The Weeekend cooks

tikigriller · October 2016

not very good pictures, but the food was good. Porterhouse was a tad tough. In looking at the picture of the meat, would you call this a good cut, or poor quality? Bought from a butcher so no idea if is is choice or prime. Good reputation for their meat.

Cooked up the first pre made pizza for the kids.....they liked it and were excited about the prospect of making their own pizza on the egg and helping! That needs to happen soon.

And then yesterday was some SRF Ribs. Very tasty, but I personally did not notice enough of a difference to the ribs from Costco to spend the extra cash.

The weather Gods decided to make sure it rained and rained pretty good for California the entire times I cooked. Egging in the rain is really not as much fun.

Thanks as always for looking and helping.

ThrillSeeker · October 2016

The ribs look great, @tikigriller

I'm not a meat expert (insert joke here) but I thought the amount of marbelling is what determined if a steak was prime or choice.

Based on those pictures, they APPEAR to be choice.

I wouldn't push that plate away, though.

Nice job.

Oh...has your Blackstone arrived yet?

GoooDawgs · October 2016

hey @tikigriller those all look great. Hard to tell on the porterhouse, but looks like there isn't too much marbling, and potentially it got a little well done. Did you take a final temp? Ribs look killer

lousubcap · October 2016

As above, the lack of marbling downgrades the cut. Here's a link that may clarify:
https://www.ams.usda.gov/grades-standards/beef/shields-and-marbling-pictures But any time outside with the BGE is worthwhile. Congrats on the cooks especially in that rare weather event...rain. But CA can use it so that's a plus. Taking one for the team I guess.

Hans61 · October 2016

Marberilng is the key!

tikigriller · October 2016

So far, my best meat results have come from Costco. The Porterhouse was 140 when I took it off. I agree, a tad over cooked, but I am more of a medium guy than a rare guy. I do find myself however, sliding more towards rare the more I am cooking and now actually "tasting" food instead of just "eating Food.

tikigriller · October 2016

@thrillseeker no, the Blackstone has not arrived yet. Probably a good thing since it rained all weekend. Should arrive any day, with Wednesday being the last day they claimed it would be here.

Florida Grillin Girl · October 2016

Your ribs looks fantastic, great job! It's hard to get good pics of ribs and if they were half as good as they look, then you win!

The pic of the raw porterhouse looks like there isn't any fat, actually I don't know when I have seen one that lean! Fat is flavor. Look for some fat running through it and maybe pull at 135 next time.

Nice weekend of egging, even with the rain. You are definitely elevating the cooking at your house.

tikigriller · October 2016

Florida Grillin Girl said:

Your ribs looks fantastic, great job! It's hard to get good pics of ribs and if they were half as good as they look, then you win!

The pic of the raw porterhouse looks like there isn't any fat, actually I don't know when I have seen one that lean! Fat is flavor. Look for some fat running through it and maybe pull at 135 next time.

Nice weekend of egging, even with the rain. You are definitely elevating the cooking at your house.

Thanks.

You all should have seen me.....I'm trying to cut my Porterhouse on my plate against the grain to try and get it to loosen up. The Small Little Part near the bone, whatever that is called---was extremely good as always!

GoooDawgs · October 2016

tikigriller said:

So far, my best meat results have come from Costco. The Porterhouse was 140 when I took it off. I agree, a tad over cooked, but I am more of a medium guy than a rare guy. I do find myself however, sliding more towards rare the more I am cooking and now actually "tasting" food instead of just "eating Food.

I think you may need to pull slightly earlier and avoid the carryover heat. My typical set-up for medium would be: reverse searing (indirect set-up at about 250) and pull off at 135. Then I'd let it sit on the table uncovered until egg has stabilized at 600 for several minutes to get the grates hot. Sear 1 minute a side.

You can also cook it a little longer if the temp is too low.

bgebrent · October 2016

Nice cooks. That's a choice steak in appearance.

tikigriller · October 2016

I cooked it indirect at about 300 if memory serves (I am an alcoholic now that I Egg and drink way too much to remember everything exactly), but removed it at 120, wrapped in foil with butter and garlic, got temp up as high as I could get the crappy Kingsford Bargain Lump to go, which was 575, then cooked a pizza, finished and put meat back on to sear the last way home to 140. total time off the Egg was about 20 minutes I would say...could that have had anything to do with it? (Went direct as soon as I removed at 120....)

Florida Grillin Girl · October 2016

tikigriller said:

Florida Grillin Girl said:

Your ribs looks fantastic, great job! It's hard to get good pics of ribs and if they were half as good as they look, then you win!

The pic of the raw porterhouse looks like there isn't any fat, actually I don't know when I have seen one that lean! Fat is flavor. Look for some fat running through it and maybe pull at 135 next time.

Nice weekend of egging, even with the rain. You are definitely elevating the cooking at your house.

Thanks.
You all should have seen me.....I'm trying to cut my Porterhouse on my plate against the grain to try and get it to loosen up. The Small Little Part near the bone, whatever that is called---was extremely good as always!

That is the filet. When I buy porterhouse, I always ask for the one with the biggest filet, and marbling, of course.

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