The bbq photo & recipe thread
Discussion
Shall do bad things to this, tomorrow. It's a 600kg ribeye chunk.
Low, rosemary smoke to 45C internal at the middle (on my cheap little mini kamado) followed by slicing into steaks and a very hot, fast sear on the steak searing burner on the gas barbecue.
ETA - that was a stupid plan. I shall slice into thick steaks now, salt the wet faces with the same smoked sea salt, dry overnight in the fridge, and smoke/sear the steaks
Low, rosemary smoke to 45C internal at the middle (on my cheap little mini kamado) followed by slicing into steaks and a very hot, fast sear on the steak searing burner on the gas barbecue.
ETA - that was a stupid plan. I shall slice into thick steaks now, salt the wet faces with the same smoked sea salt, dry overnight in the fridge, and smoke/sear the steaks
Edited by Harry Flashman on Saturday 4th May 23:10
Harry Flashman said:
Shall do bad things to this, tomorrow. It's a 600kg ribeye chunk.
Low, rosemary smoke to 45C internal at the middle (on my cheap little mini kamado) followed by slicing into steaks and a very hot, fast sear on the steak searing burner on the gas barbecue.
ETA - that was a stupid plan. I shall slice into thick steaks now, salt the wet faces with the same smoked sea salt, dry overnight in the fridge, and smoke/sear the steaks
I did a 900g ribeye reverse sear yesterday evening on the kamado. Internal to 49 degrees before searing.Low, rosemary smoke to 45C internal at the middle (on my cheap little mini kamado) followed by slicing into steaks and a very hot, fast sear on the steak searing burner on the gas barbecue.
ETA - that was a stupid plan. I shall slice into thick steaks now, salt the wet faces with the same smoked sea salt, dry overnight in the fridge, and smoke/sear the steaks
Edited by Harry Flashman on Saturday 4th May 23:10
seefarr said:
Harry Flashman said:
How did your 600 kilo ribeye go today, Harry? I'll admit it looks somewhat smaller in the picture - you may want to speak to your butcher.mattyn1 said:
clicking on those images and it would appear I have a smell-vision and taste-vision laptop!! Lovely!
Thanks!seefarr said:
How did your 600 kilo ribeye go today, Harry? I'll admit it looks somewhat smaller in the picture - you may want to speak to your butcher.
He posted it in the steak thread. Looked delicious. My first barbecue of the year, and I decided to use the paella pan I bought in 2022. I used this recipe and it worked really well.
Craikeybaby said:
My first barbecue of the year, and I decided to use the paella pan I bought in 2022. I used this recipe and it worked really well.
Craikeybaby said:
My first barbecue of the year, and I decided to use the paella pan I bought in 2022. I used this recipe and it worked really well.
But is there an advantage to doing a paella on the bbq? I would have thought the temperature control would be a bit challenging?
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