What’s on the grill?

[Omega Watch Guy]

Everybody loves a good burger, but let’s see what you’re cooking, what you’re smoking, what you’re grilling etc.
What’s your favorite cut? Ribs? Back strap? Tenderloins? Shanks?
What kind of methods are you using?
What spices?
Are you in the traditional smoker camp, the pellet grill camp, or the gas grill camp?
What beverage are you pairing with it?
What’s the best thing you’ve eaten?
What’s the oddest thing you’ve ever eaten?

Let’s hear it all.

 

[Omega Watch Guy]

I have steak about 4 nights a week. I like to do a reverse sear.

• Heat the oven to 225-235
• Butter up your cast iron (less is more)
• Season your steaks (don’t go wild. I like Salt, Pepper Garlic and a little bit of prime rib rub, but everyone has their go to)
• Once the oven is heated, put them in. I recommend 10 minutes per quarter inch of thickness
• Apply some butter by hand to a cast iron skillet on the stove top and get that puppy hot. Like peak Cindy Crawford hot. If you don’t see smoke coming off the skillet, it’s not hot enough
• Remove the steaks from the oven and put them in your skillet for about 1 minute to 1:30 minutes each side to develop a nice crispy crust
• Turn off the stove and leave the steaks in the skillet until they stop sizzling. Once they stop sizzling, pair with some air fried home fries and a beer

Comes out perfect rare-medium rare every time

 

[Bakes]

I have steak about 4 nights a week. I like to do a reverse sear.

• Heat the oven to 225-235
• Butter up your cast iron (less is more)
• Season your steaks (don’t go wild. I like Salt, Pepper Garlic and a little bit of prime rib rub, but everyone has their go to)
• Once the oven is heated, put them in. I recommend 10 minutes per quarter inch of thickness
• Apply some butter by hand to a cast iron skillet on the stove top and get that puppy hot. Like peak Cindy Crawford hot. If you don’t see smoke coming off the skillet, it’s not hot enough
• Remove the steaks from the oven and put them in your skillet for about 1 minute to 1:30 minutes each side to develop a nice crispy crust
• Turn off the stove and leave the steaks in the skillet until they stop sizzling. Once they stop sizzling, pair with some air fried home fries and a beer

Comes out perfect rare-medium rare every time

Similar SOP to my reverse sear. While I love a good smash burger there are times when you want a fat American patty. Try reverse searing your burgers some time. Turns out great.

 

[Cagney]

We love steaks over here as well, and have tried a few different methods. My favorite may be getting the cast iron piping hot, add butter. Sear steak on all sides. Add more butter with a sprig or two of rosemary and garlic, tilt cast iron and pour over steak for a few minutes until steak reaches right above rare. Then add to the ReC Tec at 200 degrees and finish.

Also, don't sleep on the fresh baked bread at Ingles if you have one. It's delicious and apparently it's won awards in the bread world. It's fantastic for fresh garlic bread.