I’m here for the beef (and salt...)

[4ever3]

A 3 pound Cowboy and salt, Redmond’s Real Salt Kosher (to be exact.)

My kid and I are going to split a hunk of goodness here in a bit!

Salted heavily and coming to room temperature!

 

[rwalters]

A thing of beauty! Which cooker gets the privilege of putting heat to the meat?

 

[ronbrad62]

If I did my math correctly, that leaves 2. Are they on the naughty list?
Great looking steak, btw.

 

[4ever3]

Mabel for the smoke, Olive for the sear, while Mabel gets cranked up for fish...

 

[4ever3]

If I did my math correctly, that leaves 2. Are they on the naughty list?
Great looking steak, btw.

No, they wanted fish... Whos Wife and kid is this ?

 

[Big George's BBQ]

That means more for you. Looking good

 

[rwalters]

Mabel for the smoke, Olive for the sear, while Mabel gets cranked up for fish...

Need to add Olive to your sig

 

[Moose]

 

[Marquez]

Mabel for the smoke, Olive for the sear, while Mabel gets cranked up for fish...

Olive... Olive?

Who is Olive?

:wink:

Looks like an awesome cook!

:-D

 

[Curt.P]

I have a 2# cowboy in the sous vide now coated with Q-Salt. Way too windy to fire up any of the grills tonight, unfortunately. Sear off will have to happen indoors too :sad:

Getting one in while the wife is away :mrgreen:

 

[4ever3]

15° to go y’all!

 

[kevinstaggs]

Cowboy and fish. I like both. Do you offer a combo plate?

 

[4ever3]

Cowboy and fish. I like both. Do you offer a combo plate?

Sure thang!!!

 

[4ever3]

That’ll do...



Rest time while everything comes to temp...

 

[4ever3]

Olive is getting hot y’all!



That’s it till dinner is done...

 

[Shiz-Nit]

Looking good

 

[jzadski]

Nice surf and turf, what kind of fish

 

[4ever3]

90 seconds per side...





Yessss, I had a vegetable smothered in butter :bow:


Thanks for following y’all...


The fish was wild caught Cod, didn’t get a pic, my bad

 

[4ever3]

Then took the coals outta Olive and started the Solostove...



#wastenotwantnot

 

[mike243]

Looks great but the sear wasn't needed imo . cooked a big 1 here awhile back to 135-137 and the color was so good I didn't sear, it was the best steak I have ever cooked. May cook a dozen more and not have 1 as good but I will remember lol