New house, new grill.

[mndriver]

Out of my 4.5 # brisket, it finally gave me 1# 14 oz of meat. I trimmed the rest off in fat.

 

[Electric Chicken]

Out of my 4.5 # brisket, it finally gave me 1# 14 oz of meat. I trimmed the rest off in fat.

Sounds like Aldi meat.

 

[mndriver]

It's actually quite normal really.

 

[Electric Chicken]

I wouldn't know. I can't afford that high dollar fleet owner meat.

 

[Mike]

Turkey today for Christmas Eve dinner.



Tomorrow it will be a Boston Butt to shred for tacos.

 

[GAnthony]

Turkey today for Christmas Eve dinner.

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Tomorrow it will be a Boston Butt to shred for tacos.

tonight, we will have spaghetti with olive oil, a traditional Italian dish on the eve.

Christmas Day, it'll be a ham.

we have to work tonight, well, the other guys will go out Christmas night, but i prefer to go out on the eve, as we have quite a few people over for the main meal. i will still have "some" of tonight's meal before i go in.

 

[Mike]

goes great with smoked turkey, and taters, and mac&cheese, and green beans.

 

[Mike]

 

[mndriver]

I wanna see a backflip for the wishbone

 

[Humble pie]

@Mike and the rest of you guys, when cooking say ab 12 oz. Ribeye on a regular nothing fancy charcoal grill, to get one medium/medium rare, what kinda temperature you guys cook at?

I'm just curious. I'm sure we all have our own methods, I'm just seeing how everyone does it.

I cook mine hot, don’t really check the temp. But hot. 3-4 minutes on each side. I like the fat to be a little charred and the middle rare to medium rare. Preferably medium rare, but will eat it damn near raw too.

 

[Humble pie]

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I like that cook top you got.

 

[mndriver]

@Mike and the rest of you guys, when cooking say ab 12 oz. Ribeye on a regular nothing fancy charcoal grill, to get one medium/medium rare, what kinda temperature you guys cook at?

I'm just curious. I'm sure we all have our own methods, I'm just seeing how everyone does it.

I put my hand above the grill surface and count how many seconds I can hold it. I want heat for about 6-8 seconds.

Then 7-8 minutes per side for medium.

 

[Humble pie]

I let the temp gauge on the grill get up around 500-600, then just like you said a few minutes on each side.

I dont know if you guys do this, but I wrap a brick in aluminum foil and set on my steak each side. it gives it a nice sear.

I’ve never tried that. If we is being honest I only eat steak for the fat. I love me some steak fat.

 

[Humble pie]

I agree with that. You remember the other day IHP, when i cooked them sirloins, to dam lean for me man was I disappointed. A ribeye is where it's at brother.

Hard to beat a ribeye

 

[mndriver]

Actually it's pretty easy to find a better steak than a sirloin and a ribeye....

 

[mndriver]

Oh helz yes......


I toss whole peppers and onions on the coals while the meat is resting.

I cook the meat about 70-80 seconds a side.

 

[Mike]

@Mike and the rest of you guys, when cooking say ab 12 oz. Ribeye on a regular nothing fancy charcoal grill, to get one medium/medium rare, what kinda temperature you guys cook at?

I'm just curious. I'm sure we all have our own methods, I'm just seeing how everyone does it.

let the coals get good and hot. 3-5 minutes on each side and get it on the plate.

 

[Nomad1]

@Mike and the rest of you guys, when cooking say ab 12 oz. Ribeye on a regular nothing fancy charcoal grill, to get one medium/medium rare, what kinda temperature you guys cook at?

I'm just curious. I'm sure we all have our own methods, I'm just seeing how everyone does it.

I cook on a very hot fire to sear the juices in. Only flip the steak one time and then pull it off.

 

[Nomad1]

I let the temp gauge on the grill get up around 500-600, then just like you said a few minutes on each side.

I dont know if you guys do this, but I wrap a brick in aluminum foil and set on my steak each side. it gives it a nice sear.

My wif has a grill press I use but not usually because I am normally doing a grill full of steaks.

 

[Electric Chicken]

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Nice kitchen.