What's for dinner tonight ?

[sly_karma]

Sesame and herb crusted albacore seared in the cast iron. And a bit of spicy mayo goodness.

 

[Sea Chaser]

 

[IronNoggin]

Just made the long pilgrimage home from Idaho.
While down there, my most excellent Sister In Law presented me with half a tenderloin from the very fat spike elk she shot this past fall.
Couldn't wait to get home and chow down on it!

So last night was BarBeed Elk Tenderloin, Twice Baked Taters, mix of air fried green beans & red pepper, all washed down with a very good Merlot!

Fit for a King & Queen!

Cheers,
Nog

 

[wolf]

HAD a huge craving for fish tacos so made up a cabbage grated carrot slaw. peppers,lettuce cheese and homemade quac damn tasty vermillion cod

 

[IronNoggin]

Stuffed Quails, Stuffing and oven baked Acorn Squash.

Cabernet Sauvignon this time around.

Cheers

 

[IronNoggin]

Another Massive Prime Rib Steak on the BarBee:

Served up with twice baked taters, sprouts and a fine Merlot:

Cheers

 

[IronNoggin]

 

[sasqman]

Halibut burger night

 

[scott craven]

Lamb chops, butternut squash, Swiss chard

 

[IronNoggin]

Left overs from that huge Prime Rib Steak made for one hell of a fine Stir-Fry!!

 

[Rain City]

Another Massive Prime Rib Steak on the BarBee:

Served up with twice baked taters, sprouts and a fine Merlot:

Cheers

So are you just running it all full heat for 6-7 minutes a side or are you finishing with the lid closed or some other method?

 

[IronNoggin]

So are you just running it all full heat for 6-7 minutes a side or are you finishing with the lid closed or some other method?

Full heat for ~ 5 - 6 minutes a side.
Never shut the lid!

Cheers

 

[Rain City]

Full heat for ~ 5 - 6 minutes a side.
Never shut the lid!

Cheers

I did some 1-1/4" ribeyes while we were in Hawaii and did 5 minutes per side with the steaks completely engulfed in flames. Turned out perfectly medium-medium rare. I'm surprised your thicker steaks go that quick. Maybe you prefer them more on the rare side.

I really wish I could post a video...

 

[IronNoggin]

Tend toward a tad more rare than medium rare.
Also have a 4 burner BarBee that gets really damn hot!

Cheers

 

[tubber]

Chinese style ginger soya halibut and fried rice.

 

[getbent]

Tend toward a tad more rare than medium rare.
Also have a 4 burner BarBee that gets really damn hot!

Cheers

Ever try the reverse sear method? Actually works quite well on thick ribeyes as it helps render the fat a bit more than a direct sear and cook.

 

[Rain City]

Ever try the reverse sear method? Actually works quite well on thick ribeyes as it helps render the fat a bit more than a direct sear and cook.

I wouldn't dare say reverse sear to anyone born before 1975.

It is my preferred method for those big steaks though.

 

[getbent]

I wouldn't dare say reverse sear to anyone born before 1975.

It is my preferred method for those big steaks though.

I hear you. I went to culinary school and cooked for years in various kitchens and that was like absolute taboo…it works quite well on my Kamado I have to say.

 

[dradons]

My favourite beef is prime rib roast/ thick steaks that are reversed seared on the Kamado. Pretty tough to beat.

 

[IronNoggin]

Ever try the reverse sear method? Actually works quite well on thick ribeyes as it helps render the fat a bit more than a direct sear and cook.

Nope. See what the Rainy One said...

Cheers