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An Assortment of Recent Cooks (Pic Heavy)
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Simply outstanding! I seriously need to get paella pan and start learning how to do that!XL BGE
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Outside of the brisket (maybe it's the pic), everything looks awesome! I'm with @NDG the steak and taters look off the chain. Nice plating across the board.Just a hack that makes some $hitty BBQ....
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Perfeggtion Craig
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Wonderful presentation for all the cooks. My first paella was inspired by one of your earlier cooks. My family loves it now - especially the socarrat.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
That tuna looks amazing! The rest as well too, but now you've got me researching butcher paper lol!
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NDG said:JUST BEAUTIFUL !! that steak w/ mashed taters & gravy is talking to me. @Big_Green_Craig can you explain to me how you reverse sear AND make pan gravy? I assume you sear in C.I. skillet on the egg, but use any fat or go dry?
Set up you Egg for indirect cooking and preheat to 250. Then, remove the plate setter, open all vents and let it climb to 600 for the sear. Monitor the internal temp using a wired thermometer. The key is to subtract cooking degrees/time from the final internal temp. Example: I like my steak on the south side of Med Rare. I know that Med Rare is 130-135F IT. I know that the steak will continue to cook during the rest for an average of 5 degrees. I know the sear will also cook the steak approx 8-10 degrees. I pull my steaks off during the roast phase at an internal of 115-117 (thicker steaks will be the higher temp). By the time I sear it and let it rest, the steak has risen to an internal temp of 130-132.
Here's a video that buddy Jason did on the method:
https://www.youtube.com/watch?v=NF0VUUGp6Kk
So the pan sauce:
I've started searing my steaks in a cast iron skillet. The crust is remarkable. Anyways, after I've seared the steak and remove it to rest, the pan has a ton of drippings from the steak. I add a little oil and saute some mushrooms. Once done, I melt in 2 pats of butter and whisk in 2 tbs of flour. (your basic roux) Once the flour is cooked to a nice golden brown, I start adding cold milk slowly. (There is no measurement here, it's more about what texture you prefer) Continue whisking until your desired thickness or texture. (don't forget to season it)
Good luck and I hope you have great results! -
cazzy said:Outside of the brisket (maybe it's the pic), everything looks awesome! I'm with @NDG the steak and taters look off the chain. Nice plating across the board.
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That brisket looks amazing. What's the process for lighting the wood and lump? How do get to your desire temp?
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Big_Green_Craig said:cazzy said:Outside of the brisket (maybe it's the pic), everything looks awesome! I'm with @NDG the steak and taters look off the chain. Nice plating across the board.
Does your oven have a warm feature? Mine can be set to warm from 145-170. Even though I have a Cambro, I've had exceptional results holding in my oven.
Oh yeah...I love brisket, especially chopped. If my flat thins out towards the end, I always make some chop. That pleases everyone in my house, especially the wife.Just a hack that makes some $hitty BBQ.... -
Super fan here outstanding as alwaysTallmadge Ohio, XL and S eggs
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Great looking cooks. I feel so inadequate after seeing cooks like this.Louisville, GA - 2 Large BGE's
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Looks good
@Big_Green_CraigIn the middle of Georgia! Geaux Tigers!!!!! -
Nice job Craig, when is the house warming party?_________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
@cazzy I did let it sit out for about 20 minutes before resting. Most of this is going in chili anyways. It will work out fine.
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JRWhitee said:Nice job Craig, when is the house warming party?
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johnkitchens said:Great looking cooks. I feel so inadequate after seeing cooks like this.
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Big_Green_Craig said:johnkitchens said:Great looking cooks. I feel so inadequate after seeing cooks like this.Louisville, GA - 2 Large BGE's
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@johnkitchens Novice Egger
https://youtu.be/Qo7qoonzTCE
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
Impressive! They all look fantastic, but I have to say that tuna presentation is awesome. It looks like something you would find it some fancy joint where the wait staff won't let a bread crumb sit on the linen.Bloomfield Hills, MI | LGBE : AR R & B Oval Combo w/Extender and Sliding D Grid : Kick Ash Basket : Smokeware Cap : Smobot Beta
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Big_Green_Craig said:NDG said:JUST BEAUTIFUL !! that steak w/ mashed taters & gravy is talking to me. @Big_Green_Craig can you explain to me how you reverse sear AND make pan gravy? I assume you sear in C.I. skillet on the egg, but use any fat or go dry?
Set up you Egg for indirect cooking and preheat to 250. Then, remove the plate setter, open all vents and let it climb to 600 for the sear. Monitor the internal temp using a wired thermometer. The key is to subtract cooking degrees/time from the final internal temp. Example: I like my steak on the south side of Med Rare. I know that Med Rare is 130-135F IT. I know that the steak will continue to cook during the rest for an average of 5 degrees. I know the sear will also cook the steak approx 8-10 degrees. I pull my steaks off during the roast phase at an internal of 115-117 (thicker steaks will be the higher temp). By the time I sear it and let it rest, the steak has risen to an internal temp of 130-132.
Here's a video that buddy Jason did on the method:
https://www.youtube.com/watch?v=NF0VUUGp6Kk
So the pan sauce:
I've started searing my steaks in a cast iron skillet. The crust is remarkable. Anyways, after I've seared the steak and remove it to rest, the pan has a ton of drippings from the steak. I add a little oil and saute some mushrooms. Once done, I melt in 2 pats of butter and whisk in 2 tbs of flour. (your basic roux) Once the flour is cooked to a nice golden brown, I start adding cold milk slowly. (There is no measurement here, it's more about what texture you prefer) Continue whisking until your desired thickness or texture. (don't forget to season it)
Good luck and I hope you have great results!
Quick Tip: do you have a grid extender of some sort? Assuming you do . . . try skipping the annoying plate setter for the Roast . . instead, for the ROAST just place your Cast Iron Skillet on the factory level grate, then your steak on the grid extender above. BINGO now you have indirect cooking perfect for reverse sear, plus your skillet gets a nice preheat (for the later sear) during the roast.Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
Quick Tip: do you have a grid extender of some sort? Assuming you do . . . try skipping the annoying plate setter for the Roast . . instead, for the ROAST just place your Cast Iron Skillet on the factory level grate, then your steak on the grid extender above. BINGO now you have indirect cooking perfect for reverse sear, plus your skillet gets a nice preheat (for the later sear) during the roast.
I typically use 2 Eggs for this technique, 1 at roasting temp and the other at searing temp.
However, not everyone has multiple Eggs, nor a grid extender so the plate setter method is the route some will have to take. -
@Big_Green_CraigGreat looking grub man. Awesome pics.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Craig since your wife and girls eat like birds just let me know when you need me to come over and help out by eating plenty of that good looking food.Suwanee, GA
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ChuckR said:Craig since your wife and girls eat like birds just let me know when you need me to come over and help out by eating plenty of that good looking food.
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Lit said:ChuckR said:Craig since your wife and girls eat like birds just let me know when you need me to come over and help out by eating plenty of that good looking food.
Interwebs can't get one this riled up can they? It goes on and on.....Seattle, WA -
SkinnyV said:Lit said:ChuckR said:Craig since your wife and girls eat like birds just let me know when you need me to come over and help out by eating plenty of that good looking food.
Interwebs can't get one this riled up can they? It goes on and on..... -
bluebird66 said:All I can say is WOW!
Any road will take you there if you don't know where you're going.
Terry
Rockwall, TX -
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Beautiful food and presentationLBGE - I like the hot stuff. The big dry San Joaquin Valley, Clovis, CA
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