It's Grilling Time! The Official Stangnet Grill/Smoke Thread

IIGood · Sep 6, 2020

Two and a half hours in...

Grilled 'em at 475 for the first 15 minutes and then put them on indirect heat at 275 since. About another hour to go...the last 30 minutes I'll put it up to 325 and sauce the one rack.

IIGood · Sep 6, 2020

And the final product...

They ended up a little more "caramelized" than I would've liked but that was just on the surface. The meat was tender, the ribs kinda fell apart when I picked them up with the tongs....they were tasty.

Olivethefet · Sep 8, 2020

All right! I'm at work and have a desktop so I can finally update on the steak aging. Turns out my wife is pretty awesome. The other day was my birthday. We didn't do much, but I was good with that. I didn't want to do much. When I got home Friday there were not any cars at my house, but when I went in I found all my friends from Augusta waiting to start a weekend long birthday party! It was a long weekend to say the least.

This is what the steak looked like when I pulled it out of the dry aging bag.

No that tasty looking I know. Smelled weird too. But I got to cutting so we could see what was on the inside. And here you have it.

Not bad! The meat was sooo tender. just pressing on it you could tell that it had really softened up a lot. Not that crust on the outside..... It was hard as a rock! 30, 40 minutes later and I had it all cut up and ready for the sous vide.

I didn't realize that I was going to be cooking for a crowd, so I decided to just cook them all the same way. I got a second soue vide for my birthday. I came in handy. I cooked them all for 4 hours at 135. This is what they looked like before I finished them.

Still not very appetizing I know. But then I threw them on the super hot grill!

They look pretty good now! I was cooking for 8 adults and we were not able to eat all of this. These steaks are about 2.5" thick! Knowing what I know now and if I had known that I was going to be cooking everything at once I would have cut them up the day before and salted so they could pull the salt in over night. These turned out excellent, but even though they were seasoned well the seasoning did not penetrate very well. The meat was very tender, and had a strong beef flavor. When I do it next I want to save about half the meat and freeze it to use as a control for comparison.

My butcher hooked us up with a cut on American Waygu. I just grilled it on the grill. Super tender!

Here is my Bday cake!

Noobz347 · Sep 8, 2020

Olivethefet said:
I would have cut them up the day before and salted so they could pull the salt in over night.

This might have been a mistake and made them dry. If you decide to try it, let me know your results. I have gotten into the habit of [not] salting beef until an hour or so before cooking (marinades are the exception, of course). To get that salt to cook-in, I generally put on a light coat of olive oil (avocado oil also works amazingly) then salt, then cook.

I've even gone so far as to not include the salt in a dry-rub that's supposed to sit on beef for more than an hour.

If you discover something different, give me a shout! I have not dry-aged anything. Except for myself I would say that Dave is probably 'pickled' at this point.

We're all gonna be some good eats when aliens come.

Olivethefet · Sep 8, 2020

You'er right about the over night salting. You have to be careful. It's easy to get it too salty. I did that once and it was like eating salt cured meat! On this meat it could have been a disaster, but I was thinking that with the meat being as thick as it was it would have pulled the salt in and given it a good flavor through out the meat. If you do decide to try this do not salt the meat again prior to cooking. The salt is already there!

I've seen people on YT making dry rubs and leaving salt out of the mix. This allows you to choose how much salt you want to put on a given piece of meat at the time you put the rub on.

I dont think I'm gonna find anything earth shattering out any time soon, but I'll keep rambling about my trials and errors here.

Oh, I kept all the trimmings from the dry aged meat. Supposedly it makes great hamburger. My butcher said if I bring it to the shop he will grind it for me.

Olivethefet · Sep 14, 2020

Tried something different last night. Cooked up steak Diane. Basically it's all about the sauce that you make to go on the steak. I used ribeyes and made garlic and rosemary potatoes to go with it.

Olivethefet · Sep 14, 2020

In other news I started trying to fix the ceramic grill that my dad gave me a while back. I figure it's either going to work after I fix it or in will break again. If it breaks then I'm no worse off than I am now. Here is a pic of the first chunk being glued back.

That clamp is just putting enough pressure on the piece to hold it in place. My dad gave me a bottle of adhesive to glue everything back with. He had contacted the people at Primo about what to use and this is what they told him to get.

I've got the other large piece that broke out, but I'm going to have some large gaps when looking at it from the outside. I'd like to fill them in but dont know what to use. This "glue" is good for temps over 1100 C. I'll try to get the other piece glued in tonight.

2Blue2 · Sep 14, 2020

Olivethefet said:
I'd like to fill them in but dont know what to use.

maybe concrete patch?

Olivethefet · Sep 14, 2020

That isn't a bad idea. Heat wouldn't be an issue with concrete, and it is ceramic. Luckily whatever I do will be mostly hidden behind a metal band that goes around the lid.

Noobz347 · Sep 14, 2020

I might fix it with clay and fire it up to cure but lemme check something...

Noobz347 · Sep 14, 2020

High Temperature Adhesives and Epoxies, Ceramics, Insulation, Epoxies and Epoxy

Cotronics manufactures and distributes high temperature adhesives, conductive epoxy, ceramics, putties, sealants, thermal and electrical insulation materials and conductive adhesives.

www.cotronics.com

Olivethefet · Sep 14, 2020

The stuff my dad gave me didn't work any better than Mike's transmission did 6 months ago. I'll look into the stuff Noobz posted about.

Noobz347 · Sep 15, 2020

Olivethefet said:
The stuff my dad gave me didn't work any better than Mike's transmission did 6 months ago. I'll look into the stuff Noobz posted about.

If I were doing it, I would acid etch the surfaces before applying the epoxy. Any hardware store masonry acid wash should do.

2Blue2 · Sep 15, 2020

you might be able to glue it together with steak drippings, you just got to cook more of em.

Olivethefet · Sep 15, 2020

I'm thinking ill just put it together with fire brick cement or the stuff Noobz posted.

Olivethefet · Sep 17, 2020

I ordered some stuff by Meecos today to try to fix the grill. It cost $10 and had free shipping from Amazon. I was going to get the stuff Noobz found but didn't want to spend $50 on it. If this doesn't work I'll get the other stuff.

Amazon product ASIN B002CTNMMUView: https://www.amazon.com/MEECOS-RED-DEVIL-122-Fireplace/dp/B002CTNMMU/ref=sr_1_15?dchild=1&keywords=fire+brick+mortar&qid=1600368756&sr=8-15

Davedacarpainter · Sep 25, 2020

Olivethefet · Oct 2, 2020

I did this last night.
I've got my fingers crossed that it holds as it should. I used firebrick adhesive to put it back together. I'll probably give it a couple days to setup before I really mess with it.

Olivethefet · Oct 2, 2020

I picked up all this pork belly tonight!

Sunday I'm gonna cook the one that is folded over on the grill. The other is going into the freezer.

Olivethefet · Oct 2, 2020

I checked the grill top tonight and its fixed hard as a rock. I put the handel back on. I need to pick up a few fasteners tomorrow before I put it all back together.

It's Grilling Time! The Official Stangnet Grill/Smoke Thread

I will own your nuts! LOL

Stangnet Facilities Maint Tech... Er... Janitor

I will own your nuts! LOL

I will own your nuts! LOL

I will own your nuts! LOL

will be trying this sex one when I can find it

I will own your nuts! LOL

Stangnet Facilities Maint Tech... Er... Janitor

Stangnet Facilities Maint Tech... Er... Janitor

I will own your nuts! LOL

Stangnet Facilities Maint Tech... Er... Janitor

will be trying this sex one when I can find it

I will own your nuts! LOL

I will own your nuts! LOL

Chicks can make things hard if they’re inspired...

I will own your nuts! LOL

I will own your nuts! LOL

I will own your nuts! LOL

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