D
Deleted member 365
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Here’s the fajita meat.
Here’s the fajita meat.
D
Deleted member 365
Guest
These were amazing. I used this Peruvian marinade. Used apple/cherry pellets. It tasted identical to Viva Chicken in St George.
That’s the only way I’ve ribs. I’ve been very successful using that method. My kids beg for me to do ribs all the time.
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You’ve gotta pull a little early if you’re going to reverse sear it. I have some cast iron skillets I use. Pull the meat, crank that bad boy up and get the skillets hot, throw butter on there and a couple minutes each side. Fantastic.
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Deleted member 365
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Yep! That's exactly what happened. I overdid it on the smoker (they were done) then put them 5 mins on each side on the gas grill (probably should be half that). It turned out decent. I mean it wasn't horrible to eat. But it wasn't nearly as great. The fajitas turned out pretty good. The chicken was utterly fantastic. Super tender and flavorful. I really want to try ribs and burgers. Have you done burgers? What temp do you do and which flavor (Hickory?) do you use?
Avery
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Six wings? You feeding kittens? Step up your game, son.
RandyForRubio
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It’s legitimately one of the easiest things in the world to do. The 3-2-1 stands for hours
Seriously, just look up any recipe online. It’s easy.
LogGrad98
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Weber Smokey Mountain for me. Wifi temp controller. Can maintain 225 for 12 hours within 5 degrees. Mostly cook pulled pork, but love st louis style ribs, and cook the occasional brisket. Have also cooked tomahawks on it then reverse sear. For steak and such I have a Weber Kettle that I use for reverse sear or to sear after sous vide, but lately I have been using a flamethrower to sear steaks after sous vide. But my favorite cut of all time is tritip. I have an argentine-style grill that raises and lowers and I have been perfecting this method and find it can give me a very even medium-rare edge to edge with great sear on it, but it is a lab of love to get it right.
Right now I have a 12 pound rib primal dry-aging. Going for 27 days. Then it will yield 8 sixteen-ounce rib eyes. Oh man.
I got lucky that my son-in-law's family raises angus cattle for beef, and they slaughter a few each year for the family. Got this rib primal for 3 bucks a pound. Of course, all of it is 3 bucks a pound. And it is all grass-fed, grain-finished, prime beef. I am doing all I can to make sure that marriage lasts. lol
Right now I have a 12 pound rib primal dry-aging. Going for 27 days. Then it will yield 8 sixteen-ounce rib eyes. Oh man.
I got lucky that my son-in-law's family raises angus cattle for beef, and they slaughter a few each year for the family. Got this rib primal for 3 bucks a pound. Of course, all of it is 3 bucks a pound. And it is all grass-fed, grain-finished, prime beef. I am doing all I can to make sure that marriage lasts. lol
RandyForRubio
Well-Known Member
Nothin wrong with twin butts, amirite?
RandyForRubio
Well-Known Member
So my uncle raises registered angus, and he gives us a whole beef and a hog every year, just have to pay for butchering. I can’t even go out to get steaks at restaurants anymore because they aren’t as good. He’s completely ruined me. Hope he lives to be 200.
I've been looking long and leeringly at one of these
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