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Bone In NY Steaks on the Chargrill
lol thanks. 2 are on the way.- flatbroke
- Post #7
- Forum: Grilling Beef
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Tornado Omaha, Nebraska...
Oh man those poor people. So sad- flatbroke
- Post #12
- Forum: Blowing Smoke Around the Smoker.
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Bone In NY Steaks on the Chargrill
This is a flipper for those that don’t know.- flatbroke
- Post #2
- Forum: Grilling Beef
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Bone In NY Steaks on the Chargrill
I’d been using the pellet grill quit a bit as of late and it was time to give Big Jake some Love. I started the chargrill with a chimney of Kingsford professional and then switched to hickory logs. I seasoned sliced some onions and sautéed them in fajita skillets I added some Philly Cheesesteak...- flatbroke
- Thread
- Replies: 30
- Forum: Grilling Beef
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Burger/ Steak press
It’s 1/2 inch thick. I will check the diameter when they cool. I weighed them and measured thickness before putting on the grill. Didn’t think to measure diameter- flatbroke
- Post #5
- Forum: General Discussion
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Burger/ Steak press
I saw someone else with one and ended having 2 made for me. 1 for Big Jake and one for the RV- flatbroke
- Post #3
- Forum: General Discussion
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Burger/ Steak press
Fired up the Char grill today and took advantage of seasoning my recently acquired burger presses. They are stainless, 1/2 inch thick and weigh 4 pounds 7 ounces.- flatbroke
- Thread
- Replies: 11
- Forum: General Discussion
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Mom’s “Mexican Casserole”
Oh hot damn looks good. Happy birthday to both of them. -
BBQ Battle Pulled Ham on the 270 Smoker
Looks really good. I like cold ham sandwiches the next day with a bunch of mayo -
Brisket Save
Ha. Thanks peachey. I took some stuff out today. to keep Big Jake in the mix. 3 bags of Tri tip ought to keep it right and get back in to Colorado Koolaid territory -
chicken thighs and corn on the cob
Looks good. Glad you got the picture thing down too. -
4/26/24 Weekend BBQ Battle - Hickory Smoked Ribeye Steak
I will take two,room service please sent to the deluxe apartment in the sky. Food looks great- flatbroke
- Post #2
- Forum: Grilling Beef
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Brisket Save
I like 180 as the temp on my raises to 220-225 and drops to 175 then repeats. My next setting is 220 and that goes up to 250 the. Drops. So the 180 setting allows a longer cook time to break down slowly. Also does help with smoke flavor.
