Beef tenderloin and thick steaks going on the smoker, then the hot as **** grill. Brad @avengethis taught me this. I’ll try to not drop the coal grate.
"We make a living by what we get, but we make a life by what we give". Winston Churchill. MOW badge received.
"I've got a great cigar collection - it's actually not a collection, because that would imply I wasn't going to smoke ever last one of 'em." - Ron White
I like the reverse sear. It does a pretty good job of giving you that crust while still maintaining a cooler center.
Interval cooking does it better but it's a lot harder to master. Same end product concept...but you cook it at very high heat then rest it in short burst intervals. This slowly builds a very thick crust while still maintaining a MR center. Great for super thick cuts like tomahawks, fillets, and tenderloins.
@ScotchnSmoke sux lots of large wéiners. And tons of small ones.
Comments
Geeze show off
Dang! You're doing your best to lure me down there, aren't you?
Looks great and pickled red onions? Incredible!
Yup!
Pork tenderloin
Looking good
Liver onions and bacon.
I haven't had that in forever @silvermouse it sounds amazing
We had plain Jane tacos kids were happy and simple
One of my favorites, maybe I have a b vitamin deficiency. Pickled beets and french fries on the side.
Nice
Tasted great! I hear Patrick telling me.. “overcooked”, I agree lol
Dino ribs
Beef tenderloin and thick steaks going on the smoker, then the hot as **** grill. Brad @avengethis taught me this. I’ll try to not drop the coal grate.
MOW badge received.
Reverse searing is the only way to go
How did they turn out @Patrickbrick
"I've got a great cigar collection - it's actually not a collection, because that would imply I wasn't going to smoke ever last one of 'em." - Ron White
Excellent! Served medium rare across the board.
MOW badge received.
I like the reverse sear. It does a pretty good job of giving you that crust while still maintaining a cooler center.
Interval cooking does it better but it's a lot harder to master. Same end product concept...but you cook it at very high heat then rest it in short burst intervals. This slowly builds a very thick crust while still maintaining a MR center. Great for super thick cuts like tomahawks, fillets, and tenderloins.
Chicken veggie enchiladas
Pork chops
I made instant pot pizza pasta was fine didn't take picture wasn't brag worthy was easy and kid friendly
Did some Dino Ribs on the smoker. First run with these, and I didn't screw them up thank God.
I had Scallops in a cream sauce over Pasta (chickpea) and two PB&J. 💪
Couple nights ago.
Preparing some shrimp en brochette...
Rosemary, garlic, and fresh cracked black pepper compound butter...
Ribeye, asparagus, shrimp, sauteed mushrooms, and baked potato.
In the mix....Sirloin Roast.