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Found 74 results

  1. Having some guys over on Sunday evening to hang out and I'm wanting to get them all steaks. Would prefer to do some kind of reverse sear. Since I won't be able to fit them all on the grill, I was thinking put them all in the oven to temp and then sear them. Anyone see a flaw in my plan? Any advice on grilling 10-12 steaks on a KJ Classic II?
  2. This was unexpected, on Saturday a grocery store had Tomahawks in for $16/lbs vs 28 at my local butcher so I thought I would give them a try. I used the Jess Pryles dry brine method (link) and left them uncovered in the fridge for three days flipping and drying once a day before cooking last night when I seasoned them with hardcore carnivores black rub set the egg up for a reverse sear and eventually sliced into pure magic. Easily top 3 ever which was unexpected given their grocery store pedigree
  3. Hi, Has anyone tried cooking a tomahawk steak in the joe jr. Cooking area of 13" enough for the steak and the bone? if it's not an option ... then my next step is to move up to a classic. If yes - please give me your thoughts on how you approached it. Thanks,
  4. So one of my local markets had Rib Roasts on sale. I decided pick one up and cut some Ribeye Steaks off it. I unwrapped it and cut the twine holding on the bones and removed them. I cut 3 2” steaks and the end piece ended up at approximately 1.5”. (I chose the second one from the right to cook) I seasoned it with some Primo Chicago Stockyard Dry Rub. I wrapped this in plastic wrap and let it rest for 4 hours. I had made a fire using some almond wood in our fire pit. After it was nice and hot I placed the steak over the flames. After approximately 1.5 minutes I flipped it. After another 1.5 minutes I moved over to the other side of the grill an let it come up to an IT of 130 degrees. I then brought it inside and let it rest on the counter for 8 minutes. I then sliced it in half. I then sliced it into approximately 3/8” slices and plated it up with some asparagus, a baked potato and a Stone Coffee Milk Stout. It was delicious. Thanks for looking.
  5. 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.
  6. Got some steak on clearance at Walmart. They had put some seasoning on the NY strip steaks that tastes like fajita meat. I cooked them up to 135 degrees using my indirect heat shield I designed and had a friend build for me. I finished the sear on the steaks using a piece of 1/4" plate steel I had custom cut at a fabrication shop. I bought the shrimp at Sams already on the skewers. I seasoned them with Slap Ya Momma Cajun seasoning and cooked them 4 minutes, 2 on each side, on the same plate steel. The steak came out medium to well (my smoking hot wife doesnt like medium rare) and the shrimp was on target.
  7. To celebrate my new patio cabinets we invited some friends over so I thawed out a 2 1/2" ribeye steak I had in the freezer. I unwrapped it and seasoned with Primo Chicago Stockyard steak seasoning. I wrapped it up and let it take a 6 hour get happy rest. I now prepped some heirloom carrots and sliced them up so they were ready to steam right before we eat. Also washed and prepped some small potatoes so they were ready. Around 45 minutes before our guests arrived I started up the kettle. I tried my new Vortex out for this cook. Around 30 minutes before our guests arrived I put on the potatoes and the steak. It rode right about 330 degrees for the next hour. My friend had brought a Belgian Ale with him so we drank a glass of that while the meat and potatoes were cooking. Here it is once the meat alarm went off at 113 degree I.T. I remove everything and tented the steak with foil. We then cooked up some shrimp marinated in lemon juice and garlic that our friends had brought. I then opened open the vents and let the Vortex go nuclear. Once I thought it was like the sun I put the steak on for 60 seconds. Flipped it and let it cook another 60 seconds. I brought this in the house and let it rest for 10 minutes. I then cut the rib bone off and sliced it up into approximately 1/2" slices. I now placed the slices onto a wooden cutting board for serving and squeezed some blue cheese and herb compound butter on the top. I took this out to the table and we all served up a plate with the lemon garlic shrimp, baked potato and the heirloom carrots. So good! Thanks for looking.
  8. Hopefully life will start settling back down soon so I can get back on here and start cooking more often! I decided I needed to at least get back into the swing of the monthly competitions just to get the muscles flexed again. As this month's challenge is Salad for Dinner, so I had to give it a crack. With me working in Atlanta, I've fallen in love with Korean and Asian food in general. One of my favorite new flavors is Bulgogi! If you've never had anything marinated or glazed with a Bulgogi marinade or sauce, you don't know what you are missing. For those that don't know, Bulgogi is a sweet and tangy sauce mainly flavored with pear juice. It works with any meat, but I favor it with any cut of beef you can find. I'm believe it would even make shoe leather quite palatable! Sadly, in my rush to get this done by tonight's deadline, I didn't take many photos of the process, not that there are a lot of steps to this one. First, I marinated the steak overnight with a bottled bulgogi marinade, and threw in a little fresh garlic and ginger to punch up the flavor a bit more. All I had in the fridge was a london broil, so that got the overnight bulgogi bath. Next it went on to a ripping hot grill to get some of that great grill flavor. After a few minutes on each side, she was ready to take off the grill. While that was grilling, we cut up the lettuce, cucumbers, bell peppers and made up some homemade Asian ginger dressing. During that time, I also reduced the bulgogi marinade into a nice thick glaze by adding a bit of honey and cooking it down. Doesn't it look amazing?!? In the rush to get this into my pie hole, I forgot to get pics of the sliced meat, oh well. Anyways, here is the final product! Again, I highly suggest if you've not yet tried bulgogi, give it a shot. It's great as a dip with asian foods as well.
  9. Got some family coming in from out of state, and I figured that I’d cook up some steak for the occasion. At Costco, I found this 17lb choice strip loin. Looking through the packaging it seemed better marbled than most choice I’d ever seen. I cut her down and got one monster 24oz steak (I like them nice and thick), and nine 18oz steaks. Even had a 3.7lb roast left over. Cooked three of them tonight with a reverse sear. temp’d out at 133. Nice mid rare. Super yummy.
  10. I've recently had the flu (good lord, its the worst). I had a strong fever for 2 days and finally on the 3rd day it finally dwindled down and broke. After a quick shower, I felt rejuvenated and needed to get out of the house for a bit. The Mrs had picked up a sirloin the day before and I decided that was the perfect excuse to fire up the Kamado however, She gave me the eye when I told her I was going outside to BBQ. She even informed me that it was a single degree outside, at which I chuckled, and then smartly grabbed my coat. After lighting the classic, I whipped up a quick marinade and tossed the steak in while the temp came up. Once 500 degrees was hit, it was magic time, on with the veggies and the steak. I think I might have had 10 mins in total cook time, either way I pulled everything and stuck in on my new board I got for Christmas (Thanks Mother/Father in Law). I let the steak rest for another 5-10 mins and then began slicing it with my Christmas Gift to myself (Thanks Bird) an 8-inch Miyabi Gyuto. Its such a pleasure to slice meat with an ultra sharp knife. Its totally not necessary but Go Get yourself one Guys/Gals you wont regret it. Sorry I only took a single photo before it started disappearing.
  11. HEYYYYYY-OOOOOOOOOOOOOOOOOOOOOOOOOOO, KamadoJoooooo is baaaaack!!!!!!!!!!!!!!!! Ok, I've had a few reds, so I'm gonna make an extra effort to keep this one clean for the more delicate among us So a few months ago, I saw some big, fat steaks on sale at the local Woolies (for you seppo's, think Ralphs, etc). Bought em, vac sealed em, froze em, and forgot about em... Until the weekend. Sunday night, threw one in the Sous Vide at 50C, and let it sit. FOR 2 DAYS!!!!! Yep, I have no fear. 2 Days. Like a boss. It came out, looking like this: mmmmmm, who wouldn't want a piece of this...? Whack on some olive oil, salt and pepper: and chuck the bugger onto a 480C hot KJ: 1 sneaky 90 degree rotate late, I flipped it, and oooh yeaaaahhh babyyyyy: 2nd side done, back on the plate, back inside. Drool on the floor was a slip hazard: Here's a cross-section, specifically cut for y'all: This dirt-cheap hunk of meat was the best steak I've had in a long time. All hail the sous vide and the brutal smokey heat of my round red friend. It was a melt-in-the-mouth steak, and I'm sitting here - fat, dumb and happy with a gutfull of steak and wine and joy Happy 2018!!!!
  12. Long before I knew such a thing as a ribeye existed, this used to be my favorite steak. When I saw my grocer had the bone-in version, I couldn't resist a trip down memory lane. bathed in salt, pepper and avacado oil. It been a week since I fired it up. Lump must have been damp, couldn't get a temp above 350°. Good thing i was grilling on the lowest level. resting along side some cinnamon, brown sugar, sweet potatos and carrots I roasted in the dutch oven a perfect medium rare toward the center
  13. Table Steaks These steaks were grilled at 450 degrees because Big Joe was tired that night - needing a good clean out, charcoal was pieces from bottom of the bag, and airflow was clogged up... and man they were great. Proves you don't need to go blast furnace hot to have a really nice steak cook. Dad handled the eggplant and zucchini direct heat grilling as the first shift and cranked tired Joe up to whatever he would deliver. Son took over and did the perfect steak cook simply seasoned using salt, pepper, and a dusting of imported Spanish Chiquilin brand 'Pimenton Picante' (hot paprika) on the meat. Plus a small chunk of hickory wood in the coals. Daughter pulled together a nice salad. Wife enjoyed sitting back, watching the production with a glass of wine, and offering sage commentary on how slow the count down timer for the 'resting period' for the steak was running. But when it all hit the table - well that is where the title for this post comes from... And a few more photos to round out the post.
  14. Second week with the new KJ Classic, after failing to get pictures of my first two cooks I remembered this time (albeit halfway through my steak on Sunday as you can see). The reverse sear worked out AMAZINGLY on a ~1.5 lb sirloin. I know, not using bone-in steaks is blasphemy to some but my wife prefers the boneless and preferences aside she was steering me away from the $16/lb ribeyes I had my eye on. Still was by far the best steak I've ever had off a grill, much less made myself. The pizza turned out okay, but I think I needed to roll the dough thinner and couldn't get the grill above 500, which after 90 minutes of a hungry family waiting made me accept a slightly longer cook time and not quite authentic wood oven pizza at about 475*. On that topic, for the pizza the grill got up to 490 and stalled, then started dropping. I panicked when it hit 475 as it'd already been a LONG time heating up and just put the pizza on. For the reverse sear, again it took awhile and seemed to stall around 500*, I was going for 550 but just threw them on to get them done. I think maybe I'm not using enough lump, as that's the only variable I can think of to keep it from getting roaring up quickly and over 500/550*. Is it absolutely necessary to have a lot of charcoal in there to get the temp up faster and higher? I guess I was thinking since both were shorter cooks I didn't need to load up, but next time I'll try a full firebox.
  15. So this weekend was a special occasion for Mrs. Smokehowze and the weekend got continued over into Monday when my son and I fixed one of her favorite meats. Filet Mignon. These were sourced at Costco. We hunted through the choice grade and found a package that compared to the prime grade in terms of marbling, etc. A great deal at about half the price of the prime! Cooked on Big Joe at 550+ degrees by my son with a few thin soaked strips of hickory wood for just a hint of smoke. Let the meat do the taking with just Kosher salt, fresh ground pepper and a dusting of imported Spanish Chiquilin 'Pimenton Picante' hot paprika. My son has experimented and discovered this paprika adds a subtle but very nice flavor dimension on the grilled meat. I have pretty much turned over steak cooking on Joe to my son. He can nail it every time to what folks like. Nice when the apprentice becomes the master. I did the inside cooking this time. Delicious results overall! Tender real meat flavor on the steak. Sides were herb roasted pee-wee gold potatoes, stir fried snow peas /water chestnuts with a light Asian seasoning touch, garden fresh tomatoes and some fresh avocado. Mrs. Smokehouse thoroughly enjoyed the meal and my grown daughter announced that filet mignon cooked on the Kamado had now become one of her new favorite meats. Oh well! Son and I had our fill also. And the good thing is there are leftovers for another meal. Yummm!
  16. First cook on the XL BGE ... New York Strip and Tuscan Herb Potatoes with fresh Rosemary!! Tossed the potatoes in some Tuscan Herbed Olive Oil and roasted at 400 degrees in a black iron skillet for 2O min then tossed in the fresh rosemary and roasted for on other 30 min. Pulled the fries and throttled the egg up to 750 seared the steak for about 2 min a side. Delicious!! The wife was thoroughly impressed that it didn’t take any longer from lighting the first coal till dinner was on the table than it used to on the Weber gasser.. it was actually quicker! She was also impressed with dinner! I think she is sold!
  17. Hello everyone, new to the group and just seeing what tips, tricks, and insight I can find. I love trying out of the box techniques and experimenting to find the best flavors possible.
  18. This Saturday I turned 60 and we had some friends over for a BBQ / potluck to commiserate errrr I mean celebrate. Friday I pulled 2 Tri-Tips and 3 large steaks out of the freezer to thaw. (1 - 1.75 lb. T-bone, 1 - 2.25 lb. Porterhouse and a monster 2.5 lb.Tt-bone) I seasoned up the Tri-Tips in the my usual way with Worcestershire sauce, salt, pepper, steak seasoning and some fresh minced Rosemary from the yard. For the steaks I just rubbed them down with Worcestershire sauce and then some steak seasoning. This is the Porterhouse. Once our guests arrived I didn’t have much time to take pictures so these are all taken with my phone camera and a little hit and miss. I put all the meat on my kamado. It was setup for indirect cooking and was at 300 degrees as we all wanted to eat quickly. (Normally would’ve done them at 250) Once most of them were all at around 115 to 120 IT I took them off and covered with foil. The monster T-bone took a while longer to get up to temp so it was left on the kamado for another 2 to 3 minutes. I had set-up my Jumbo Joe in a separate location for searing. Here are the 2 Tri-Tips being seared. Here is the Porterhouse and the smaller T-bone waiting to be seared. I had set-up a craving station right there on one of the tables so everyone could get some meat as quickly as possible. I sliced up one of the Tri-Tips and then the monster T-bone which had been seared by that time. That meat all went fast so I sliced up the other Tri-Tip which is shown here. And finally I was able to fix myself a plate of some Tri-Tip, steak, potato and macaroni salad. Everyone had a great time and I’m now officially old.
  19. I just purchased my Akorn off Amazon the other day and will be putting it together this weekend. I've been cooking on webers/gassers for years and wanted to change it up for some low-n-slow smoking and this forum made me pull the trigger. It will be my only current grill, so I was trying to figure out the best way to cook a reverse sear/2-zone steak or similar. It's the best way to cook a steak IMO and I see many varying ways to do it. What you you guys consider the best? The main thread on this site showing the custom bent wire basket or something no longer shows pictures so I had a tough time trying to understand how that process all worked. I've seen split diffusers online, the adjustable CharGriller rack, searing directly on the weber grate...etc. Has anyone been able to replicate a true 2-zone cooking process where I can bring a steak up to 105 in 45 min or so, then sear it quick up to 125?
  20. I received my soapstone a few weeks ago, and finally got to use it. I prepared a Mahi filet, Tuna steak, Shrimp and a piece of NY Strip for my youngest who doesn't care for seafood. I roasted green beans and made an attempt at John Setzlers Brussel Sprouts and sweet potatoes. I thought I had sweet potatoes in the pantry, so I ad libbed with carrots and it turned out great! I put down some butter, and dropped the shrimp onto the soap stone, and in the 1-2 minutes it took me to go in and get the phone to take pictures they were done. The strings beans were more al dente than I like, but still good. The Brussel Sprouts though, talk about a show stealer! I strongly recommend that for a side dish (carrots worked well, I can't imagine the sweet potatoes being that much different)!!
  21. Mother's Day Steak Just the way Mrs Smokehowze likes her steak. And plenty to go around - today and tomorrow .... Boneless Costco Ribeyes, Room Temperature. 15 minute heavy kosher salt and fresh ground coarse black pepper rub. 600+ degrees on Big Red Joe. 3-3-2-min + 30 sec cook. Removed at 110-115 internal. 8 minute rest. Hickory wood smoke. Son has taken over as the steak man! Kids did the sides. Interesting and very tasty dishes that worked well with the steak A stove top hot slaw. Cabbage, onions, garlic & mushrooms pan sauteed with butter till just tender with some seasonings. An oven gratin of sweet potatoes and white potatoes in a 'fry' cut. Onions sauteed in butter with garlic. Chicken broth, Parmesan cheese, salt, pepper and sage. To quote Mrs Smokehowze "Yummm...."
  22. The local market had Top Sirloin on sale so I picked up a steak. (This was actually $5.31) Rubbed it down with the above ingredients and wrapped it up to get happy overnight. Got my Jumbo Joe scorching hot and place on the steak. (Sorry for the blurry Pic) Seared it for 2 minutes and then flipped it and seared the other side for 2 minutes. I then moved it over the indirect side for 6 minutes and it was done. I brought it in and let it rest for 5 minutes. I then sliced it up, plated it and then spread on some softened Blue-Cheese & Herb Compound Butter. (See Link: Blue Cheese and Herb Compound Butter) Delicious! Thanks for looking.
  23. Greetings Gurus! I know some of you have seen the existing thread on The SteakAger but I wanted to start a different thread and give you a more complete look at this product and some more information about it... What is it? The SteakAger The SteakAger is a home dry aging chamber that lives inside your existing refrigerator to produce high quality dry aged meats. Here are some photos of the unit: Front on view... Angle Side View... Another angle side view... The SteakAger has a small LCD display on top that shows the temperature inside the chamber in F and C as well as the humidity and the amount of time the chamber has been running. There is a bluetooth app being released in the future that will give some control of this LCD. There is a small UV lamp inside for the purpose of helping keep a bacteria free environment inside the chamber... Interior width... Interior height... Interior depth... I am really excited about the possibilities with this product. I love dry aged beef and I think this device will be an improvement over the dry age bags I have used in the past for dry aging beef at home. This unit is the first of three models that will be produced. This unit is also the smallest of the three. My Man Cave refrigerator is a hand-me-down side by side refrigerator freezer so the fridge side is not very wide. THIS unit will sit facing foward in my side-by-side. Anything larger would NOT fit facing foward. It may fit a larger one facing to the side though but a normal non side-by-side fridge would be the best solution for the larger models coming out later in the year. This unit is capable of holding some larger sized roasts up to about 13 pounds depending on the shape of the roast. I picked up a NY Strip roast last night to dry age in this SteakAger. It weighs about 12.5 pounds and I am going to need to trim a couple inches from one end to make it fit here. Not a big deal.. I will have one or two non-dry-aged steaks off this roast I will be starting that roast in the SteakAger in the next day or so and I will highlight that entire dry-aging process in this thread, so stay tuned!
  24. Today I heated up Kamado with soap stone in low position, and other side indirect and as grate in top position. For the steaks instead of ghee, I used melted duck fat to brushed the steaks, I then used 4 season blend recipe from charred& scruffed by Adam Perry Lang. I used John S. method for steak. Instead of cast iron grate I used soap stone. I seared each side of the steaks for 3 min and then placed on indirect side to finish. I am very happy with crust, I think using soap stone will be my preferred way for cooking steaks. The narrow steak was medium rare, the wider steak for my wife was medium.
  25. The stores are running sales on rib eye roasts at $4.44 with a minimal purchase. If you were going to break them down into steaks for direct cooking, what size would you cut them? 1.5 inches, 2 inches, or other. What is your favorite thickness?
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