Grilling

[Irish Insanity]

My bad u should be able to do maybe 5 smokes that long. Still try to find a place that will fill not swap your tanks.

That sounds better. Lol.

 

[wizards8507]

Amazon.com : Maverick Et-732 Remote Bbq Smoker Thermometer : Grill Parts : Patio, Lawn & Garden

Yikes. I got one of those (a different brand) for $20 in an after-Christmas sale. I was thinking I got a good bargain but now I'm thinking it might be a POS.

My bad u should be able to do maybe 5 smokes that long. Still try to find a place that will fill not swap your tanks.

Why is it better to fill rather than swapped? SIAP.

 

[Whiskeyjack]

Why is it better to fill rather than swapped? SIAP.

Filling your own tanks is cheaper. There's typically a convenience premium involved with swapping.

 

[Irish Insanity]

Yikes. I got one of those (a different brand) for $20 in an after-Christmas sale. I was thinking I got a good bargain but now I'm thinking it might be a POS.


Why is it better to fill rather than swapped? SIAP.

Filling your own tanks is cheaper. There's typically a convenience premium involved with swapping.

Cheaper and you actually get it filled. Often the swap out store or gas station tanks are literally a but more than half full.

 

[peoriairish]

Yikes. I got one of those (a different brand) for $20 in an after-Christmas sale. I was thinking I got a good bargain but now I'm thinking it might be a POS.


Why is it better to fill rather than swapped? SIAP.

I've been meaning to order that Maverick as well. I have a different thermo as well and I just don't know how accurate or specific it is. Serves the purpose for now, but once I upgrade my pit, I'm upgrading the thermo too. It was on my wedding registry, but no one got it for me. All the ND stuff I put on there wasn't bought either. Shitty friends, I have.

 

[Irish#1]

Filling your own tanks is cheaper. There's typically a convenience premium involved with swapping.

More like a rip off fee. I can fill my tank for about $15 less than swapping. Lucky for me there's a place 5 minutes from my house.

 

[Irish Insanity]

At the local Shell has station or even Meijer it's like $20 or $22 to exchange. But you only get like $7-$10 in gas in it. Usually half full. At the local trailer sales place it's usually $15 ish to fill it. And you actually get a full tank. Always fill your own if you can.

 

[ACamp1900]

 

[ACamp1900]

 

[ACamp1900]

It's The Beast, a smoker/fire pit two in one,... about 80 percent finished, I'm gonna and the cap to the oven portion and add more ornate red bricks (the flat ones) to cap all the way around the whole thing... firing it up this Saturday for a test run.

 

[phgreek]

It's The Beast, a smoker/fire pit two in one,... about 80 percent finished, I'm gonna and the cap to the oven portion and add more ornate red bricks (the flat ones) to cap all the way around the whole thing... firing it up this Saturday for a test run.

Good thing you don't live in Cali, man they'd shut ya down for burning wood...

oh wait....

It looks awesome...Good stuff will be coming from that thing...Jealous!

 

[dshans]

Look into Brazilian barbecue. Think about baking bread. Pizza wouldn't hurt.

For libations while sitting around the fire I recommend the "What Are You Drinking" thread.

 

[wizards8507]

Anybody have a good recipe for cooking a steak indoors? I'd love to grill but it'll be about three degrees outside when I get home from work and my deck is under a sheet of snow and ice.

 

[zelezo vlk]

You have cast iron?

 

[IrishLax]

Anybody have a good recipe for cooking a steak indoors? I'd love to grill but it'll be about three degrees outside when I get home from work and my deck is under a sheet of snow and ice.

Yeah, it's really difficult if you have high standards. We're not allowed to have a grill in our condo, so I've been improvising for years. Assume off the bat that you've got your steak rubbed with whatever you want.

Two strategies assuming you have a gas range:
The Skillet -- my preferred method
1) Heat a large pan/skillet to a very high temperature... think full blast, biggest flame for at least 5 minutes to heat it up.
2) Sear your steak on each side. Depending on heat of your pan, probably 30-45 seconds a side. Obviously, you want to have rubbed the steak down with a little oil or butter by this point, if not make sure you add some to the skillet.
3) If it's a thin steak or you like it really rare you're basically done at this point. If you like it medium rare or it's a thick cut or etc. then finish it off in the oven. To do this, have your oven preheated to 450 degrees (or thereabouts... hot).
4) If you're using a cast iron skillet, stick it straight in the oven. This is what I do. To not over-sear one side I compensate by about 10 seconds on the side I'm leaving "down".
5) Cook for 3-4 minutes. Flip the steak. Cook for 3-4 minutes.

The Griddle -- simpler, easy to cook multiple steaks at once, can pretty easily fit 4-6 at a time whereas with the above it's hard to do more than two in a single skillet.
1) Heat up your griddle, which is probably a two burner.
2) Sear your steaks. Same method as above.
3) Reduce heat to "medium", cover steaks with pot lids to trap heat, cook as desired... for me, it's usually about 4 minutes FLIP 4 minutes... you need trial and error and need to know your griddle and how hot it gets.

 

[wizards8507]

You have cast iron?

I always struggle with the temperature. When you have a grill with the lid closed, you're cooking the surface of the meat but it's also completely surrounded by heat. When you're on the stovetop it's only the surface that's exposed to heat.

It's a ~1.5 inch t-bone.

 

[IrishLax]

I always struggle with the temperature. When you have a grill with the lid closed, you're cooking the surface of the meat but it's also completely surrounded by heat. When you're on the stovetop it's only the surface that's exposed to heat.

It's a ~1.5 inch t-bone.

You have large pots/pans that have lids? If you're going griddle, see above. I've found reducing heat to not overcook the outside + a lid to trap it works decently.

 

[Hammer Of The Gods]

Anybody have a good recipe for cooking a steak indoors? I'd love to grill but it'll be about three degrees outside when I get home from work and my deck is under a sheet of snow and ice.

assuming you have a cast iron...

Pre - heat the oven to 450

season your steak however you like

cook on the stove top 3-5min per side ( make sure you have a little oil in the pan)

then toss in the oven until it reaches whatever temp you desire

I did it Tuesday night. came out great

 

[ndfi78]

assuming you have a cast iron...

Pre - heat the oven to 450

season your steak however you like

cook on the stove top 3-5min per side ( make sure you have a little oil in the pan)

then toss in the oven until it reaches whatever temp you desire

I did it Tuesday night. came out great

This is close to how I do mine, turns out great.

 

[wizards8507]

Epic fail. When I grill, the fat always renders beautifully and gets all soft and delicious. This way left me with fat like rubber that had to be meticulously picked around. I also got the fun experience of learning how to soothe a three month old when the smoke detector goes off.

Sent from my Samsung Galaxy Note 4 using Tapatalk.

 

[Whiskeyjack]

Epic fail. When I grill, the fat always renders beautifully and gets all soft and delicious. This way left me with fat like rubber that had to be meticulously picked around.

Not sure what went wrong. Pan-searing is the gold standard for cooking steaks:

Summers are made for the grill, but what's a steak lover to do when the weather's too cold and wet to light the suckers up? Just cook them indoors. Indeed, pan-seared steaks have several distinct advantages over grilled steaks—enough that there are times when given the two choices, I'll choose pan-seared just for the sake of it. While grilling will get you a rapid-fire crust on your steak with all those delightfully crisp, on-the-verge-of-burnt bits and a good smoky flavor, I find that the even golden brown crust you can develop in a hot cast-iron pan really accentuates the flavor of the beef itself, letting it shine. On top of that, pan-searing affords you the opportunity to add your own flavorings in the form of aromatics. Pan-seared steaks come out about 4 percent moister to boot.

I also got the fun experience of learning how to soothe a three month old when the smoke detector goes off.

Searing in-doors does generate a lot of smoke, so you've got to have some ventilation.

 

[wizards8507]

Maybe it was the meat itself. It was about six months old but in my deep freezer and I never have trouble thawing from there. The flavor of the muscle tissue was on point but like I said, that fat was tough as leather.

Sent from my Samsung Galaxy Note 4 using Tapatalk.

 

[GoldenDome]

I use DeBuyer iron frypans. They are literally the last pans you will ever have to buy and you can use them anywhere much like a cast iron skillet, but more versatile and distribute heat more evenly.

Don't get me wrong, I love my cast iron skillet but DeBuyer iron frypans are honestly one of the best investments I have ever made for cookware. Get that pan smoking hot and then put the steaks in there to get nice caramelization, flip to the other side and then pop it in the oven to your desired temperature.

 

[peoriairish]

Searing on m cast iron then oven has made the best steak I've even made. I only do about 60-90 seconds a side on the cast iron then oven. The way it crusts then cook is unreal. So good.

And if you don't have a cast iron skillet, you're missing out. It's a must in any man's kitchen.

 

[Irish Insanity]

I just visited the best steakhouse in town. It was easier. And pretty damn good.

 

[peoriairish]

I just visited the best steakhouse in town. It was easier. And pretty damn good.

I have such a hard time ordering steak or burger at a restaurant. 99% of the time, I make a better one at home. Unless the place has aged meats, then I'll order it... because, you know.... it's aged.

 

[Irish Insanity]

I have such a hard time ordering steak or burger at a restaurant. 99% of the time, I make a better one at home. Unless the place has aged meats, then I'll order it... because, you know.... it's aged.

It's about the only place around that makes a decent steak. I've been super busy lately and haven't had time to make a decent meal at home. But to help fix that, I'm ordering this as I type.

Pit Barrel Cooker

I would love a UDS but right now I just don't have he resources or time to build one. This is a bit smaller and ready to go out of the box. From what I've read it runs a little hotter, like 260-275, but I can deal with that.

 

[GoldenDome]

I have such a hard time ordering steak or burger at a restaurant. 99% of the time, I make a better one at home. Unless the place has aged meats, then I'll order it... because, you know.... it's aged.

Actually you gotta be careful because many restaurants 'age' but are only wet aging which you can essentially do at home. Dry age is where it's at. 28 day minimum but preferably 35-60 day dry aged. Nothing like that concentrated beef flavor.

 

[peoriairish]

It's about the only place around that makes a decent steak. I've been super busy lately and haven't had time to make a decent meal at home. But to help fix that, I'm ordering this as I type.

Pit Barrel Cooker

I would love a UDS but right now I just don't have he resources or time to build one. This is a bit smaller and ready to go out of the box. From what I've read it runs a little hotter, like 260-275, but I can deal with that.

Nice. Keep me updated. I'm rocking my smoker until the weather turns then I'm going to work on a UDS. I can't wait. Good luck!

Actually you gotta be careful because many restaurants 'age' but are only wet aging which you can essentially do at home. Dry age is where it's at. 28 day minimum but preferably 35-60 day dry aged. Nothing like that concentrated beef flavor.

Yep. I've had dry aged once and good lord. It's on a whole nother level

 

[Irish Insanity]

Received my PBC Friday. Busted it out today for its initial run. No seasoning required. This is my first time cooking with charcoal. Grill or smoker. My chimney is in my truck at the repair shop. So starting was a bit difficult. 6 lb pork loin was the meat of choice. Something that is harder to mess up than get right. Took about 3 hours. It's cold, windy, and freezing rain here today. It ran at roughly 240 most of the time. Pulled it at 145 IT and let it rest for about an hour. Sliced it, by far the juiciest piece of meat I've ever eaten. Opened the foil and there was probably a cup of juice. Only mistake was not enough rub. But the pork flavor shines thru and is great.