Prior to seasoning. Beer can for perspective...but its about to disappear haha
That is one beautiful ribeye! It looks like it's two ribs thick! Ribeyes are probably my favorite steak cut. Never had a "tomahawk", probably never will. I'm not paying the extra premium price plus the extra inedible weight. They sure do look cool though.
Okay, I've never taken a crack at a long, slow brisket, but some of the pics I've seen here made me want to have a go. I've got an 18" Weber compact grill so it's not ideal. I set up the perimeter with a 'snake' and I'm at about 2 hours in. It looks waaay underdone at this stage. The cut is about a quarter of a full brisket, about 3.5 pounds. I've opened the vents up to raise the heat. My crappy thermometer that I put inside the vent is reading about 250f. Any help is appreciated.
Prior to seasoning. Beer can for perspective...but its about to disappear haha
That is one beautiful ribeye! It looks like it's two ribs thick! Ribeyes are probably my favorite steak cut. Never had a "tomahawk", probably never will. I'm not paying the extra premium price plus the extra inedible weight. They sure do look cool though.
Honestly, your not missing out and are better off with a standard ribeye IMO. I wouldn't buy one unless it was a good price, and this one just happened to be. Was damn good though.
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Okay, I've never taken a crack at a long, slow brisket, but some of the pics I've seen here made me want to have a go. I've got an 18" Weber compact grill so it's not ideal. I set up the perimeter with a 'snake' and I'm at about 2 hours in. It looks waaay underdone at this stage. The cut is about a quarter of a full brisket, about 3.5 pounds. I've opened the vents up to raise the heat. My crappy thermometer that I put inside the vent is reading about 250f. Any help is appreciated.
Haven't cooked this before....would seem a pain in the ass to keep adding wood and/or bricks, but low and slow would seem to get you where you want to go? Keep us updated!
Okay, I've never taken a crack at a long, slow brisket, but some of the pics I've seen here made me want to have a go. I've got an 18" Weber compact grill so it's not ideal. I set up the perimeter with a 'snake' and I'm at about 2 hours in. It looks waaay underdone at this stage. The cut is about a quarter of a full brisket, about 3.5 pounds. I've opened the vents up to raise the heat. My crappy thermometer that I put inside the vent is reading about 250f. Any help is appreciated.
Okay, I've never taken a crack at a long, slow brisket, but some of the pics I've seen here made me want to have a go. I've got an 18" Weber compact grill so it's not ideal. I set up the perimeter with a 'snake' and I'm at about 2 hours in. It looks waaay underdone at this stage. The cut is about a quarter of a full brisket, about 3.5 pounds. I've opened the vents up to raise the heat. My crappy thermometer that I put inside the vent is reading about 250f. Any help is appreciated.
I think that was looking fine for 2 hours, how's it looking now at 4? 225-250 has been considered the standard for low and slow for a long time, but a bunch of Q'ers are taking the temp up close to 300 to cook faster, but still getting low and slow results.
At 5 hours now. Made a rookie mistake and opened the vents and went out to run a few errands. Temps got really high and a bit close to the heat got charred. Rest looks okay though. Just turned it around and I'll try and keep it around 225 for the next few hours.
Edit: Those vents actually do something. I've always just kept them wide open because I'm usually grilling over high heat- steaks mainly.
Anyone have a good maitake mushroom recipe? Got them for the first time this weekend and looking for a way to prep them.
I love most any mushrooms sliced up, sauteed with butter and some garlic. Mostly I will add some soy as well. This makes a sauce with the shrooms that is amazing over a salad.
Anyone have a good maitake mushroom recipe? Got them for the first time this weekend and looking for a way to prep them.
I love most any mushrooms sliced up, sauteed with butter and some garlic. Mostly I will add some soy as well. This makes a sauce with the shrooms that is amazing over a salad.
What I ended up doing. Had a couple of interesting recipes but they required more mushrooms and more marination. This worked out just fine.
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When life gives you leftover rotisserie chicken, make fajitas. With sautéed spinach, grilled onions, salsa, sour cream, and a nice splash of Gringo Bandito. I think I piled it too high to fold up. Oops.
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Looks good!
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Chilly morning....so I prepped a pile of veggies and defrosted a pound of stew meat for my wife to make some beef stew in the crock.
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Ribeyes are probably my favorite steak cut.
Never had a "tomahawk", probably never will. I'm not paying the extra premium price plus the extra inedible weight. They sure do look cool though.
I wouldn't buy one unless it was a good price, and this one just happened to be. Was damn good though.
Keep us updated!
225-250 has been considered the standard for low and slow for a long time, but a bunch of Q'ers are taking the temp up close to 300 to cook faster, but still getting low and slow results.
Edit: Those vents actually do something. I've always just kept them wide open because I'm usually grilling over high heat- steaks mainly.
Oh yeah....will be thinking of stew all day