It's Grilling Time! The Official Stangnet Grill/Smoke Thread
- Thread starter Olivethefet
- Start date
This happened today. Probably the single most expensive piece of meat I've ever bought.
I sat the thing in the microwave overnight (just so canine people wouldn't be tempted). 
I also put two forks on the glass in the microwave just in case some ass-hat for no fkn reason at all, decided to start the microwave (cuz that's the kind of
that happens).
Took it out this morning, quick rinse, dry with a beach towel, course ground salt, olive oil, a coating of ground pepper, and rub that I'll post up later only if it turns out amazing.
It's pretty hot (as in video) when I put it on but it's down to roughly 290. Should take 2.5 to 3 hours-ish.
I'll shut it down at 129 degrees and let it rest.
I also put two forks on the glass in the microwave just in case some ass-hat for no fkn reason at all, decided to start the microwave (cuz that's the kind of
that happens). Took it out this morning, quick rinse, dry with a beach towel, course ground salt, olive oil, a coating of ground pepper, and rub that I'll post up later only if it turns out amazing.
It's pretty hot (as in video) when I put it on but it's down to roughly 290. Should take 2.5 to 3 hours-ish.
I'll shut it down at 129 degrees and let it rest.
BullThe breakfast burritos with the leftover steak and potatoes are going to be just damned amazing.
I'm almost looking forward to that the most. LoL
, your looking forward to them, I’ll agree to that at least.
It turned out really, really good. The [kid's] response was, "Meh... Tastes like steak. ". Everybody else (me too) were, "NomnomNom can't talk... Eating".
3 ribs by the way are [more] than enough for 4. It's likely enough for 6 unless they're all big dudes.
Bone in is definitely the way to go. Tomahawk steaks are awesome. Rotating on a spit is next level.
Things I will do different next time:
Start the gravy from the juices earlier.
Don't try to cut so close to the bone when removing the rib. There's is plenty of fat layer on that side. I was scraping the bone because I wasn't sure. You can see it in the images above. lol
This is my brisket. This is my favorite piece of meat so far (and I'm kinda old).
I just put it into the fridge and yeah, I still have two full size 1 inch steaks left.
". Everybody else (me too) were, "NomnomNom can't talk... Eating".3 ribs by the way are [more] than enough for 4. It's likely enough for 6 unless they're all big dudes.
Bone in is definitely the way to go. Tomahawk steaks are awesome. Rotating on a spit is next level.
Things I will do different next time:
Start the gravy from the juices earlier.
Don't try to cut so close to the bone when removing the rib. There's is plenty of fat layer on that side. I was scraping the bone because I wasn't sure. You can see it in the images above. lol
This is my brisket. This is my favorite piece of meat so far (and I'm kinda old).
I just put it into the fridge and yeah, I still have two full size 1 inch steaks left.
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Steak and potato burritos tonight with scrambled eggs and sausage.
I'm going to be stuffed to the brim again.
I'm going to be stuffed to the brim again.
Naturally I was offended when I first read the title………but after watching it? I wouldn’t mind trying it.
I feel dirty saying that.
I wasn't expecting much from them so I didn't take any pictures, but I picked up a couple of pre made hamburger patties from Publix the other day. They had bacon and grilled onions mixed into them. I cooked them on the smoker at 350 until they got up to around 145 internal temp. OMG were they good. Surprised the hell out of me. I cant say that they would be that good every time, but if you are looking for something quick to throw on the grill you might want to give them a shot.
IIGood
Founding Member
I'm planning on grilling a flank steak tomorrow. I've never done one and I've only had flank steak once, maybe twice. Looking up some marinade recipes now for the cook tomorrow. I'm hoping to get it in the marinade early in the morning and let it soak up through dinnertime.
On kind of a side note, we got a new stove this week. Still a glass cooktop, but also has the dual ovens, conventional and convection. Also does air frying. Haven't played with it much but it does have wifi so I can tell Google to preheat the oven.
On kind of a side note, we got a new stove this week. Still a glass cooktop, but also has the dual ovens, conventional and convection. Also does air frying. Haven't played with it much but it does have wifi so I can tell Google to preheat the oven.
IIGood
Founding Member
The flank steak turned out pretty good. Didn't get any pics though. I found a marinade recipe that consisted of soy sauce, olive oil, worcestershire sauce, lime juice, honey, garlic, onion, and a couple seasonings. I let it marinate in that mix for about 8 hours and threw it on the grill.
I managed to get the temperature just right...medium-medium rare. Delicious! My fiance wasn't crazy about it because it was chewier than what she's accustomed to (filets) but I liked it overall.
I managed to get the temperature just right...medium-medium rare. Delicious! My fiance wasn't crazy about it because it was chewier than what she's accustomed to (filets) but I liked it overall.
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