Thermoworks is hosting an Open Box SALE starting today and running while supplies last! Both the Standard and Backlit models are included in this sale.
Get them while they last!!!
Get them while they last!!!
Click HERE for the deal!!!
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Recently, I had the thought of experimenting with some flavored smoking pellets on the Big Green Egg. WHAT?! Blasphemy!!!! I know... 
Once the XL Egg reached it's cooking temperature of 220F, I dropped in several hand fulls of Cherry smoking pellets. There was good smoke during the entire cook. Used the 3-2-1 Method for this cook. I seasoned the ribs using a combination of Meat Church Honey Hog & Hot. Spritzed the ribs every thirty minutes. The Flame Boss kept the temp steady during the entire cook. These were probably my best ribs to date. I will definitely repeat this smoking technique.
Last night I experimented with a blue cheese mix crust on a strip steak. The experiment was to see if I could re-create a broiler effect during the final sear process of a reverse sear. I wanted crusty cheese, but didn't want to over cook the steak by sticking it into an actual broiler oven. The first indirect low & slow phase went as usual, but I added a 10" cast iron skillet and lid to the grill to preheat. The lid was not covering the skillet. It was placed directly on the grill side by side with the skillet. The second phase was normal. I removed the steak, opened all of the vents wide open and allowed both the skillet and the lid to reach screaming hot temps. (my infrared thermometer read 800+ surface temp on the cast iron at one point) The first side of the steak seared in the skillet for 1 minute, Once I flipped the steak, I added the blue cheese mixture and covered the steak with the screaming hot cast iron lid for another minute. SUCCESS! Adding the super hot cast iron lid forced a broiler like heat down onto the cheese, melting it & making it almost crusty. At the same time finishing the sear.
 Tuesday, December 30 2014, was recognized as National Bacon Day! Personally, I could eat bacon every day of the year, but I felt the need to go over the top since it was a national holiday! I decided to include bacon throughout the entire meal. I started with bacon wrapped baby portobella mushrooms, stuffed with fire roasted red pepper and goat cheese. Then, bacon wrapped asparagus. Finally, a grilled chicken breast seasoned with The Rolling Grill's GA I-20 rub, topped with bbq sauce, cheddar cheese and crispy bacon crumbles. My wife thought I was crazy, but enjoyed the shrooms!! I can't want for National Bacon Day 2015!! |
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