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Re: Whole beef tenderloin
Roast indirect at 250 till the internal temp is 120. Takeoff egg, raise temp to 500 and remove plate setter and sear all sides. Did one last weekend. It was awesome. Used only salt and pepper.1 · -
Re: rib - failure
Try Car Wash Mike's Rib method. This has always worked well for me. I cook them a bit hotter than he does. I usually do 250 to 275. http://playingwithfireandsmoke.blogspot.com/2002/06/baby-back-…2 · -
Re: Plate setter
Either can work depending on your set up. I go legs up and then set the grid on the platesetter and the stone on the grid.3 · -
Re: What other websites do you visit?
Seriouseats.com Not really egg related, just general food stuff.1 · -
Re: Dry aging Kobe...worth it?
That price is pretty good. I pay more than that for choice grade ribeye primals. I would be careful with what they are calliing Kobe beef. Could be just a gimick to try and get more money per pound. …3 ·
