Shuley

Thank you. I was pretty happy with them

I haven't *really*. Cooked steaks since getting into kamado cooking. I suppose this was for a variety of reasons. One I was in a very experimental mood for cooking and was so excited to cook new things with my new kamado(es). Two, I have been so impressed with my results on other cuts-particularly tri tip which leads to Three -high quality steaks are expensive. My mother in law got me a substantial gift certificate to our local butcher as a birthday present, and I have been slowly chipping away at it. I've also been reading food lab, and kenji's section on steaks had me wanting to try one on the kamado. So I picked up an couple bone in rib eyes that I had cut at 1.5". then I threw them on at 250 until the reached 110(I am aware this was probably not necessary but I was really afraid of not cooking them properly if I did just a hit and fast cook.) Then I seared until I got a nice crust. No pictures as this part is always scary. And let them rest Topped with a pat of kenji's herb butter So so so good. My husband is still raving about them!!! And just to show they were cooked properly-even though this is not the best picture

That looks fabulous. And also like it could be made without being ridiculously sweet. That is my preference for desserts. Sent from my iPhone using Tapatalk

You better make your wife some delicious food.... but that will be super easy now Sent from my iPhone using Tapatalk

Very curious about the white sauce. I have never had it or seen it anywhere! Sent from my iPhone using Tapatalk

These sound exactly like pecan tasties that my mom and I make my dad every Christmas, only shaped differently Sent from my iPhone using Tapatalk

Tri tips- I always reverse sear and make sure you slice it properly. There are lots of images to show you how to cut against the grain. I feel when people don't think tri tip is tender the slicing is almost always to blame. As far as rub- I used to use pappys (which is a great place to start). But now I make my own rub which is salt, pepper, paprika, garlic powder, and I think that's it. Sent from my iPhone using Tapatalk

Wow- that looks like even the flat was insanely moist. And thanks for answering the age old question for me Sent from my iPhone using Tapatalk

Those both look good. I'm surprised because it looked like total cook time is around 3 hours. I may need to submerge mine in liquid next time to speed cooking. Sent from my iPhone using Tapatalk

You know, I am all for veggies and eating them as a main occasionally, but I just don't care for food that pretends to be meat. It should be it's own dish. Otherwise all you do is compare it to what it is supposed to be. Sent from my iPhone using Tapatalk

Daaaaang Sent from my iPhone using Tapatalk

Funny because I prefer lamb cooked less than beef. To each his or her own. I bet she was thrilled Sent from my iPhone using Tapatalk

Yeah.... I started writing a really long reply, mostly because I was wondering if his post might deter someone from trying it. Then I realized it would make me seem combative (which I'm not). And as long as people are happy with their results that should be good enough for them. I'm a perfectionist and not everyone is. And that is ok. I too, would never have gotten into kamado cooking if it were not for john and kamado guru. Sent from my iPhone using Tapatalk

This is a method I have yet to try. Do they cook pretty evenly? Sent from my iPhone using Tapatalk

Invite me over for dinner lol Sent from my iPhone using Tapatalk

That looks pretty ideal to me! Sent from my iPhone using Tapatalk

My kids THOUGHT they were disappointed by not having pepperoni. I told my 6 year old he could make a cheese sandwich if he didn't want the pizza. Turns out he loved it. Especially the artichoke hearts. It was a nice change.

Woooooo! Sent from my iPhone using Tapatalk

It has been a while, but I usually cook at 250 or so.... these ones took longer because of how huge they were and I usually try to cook using the bend test method to determine doneness. These were tricky thought because of they unevenness, by the time the last parts were finally tender, the edges were crispy and kind of burnt. So I won't be doing this cut again.

$5!!!!!!!!!! Dang, wish I had run into a manager like that!!!!

Yeah I went with the flat one grill basket because it seemed more Versatile to me. The tumbler baskets (the ones I looked at) seemed to have a lot of comments about smaller pieces falling through. Mine is adjustable for different thicknesses. I may at some point get a tumbler basket. But the main reason would be to increase the number of wings that I could do, and they'd probably all fall out! Sent from my iPhone using Tapatalk

Were you watching it or why were you dizzy Sent from my iPhone using Tapatalk

Is this a burner for lighting the charcoal? Sent from my iPhone using Tapatalk

Superb results! Sent from my iPhone using Tapatalk

Awesome! Sent from my iPhone using Tapatalk