- Joined:
- Apr 4, 2011
- Posts:
- 18,757
- Liked Posts:
- 27,290
- Location:
- Volusia County, FL
My favorite teams
Nope, but this serves as a reminder that I need to make elote soon.
Official CCS Grillmasters thread
- Thread starter cubsneedmiracle
- Start date
- Joined:
- Aug 20, 2012
- Posts:
- 59,136
- Liked Posts:
- 52,073
My Fav BBQ side for 3 years running now.
- Joined:
- Jun 15, 2010
- Posts:
- 46,094
- Liked Posts:
- 35,326
My favorite teams
Speaking of sides, I'm currently accepting any and all baked beans recipes.
- Joined:
- Aug 22, 2012
- Posts:
- 10,720
- Liked Posts:
- 7,062
- Location:
- Indiana
I always grill a couple of batches of corn when it is in the peak of the season for elote.
- Joined:
- Mar 1, 2015
- Posts:
- 34,065
- Liked Posts:
- 35,742
- Joined:
- Jun 25, 2010
- Posts:
- 41,320
- Liked Posts:
- 28,423
Maybe I wanna keep the label on.Step 1. Open can
Step 2. Tear label off
Step 3. Place can on grill
- Joined:
- Apr 4, 2011
- Posts:
- 18,757
- Liked Posts:
- 27,290
- Location:
- Volusia County, FL
My favorite teams
Any Malcolm Reed fans here?
- Joined:
- Aug 20, 2012
- Posts:
- 59,136
- Liked Posts:
- 52,073
- Joined:
- Apr 4, 2011
- Posts:
- 18,757
- Liked Posts:
- 27,290
- Location:
- Volusia County, FL
My favorite teams
Still waiting for a butter meltdown, and the impact on 5k times
Burque
Huevos Rancheros
- Joined:
- Mar 11, 2015
- Posts:
- 16,027
- Liked Posts:
- 9,509
I am thinking about doing my own dry aged beef. Does anyone have experience doing this?
I know someone that used some type of one way membrane bag that they then racked in the fridge for 30-40 days, I am thinking about doing something similar. The other method that I have seen people do is the butter coating but I am not so sure about that?
Thoughts from the grill master fellas?
It would live in the garage fridge.
I know someone that used some type of one way membrane bag that they then racked in the fridge for 30-40 days, I am thinking about doing something similar. The other method that I have seen people do is the butter coating but I am not so sure about that?
Thoughts from the grill master fellas?
It would live in the garage fridge.
- Joined:
- Aug 20, 2012
- Posts:
- 59,136
- Liked Posts:
- 52,073
Don't do it.
- Joined:
- Aug 25, 2012
- Posts:
- 17,292
- Liked Posts:
- 11,340
- Location:
- Funk & Wagnalls' porch
My favorite teams
God makes corn, he chooses to to allow you prepare it, or not.
- Joined:
- Aug 21, 2012
- Posts:
- 42,300
- Liked Posts:
- 35,029
Been a quiet Summer on the BBQ front for me.
But I did a batch of ribs that turned out quite well.
But I did a batch of ribs that turned out quite well.
- Joined:
- Aug 20, 2012
- Posts:
- 11,573
- Liked Posts:
- 8,983
- Location:
- Colorado
Got-damn. Thems is show-stoppers. Well done!
- Joined:
- Aug 25, 2012
- Posts:
- 17,292
- Liked Posts:
- 11,340
- Location:
- Funk & Wagnalls' porch
My favorite teams
Burque
Huevos Rancheros
- Joined:
- Mar 11, 2015
- Posts:
- 16,027
- Liked Posts:
- 9,509
Whats everyone else going to eat?
- Joined:
- Aug 25, 2012
- Posts:
- 17,292
- Liked Posts:
- 11,340
- Location:
- Funk & Wagnalls' porch
My favorite teams
Every pig for himself!!!
- Joined:
- Jan 1, 2013
- Posts:
- 5,472
- Liked Posts:
- 4,374
Whew… not much going on in the BBQ thread these days.
Since I’m currently dating a Brazilian… I felt it was finally time I cooked Picanha. (Ok.. maybe she pressed the issue a bit, by buying a couple of them and telling me to cook them
)
Anyways… due to its size, I knew I wasn’t just gonna toss that bad boy on the grill so I sous vide it first. I cooked it in the water bath for 6hrs at 131°. Then I removed it and seared it on the BGE until done. Because of the sous vide method, the Picanha was extremely most and it encouraged flair ups in the grill. For the seasoning, I was restricted to salt only. (I snuck in some pepper when she wasn’t looking) I used a specific salt that tastes the same as the kind you would get at a Brazilian steakhouse. It’s like salt concentrate. lol. Anyways. The results were great! (Even though I didn’t cook it in the “traditional” Brazilian fashion of just throwing it on an open grill, standing around it with a group of friends and constantly just cutting pieces off to eat while it cooks. ) Anyone else cook one of these before? What method do you use? My girl has said that once it warms up outside, she (we) will be cooking it the “traditional” way. lol
Since I’m currently dating a Brazilian… I felt it was finally time I cooked Picanha. (Ok.. maybe she pressed the issue a bit, by buying a couple of them and telling me to cook them
)Anyways… due to its size, I knew I wasn’t just gonna toss that bad boy on the grill so I sous vide it first. I cooked it in the water bath for 6hrs at 131°. Then I removed it and seared it on the BGE until done. Because of the sous vide method, the Picanha was extremely most and it encouraged flair ups in the grill. For the seasoning, I was restricted to salt only. (I snuck in some pepper when she wasn’t looking) I used a specific salt that tastes the same as the kind you would get at a Brazilian steakhouse. It’s like salt concentrate. lol. Anyways. The results were great! (Even though I didn’t cook it in the “traditional” Brazilian fashion of just throwing it on an open grill, standing around it with a group of friends and constantly just cutting pieces off to eat while it cooks. ) Anyone else cook one of these before? What method do you use? My girl has said that once it warms up outside, she (we) will be cooking it the “traditional” way. lol
- Joined:
- Aug 20, 2012
- Posts:
- 59,136
- Liked Posts:
- 52,073
Love that cut. I get mine from wildforkfoods.com. opt for the grass fed and its always fantastic. I don't sous vide it (will definitely try that though), just a combo of indirect and direct grilling.Whew… not much going on in the BBQ thread these days.
Since I’m currently dating a Brazilian… I felt it was finally time I cooked Picanha. (Ok.. maybe she pressed the issue a bit, by buying a couple of them and telling me to cook them
Anyways… due to its size, I knew I wasn’t just gonna toss that bad boy on the grill so I sous vide it first. I cooked it in the water bath for 6hrs at 131°. Then I removed it and seared it on the BGE until done. Because of the sous vide method, the Picanha was extremely most and it encouraged flair ups in the grill. For the seasoning, I was restricted to salt only. (I snuck in some pepper when she wasn’t looking) I used a specific salt that tastes the same as the kind you would get at a Brazilian steakhouse. It’s like salt concentrate. lol. Anyways. The results were great! (Even though I didn’t cook it in the “traditional” Brazilian fashion of just throwing it on an open grill, standing around it with a group of friends and constantly just cutting pieces off to eat while it cooks. ) Anyone else cook one of these before? What method do you use? My girl has said that once it warms up outside, she (we) will be cooking it the “traditional” way. lol
View attachment 34885
View attachment 34886
Where's your chimichurri?
- Joined:
- Jan 1, 2013
- Posts:
- 5,472
- Liked Posts:
- 4,374
Haha... I was going to make chimichurri pressed red potatoes... but it was just the 2 of us eating and she didn't want me to go overboard... lol
Instead I just baked a couple of potatoes seasoned with a ghost pepper seasoning and sea salt along with some corn that I cooked back when it was in season and then removed from the cob and froze in a vacuum sealed bag.
When I cook it again, we'll invite some folks over and I'll get all of the sides together along with some chimichurri for the meat.