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My Father's Day gift from my Son...

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Wartface's picture
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My Father's Day gift from my Son...

My Son knew I would be very excited about this 15 pound USDA Prime grade Ribeye roast. I trimmed it down and cut 2" steaks. I put a rub on it and did a reverse sear on it on a gas grill, which I rarely cook on. All turned out nicely. Steak, baked potatoes, corn on the cobb and nuked and then sautéed Brussel Sprouts.
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My son's 3 burner gas grill. I lite only the left burner and heated the grill to 250°. I put the steaks on the far right side away from the direct heat, kept the lid down and baked it until it was 115°.
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When the steaks reached 115° I removed them from the grill and turned all three burners on full blast to get the grill at Warp 10 heat. I blotted the steaks with a paper towel to remove all of the water and basted it with "beef love". Beef love is rendered fat that I save when I trim the fat off of pork butts/shoulders or any other meat I cook. It is better than olive/canola oil and has a higher burn rate.
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Once the grill is as hot as I can get it I put the steaks back on and sear them. I don't want grill marks, I want the entire surface to be effected by the maillard effect... That adds flavor.
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It was a nice family dinner... I pulled the steaks at 130° and let them rest about 5 minutes.
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The crust was not black as it looks in this picture. It was a dark mohagany brown.

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Wart, You're a shrewd cook,

Wart, You're a shrewd cook, so i'm curious why you don't inject pork butts? Thats about the only thing I do inject, brisket when I make it too.  Here is my injection brine.

I use MeatHead's injection base then doctor it up.

Pork Brine Injection

2 tablespoons kosher salt

1 tablespoon Worcestershire

2 tablespoons rice vinegar

1 cup apple juice

3 cups water
2 tablespoons of FAB meat enhancer
1 teaspoon of sodium erythrobate (cure facilitator)
1 gram of Cure #2 (nitrate)
1/2 cup of Corn Syrup (brine stabilizer

After pumping, I then vac pack the meat and rest in the refrigerator for 24 hrs. Sometimes I'll then use my Vacuum Tumbler to distribute the brine too.

If you're already shaking your head, wait, here's the blasphemous part, I then Sous Vide the pork 140 for 24hrs. Chill completely.

Remove from bag, wipe off with paper towel and I'll rub with yellow mustard before dusting the exterior with a dry rub. Then I rest in refrigerator uncovered for another day for a nice crust to form.

Smoke with pecan until interior is 140 degrees. Then I cover it with foil (Texas Crutch) and interior gets to >190, remove, rest in a room temp cooler for an hour or so (or enough time to have a few beers).

Rant On: I live in the Holy BBQ state of North Carolina, where they chop the pork and drown it with some vinegar, spice based sauce. I've been to the top 30 NC BBQ joints (Wilburs, Arron and Sons, Que...), I'm not impressed, I've even had to return BBQ from some of them. Reminds me of dry tuna fish soaked in an unbalanced red sauce.

"For the love of Jacob", please don't chop the pork, pull it while its above 140 degrees, add back some of the juice that accumulated at the bottom of the foil. Rant off.

Happy Cooking

MB
 

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Mucho... I inject briskets

Mucho... I inject briskets but I don't inject pork butts.

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Impressive hunk of meat the

Impressive hunk of meat the Wart. I think I wold have left half intact for some dry aging, but I bet they were delicious. Sounds like you raised your Son right.

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The dry aging would have been

The dry aging would have been nice but It was really great meat. We only grilled half of it. We will do the other half this coming weekend.

Yes, my son has become a respectful gentleman, a good husband and a great father to his own children.

He spoiled me with this fine Father's Day present. He knows I love to BBQ and grill things.

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Awesome present, awesome

Awesome present, awesome post.

+200 Stella Stars.

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Thank you Chef Jacob. I had a

Thank you Chef Jacob. I had a blast butchering that big hunk of meat and grilling it.

I had 3.6lbs of fat which I will eventually render into beef love. I also had 10oz of stew meat. I got 8 2" thick steaks. It was a fun cook and a great meal.

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Slightly off topic. Wart do

Slightly off topic. Wart do you have a Pigtail Flipper? If not, its a must for indoor and outdoor cooking. If you don't have these, perhaps offer them as a suggestion for next Fathers day. For certain tasks, this device is unparalleled. 

http://www.amazon.com/Pig-Tail-Food-Flipper-Box/dp/B0000DDVQS/ref=sr_1_1...

Curious if anyone else has used them?

MB

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Mucho... Yes I have had one

Mucho... Yes I have had one for years. They are a very useful BBQ tool. I cooked these steaks at my son's house. He doesn't have one... Yet.

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Mucho Bocho
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OK another off topic BBQ

OK another off topic BBQ contraption recommendation. I just picked up this Spit Jack meat injector.

http://www.amazon.com/Pig-Tail-Food-Flipper-Box/dp/B0000DDVQS/ref=sr_1_1...

I got the whole shebang. I've been eyeballing it for years but thought it was too much of a splurge. A few weeks ago I used on at my friends house, I'm such a sucker for quality and this thing is built like a brick $hit house. Just in time for the Summer BBQ season.

Wart, When you're cooking large cuts of BBQ, do you use an injector?

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Mucho.... This is why I've

Mucho....

This is why I've never injected pork butts. Meathead says... Some folks like to inject butt with an internal marinade. Typically they will do something like mix about 4 tablespoons of their rub with 1 cup of warm apple juice and pump it deep into the meat. Some even use chicken stock. I don't bother. I think this cut is moist enough on its own and injecting can mask the flavor of the pork. When I am judging, and the meat tastes more like apple juice than pork, I mark it down.

That makes perfect sense to me. Butts are about 30% fat and I like the taste of a pork butt with Big Bad Beef rub on it. If I want added flavor I'll make my own BBQ sauce.

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On Father's Day... We ate

On Father's Day... We ate half of the big beautiful hunk of Prime grade Ribeye. Last night we grilled the other half. It was just as good. I still say it was my best Father's Day gift ever.
image

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Wart, The one thing I've

Wart, The one thing I've learned about Meathead, is that he contradicts himself. If you read further on his site, he mentions that all winning pro pit masters inject.

I do agree that I don't want my pork tasting like apples either. He's assuming that it will. I've done it both ways and I've never had BBQ that was as moist and flavorful as the injected meat.

I find it curious that you inject beef and not pork. Don't you think the same principals apply?

I disagree with MH, I don't want the meat slathered in sauce. I don't see that as good form. I like to let the pork flavor shine through and believe me, its a bright light. ;-)

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Mucho... My thought has

Mucho... My thought has always been that pork butts have more fat content than beef briskets. I respect Meathead's opinions. His background and his resume give him great credibility in my mind. Then if you read all the steps that he takes before ever publishing his recipes and his techniques you will know that each have been through the ringer by many highly qualified associates before they are posted for his audience to use. He personally made Chef Jacob's and I's Brioche hamburger buns twice and baked them indoors in his convection oven and then outdoors on a weber kettle and a Big Green Egg. Then he had Chef Ryan bake them too. My uninjected pork butts turn out very moist and flavorful. The BGE retains moisture better than most grills and smokers. I never need a water pan ever when smoking meat.

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Today I baked Chinese Char

Today I baked Chinese Char Sui ribs outdoors on my Big Green Egg...
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Marinaded for 24 hours and then baked at 235° for 3 hours. I basted them with honey after 2.5 hours.
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Big Green Egg... Is a Ceramic oven, grill and smoker.
My Rig...

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The ribs look out of this

The ribs look out of this world Wart. Love the chair with hassock in front of the grill. Living the good life for sure. Double bottle cap pulls are clutch too. Beautify kit.

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Char Sui Ribs... Oh my god

Char Sui Ribs... Oh my god good! Double beer opener's, I wouldn't want my guest to wait in line. A chair and ottoman is required to lounge while your low and slow cooks do their thing. I sit there with my iPad - it reads what the Maverick ET 735 tells me what's happening inside the BGE, while I read the news. Life is good!

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Those ribs and prime rib look

Those ribs and prime rib look just awesome...

I see that you have a Big Green Egg.  I've had one for years and it's one of my favorite tools!  I've also got a pellet smoker by Yoder and I now use my BGE for pizzas more than anything else.  It makes a fabulous pizza oven!

Since you're into smoking too, here's a money shot of a smoked prime rib I did recently.  Smoking the entire rib enables you to get a sous vide type of even cooking from edge to edge.  Perfect every time.  I generally cook it at about 200ºF until it registers an IT of ~125-127ºF, then rest for a few before slicing.  You can obviously give it a good sear too if you like, but I love the smoked crust it develops on its own already.  A dab of homemade horseradish sauce or chimichurri (or both) and it's a slice of heaven...

Entire rib joint, untrimmed:

Cut into a 3-4 bone roast, trimmed, seasoned and tied, ready for smoker:

Cooked to 127ºF IT, rested and sliced:

Your BGE will work just as well as my pellet smoker for this, as you can easily hold a 200ºF temp for the 3+/- hours this will take to cook.  I've done an entire rib joint this way recently too for a guys bourbon and steak night.  You can imagine the oohs and ahhs, and the light smoke kick is just a huge bonus.

My oldest son is a bit younger than yours, but he's shaping into a similarly great young man.  I look forward to receiving a prime rib from him one of these days too!

Best,

TJ

P.s., I'm not sure why the right side of my pics are being cut off, but hopefully you can get the point!

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TJ... Nice cook on that Prime

TJ... Nice cook on that Prime Rib roast. I grill, smoke and bake bread and pizza on my BGE. Each setup is a little different but it is a very versatile cooking device. Some people say that ceramics are the best outdoor oven there is. I agree with that statement. I bake about 3 or 4 loaves of bread in it every week. I've had my BGE for 4 years and love it.

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Tennessee Jed, Spectacular

Tennessee Jed, Spectacular piece of meat there. It might be the most evenly cooked piece of beef I have ever seen cooked on a grill. I'm glad to hear that a Kamado cooker can product such a product.

Wartface piece of meat was the final straw for me. My Kamado cooker should be here next week. I'll be posting some pics of my meats too. We done sir!

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@Mucho Bocho welcome to the

@Mucho Bocho welcome to the ceramic cooking realm. There is a learning curve that is fairly easy to master. Learning how to fill your firebox properly is key. If you are using your Kamado as a grill just dump it out of the bag. You will be fine. For loooong low and slow cooks you need to hand place your lump coal so as to not block your airflow. Big chunks of lump on the bottom. Medium chunks on top of the large chunks and then small pieces and dust on the top. If... You load your fire box properly you can smoke pork butts and briskets for 16/18 hours without adding any additional lump. And you'll have some lump left at the end of your cook you can use on your next cook. If you just dump it in you will block your airflow and after about 10 hours of cooking you will need to refill your firebox. Feel free to ask me anything about a Kamado ceramic grill. They're all about the same. I have a BGE but it's not much different than all the others. Most Eggheads would consider that last sentence blasphemous and throw me out of the club. They are kind of a cultish clan that hates when anyone thinks the BGE is not the best ceramic ever made.

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Wart, Sound advise as usual.

Wart, Sound advise as usual. I've been watching a lot of videos and reading up on the Kamado forum. I thing I get it. Just picked up a Thermoworks ThermaQ meter al la the Meathead kit.

The first thing I'm going to cook is a brisket. I'm able to get whole packers in Raleigh for $3.50 a pound, commercially raised but their still decent. Looked at one yesterday at Whole paycheck. They wanted $10 a pound and the piece I was looking at weighed about twelve pounds. Can you imagine making a $120 brisket, gezzz, its not like Jacob is coming over for dinner or anything. HA

I get to use my SpitJack too. I think thats one of the things I love so much about cooking, tools/toys. I think I'm going to start a new thread. 

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@ mucho bocho Thanks for the

@ mucho bocho

Thanks for the kind words on the rib.  It was indeed great going down the hatch!  A real crowd pleaser.  Just to clarify, I do have a Big Green Egg and I use it for smoking, grilling and baking/bread/pizza.  I don't use it as much for smoking anymore as I used to now that I have a pellet smoker too.  The pellet smoker is so bulletproof for me, particularly given the amount of smoking I do on a regular basis, and the smoke profile it puts out is perfect for my taste and palate.  I use a mix of pecan and cherry typically and occasionally hickory or maple if I want it stronger or lighter.  The rib above was smoked on my pellet smoker, but my BGE would have done a nearly identical job if set up for a smoker, as laid out by Wartface above.  I echo his sentiments entirely and congratulate you on your move into kamado cooking.  It's simply fantastic.  Period...

If you're into gadgets, you'll want to know about (if you don't already) BBQ Guru for your kamado grill.  For long cooks like a brisket or pork butts, it regulates the air flow to maintain your pit temps for you and you can even get a wifi readout of both pit and meat temps if you want to get fancy...Will run another $200+ but definitely takes the ceramic cooker to the next level.  With some practice and experimentation, the BGE's can hold temps for long time periods, but I've had several overnight cooks where I wake up at 3-4 am and the fire has gone out--which really sucks...

Look forward to seeing the brisket!  Definitely grab a plate setter and set it up for indirect cooking and then get a foil pan to catch the rendered fat--even if you trim it pretty close, as I do, there's tons of fat coming off a full packer and, in a kamado, it can cause some probs if it all drips down on the charcoal, not to mention the mess...

Good luck!

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Mocho... I have the DigiQ Dx2

Mocho... I have the DigiQ Dx2 to control my low temperatures during long overnight cooks. That is a real jewel! You set it to keep your cooking temp at 225/250° and go to bed. I also have the Maverick ET 735 which has 4 temp probes and blue tooth. If I wake up at night I can check the cooking temp and the meat temps from my iPad. I can also have the Maverick notify me if the cooking temp goes to high or to low.

Eventually you will want to buy the temp controller. They take all the guess work out of play.

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Thanks Jed and Wart, I just

Thanks Jed and Wart, I just picked up a BBQ Guru PartyQ but I think I'm going to stick to the Thermoworks ThermaQ for temperature measurement. Yea, another cooking toy, I mean tool. HA

https://www.bbqguru.com/StoreNav?CategoryId=1&ProductId=34

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Mocha... Take a look at a

Mocha... Take a look at a website called the NakkidWhiz too. There is lots of valuable ceramic cooking info there.

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Awesome thread guys, a ton of

Awesome thread guys, a ton of great information here.

@ Tennessee Jed,

That smoked prime rib looks absolutely amazing. The picture of the cross section made my stomach growl.

+200 Stella Stars.

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@ Chef Burton   if you could

@ Chef Burton

 blush if you could only see me blushing...thanks for the kind words on the rib.  It really was damned good...and highly repeatable on my smoker.  We'll never cook a rib roast in the oven again.  And, unlike sous vide, I can bang that out in 2-3 hours, tops...

@ Mucho and @ Wartface,

+1 on the NakedWhiz site recommendation.  Fantastic site for ceramic cooking info in particular but for BBQ'ing in general too.  I especially love his lump charcoal testing.  I can't get all the brands he tested, but I have several that I sure try to avoid (like Cowboy). 

Good luck with the brisket.  Can't wait to do my next packer!