u/karnaggy_

Prime filets and snow crab legs on the Searwood 600 XL. Dry-brined the steaks with salt overnight then coated with olive oil and Traeger Blackened Saskatchewan Rub. Crab legs were sprayed with avocado oil, and then seasoned with Spiceology Cowboy Butter and Old Bay. Cooked at 225 degrees for about 45 mins. Basted the legs with melted butter every 15 mins. Pulled crab legs and steaks around 120ish degrees. Cranked the grill up to 600 and seared the steaks for about 2 mins a side. This is now my wife’s favorite meal off the grill.

Thawed out a 3 bone rib roast I got over Easter weekend for $5.99 a lb and cut it into some thick steaks. Reverse seared at 180 degrees (Smokeboost) then pulled and put back on at 600 degrees for about 3 mins per side. Seasoned with Kosmo SPG and Cow Cover. Used Smokin Pecan pellets for the first time and definitely noticed more smoke and a more pronounced smoke flavor. Took longer for the grill to heat up though. less

Thawed out a 3 bone rib roast I got over Easter weekend for $5.99 a lb and cut it into some thick steaks. Reverse seared at 180 degrees (Smokeboost) then pulled and put back on at 600 degrees for about 3 mins per side. Seasoned with Kosmo SPG and Cow Cover. Used Smokin Pecan pellets for the first time and definitely noticed more smoke and a more pronounced smoke flavor. Took longer for the grill to heat up though.

Man this one was tasty . Probably my current favorite fast food burger.

Thawed out some t-bones I caught on sale awhile back. Worcestershire sauce and Kosmo’s Double Pepper Cow Cover. Reverse seared at 180 degrees to 105ish internal. Pulled them off and cranked the grill up to 600 and threw the steaks back on for about 2 1/2 mins per side with the lid closed. Not as good of a sear as I usually like because of how thin these were. Tasty as usual though.

Legs and thighs on the Weber Searwood XL. Kosmo’s Dirty Bird rub and Kinder’s Cherry Brown Sugar sauce.
Cooked 275 for about an hour then to a butter bath for about 45 mins til they temped around 185. Pulled and sauced then back on the grill for another 20 mins for the sauce to tack on.