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SRF gone wild

Thatgrimguy
Thatgrimguy Posts: 4,738
in EggHead Forum
I've been providing a close friend from out of town a place to stay while he takes care of his sick father the last few weeks. And as a thank you, he wanted to get some really fancy meat and have a little party. So we went wild with:

SRF Kurobuta pork Shoulder
SRF Gold Brisket
SRF Dry Aged Waygu rib roast
2 Kurobuta pork chops

It's gonna be a GREAT weekend!!







Dinner tonight:

32oz dry aged SRF Wagyu Ribeye and a 38oz dry aged Lobels of NY Tomahawk, homemade lobster mac and cheese and a loaf of my homemade sourdough!






This is on topic because I'll use my mini to sear the steaks!
XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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Comments

  • johnmitchell
    johnmitchell Posts: 6,846
    Good Grief 😳
    Greensboro North Carolina
    When in doubt Accelerate....
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  • alaskanassasin
    alaskanassasin Posts: 8,409
    Awesome all around!
    South of Columbus, Ohio.


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  • lousubcap
    lousubcap Posts: 34,393
    This is gonna be an epic cook.  Standing by for the finish. 
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • lkapigian
    lkapigian Posts: 11,253
    Bombdiggity!
    Visalia, Ca @lkapigian
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  • MaskedMarvel
    MaskedMarvel Posts: 3,220
    Very VERY nice!
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Show off!!  Stellar meal awaits
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • Thatgrimguy
    Thatgrimguy Posts: 4,738


    About to roast these to add to butter I browned with some herbs and roasted garlic for a finishing butter.
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • johnmitchell
    johnmitchell Posts: 6,846
    This is Epic!!!!!
    Greensboro North Carolina
    When in doubt Accelerate....
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  • Wooderson
    Wooderson Posts: 375
    I'm almost left speechless,  let alone the tear welling up in my eye.   Purely epic on this shiznat
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  • stevez
    stevez Posts: 130
    Wow!  Come big or stay home!  Can't wait to see more pictures of the final products.  Very inspiring!
    Steve

    X/L BGE

    Louisville, Kentucky
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  • JohnInCarolina
    JohnInCarolina Posts: 33,207
    Incredible.  I plan on asking my own father to “get sick” near you real soon!
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • Foghorn
    Foghorn Posts: 10,107
    This is next level stuff.  Please tell me you have some good beverages to accompany this feast - not some random lite/light beer.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Dobie
    Dobie Posts: 3,457

    Jacksonville FL
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  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    edited October 2023
    I have been doing something with long cooks.

    I wrap my brisket with butcher paper around 175 and the pull at exactly 190 no matter what. Then I put it in a pan , douse it with beef tallow and add a half cup of water and cover tightly with foil and put it in a 150 degree warming oven.

    I have done this now 12 times and every brisket has been incredible. This will be my 2nd try with pork but my test butt was incredible. I had been playing with long holds and then found this video and tried it and I have to tell you nothing has ever made a bigger difference in my briskets than a long hold. And this method is really incredible.  

    I'm at 183 now and will pull at 190 and immediately transfer to my warming oven after wrapping it up in foil and adding water/tallow

    https://youtu.be/Y-VjhCzXjGY?si=I9a-bEkiT1fU3eK3
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • wwinnc
    wwinnc Posts: 77
    WOW!
    2 then 1 Large, 2 then 1 Medium, and 1 Small !! Egging since 2013. God is good!
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  • GrateEggspectations
    GrateEggspectations Posts: 10,302
    Wow. A fantastic friendship and two exceptional gestures - one each way. 

    Please PM me his contact info. I’d like to be his friend as well. 
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  • Wooderson
    Wooderson Posts: 375
    You did it right my good man.   Bone marrow spread, absolutely.   Well done
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  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    edited October 2023
    So I meant to use the Mini.. lit it, and then it took longer to finish cooking than I figured and by the time I brought the steaks over... the mini had burned it's load! So I went inside and used my Breville Control Freak induction top instead and then did the other over my griddle to compare.
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • JohnInCarolina
    JohnInCarolina Posts: 33,207
    Thatgrimguy said:
    So I meant to use the Mini.. lit it, and then it took longer to finish cooking than I figured and by the time I brought the steaks over... the mini had burned it's load! So I went inside and used my Breville Control Freak induction top instead and then did the other over my griddle to compare.
    Tell the truth - this was the plan from the start…
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    edited October 2023
    JohnInCarolina said:
    Thatgrimguy said:
    So I meant to use the Mini.. lit it, and then it took longer to finish cooking than I figured and by the time I brought the steaks over... the mini had burned it's load! So I went inside and used my Breville Control Freak induction top instead and then did the other over my griddle to compare.
    Tell the truth - this was the plan from the start…
    It was the original plan. Then I committed to using the egg. Then let the libations flow...

    I was bummed I couldn't compare a grill sear to an indoor sear.
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • alaskanassasin
    alaskanassasin Posts: 8,409
    Wow! 
    South of Columbus, Ohio.


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  • lousubcap
    lousubcap Posts: 34,393
    I've got nothing on this one.  A cook for the ages right there.  Way to plan and execute the entire cook. 
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Photo Egg
    Photo Egg Posts: 12,136
    Absolutely insane weekend of cooking…
    Thank you,
    Darian

    Galveston Texas
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