The BBQ & Grilling Thread

MisterSkiMask · 09-26-2015, 02:39 PM

Beef critter, 5 hours in so far, about 40 degrees to go.

AW335TT · 09-30-2015, 04:31 PM

Another steak craving. Prime New York, slightly over 2" cut.

AW335TT · 09-30-2015, 07:08 PM

Going to try sous vide

AW335TT · 09-30-2015, 07:14 PM

My ghetto sous vide haha

AW335TT · 09-30-2015, 07:19 PM

From the other day. Bacon wrapped grilled cheese sandwich.

MChat · 09-30-2015, 07:39 PM

Did some BBQing this last weekend.

Ribeye roast and some ribs.

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AW335TT · 09-30-2015, 07:41 PM

Quote:

Originally Posted by MChat

Did some BBQing this last weekend.

Ribeye roast and some ribs.

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Looks bomb

RickFLM4 · 09-30-2015, 07:43 PM

Quote:

Originally Posted by P1et

Guys, just wanted to share with you all how I prepare my steaks...

1) Go to local all-natural grocer where I carefully pick out the finest GMO free, locally sourced, all organic, gluten-free steak

Gluten-free steak? Isn't that just steak?

AW335TT · 09-30-2015, 09:56 PM

Wow, that came out realllly tender. The flavor was amazing.

M.A.R.C. · 10-01-2015, 09:10 AM

Quote:

Originally Posted by AW335TT

Wow, that came out realllly tender. The flavor was amazing.

wow that's awesome!

what temp is that cooked at? ~129* F?

EALm4 · 10-01-2015, 09:29 AM

Quote:

Originally Posted by AW335TT

From the other day. Bacon wrapped grilled cheese sandwich.

Hell yes

UncleWede · 10-01-2015, 09:56 AM

You put a steak in a bag with some green shit and BOILED it??????

This is 'Merica!!!!

1MOREMOD · 10-01-2015, 10:24 AM

Isn't sous Vide used to get even cook throughout. Don't want middle cooked same as outside. Looks like turned out fine but I'm impatient no way I wait 3 days for my meat to cook

EALm4 · 10-01-2015, 10:31 AM

Quote:

Originally Posted by UncleWede

You put a steak in a bag with some green shit and BOILED it??????

This is 'Merica!!!!

daixloxbmw · 10-01-2015, 12:07 PM

Quote:

Originally Posted by AW335TT

Wow, that came out realllly tender. The flavor was amazing.

That looks very good! How did you sear the exterior?

Haha I used the ghetto sous vide method before and it works well for the short water baths but if you intend to do slow braises for several days, you'll want to invest in an immersion circulator so you can set it and forget it.

AW335TT · 10-01-2015, 01:32 PM

Quote:

Originally Posted by UncleWede

You put a steak in a bag with some green shit and BOILED it??????

This is 'Merica!!!!

Water temp was around 132F .. I'm not a scientist or anything but that seems very far from boiling haha

AW335TT · 10-01-2015, 01:33 PM

Quote:

Originally Posted by M.A.R.C.

Quote:

Originally Posted by AW335TT

Wow, that came out realllly tender. The flavor was amazing.

wow that's awesome!

what temp is that cooked at? ~129* F?

Around 132 for 3 hours and than seared 1 minute per side.

AW335TT · 10-01-2015, 01:44 PM

Quote:

Originally Posted by daixloxbmw

Quote:

Originally Posted by AW335TT

Wow, that came out realllly tender. The flavor was amazing.

That looks very good! How did you sear the exterior?

Haha I used the ghetto sous vide method before and it works well for the short water baths but if you intend to do slow braises for several days, you'll want to invest in an immersion circulator so you can set it and forget it.

Thanks! Over the stove on the highest heat I can get for about 1 minute per side.

UncleWede · 10-01-2015, 02:37 PM

Don't go trying to deflect my righteous Merican indignation with science and/or fax

EALm4 · 10-02-2015, 07:56 AM

I need some good info on dry rubs... I've never attempted. If anyone has some tips please share.

UncleWede · 10-02-2015, 09:44 AM

read the labels, see if it sound tasty, then buy it. Don't be afeared of throwing it out if you don't.

Personally, I really enjoy curry. I found a rub that was curry based. Nobody but me likes rubs, in general, in my house so I get my own piece of meat. . .

P1 · 10-02-2015, 10:00 AM

Quote:

Originally Posted by AW335TT

My ghetto sous vide haha

This is a BBQ thread, not a heating/boiling thread.

09-26-2015, 02:39 PM	#243
MisterSkiMask Banned 149 Rep 2,014 Posts Drives: I Can not say Join Date: Nov 2005 Location: you must not know iTrader: (0)	Beef critter, 5 hours in so far, about 40 degrees to go. Attached Images
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09-30-2015, 04:31 PM	#244
AW335TT Major 617 Rep 1,420 Posts Drives: a car Join Date: Feb 2007 Location: North Hollywood, CA iTrader: (0)	Another steak craving. Prime New York, slightly over 2" cut. Attached Images __________________
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09-30-2015, 07:08 PM	#245
AW335TT Major 617 Rep 1,420 Posts Drives: a car Join Date: Feb 2007 Location: North Hollywood, CA iTrader: (0)	Going to try sous vide Attached Images __________________
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09-30-2015, 07:14 PM	#246
AW335TT Major 617 Rep 1,420 Posts Drives: a car Join Date: Feb 2007 Location: North Hollywood, CA iTrader: (0)	My ghetto sous vide haha Attached Images __________________
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09-30-2015, 07:19 PM	#247
AW335TT Major 617 Rep 1,420 Posts Drives: a car Join Date: Feb 2007 Location: North Hollywood, CA iTrader: (0)	From the other day. Bacon wrapped grilled cheese sandwich. Attached Images __________________
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09-30-2015, 07:39 PM	#248
MChat Private First Class 116 Rep 140 Posts Drives: '16 M3 (en route) Join Date: Jun 2015 Location: Phoenix, Az iTrader: (0) Garage List 2005 Jeep Wrangler ... [0.00] 2016 BMW M3 [0.00]	Did some BBQing this last weekend. Ribeye roast and some ribs. __________________ - Michael 2016 BMW M3 (stock) 2005 Jeep LJ (slightly modified)
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09-30-2015, 09:56 PM	#251
AW335TT Major 617 Rep 1,420 Posts Drives: a car Join Date: Feb 2007 Location: North Hollywood, CA iTrader: (0)	Wow, that came out realllly tender. The flavor was amazing. Attached Images __________________
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10-01-2015, 09:56 AM	#254
UncleWede Long Time Admirer, First Time Owner 18404 Rep 9,420 Posts Drives: G01 X3 M40i Dark Graphite Join Date: Jun 2005 Location: Oxnard, CA iTrader: (0)	You put a steak in a bag with some green shit and BOILED it?????? This is 'Merica!!!!
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10-01-2015, 10:24 AM	#255
1MOREMOD - 11818 Rep 23,186 Posts Drives: Race car-> Join Date: Mar 2009 Location: check your mirrors iTrader: (5)	Isn't sous Vide used to get even cook throughout. Don't want middle cooked same as outside. Looks like turned out fine but I'm impatient no way I wait 3 days for my meat to cook
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10-01-2015, 02:37 PM	#261
UncleWede Long Time Admirer, First Time Owner 18404 Rep 9,420 Posts Drives: G01 X3 M40i Dark Graphite Join Date: Jun 2005 Location: Oxnard, CA iTrader: (0)	Don't go trying to deflect my righteous Merican indignation with science and/or fax
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10-02-2015, 07:56 AM	#262
EALm4 Colonel 3360 Rep 2,009 Posts Drives: SO 16' M4 Join Date: Sep 2015 Location: Baltimore iTrader: (1)	I need some good info on dry rubs... I've never attempted. If anyone has some tips please share.
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10-02-2015, 09:44 AM	#263
UncleWede Long Time Admirer, First Time Owner 18404 Rep 9,420 Posts Drives: G01 X3 M40i Dark Graphite Join Date: Jun 2005 Location: Oxnard, CA iTrader: (0)	read the labels, see if it sound tasty, then buy it. Don't be afeared of throwing it out if you don't. Personally, I really enjoy curry. I found a rub that was curry based. Nobody but me likes rubs, in general, in my house so I get my own piece of meat. . .
	Appreciate 1 Quote