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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-15-2013, 10:18 PM
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#16 |
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Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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Wow, that looks really good!
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"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed] [COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] | |
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05-15-2013, 10:25 PM
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#17 |
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is one Smokin' Farker
  Join Date: 12-14-12
Location: Sydney NSW
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The steaks look great. And the cooked piece looks spot on.
 BUT I am surprised that you thought a Pinot went well with it - I would have thought a gutsy McClaren Vale Shiraz wold be far better suited. John
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John When you stop horsing around it is time to fire up the BBQ & Smoker |
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05-15-2013, 10:33 PM
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#18 | |
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Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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Quote:
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~Ren~ Fat Kids Club Founding Member |
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05-15-2013, 10:45 PM
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#19 |
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somebody shut me the fark up.
 
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Looks soooo good!!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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05-16-2013, 01:48 PM
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#20 |
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Take a breath!
Join Date: 12-27-12
Location: Warrenville, IL
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Been doing the reverse sear on anything up to and over 3/4" thick and have never gone back. SO JUICY!!!
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Cat Daddy's BBQ : 22.5 WSM / PBC / Akorn / Weber OTG 22.5 Cajun Bandit / Smokey Joe Gold |
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05-16-2013, 03:18 PM
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#22 | |
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Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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Quote:
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~Ren~ Fat Kids Club Founding Member |
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05-16-2013, 03:27 PM
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#23 |
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Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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Oh yea....that's it, right there. Lovin' that.
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Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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05-16-2013, 04:54 PM
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#24 | |
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Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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Quote:
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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05-16-2013, 05:01 PM
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#25 |
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is one Smokin' Farker
Join Date: 06-28-12
Location: Lantana, TX
Name/Nickname : Drunk Monkey
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You loaded your chimney with half pecan wood and half lump? I have never heard of that one before. I would think it would smoke like crazy. How long did you burn it down before throwing on the steaks?
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Weber 26 , Q100, Mini UDS, Bayou Classis Stick Burner, Blaze Built in, Fornetto Basso |
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05-16-2013, 05:28 PM
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#26 | |
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Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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I used some of the smaller chunks I had. It took about half a bottle of wine for the wood to burn down so it wasn't smoking like crazy. I wish I could give you a time frame, but I was drinking and reading Big Bob Gibson's Book of BBQ. 
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~Ren~ Fat Kids Club Founding Member |
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I dunno why, it just happens.
