BBQ and Grilling megathread

[CarlLester]

Originally Posted by Royle9

Where’d you get it, and how much?
I’m guessing Brandt Lake, last I looked it was about $225 for a 17lb brisket.

Upload some pics! I’ve wanted to do a Waygu brisket for a while.

Yes, it is Brant Lake - I got it through Backyard Meats - $170

Obviously a little pricey for regular eating - but it was Excellent!! Two thumbs way up all around the table.

I will post pics when I figure out how!

[Robbob]

Originally Posted by CarlLester

Yes, it is Brant Lake - I got it through Backyard Meats - $170

Obviously a little pricey for regular eating - but it was Excellent!! Two thumbs way up all around the table.

I will post pics when I figure out how!

Can I come over and take pics, I will post them for you. All I ask is for a slice of wagyu brisket.

On a more serious note, how was backyard meats? Been looking to try them.

[CarlLester]

Originally Posted by Robbob

Can I come over and take pics, I will post them for you. All I ask is for a slice of wagyu brisket.

On a more serious note, how was backyard meats? Been looking to try them.

I've ordered a few times from them. Briskets, Pork Butts, flatiron steaks, and Tomahawks. All have been excellent. They also have some Wagyu pepperoni that is delicious!

[gallione11]

So, thick steak grilling, suggested ways to do it? Generally just have standard 1inch thick or so steaks and have no issue, but have a nice meal planned next weekend and got some nice USDA prime ribeyes. They are about 2 inches thick though and want to get them right. Usually use high heat, but wondering if I should sear, and then go low.

Will be using a small gas grill as we will be camping so keep that in mind. Medium is the preferred doneness for the group

[sa226]

If it were me, I'd sear it all the way around as best I could, then turn the heat down, or try to use indirect heat if possible, close the lid and cook it like you would in an oven.

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[DoubleK]

Originally Posted by sa226

If it were me, I'd sear it all the way around as best I could, then turn the heat down, or try to use indirect heat if possible, close the lid and cook it like you would in an oven.

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This is close to what I do, not sure if it's the best way, but I'm getting a perfect rare steak on my grill.

I turn the left burner on high and preheat that side as hot as it will get. Turn the right burner to medium. Sear on the left on both sides and then cook it to temp on the right side. I found I was over cooking if I turned the burner down after searing. Kinda makes sense now that I think of it with the retained heat in the grates.

[calgarygeologist]

I just did 2 inch thick filet mignon and it came out perfectly. Fired the BBQ up on high and let it get sizzling hot. Nice and easy 10 minute grill time over high heat with the lid open. 2.5 minutes then turn it over for 2.5 minutes. After that turn it over again and rotate 90 for 2.5 minutes and finally turn it over for the last 2.5 minutes. I would do pretty much the same thing for the ribeyes.

[rbochan]

Originally Posted by sa226

If it were me, I'd sear it all the way around as best I could, then turn the heat down, or try to use indirect heat if possible, close the lid and cook it like you would in an oven.

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I would do the exact opposite. I've been playing with reverse searing lately and the results have been nothing less than stellar.

https://www.cookingchanneltv.com/rec...loaded-5458694

[STeeLy]

Originally Posted by rbochan

I would do the exact opposite. I've been playing with reverse searing lately and the results have been nothing less than stellar.

https://www.cookingchanneltv.com/rec...loaded-5458694

I did a reverse sear on my last rib roast a couple weekends ago, in my opinion, it turned out better than searing it first.

[calgarygeologist]

Originally Posted by rbochan

I would do the exact opposite. I've been playing with reverse searing lately and the results have been nothing less than stellar.

https://www.cookingchanneltv.com/rec...loaded-5458694

For a roast it makes sense and works well to reverse but for a 2 inch steak I see no need for reverse sear.

[rbochan]

Originally Posted by calgarygeologist

For a roast it makes sense and works well to reverse but for a 2 inch steak I see no need for reverse sear.

It's actually an ideal method for a steak of that thickness, but each to his own.

[foshizzle11]

Originally Posted by rbochan

It's actually an ideal method for a steak of that thickness, but each to his own.

Ya, I agree, with a thicker steak, ie more than an inch, this is a great way to do it and sear it in a cast iron pan on hot as hell! comes out perfect every time and a yummy crust.

[Voodooman]

I'd like to seriously upgrade/update my grilling game. I used a friend's Weber a couple of weeks ago to do some thin short ribs, and it was amazing. Even heat, no flares, all the good stuff. Now, part of that is that he takes meticulous care of his grill, and cleans it a couple of times per year (it gets used 4-5 times per year, so that makes sense).

I've got the natural gas hardline, so now all I need is the weapon. I'm thinking this is the time of year to start looking for a deal on a higher end grill. Any suggestions/hot tips/deals anyone has tripped across lately?

[calgarygeologist]

Originally Posted by Voodooman

I'd like to seriously upgrade/update my grilling game. I used a friend's Weber a couple of weeks ago to do some thin short ribs, and it was amazing. Even heat, no flares, all the good stuff. Now, part of that is that he takes meticulous care of his grill, and cleans it a couple of times per year (it gets used 4-5 times per year, so that makes sense).

I've got the natural gas hardline, so now all I need is the weapon. I'm thinking this is the time of year to start looking for a deal on a higher end grill. Any suggestions/hot tips/deals anyone has tripped across lately?

I wasn't really paying attention to the deals and prices but I was at Lowes yesterday and many/most of their BBQs are on sale or clearance right now. You can start there.

[Voodooman]

Originally Posted by calgarygeologist

I wasn't really paying attention to the deals and prices but I was at Lowes yesterday and many/most of their BBQs are on sale or clearance right now. You can start there.

Thanks! I had looked there last Thursday, and didn't notice any specials. Perhaps once August 15th passed by, the deals started. I will check it out again.

[DionTheDman]

I made the kamado jump recently and would recommend it to anybody looking to pick up a new bbq. Big pros are greater versatility (smoking, grilling, baking, searing all in one) and better flavour (charcoal vs gas/propane).

[stang]

Originally Posted by DionTheDman

I made the kamado jump recently and would recommend it to anybody looking to pick up a new bbq. Big pros are greater versatility (smoking, grilling, baking, searing all in one) and better flavour (charcoal vs gas/propane).

Welcome to the club

[calgarygeologist]

Ended up with what is probably my best brisket ever tonight. It turned out to be extremely tender and nicely juicy. I was concerned that I screwed it up because I had left it cooking and went to the store and car wash. I came back an hour later and the temperature had spiked. But it didn't seem to impact the end result too much.

[Torture]

Originally Posted by calgarygeologist

I wasn't really paying attention to the deals and prices but I was at Lowes yesterday and many/most of their BBQs are on sale or clearance right now. You can start there.

I picked up a Weber Genesis II for about $500 at >50% off in December

[calgarygeologist]

I bought some Picanha (top sirloin cap) today and cut it up into steaks. It looks really good and hopefully it tastes delicious. I've read quite a bit about how it is supposed to be really tender and full of flavour.