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Cooked them on the middle grate over a super hot mesquite fire with lots of butter basting! Just wanted to keep it simple and not do a reverse sear, and hey came out great! Had to use a lot of intuition to tell when they were done, because the internal temp was still very low, but once the cap started to separate I pulled them and let rest for 10 mins. Total cool time was around 14 minutes I think. I now realize that I greatly prefer a 24oz bone-in ribeye, that’s the perfect size and thickness for me. These were just too thick and even cooked perfectly I didn’t like the texture as much. Maybe a reverse sear with a longer cool time may give more rendering and a better texture? I’ll try that next time!

Hi all! I’m cooking a couple 32 ounce dry age bone in ribeyes tomorrow night and would like to hear your recommendations on how to cook them? I typically get 24oz steaks and cook them on the lower grades over a hot fire about three minutes per side. But these steaks are very thick and intimidating!

Merry Christmas all! I’m cooking two Chateaubriand’s tonight (about 2.5lbs each) and cannot decide if I should cook them on the middle grate or the high grate. Was thinking about roasting them 325 degrees. What do y’all think!?

Wow great job and what great service! Rib Cap is my favorite cut but it’s super hard to find. They actually have it on the menu at The Edge steakhouse at the Ritz in Rancho Mirage, CA. Great job cooking that baby! I have 2 in the freezer, think I’ll have to make one this weekend now - and I’ll try the skillet in the KK technique.

That's normal, I recall doing that for several cooks as well. Doesn't hurt anything. Next time try basting those steaks with a stick of butter every time before turning them! Makes lots of flame but an incredible crust.

Cool Dennis! Right from So Cal. Too bad they don't have a pack of Dodger Dogs as well.

I think you would need some very firm fish to cook it on the seat grate without it falling apart. I use the main grate, but am going to try up high like Mguerra suggested!

Thanks! Im going to order the book as well. And Wilbur, that is the tastiest looking brisket I've ever seen!

Starch and sugar is bad, it makes you fat! Meat and veggies are the way to go. Healthy fats are very good, and many fats you may think are unhealthy may actually be ok. And I OF COURSE indulge in massive cheat meals at least once a week! I also work out a lot Nd eat every 3 hours. Good luck all

16 hours total, pulled at 195 degrees. This was my first time cooking a bone-in, and there were quite a few bones in it! Tasted great tho.

12 hours in, she's doing great! KK was awesomely temperature stable overnight, especially since I put this monstrous butt on before it was heat soaked. I used very little airflow so the temp would rise slowly, so as not to overshoot, and it worked beautifully.

Hello gents, Picked up this baby today and I'll be smoking her tonight. 15.6lb home-in butt from Cooks Pork (quite possible the best pork this side of Iberico - www.cooks pigs.com). It's got a thick fat cap and skin on, so I scored the skin very deep, all the way to the meat, and will smoke it at about 225-240 ideal for as long as it takes. Has anyone done a butt this big? Would greatly appreciate any tips.

What a great story! I'm sorry I missed this, I'm in Palm Springs several times a month for work. Would have helped any way I could. Where are you at in the desert Howard? I go to Eisenhower hospital quite frequently, and stay at the new Ritz whenever I can get a rare below my expense budget. Very happy you got your grill back!!'

Happy Berfday Dennis!!!

Wow thank you guys, great info and I appreciate the fast response! My wife, well really the kids, foiled my plan so it didn't happen. But I plan on trying this technique very soon with some Cooks Pigs Pork!

Hey all, Decided just now at the last minute to smoke some Butt today. Has anyone tried the Hot and Fast technique with a Butt? If so what time/temp? I'm also going to see if I can't trim it down or perhaps only cool half. Greatly appreciate any thoughts or suggestions! Happy Memorial Day.

Gents, When you reverse sear a steak, what is your target temp for the roasting portion? Also, how long do you let it rest? A guru whom I know does a low temp roast in the oven - about 250 - in a cast iron skillet. Then he lets it rest for about an hour, a long time, and allows the temp to come down. Then he does a HARD sear on a cast iron skillet. That way the chance of overcooking is minimized. What do yall do?

Great pic of the meat showing the texture of SV short ribs. Good job!!!'

CK - excellent work, thank you for sharing! One question, where did you typically light the CocoChar on these cooks? Such as, always on the same side eventually working your way across the entire firebox; or did you light the entire thing for a few cooks? I'm amazed how long they lasted! I usually only add enough lump for what I'm doing. But this may change that, I'll try filling her up next time.

Hanger Steak 2.0 !!! Tonight was the second run. Last time it seemed a tad rare and I wasn't happy with the texture, so this time I sous vide it at 138 for 3:10. I was shooting for 2.5-3 hours but got busy. I also cooked a nice prime filet, which i grilled on the lower grate for about 6 minutes then I finished in the cast iron skillet with butter and rosemary, on the indirect side. I dipped the Hanger in the Rosemary butter before searing it for 2.5 minutes, which is why it looks like a Supernova!

Thanks Tony, I'll try longer next time. They are only about 8oz so I was worried about going too long. I used salt, pepper garlic and evoo, didnt seam overly seasoned. But then again I will limit my variables on the next cook and only do about 1tbs olive oil. I will probably try one saturday and will let you know! Hanger and a Filet, sounds nice

Sous vide at 136 for 1.5 hours then seared over mesquite on The Kraken (my KK). I have to say, the texture was just a bit odd, I think next time I will try just grilling it.

Tony, Thanks I'll try 160 next time. I should order that book you guys recommend as well. I ended up doing them at 140 for 48 hours and seated them first. I did NOT seat them again at the end, they looked perfect and still had a beautiful crust on them. I only tasted a small piece as they were for friends whom just had a baby. It was good, but the texture was more of a medium-rate steak so I can see why Tony says a higher temp such as 160 would do better for breaking down the collagen.

Guys! I'm about to drop 2 short ribs into the SV for a 48 hour cook - and I'm thinking 140 degrees. What temp do you cook short ribs at SV? I will sear them before and after.

Thanks Ceramic! Tony - no, I actually had the splitter in but took it out as I wanted to use the whole grill surface. I used just enough charcoal to cover the bottom in one layer, which i guesstimate was about 5lbs. I didn't want the tails too close to the fire, and the filet still browned very nicely up on the middle grate.