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.

 

[Jake V]

https://fieldethos.com/a-gringos-guide-to-parillada/

I like to smoke and use a pellet smoker for chicken thighs, turkey breast, and beef ribs. Although, you will usually find me manning the grill of a Parillada! Regular family get togethers consist of beer, wine, and a mix of meats. Usually chorizo, NY Strip, Skirt, Flank Steak and short ribs are the usual menu cooked over natural wood coals.

 

[Jake V]

Parilla

 

[gerry]

Nilgai is by far my favorite game meat! When I don't have the luxury of getting down to South Texas to hunt one and the freezer empty, Broken Arrow Ranch is my go to. Other than Nilgai, anything personally harvested is preferred!!!

G Valenti

 

[cksheppard1833]

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.

Ingles bread is always the move. The proper method of eating ingles bread is to buy 2 loaves. One for yourself, and one for everyone else.

 

[John Hudgens]

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

Love cast iron steaks, but it tends to smoke up my house. I usually resort to heating the cast iron on my outdoor gas grill. The answer is probably a better vent hood though

 

[gelhaargerald]

I love to cook, it doesn't help the waste line for sure.

Do a lot of steaks, typically I am doing a reverse sear. I have an old school gas grill which I just bought and a Vertical Pittboss pellet smoker. If I am in a hurry I throw them on the gas grill. If I have more time I get the pellet going. Typically run them to 125 ish, then pull them for 15 minutes and hit them in a skillet to get a crust. My wife bought some of the Gordon Ramsey pans for x-mas and those bad boys do a great job of putting a crust on stuff.

The last thing that I did that was pretty awesome that wasn't on the grill was some chicken parm. Started doing my own sauce which is a game changer. Shit was as good as you could get out.

 

[snow_knight]

Im a grill whore.. my new favorite addition is the gozney xl.. mainly for pizza but it puts an amazing sear of steak also

 

[Omega Watch Guy]

Im a grill whore.. my new favorite addition is the gozney xl.. mainly for pizza but it puts an amazing sear of steak also

Gozney ovens are awesome! I need to get one eventually.

 

[Omega Watch Guy]

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.

We’re big on bread in our house. My wife had the idea to start making sourdough for all of our bread a couple years ago, and turned it into an at home bakery. If we ever are where an Ingles is, we’ll definitely try the bread!

 

[Ron Dan]

I had been doing the sear first then finishing in the oven. Going to go with your method and I’ll let you know how it goes.

 

[Chad Adams]

Maybe it's an acquired taste ...

No taste for Mountain Cock | Field Ethos

By Edgar Castillo As co-captain of the expedition to explore the newly acquired Louisiana Purchase, Meriwether Lewis, who…

fieldethos.com

 

[Omega Watch Guy]

I had been doing the sear first then finishing in the oven. Going to go with your method and I’ll let you know how it goes. View attachment 1450

Let me know how it goes for you! I figured out the reverse sear a while back when I was eating a lot of baseball steaks, due to the thickness.

 

[jburke]

Pork butt on the Green Egg. Heat grill to 300 degrees and cook for about an hour per pound. Wrap it up tight and let it rest for at least an hour. When you take it out, it falls off the bone with plenty of bark - finish with some vinegar based sauce (I'm originally from NC).