and take out to “rest.” Crank oven/grill as high as it’ll go while you get rest of the meal finished up…..I’ve done 500 in the oven…… then put it back in the oven for a few minutes until internal gets to that magic 125-130 for medium rare.Oven at 450F for 15 minutes, then down to 325 until it reaches 128F internal. Pulled and let rest to 135F...
Plated with some smashed potato and salted orange peppers...
Did that the first time with a prime rib. It was amazing. Perfectly medium rare and perfectly crusty on the outside. We did smoke up the house a bit.
We did beef short ribs a couple weeks ago. only in the slow cooker. Shredded and used to make Barbacoa Tacos. Quite tasty. Betting these are quite tasty as well.
For me grilling gets tougher and smoking becomes non existent as the temps drops below 30s and 40s. I can grill down to single digits and have since the grill is 5 steps from kitchen door. I can hop in and out of the kitchen. But once temp gets in the 20s and below with wind out of the NW. That's a big nope!!
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GrooVey
Well-Known Member
I would never have bought one, but the roommate did. I rely on the pellet smoker. Electric drives the auger and electronics. Fire still burns the pellets. I can control everything from inside as it connects to the phone. And yes, 5 steps from the kitchen back door.
Have a friend with a pellet smoker. They’re nice for sure. Surrounded by timber, I have past my lifetime supply of hard wood… so I went with an offset barrel smoker.
dmatthews
Ambassador of Birds
Love these! Nicely done sir!
OP
No joke!!
Spent 10+ hours smoking this porkbutt. This pic is just prior to wrapping and putting it back…around 8 hours in…
Breaking in a new wireless temperature probe rig…Thermopro RFX. Pretty good performance today. Had a temperature spike right after wrapping though. Got it sorted quickly, thankfully…we shall see.
Breaking in a new wireless temperature probe rig…Thermopro RFX. Pretty good performance today. Had a temperature spike right after wrapping though. Got it sorted quickly, thankfully…we shall see.
Rested, and freshly unwrapped…steamy…
Pulled!!!
I hope it looks tasty….Because it IS!!!
So lucky!
Pulled!!!
I hope it looks tasty….Because it IS!!!
So lucky!
Sorry. No actual photo of tonight grilled fare..... but the inspiration is a menu item from the Mexican Restaurant on the other side of the lake from us. Called Steak Ranchero Suizo. Marinated grilled skirt steak. At the restaurant it's served like in this photo. I'm not as good at plating. But our flavor tops the restaurant.
Left over steak getting used to make Steak Enchiladas tonight slathered up with a Ranchero sauce and lotsa cheeses…. Then baked. Mouth is actually watering while I type this.
Boubou
Well-Known Member
Most of the butts I do in the smoker or slow cooker are shoulder with a bone. Not sure how I'd butterfly one of those. But a no bone pork butt. Sounds like a grand idea. And in the smoker you'd get more surface area to absorb smoke. Hmmmmm??