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Found 3 results

  1. LJS
    Hi Kamado Peeps, So, my friend bought me a 100 day grain fed Cattleman’s cut. I went reversed seared method, but not finished off in pan ON the GRILL Slowly brought her internal up to 49° Internal and rare. I had a steady burnt with cherry wood for over an hour. Let rest and then finished off sliced on a bed on mashed potatoes, blanched asparagus with chimichurri homemade sauce. What a brilliant pcs of meat just so good. One day I might spend the money and try a Wagu… Keep smoking
  2. Mode Red
    I love flanks and salt & pepper just isn't enough for me. Flanks with Mustard and hot horseradish rub, Oil based wet rub with fresh cracked spices. Chimichurri (used immersion blender with chopping bowl) Akorn with Tiptoptemp.
  3. keeperovdeflame
    I have a nice steak in the fridge and would like make some chimichurri to go with it. I haven't made chimichurri before, but I used to have an Argentine guy who worked security for me who would barbecue steaks and make chimichurri, I remember the combination as truly wonderful and would like to fix some for my wife and I . So can somebody help me out with a recipe?
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