Official CCS Grillmasters thread

[Gustavus Adolphus]

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

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Looks mighty tasty. I haven't tried picanha yet, but have heard good things.

Nice work.

 

[Ares]

My condo association banned the usage of charcoal because "insurance costs" and "people being stupid".

I've been robbed of my meat smoking hobby until I can sell this place and move.

When I gtfo of here I will post them first smoked meats, but it'll be a while

 

[HeHateMe]

Looks mighty tasty. I haven't tried picanha yet, but have heard good things.

Nice work.

Flavor of sirloin, texture of a strip imo

 

[nvanprooyen]

I've made it a few times sous vide. I think around 130 for 4 hrs if I remember correctly. Cast iron sear. Definitely enjoyed it.

 

[hebs]

My condo association banned the usage of charcoal because "insurance costs" and "people being stupid".

I've been robbed of my meat smoking hobby until I can sell this place and move.

When I gtfo of here I will post them first smoked meats, but it'll be a while

Man… that fkn sucks.

 

[hebs]

Flavor of sirloin, texture of a strip imo

Sous vide it for 6hrs and certain cuts off of it had me thinking prime rib. But slightly tougher. (I know sounds weird)

 

[Burque]

Not too much grilling this winter, but did a NY Strip last night for Valentines. Had some Tiger Shrimp, Asparagus with fresh grated parm and sweet potatoes. Going out for Valentines is over rated.

I also have a salmon filet in the fridge that I want to salt cure and smoke. I've never cured and smoked one before so if anyone has any experience with Salmon let me in on your secrets. Costco got me with a well priced wild caught one and I am thinking about a bagel and lox sort of situation although I do not think that is typically smoked.

 

[Burque]

Thinking about adding a Loco to the outdoor cooking collection.

Anyone love or hate their Blackstone???

Do's Dont's thoughts?

LOCO Series II 36 in. 3-Burner Digital Propane SmartTemp Flat Top Grill / Griddle in Chalk Finish with Enclosed Cart and Hood 2023050166 - The Home Depot

Obtain some contemporary greatness to any kitchen in your home with LOCO 3-Propane Griddle in Chalk Finish with Enclosed Cart and Hood.

www.homedepot.com

 

[Ares]

Thinking about adding a Loco to the outdoor cooking collection.

Anyone love or hate their Blackstone???

Do's Dont's thoughts?

LOCO Series II 36 in. 3-Burner Digital Propane SmartTemp Flat Top Grill / Griddle in Chalk Finish with Enclosed Cart and Hood 2023050166 - The Home Depot

Obtain some contemporary greatness to any kitchen in your home with LOCO 3-Propane Griddle in Chalk Finish with Enclosed Cart and Hood.

www.homedepot.com

Don't cut a slit in the side of the brisket, stuff it with raw onions and raw bacon, then proceed to smoke it at 300 for 18 hours until fully husked.

That's actually a thing you don't do.

 

[Burque]

Don't cut a slit in the side of the brisket, stuff it with raw onions and raw bacon, then proceed to smoke it at 300 for 18 hours until fully husked.

That's actually a thing you don't do.

I am just going to sear it on the loco on high for 5 hours... I will throw some dried straw in there to get the smoke ring.

 

[ytsejam]

Don't cut a slit in the side of the brisket, stuff it with raw onions and raw bacon, then proceed to smoke it at 300 for 18 hours until fully husked.

That's actually a thing you don't do.

@Urblock
@truthbedamned

 

[Ares]

FTR I offered my Mom, and two sisters (both Moms) that I'd smoke a brisket for Mother's day.

"No, we'll just do leftovers."

"If there's not enough leftovers, we'll order pizza."

I damn near Homer Simpson'd into the bushes.

 

[Scoot26]

FTR I offered my Mom, and two sisters (both Moms) that I'd smoke a brisket for Mother's day.

"No, we'll just do leftovers."

"If there's not enough leftovers, we'll order pizza."

I damn near Homer Simpson'd into the bushes.

View attachment 45453

Leftovers for Mothers Day?

 

[Ares]

Leftovers for Mothers Day?

I had the same reaction.

Like... its Mother's Day, let me and the brother-inlaws cook a meal.

Nah, leftovers is the plan.

Mkay.

 

[Scoot26]

I had the same reaction.

Like... its Mother's Day, let me and the brother-inlaws cook a meal.

Nah, leftovers is the plan.

Mkay.

 

[TL1961]

I had the same reaction.

Like... its Mother's Day, let me and the brother-inlaws cook a meal.

Nah, leftovers is the plan.

Mkay.

It's a trap!

 

[Burque]

It's too fucking hot to turn on the oven, but it's too fucking hot to stand by a fucking grill.... I'm eating ice cream for dinner.

 

[Ares]

I am making a burger 2nite, plan is extra sharp cheddar + onion rings + bbq sawce

Original Lays in a Family size bag.

 

[HeHateMe]

I am making a burger 2nite, plan is extra sharp cheddar + onion rings + bbq sawce

Original Lays in a Family size bag.

Don't forget the asbestos

 

[Ares]

Don't forget the asbestos

It has great mouth feel!