Official CCS Grillmasters thread

[Spunky Porkstacker]

Pro tip: Put them down your pants for an hour before grilling to defrost them. Keeps you cool too.

Down there by the tater tots?

 

[oober]

Grilled out some beef tenderloin, but this time I took half of one of them and rigged up a sous vide bath for it to test if sous vide/reverse sear or standard grilling practice tasted better. The depth of flavor was so much better the sous vide/reverse sear method. Going to have to buy one of these sticks now to do this easier from now on.

Sous vide targeted 133 deg internal for 3 hrs , steak pieces were about 6oz each. A minute on each side on a 550 deg grill. Perfect medium rare all the way thru.

Grill targeted 133 deg internal grilled, only the middle quarter was medium rare and then of course became medium, medium well as you moved out towards the outside.

Texture was much better sous vide thru the whole steak.

 

[Tater]

Down there by the tater tots?

Yes, chicks dig it too.

 

[Burque]

I wound up manning the grill at my Mom's house.... just burgers and dogs.

Frozen burgers are weird... harder to time them.

On propane they are super simple.

Get to a medium heat, about 5 minutes a side from frozen last minute put the chez on.

That is actually what I cooked last night as it was three of us and didnt want to do anything fancy.

 

[oober]

Was so impressed with the sousvide/reverse seared steak, decided to try chicken breast.

I had a tough time controlling temperature tonight as I thin the old lady broke my thermometer, or I may have been drinking to heavily. Going to with the wife effing me up...

Anyways. Took some frozen chicken breasts ( I know worst to grill, but experimenting). Placed them in ziploc bags, removed all or almost all air from water displacement technique. Set them in the water bath at 4:00pm. I was struggling with temperature, worried about being too hot than too low.

Now being someone in manufacturing (chocolate making) I am pretty sensitive to temperature. The water bath felt about 150deg or higher, maybe 160deg, not enough to burn, but be uncomfortable. I want to target 145 for 3 hrs, but pretty sure I was higher...

5 hrs later, because I know with sousvide you cannot overcook it as long as the protein is not in some type of liquid and only in its own juices. If you were to add liquid than you may poach or boil it if the liquid gets hot enough.

My drunk ass started up the grill to do a reverse sear on the chicken. I had it on for may 90sec on each side a 550-650 deg (it was dark and I am drunk) than took it off.

Let it rest for about 5 min....

Maybe this is drunk talking, but it was about the best chicken I have ever tasted. Only a little pepper and salt. It was super moist and had the perfect texture.


Just wanted to share, switching to hard alcohol now. Thanks...

 

[Xuder O'Clam]

If you are a fan of bacon, you have try bacon in a sous vide. You can throw the unopen pack in, then keep it in the fridge, and fry for a minute or less on each side. Quite a different treat.

 

[Ares]

If you are a fan of bacon, you have try bacon in a sous vide. You can throw the unopen pack in, then keep it in the fridge, and fry for a minute or less on each side. Quite a different treat.

This man is a witch

 

[Xuder O'Clam]

This man is a witch

I am making an Ares voodoo doll out of bacon.

 

[Ares]

I am making an Ares voodoo doll out of bacon.

Oh mah pancreas

 

[brett05]

Tony's had Ribs on sale this past week. Since my main grill died, I went to try my tiny two burner Weber. Had two slabs on it and made my usually mixture for a dry rub (I smell a container and it goes in a bowl, I know not repeatable). I triple glazed Sweet n Spicy SBR sauce on them. Smoked for four hours and then reheated in the oven for an hour at 225 with my BBQ sauce the last 20 minutes. Definitely needed some more smoke, but, easily championship quality bites. the pull was perfect. Only the bite came off the bone. Needless to say, two racks of ribs gone in 15 minutes from a group of 5 of us.

 

[Ares]

Tony's had Ribs on sale this past week. Since my main grill died, I went to try my tiny two burner Weber. Had two slabs on it and made my usually mixture for a dry rub (I smell a container and it goes in a bowl, I know not repeatable). I triple glazed Sweet n Spicy SBR sauce on them. Smoked for four hours and then reheated in the oven for an hour at 225 with my BBQ sauce the last 20 minutes. Definitely needed some more smoke, but, easily championship quality bites. the pull was perfect. Only the bite came off the bone. Needless to say, two racks of ribs gone in 15 minutes from a group of 5 of us.

I don't think people fully appreciate the balance you need with ribs where you teeter between a tough bite and a mushy rib that is way too soft.

Hitting that sweet spot in the middle is something that takes some practice.

I feel like anyone can just wrap in foil till the ribs cross that line and become a bit too fall-off-the-bone, ala Portillos.... but really hitting the sweet spot is harder.

 

[hebs]

Saw some NY strips in the store that I just couldn’t pass up. The marbling was perfect. I grilled them up along with some corn on the cob. A minute thirty per side and this thing was ready to go. It was probably one of the best NY strips that I’ve ever had. I may have eaten half of the wife’s too.

Sent from my iPhone using Tapatalk

 

[oober]

Grilled some marinated sirloin tip and some Tbones. There was a sale on the sirloin, grilled some and the rest, sous vide and sear for some cold cuts this week. The sous vide ended up medium rare (yum yum).

For dinner, carmelized some onions in a pan if anyone that wanted some, made some garlic chive compound butter. steamed broccoli, some on the grill baked potatoes.

Still trying to get the rest of the fam to understand to let the meat rest, don't know if they will ever learn. I let mine rest 20 min and it was phenomenal.


I do think the best of all of it will be the cold roast beef I will be having for sandwiches this week. It truly is unbelievable tasting, sous vide it with garlic, salt, pepper, and rosemary. then searing it on a 600 deg grill...

 

[Tater]

Went to a casual event today, and a guy filled a whole grill with smoked trout. REALLY good stuff.

 

[brett05]

Grilled some marinated sirloin tip and some Tbones. There was a sale on the sirloin, grilled some and the rest, sous vide and sear for some cold cuts this week. The sous vide ended up medium rare (yum yum).

For dinner, carmelized some onions in a pan if anyone that wanted some, made some garlic chive compound butter. steamed broccoli, some on the grill baked potatoes.

Still trying to get the rest of the fam to understand to let the meat rest, don't know if they will ever learn. I let mine rest 20 min and it was phenomenal.


I do think the best of all of it will be the cold roast beef I will be having for sandwiches this week. It truly is unbelievable tasting, sous vide it with garlic, salt, pepper, and rosemary. then searing it on a 600 deg grill...

Not sure you need to rest it that long. 5-10 min is all you really need.

 

[Scoot26]

Not sure you need to rest it that long. 5-10 min is all you really need.

I usually just dig in, but by the time I probably actually sit down and start eating my steak, it's been sitting for 5 minutes already.

 

[brett05]

I usually just dig in, but by the time I probably actually sit down and start eating my steak, it's been sitting for 5 minutes already.

I used to be a dig in guy too. The truth is you want those juices to settle back into the mid sections of the steak. Now if you are cooking your steak past medium, resting is not needed. But if you really enjoy steak, the rare to medium rare folks need those heated up juices to redistribute back over the steak. That's the rest period.

 

[Ares]

Random derail, but I think the crowd here will appreciate it.

Do you know adults who won't eat meat that has any kind of char or grill marks on the outside?

I mean I remember being like that.... I was like 7 and then I grew up.

Grill marks on hot dogs, chicken, burger, steak.... there are adults who can't handle it.

I can't... even...

 

[brett05]

Random derail, but I think the crowd here will appreciate it.

Do you know adults who won't eat meat that has any kind of char or grill marks on the outside?

I mean I remember being like that.... I was like 7 and then I grew up.

Grill marks on hot dogs, chicken, burger, steak.... there are adults who can't handle it.

I can't... even...

I am sorry for your interactions with such "adults." Children yes, Adults? no.

 

[Ares]

I am sorry for your interactions with such "adults." Children yes, Adults? no.

One of my aunts... but I've met others.

I learned to make at least a few hot dogs more/less unmarked when I man the grill at my mom's house.

This is why people boil hot dogs as adults