Jump to content


Guru Supporter
  • Posts

  • Joined

  • Last visited

Everything posted by UTVol

  1. I think shuley is touching on part of your problem. The filet is the most tender part of the cow, hence, the premium. I think its safe to say that usually the most tender part of any animal has the least amount of flavor and that's where you can become an artist of sorts. As an example, with brisket or a ribeye, there is so much fat as that renders it imparts a lot of good flavor and its not "beef meat flavor" that you mentioned not liking. So I think you have a couple of options given your palate described above. Really hone in on flavors you enjoy on beef and hit it hard on the filet or pick a different cut. No shame in that game. I love filet but every time i have it at its at a restaurant and its dry aged, $50 and worth every penny. If I did it at home I'm almost positive it wouldnt be as good. Now, every other steak cut I could probably churn out a better product than a restaurant. Try new york strip or a ribeye of the same grass fed company and see if you notice a difference. If you still dont like the taste, try the same cuts but not grass fed. I think the hard part is figuring out if you dont like the beef flavor, lean flavor, or grass fed flavor. Another option is to try some beef ribs if that sounds appealing, they are super rich and heavy due to the fat content and are a different profile from the filets. Good luck and keep us posted!
  2. @Charcoal Addict Any chance you can please attach a pic of the pin you shaved to make it work?
  3. Agree. Stick with salt (kosher) and pepper and do what landscaper said. You'll still be critical and it may not be perfect but you'll be darn close. Brisket is tough to master.
  4. That looks great, well done!
  5. Welcome aboard and congrats on your purchase!! In regards to posting, I would use the search feature to see if there are any posts you can reference but if you can't find anything, open a thread and fire away! Our community is pretty awesome so you should get some feedback pretty quickly. For octopus and clams, I'd use the search feature as well or you can go to the seafood section and search in that forum as well. On the burgers, everyone's tastes are different so what may be "a lot" for me may be "can't taste it" for you. Try the burgers on the regular grills and do a taste test. The CI griddle is nice for searing steaks, smash burgers, and a million other things. Best about about your grill is the accessories and the options you have for making some delicious food!
  6. I think you get a better cure with skin off. I tried trout with skin and used a dry brine on and it was ok but not great. I then used a wet brine and it came out better. All the salmon i've done has been skin off and its come out well.
  7. +1 When you get heat soaked the gap drops as well. I would stick to using 1 thermometer to keep things simple. For example, when I grill/cook dinner, i just use the dome therm. If I'm doing a low and slow, I'll use the digital probes.
  8. Those look awesome!! Mind sharing your whiskey concoction?
  9. For grilling/cooking direct I've found that if you have sugar in your rub, I go with the top grill and cook no more than 350 to get the maillard effect. For steaks or burgers, I'll go on the lower grill and crank up to 500. Obviously adjust your timing based on thickness.
  10. Everything looked scrumptious! Happy Anniversary!!
  11. It is great that John decided to keep the forum running but its also important to realize that things come with a cost. Please click the contribute button at the top of screen to support the forum to ensure we can keep the forum running. We all love the forum and find value in it, anything will help!
  12. Welcome aboard! To get high temps, load it up to the tabs with charcoal, light in 4 or 5 spots, open the vents, and wait. You'll be very hot in a short time.
  13. I got the elements of pizza for Christmas and have just started reading it. I don't think they are redundant based on his description as Flour Salt Water Yeast is focused on bread with some pizza recipes but in the elements of pizza, its very pizza centered. He also describes conversations with pizza makers in Italy and how they emphasized pizza is pizza, not bread and that seems to be the direction of the book. I had the same concern which is why i put the elements of pizza on my list but am going to add FSWY to my list. Maybe some of the folks that have read both can chime in on the redundancy.
  14. Congrats on the new egg!! Its an exciting time turning that ceramic black!
  15. Oh I believe you but was curious about what the problems were. I.e. - fit on an older classic, effectiveness, etc.
  16. I can adjust if that's the case, right? Still curious why @John Setzler recommends sticking with the old gasket.
  • Create New...