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  1. Quick dinner tonight before the family heads south for a week of vacation. Seasoned two top sirloin steaks with Oakridge BBQ Carne Crusta rub and then grilled them on the Kamado Joe. Once the steaks were seared on one side I added a thyme, garlic, and rosemary compound butter to each steak. Pulled the steaks when they were at 135 degrees internal. As a side I roasted some fingerling potatoes in the cast iron skillet with oil, shallots, and garlic. Everything turned out great! Now it’s time for some rest and relaxation at the beach.
  2. Grilled up a tri-tip for steak tacos while watching the bowl games today. Seasoned with Oakridge BBQ’s Competition Beef and Pork rub. Seared both sides and then cooked indirectly until it was med-rare in the thickest part of the steak. Homemade guacamole and pickled onions as toppings. My team (University of Kentucky) doesn’t play Penn State until New Year’s Day, but I’m still rooting for the other SEC teams playing today!
  3. I have a Kamado Joe and have always set the x-rack in the upper position. Then set my heat deflectors on top of that. I then place four copper t’s on the deflectors then set my pizza stone on top of that. This accomplished two things, 1) it gets your pizza higher in the dome to help with more radiant heating and 2) it creates an air gap between the pizza stone and the heat deflectors to prevent scorching the bottom of the crust. Just made three pies last night and they turned out great. Make sure you pre-heat all of these components so they are good and hot before adding the first pizza. Also, make sure you do not have any white smoke coming from the grill. It should be running really hot 550+ degrees and be a clear or thin blue smoke.
  4. Unfortunately the real answer isn’t as romantic as imagined. Just used a lattice pastry pie cutter to do the work. https://m.surlatable.com/product/PRO-183152/Ateco+Lattice+Cutter?productId=PRO-183152&categoryId=cat11221191&categoryIdClicked=Web-Product-Root&mrkgcl=890&mrkgadid=1843226848&affsrcid=AFF0005&utm_source=Google&utm_medium=cpc&utm_campaign=206387981&utm_term=88938809621product_type_l1cooking_tools%26product_type_l2baking_prep&product_id=183152&adpos=1o2&creative=45300852101&device=m&matchtype=&network=g&gclid=EAIaIQobChMI8szJttu-3wIVTFmGCh3pIwtgEAQYAiABEgIWiPD_BwE&_redirect=true
  5. This is the second year we have done beef wellington for Christmas Eve dinner. Not going to lie, this dish takes a lot of prep work. This year I decided to do everything but the puff pastry the night before. Prepped the mushroom duxelles and sauted it until completely dry. Shingled prosciutto and spread a thin layer of the mushroom duxelles over it. Quickly seared the center cut of a prime beef tenderloin and brushed it with dijon mustard. Used Oak Ridge BBQ’s Carne Crusta Steakhouse & Santa Maria rubs. Then wrapped it in the prosciutto/duxelles layer and put it in the fridge overnight. On Christmas Eve I wrapped it in a puff pastry and topped it with another layer of latticed pastry. Cooked on the Kamado Joe at +/- 400 degrees. Pulled the beef wellington when the internal temperature reached 127 degrees. Served it with salad, baked potatoes and a red wine reduction. I forgot got to get a picture while it was on the grill, and the money shot didn’t have the best lighting, but it was a perfect medium rare in the center. The wife and in-laws loved it and that’s what Christmas is all about!
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