reverse sear

I was recently introduced to a local cattle rancher who is raising Wagyu-Angus cattle, who seems to be in the final phase of working out genetics to his satisfaction. Numerous conversations and meetings resulted in the exploration of a future business relationship where I can leverage my...

It’s been a while since I last cooked anything let alone posted a cook. Sorry for that but life is just very busy and hectic for us these days. It’s also been a while since I’ve had Tri Tip and it recently went on sale, so I picked up this 3.79 lb. behemoth. I took it out of the package...

I decided to try fitting 3 tiers of beef in the Small Egg. Thinking the set up might come in handy on a future camping/glamping trip. Put a spider from the Ceramic Grill Store (brethren tjv) onto the fire ring, topped with a cast iron griddle covered with foil, my Woo ring, and then a cooking...

To celebrate my new patio cabinets we invited some friends over so I thawed out a 2 1/2" ribeye steak I had in the freezer. I unwrapped it and seasoned with Primo Chicago Stockyard steak seasoning. I wrapped it up and let it take a 6 hour get happy rest. I now prepped some...

2.2# tomahawk w carne crosta (much appreciation to the Brethren for the fantastic recommendation) and additional S&P. Indirect about 235* took about 1:40 to get to 118*. Used Weber briqs and B&B lump. Took it off and added some EVOO since that is recommended w carne crosta. Got a raging...

This one didn't go the way I hoped. I was on point up until the very end and failed...kinda. lol. I don't want to give away the ending but it was a pretty rookie mistake. Fortunately, the video is fun and I think people will get a kick out if regardless. https://youtu.be/rqV9UniFbyk For those...

https://youtu.be/FTOhrnRDcAs If you would like to jump directly to the cook and skip the unboxing jump to 6:40. I ordered some beef online. First time ever but it looked really really good. Pound for pound this is actually a little cheaper for me to purchase 100% grass fed and grass...

Guys, I think I do quite well with steaks. Like most of you, I do a reverse sear (kettle/Slow N Sear), and the results are consistently good. My crowd thinks I'm a steak expert. But I want a little more flavor in the crust/sear. I generally keep it simple. S&P, but occasionally I like...

https://youtu.be/f-uXGa4dr3g Reverse Seared Frenched Rack Of Lamb Ingredients: Rack of Lamb Fancy Mustard Thyme Rosemary Parsley Basil Garlic Powder Pepper Salt Method: Remove excess fat and membrane from the lamb. Rub all ingredients on lamb and pat firmly to make sure they stick. Set...

https://youtu.be/Ljujl6XDI70 This was probably one of the best steaks I've ever had. Cooked using wood fire. Ingredients: Thick Ribeye Steak Bacon Salt Pepper Method: Get your smoker to the desired temp. I went with 250°F using all oak wood fire. Season the steak with salt and pepper...

https://youtu.be/Ljujl6XDI70 Damn near the best steak I've ever had.

I have been using the iGrill mini for some months with good results in big pieces of meat, mainly bbqing. Today I used it to to grill a 2in Tbone. I never use a thermometer when grilling, I use time as a guidance, but since it was a cold day I thought I better be safe using my iGrill mini...

First let me explain my absence for the last few months. Between my work going crazy, family obligations, Thanksgiving, Christmas shopping and me doing my annual Christmas display, I’ve been extremely busy and away from cooking since the last week of October. This year I synchronized my...

Decided to full fill my yearning for some beef. So I picked up a decent looking Chuck Roast gave it a lite seasoning with Salt, Pepper, Onion Powder, and Garlic Powder (SPOG). While the seasoning rested and dissolved into the meat. I got the Weber Smokey Mountain fired up and let it settle in at...

You may remember that I just purchased a bulk package of Tri-Tips from Costco. Well today I got to slap one on the grill to celebrate a friend’s birthday. I started out by making up some horseradish cream sauce. Here are the ingredients. In a bowl and mixed up. I put that in the...

I've never ordered from Double Rranch before but they had a pretty good sale on these T-bones. They were supposed to weigh in just under 1 1/2 pounds but when we got them notice they're just under 2 pounds and even better deal lol! You know me...I love my beef-love! Slowly brought the IT...

The hubs has been wanting one of these silly things for a while so I thought I'd be nice and get him one. I dry brined it for about an hour. Made some beef love and used my espresso steak rub. Set up the new weber (using RO) in a mini snake with some hickory and cherry chunks. Gently...

Ok. Here we go. This is my reversed-seared (I'm an addict now!) skirt steak with smoked romain lettuce, zucchini and grape tomatoes. I know yer supposed to reverse sear thick cut and big hunks of meat, but I wanted to see if the reverse sear method would work with the king of quick cooking...

This is my reverse seared, beef-love basted porterhouse. Meathead has a friend that coined the 'beef love' name. I took the scraps of fat I cut off (I'm reverse searing so I don't need as much to start) and slowly melted it in a skillet, gradually reducing the flame as the pieces gave up as...