Jump to content
DennisLinkletter

Everyday Misc Cooking Photos w/ details

Recommended Posts

TriTip..    Complete post here

Used two splitters to create a V dead center in the 32's charcoal basket. I did not want the charcoal that close to the meat . Worked well, I may make something up to make this easier.

Threw them in cold with the cold smoker only for about 45 minutes. Then lit the front and back pile of charcoal and brought it up slowly to about 230º  spun them to about 100º and then pulled it up to 350º until I hit 125º then 425º just for color and get them a bit more cooked for my wife. My mother was here and I cooked some trips sous vide and the grilled.. they were perfectly cooked but VERY RED.. my wife was not happy with "all the blood juice on her plate"  LOL  she could not complain because my momma was there!   This bit over rare was my peace offering..  Pulled these about 138º 

Porn Here:

WayguMOre3.jpg

WagyuMore.jpg

Wagyu.jpg

WagyuSliced.jpg

  • Like 6
Link to comment
Share on other sites

Spun some snags and made some crackle in the oven with milk there was not much meat on one end so the milk stopped it forming this was the leftover belly for my st louis ribs I'm cooking today I buy the whole slab and get my butcher to cut off the belly near the end only way I can get meaty ribs 390f6159e4fc6663e3256f99ed98c6b2.jpgabb648a1e09b91a409334c1c32321f0f.jpg7e5f07a30b41ec6aa9c0247ce9928a6f.jpg8b2f61b42690d6da4bc359f4d3bea3c9.jpg

Outback Kamado Bar and Grill

  • Like 2
Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.




×
×
  • Create New...