Recent content by bbqkitchenpros
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CI SKILLET RIBEYE
That’s a great cook and a solid write-up. Love the old-school cast iron approach and flipping every 30 seconds — simple, repeatable, and clearly nailed the doneness. Those ribeyes look outstanding, and that’s a heck of a way to end the year.- bbqkitchenpros
- Post #24
- Forum: Meat Selection and Processing
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Reverse Sear Striploin - My favourite way to cook a steak
That steak looks fantastic — great color and that reverse sear paid off big time. I really like how you kept it simple and let the process do the work, especially with the two-grill setup in winter conditions. Best, Matt- bbqkitchenpros
- Post #19
- Forum: Beef
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Ribs for a different purpose
You’re thinking about it the right way. If the ribs are going into stews or braises later, there’s no reason to do 3-2-1. You’re not trying to make tender ribs yet — you’re just adding smoke and flavor. I’d keep the seasoning simple (salt, maybe a little pepper or garlic) and skip sugar...- bbqkitchenpros
- Post #11
- Forum: Pork Sticky
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Matt From New York
Hey everyone, My name’s Matt. I’ve been into BBQ and outdoor cooking for a long time and still enjoy learning something new every time I fire things up. I’ve spent about 20 years around outdoor kitchens — designing, building, and helping people figure out setups that actually work outside —...- bbqkitchenpros
- Thread
- Replies: 5
- Forum: Roll Call
