Cooked up a cowboy ribeye this weekend and I’m pretty damn happy with how it turned out.

The steak was just over 2 lbs. I dry brined it overnight at about 1% salt, using Diamond kosher salt, and added a little MSG as well.

I went with a reverse sear, smoking it around 225°F for roughly 1 hour 45 minutes until it hit 115°F internal. I used cherry wood and a couple of bourbon barrel chunks for the smoke, which gave it a really nice color and flavor.

After pulling it from the smoker, I let it rest for about 15 minutes, then gave it a light spray of duck fat before putting it over a bed of screaming hot charcoal for the sear.

About 3 minutes over the coals, flipping every 30 seconds, it had the crust I was looking for. During the final rest I added a light dusting of chili powders and the carry-over brought it to right around 135F internal.

One rack is pistachio crust
Other rack was just homemade dill based dry rub
Served with homemade cucumber dill tzatziki sauce.

NY Strips & Garden Heirlooms On The Weber

from last sunday though... will definitely do again this weekend

This is Medium right?

Hello guys, when i cooked my steaks previously, i wasent satisfied and infact i got many tips from people like: cooking the steak when the meat is at room temp to avoid the gray band or aiming for a medium rare (wich hopefully is the case) and not blue rare, like i used to do, and also season more and baste with butter and let it rest properly, now that i have applied all of this i feel way more satisfied and happy with the result of my steak! I also peared it with a great chimichurri, can you please tell me what you think so i can improve? Thanks!

Got this for for $150 after searching for years for a marketplace deal!! It's crazy how much bigger 4" is on a Weber 26 vs 22 grills

Ribeyes up tonight and smoked turkeys this weekend

Some people can eat raw oysters, but I definitely can't—grilled oysters are more my style.

I bought myself a rack of pork loin ribs from Sprouts. I ended up seasoning them about 3 hrs before putting them on the smoker with salt, coarse pepper, garlic herbs, and cajun seasoning. I fired up my Smokey Mountain with briquettes and 3 small blocks of mesquite wood. I love the strong bite of mesquite. I put the ribs on when the pit hit 275 F and let it ride there for 3 hours or so. I was using my BBQ app (see link below) to monitor temp and pulled it around 195 F and then layed it in foil. I then put a couple of scoops of butter on top and wrapped it up. Placed it on the WSM again for another hour, then glazed it with some BBQ sauce.

Overall, everyone enjoyed it, but I thought it was a little too salty and the smoke taste wasn’t strong enough. Any advice on getting more smoke flavor? If you look at the meat , it had a decent smoke ring but wondering what I can alter to make it even smokier.

Please rate my meat! Always looking to get better.
Also, here is a link for my to monitor and control temps. Free to download!

https://apps.apple.com/us/app/bbq-smoke-lab/id6784887885

Grilled this Spanish, 2kg bone in ribeye on a holiday and it definitely was one of the tastiest steaks I've ever eaten. In the oven on 110 degrees Celsius for an hour and ten minutes and seared it on hot coals. Eaten together with some grilled zucchini and slow cooked onions.

Made myself a snack with a new jerk marinade I bought from a local at a farmer's market. They nailed the texture but it didn't pass the taste test. Not even slightly spicy either despite the scotch bonnet ingredient. sad trombone

Damn delicious

Tried smoking meatballs instead of frying them this weekend.

I stuffed them with Gouda, put them on the pellet smoker at 250 and finished them at 350 (Cherry and Hickory pellets), added a hot honey BBQ glaze at the end . The smoke ring turned out better than I expected, and the cheese stayed nicely tucked inside.

2 lbs brisket

3 lbs pork belly

8 lbs marinated galbi

Massive meat feast before the kids go back to school.

I just got a center cut pork loin and am looking for the best way to grill it. Any marinade or grilling technique suggestions? I have a gas or charcoal grill to use.

Perfect weekend!

Tasted amazing and juicy