Prime porterhouse reverse seared on the BGE. No dry brine, just sat on the counter an hour before going on. Tried a coffee rub a buddy gave me. I still love my ribeye and picanha, but this one was good !
This is actually the first brisket I’ve done in my egg, but not overall. Have helped plenty of my offset and pellet smoker buddies drink beers during the process.
17lb Prime packer, not sure what I trimmed it to but had plenty of fat to smoke for tallow and plenty to grind for burgers, which were also great
No dry brine, just a mustard and Bachan’s binder, coarse black pepper and Meat Church Holy Cow a day before the cook
Pecan chunks and a little post oak, BGE oak and hickory charcoal
I ran an aluminum drip pan on top of the conveggtor with a 50/50 water and apple juice mix
Smoked for the first 6 hours letting it rise from ~220-250, hit 160° internal probably around hour 6 and I had a 3 hour stall at 160°, during which I hit a couple rounds of apple juice/ apple cider vinegar spritz. My spray bottle lost prime so had to make do with a water bottle, worked out fine.
As soon as it broke the stall just a couple degrees I pulled it and poured on some of my rendered tallow from the top rack, wrapped with butcher paper, and let the egg get to 280° dome temp. Another 2.5-3 hours it was at 203 pretty much throughout the whole brisket and probe tender
Something around 12 hours overall before beginning the rest
Pulled and rested for 40 min, wrapped in towel and stuck it in my preheated yeti 45 for about 4 hours until it was at 155°
Plans fell through, so I held it in my oven set to 170°. When some friends showed up we sliced and served some, I packed the rest of the slices into an aluminum tray, drizzled more tallow and some beef stock, covered with foil and stuck it back in the oven. It held perfectly until dinner time when everybody else showed up and crushed it. I did use a stainless steel straw to crack my oven for 30 min here and there, but it worked perfectly
Overall turned out great, not much I’ll change in the future aside from trying different flavors and wood. The burger meat out on the boat next day was incredible
Reverse seared rack of lamb, baby potatoes, and some fresh broccoli. Quick and easy, brisket goes on tomorrow 🤞🏽
Dry aged bone in ribeye with stir fry style ramen
Dry brined too long, like 40 hours
Light avocado oil rub and pepper, normally never use an oil or binder but they were so dry I didn’t think pepper would stick, didn’t stick anyways
reverse seared with post oak to 113°
High heat sear for maybe 1:30, 15-20 seconds per flip.
Cook felt perfect but something about the dry aged taste missed the mark. I have made and enjoyed many, especially Halpern’s sourced dry aged ribeyes with the same method, but normally use just a lemon infused sea salt before the reverse sear, without a dry brine. Maybe the avocado oil threw me off, or the Coors Banquet
Abatti Ranch, California Wagyu.
Reverse seared in the Big Green Egg XL with a chunk of post oak and a bunch of apple chips.
14-15 hr dry brine kosher salt
Coarse pepper, very light “Apple Orchard Dust” from an Amish market
Smoked at 235° to 115° (normally pull at 110° but wanted to give the extra marbling some more time)
12 min rest while egg gets nuclear
About 2 min searing total 20 seconds per flip
15 min rest
Happy with this one
Abatti Ranch, California Wagyu.
Reverse seared in the Big Green Egg XL with a chunk of post oak and a bunch of apple chips.
14-15 hr dry brine kosher salt
Coarse pepper, very light “Apple Orchard Dust” from an Amish market
Smoked at 235° to 115° (normally pull at 110° but wanted to give the extra marbling some more time)
12 min rest while egg gets nuclear
About 2 min searing total 20 seconds per flip
15 min rest
Happy with this one
Yes too much grey band.
Had these very nice Prime NY strips and wanted to test out some coffee infused sea salt on the Egg. Cubans love coffee right ? Life happens and scheduling changed; my overnight coffee-salt dry brine test turned into something closer to a 56 hour coffee-salt curing experiment. Seeing them nearly cured when it finally came time to cook, I decided to skip the reverse sear that I swear by, add some pepper, and just do them super hot and fast.
The egg hit 600° before these touched the grates. No thermometer just my iPhone timer, some hair loss, and maybe 3min per side. Should I blame the grey band on over-curing or pyromania ? Who knows.
These were some good steaks, but I can’t imagine how good they would have been without the extra day salted in the fridge. Anybody with coffee rub experience please chime in
Yeah it looks overcooked, but leftover Prime Rib regrilled 25 miles offshore makes for a good sandwich. Especially when you get skunked swordfishing
Whole pig done Cuban style with Pops. He never misses.
Homemade Mojo marinade day before, and we stuff garlic gloves into the meat
Really want to try one with a teriyaki/ sesame + ginger. Who wants a plate ?
PS can anybody help me with iPhone video settings- food specific; everything looks yellowish on Reddit but not like this in my actual camera roll. I think I’m filming on Raw ?
Just bought a couple of these, were labeled as “Edge Steak”. Snake River Farms black American wagyu grade. Am I just a kook thinking this is from some part of the Chuck end, or is it a crosscut flat iron from the top blade ?
4.5lb
Smoked to 110° with cherry and apple, seared off hot. Usually don’t use anything but salt and pepper but wow I enjoyed it with this rub.
Sliced way too early but we were starving