Weekday cooks

[DutchieCooks]

The voodoo is a popular rub. What is your verdict? The peri peri sauce is kinda addictive, no?

That nandos sauce is so good. Whenever I'm near a nandos ill always go!!

 

[abmet]

Have you tried the upper grate? Might get some heat reflected off the lid due to the convection action. I haven’t done a pizza yet but high in the cooker is preferred by many.

I havnen’t yet but have thought about it. I did noticed that when I put cast iron skillet on top rack above chicken, the top of the chicken gets little more char. I’m assuming from the heat radiating off the skillet.

 

[JpsBBQ]

I havnen’t yet but have thought about it. I did noticed that when I put cast iron skillet on top rack above chicken, the top of the chicken gets little more char. I’m assuming from the heat radiating off the skillet.

There is definitely heat deflection from the hood on that second rack too. I know in the ceramic cookers it’s best to get the pie as far up as you can without interfering with the lid operation.

 

[rwhapham]

Just a simple Monday spatchcock yard bird. My poultry carving skills could definitely use work. About 4 hours at 275, then 5 minutes skin down at 400 to give some extra color and crispy.

 

[DutchieCooks]

Drumsticks and potatoes with onions

 

[rwhapham]

First attempt at a SF reverse sear. Bone-in ribeyes. They were thinner than I wanted to get, and wound up over temp. But man the flavor was great. Can't wait to perfect a reverse seared medium rare.

 

[JpsBBQ]

First attempt at a SF reverse sear. Bone-in ribeyes. They were thinner than I wanted to get, and wound up over temp. But man the flavor was great. Can't wait to perfect a reverse seared medium rare.

Nice looking plate of food!

Yeah, it’s virtually impossible to reverse sear steaks (rare, mid rare) that aren’t close to 2” thick IMO. Better off just searing them if they are thin.

 

[rwhapham]

Nice looking plate of food!

Yeah, it’s virtually impossible to reverse sear steaks (rare, mid rare) that aren’t close to 2” thick IMO. Better off just searing them if they are thin.

Yeah, that's kind of what I figured. Was worth the attempt, though. I might have had better luck if I pulled them off the low-and-slow part at a lower temp. I let them get up to 115-ish (there were 5, so every one probed slightly different). Plus it was 32F out and taking too long to get to 600F, so I seared at 500F. Still tasted great.

 

[DutchieCooks]

I did these two yesterday reversed sear. I always let my steaks come up too 112F then 30 sec each side finished these in that skillet pan

 

[JpsBBQ]

Some fillets and prosciutto wrapped asparagus side of box noodles.

 

[Bruno]

Some fillets and prosciutto wrapped asparagus side of box noodles.

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Oh yeah that looks legit!!

 

[JpsBBQ]

Oh yeah that looks legit!!

Was delish! Thanks.

 

[rexster314]

Wife baked a small ham today, I put it on the EX6 @ 500F to apply a glaze on it. 40 deg outside, hit 500F within 14 minutes and it was away to the races. I never turn down a chance of firing the grill up for ANYTHING.

 

[abmet]

Salmon fillets, asparagus and potatoes.

 

[JpsBBQ]

Salmon fillets, asparagus and potatoes.
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I did our last salmon on the grid as opposed to the cedar plank. Boss lady liked it even better sans plank. Nice looking meal. Love
Me some Foil pouch taters!