Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition
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For mothers day I cooked my mom a Snake River Farms wagyu tomahawk ribeye on my BGE.
First time I've done this method, I went reverse sear at 275 dome temp for about an hr, then kicked it up to 750ish for a few min sear. It's gonna be my new go to I believe. Previously used SV and would have considered that this time but didn't have bags that would fit that bad boy.
Reverse sear is such a great technique, especially for larger cuts. It's especially awesome for cuts like prime rib, because you can effectively have a 1.5 hour window while the meat rests before you blast and crust it 10 minutes before service. This allows more efficient use of the kitchen and more flexibility around timing.
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All those bricks–no chance there's a brick barbecue pit smoker in the plans is there?
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Rad!
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Not a direct fit to the thread since I had zilch to do with creating this, but hoping to be able to do this one day with brisket burnt ends. Visited one of a few buddies who do BBQ for a living (lucky me!). This is smoked over pecan in a commercial Lang smoker. You can try it yourself if you're ever in Denver. They have a location at the top of Red Rocks in addition to two brick and mortars, having started from a trailer. Rolling Smoke does it right.
- 13 days later
- 2 months later
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Nice score!
(I'm available for taste testing, by the way…)
- 21 days later
- 10 days later
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That looks unfairly delicious.
- 11 days later
