Weekday cooks

Riddle4x4

Member
Joined
Aug 27, 2020
Messages
29
Reaction score
68
Points
13
Location
Texas
Tomahawk Steak from Sam’s. 25 mins on smokeboost, followed by 275F until 120 internal. Seared at 600 with quick basting in butter. I used Trendkill’s method.
 

Attachments

Wismokes

Active member
Joined
Aug 10, 2020
Messages
81
Reaction score
149
Points
33
Location
Brookfield,wi
What temperature did you cook them at? Did you turn it up at the end to crisp up the skin?
I did it at 325 till the thighs were 160 then up to 350 and flipped to crisp the skin . I don’t really think it was needed though . Beer can chicken skin was crispy just like the spatchcock . Although left side of my smokefire is hotter cause my patio and it’s not even
 
OP
DutchieCooks

DutchieCooks

Well-known member
SOTM Winner
Joined
Feb 22, 2020
Messages
385
Reaction score
607
Points
93
Location
Amherstburg
Tried something new today and I must say... This will be my new to go to thing when ill make burgers.

Grind up some bison steak for making burgers. While this is a pretty lean cut I though why not chop op a half package of bacon and combine it with the meat. Got me 7 x 8oz patties out of it. And daaaaaaaaaamn this is a keeper. Thought some blue cheese with it would be good and yes it was!! Did some onions in a skillet on the SF aswell. I'll be making these soon again😊
 

Attachments

Bruno

Well-known member
SOTM Winner
Joined
Mar 27, 2020
Messages
701
Reaction score
1,203
Points
93
Location
Bay Area
Tried something new today and I must say... This will be my new to go to thing when ill make burgers.

Grind up some bison steak for making burgers. While this is a pretty lean cut I though why not chop op a half package of bacon and combine it with the meat. Got me 7 x 8oz patties out of it. And daaaaaaaaaamn this is a keeper. Thought some blue cheese with it would be good and yes it was!! Did some onions in a skillet on the SF aswell. I'll be making these soon again😊
You sir are an artist!!
 
Top