- Sep 16, 2007
- 4,297
- 12,442
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 sausage I made last week. And can be found here https://www.smokingmeatforums.com/threads/philly-cheesesteak-with-jalapeño-and-swiss-cheese-easy-to-make.326825/
Let them cook for about 30 min. Rotating as needed and pulled when sausage hit 165 on the thermapen
once they were off it was time for the Bone in NY steaks taken from beef we raised.
Let them cook 5 mins a side before flipping the. After that I moved them over to the fire side
I pulled the steaks when they reached 125.
I’m pretty happy with the outcome.
The steak was perfect for us
the jalapeño added a nice touch to the sausage and I think I will keep adding in future.
The wife and I shared a steak so we still have 3 left for the week.
The fire was pretty hot and felt good to cook over wood. Even busted out my pig tail meat flipper. Thanks for looking.
I added some Philly Cheesesteak sausage I made last week. And can be found here https://www.smokingmeatforums.com/threads/philly-cheesesteak-with-jalapeño-and-swiss-cheese-easy-to-make.326825/
Let them cook for about 30 min. Rotating as needed and pulled when sausage hit 165 on the thermapen
once they were off it was time for the Bone in NY steaks taken from beef we raised.
I pulled the steaks when they reached 125.
I’m pretty happy with the outcome.
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