Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
2013-06-01Ribeye_leftovers_grill.jpg
- sarnott
- Media item
- Comments: 0
- Album: What to Do With Prime Rib Leftovers???
-
2013-06-01Ribeye_leftovers_rub.jpg
- sarnott
- Media item
- Comments: 0
- Album: What to Do With Prime Rib Leftovers???
-
Cast Iron Seared Ribeye with Parm crusted Zuch(s)
Wish I had seen that first. I just decided I wanted to try it and my first attempt was a Flemish beef, onion and beer stew (Beef Carbonnade). I like the complex flavors caused by the combination of browning over the grill, then slow cooking in teh smoker.- sarnott
- Post #15
- Forum: Grilling Beef
-
Cast Iron Seared Ribeye with Parm crusted Zuch(s)
Looks awesome! I love using both my cast iron skillet on the grill and my cast iron Dutch Oven on my grill, then in my smoker. If you sear meat on the grill in the Dutch Oven, then make stew, soups,etc uncovered in the smoker, it can come out great.- sarnott
- Post #9
- Forum: Grilling Beef
-
time with a cross rib roast
I just used JJ's recipe again last week with some ribeyes. It just works! Scott -
Dumb Tri-Tip question...
Beautiful cut of meat! I don't pretend to me as experienced as many of the guys on here but, I am a strong proponent of the reverse sear right before you eat it. I think if you sear it then hold it too long, the carmelization gets soft. I agree with the comments about cooking slow, then resting... -
Stuffed Loin Qview inside
Looks great with an awesome presentation. I haven't done a stuffed loin in a while but I do have on in the freezer. That might be Sunday's dinner, I like this recipe! Scott -
Release the KRACKEN! Honey whiskey and spiced black rum St. Louis ribs w/Qview!
Looks great. I've never tried the Kracken but will try. I do like using the Red Stag cherry-infused bourbon too. The ribs look like they came out perfect! -
How long does pork stay good in fridge?
I agree as well. I like to freeze the leftovers then warm it up either in a chock pot or in plastic bags in simmering water. -
Bacon wrapped stuffed chicken thighs w/Q-View
That looks great. I love bacon-wrapped chicken thighs and have tried lots of different stuffings but this is a brand new approach to me. I'll have to try it this way! Thanks for posting, Scott -
-
Spatchcocked Chicken
Yes, I should have been more specific. The temps I quoted were in the breasts when I pulled them. I put them in the pan, wrapped it and let them rest in a 225* oven for about 45 minutes or so while I got other "stuff" ready, let the juices distribute and waiting for my son. When I served them... -
Spatchcocked Chicken
Thanks, Yes I really like spatchcocking them, they come out very even. I didn't know how to do it until one of Jeff's articles and pictures. Makes it much easier. Thanks again. -
FRED'S BIG BUTT
Looks great! Wish I were there. 13 hours for a 9 pounder isn't bad at all and I'll have to try that apple/maple mix. The bark looks great! -
First Time -Cajun Snoked Chicken
Sounds good. Looking forward to hearing and seeing how they came out. Scott -
Spatchcocked Chicken
- sarnott
- Album
- Comments: 0
-
Spatchcocked Chicken
Bought two Purdue roasters, each just over 7 lbs. Spatchcocked them bot for more even smoking, spayed with EVOO and rubbed one just with Montreal Chicken and other with a 50/50 mix of Dean Jacobs Savory Chicken Rub and Jerk Seasoning. Into the smoker (MES 30) with cherry at 260 degrees... -
2013-10-05 17.32.36.jpg
- sarnott
- Media item
- Comments: 0
- Album: Spatchcocked Chicken
-
2013-10-05 17.28.08.jpg
- sarnott
- Media item
- Comments: 0
- Album: Spatchcocked Chicken
-
2013-10-05 16.57.47.jpg
- sarnott
- Media item
- Comments: 0
- Album: Spatchcocked Chicken
