Jump to content
  • Announcements

    • John Setzler

      Site TOS/Guidelines Updated 9/7/2017   05/02/2017

      The rules here are simple.  You must behave like an adult.  You may not use profanity.  If 'behaving like and adult' needs specific details in your eyes, then this forum is not for you.  Failure to behave like an adult may result in your loss of access to the site.     YOUR PERSONAL INFORMATION: Personal information provided to the Kamado Guru website is NOT shared with any third party for any reason. EVER.    THE REST OF THE STUFF:

      Please remember that we are not responsible for any messages posted. We do not vouch for or warrant the accuracy, completeness or usefulness of any message, and are not responsible for the contents of any message.

      The messages express the views of the author of the message, not necessarily the views of this bulletin board. Any user who feels that a posted message is objectionable is encouraged to contact us immediately by email. We have the ability to remove objectionable messages and we will make every effort to do so, within a reasonable time frame, if we determine that removal is necessary.

      You agree, through your use of this service, that you will not use this bulletin board to post any material which is knowingly false and/or defamatory, inaccurate, abusive, vulgar, hateful, harassing, obscene, profane, sexually oriented, threatening, invasive of a person's privacy, or otherwise violative of any law.

      You agree not to post any copyrighted material unless the copyright is owned by you or by this bulletin board.

      Our websites use cookies to distinguish you from other users of our website. This helps us to provide you with a personalised experience when you browse this site. For detailed information on the cookies we use and the purposes for which we use them see our cookie policy (link at the footer of each page).   Thanks!
    • John Setzler

      $3 Plate Lunch Challenge!   01/16/2018

      Don't forget to participate in this challenge!!!    
Sign in to follow this  

Bone In Something Steak

Recommended Posts

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 :-D


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 :-D


Happy 2018!!!!

Share this post

Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

Sign in to follow this  

  • Similar Content

    • By BEER-N-BBQ by Larry
      Hi all,
      I recently acquired a PicoBrew Pico Pro electric brewing device to review on my YouTube channel (The Pico Pro: A Hands-On Review) and discovered that it has a sous vide mode built-in.  I couldn't resist giving it a try as you can see in the video below.  Turned out perfectly medium rare and very juicy.  I just wish it had the charcoal flavor it was lacking.
    • By CentralTexBBQ
      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
    • By Smokehowze
      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.



    • By HokieOC
      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.

    • By KamadoJosephine
      I did brisket once before, and it turned out great.  Great, if you were in the mood for some beef jerky, that is...
      Decided to follow a recipe I'd found on Serious Eats (which is one of my go-to sites for Sousing and Videing):
      Got a slab of brisket from my butcher.  In hindsight, it probably had a bit too much of the fat trimmed off it.  Cut it in half so it would fit into the vac bags (and also be size-appropriate for 4 people)

      Rubbed it down with 50/50 salt & pepper mix.  Was listening to Doug Stanhope impersonating Bill Burr at the time, hence the Baaahhstaaawn "PEPPAAAAAHHH" in the thread title  

      Vac sealed it, with the rub on it.

      Into the sous vide for 36 hours at 155F, and then into the fridge for 3 days.
      Out of the fridge ,coming up to room temp - Mmmm, appetising!!!

      Pulled it out of the bag, patted down to remove excess moisture.  Recipe called for more rub, but I decided against it.  Might do it next time to get a better bark...

      Threw it onto the grill at 300F (grill temp, as measured by my trusty Thermowerx Smoke).  Internal probe alarm set for 185F.  Threw in some spuds after 1 hour.  Alarm went off after about 2:15, and it went to 190F after 2:30.  Decided it was time to pull the bugger off and see how we went...

      At this point, I was a giddy as a roofied cheerleader and forgot to take pics...  My most humble apologies...
      The meat was succulent - pulling apart with a fork and the most juicy slab of beefy goodness I've ever tasted.
      The only small disappointment was the relatively thin and/or nonexistent bark.  The outside skin was tasty, and the bark-ish bits were very noice.
      Made a Bourbon Whiskey sauce to go with it.  Not overly sweet, with a nice chili kick courtesy of some ghost pepper sauce.
      Will definitely be doing the other half some time in the next 2 weeks, and will post the update in this thread.