joebabyny Posted June 23, 2015 Share Posted June 23, 2015 Since I am not a father, I decided to man the grill for my father and do some special stuff as he is my biggest food fan. I got hold of some great prime grade ribeyes with some beautiful marbling. these got a very liberal sprinkle of course sea salt and some fresh cracked black pepper, then tossed onto a blazing grill. After 2 minutes it got flipped and some melted butter was drizzled on along with another sprinkle of sea salt. Every minute I flipped it again, moving it onto a fresh hot part of the grill grate, until it hit 125 internal temp. When I finally hit temp, a little more melted butter was spooned onto the sizzling top of the steak, and finally a little more salt as it was plated and rested for 6 minutes. It was f@cking perfection. Next was something new I am working on, incorporating Asian influences into smoking and traditional bbq. One of my father's favorite dishes is chinese boneless bbq pork. So I did a riff on char siu, chinese bbq pork. Traditionally it would be either chunks of pork shoulder or belly, marinated and hung vertically over chacoal. My version used whole pork tenderloins marinated for over 48 hours. Instead of hanging over charcoal, I loaded them into the smoker nice and low and slow smoked them to an internal temp of 140, then glazed them and then tossed them onto a hot grill using direct heat to quickly get a sear and some caramelization. It was a huge hit. Link to comment Share on other sites More sharing options...
RutgersJetFan Posted June 23, 2015 Share Posted June 23, 2015 Char siu, any pork, and a smoker just go so ******* well together. We throw BBQs now and I can't even get people to go as fast for anything else as much as the char siu pork off the smoker. How did you find the 48 hour marinade? Char siu can get a little tricky after more than 36 hours in that stuff, in my experience. Link to comment Share on other sites More sharing options...
joebabyny Posted June 23, 2015 Author Share Posted June 23, 2015 Char siu, any pork, and a smoker just go so ******* well together. We throw BBQs now and I can't even get people to go as fast for anything else as much as the char siu pork off the smoker. How did you find the 48 hour marinade? Char siu can get a little tricky after more than 36 hours in that stuff, in my experience. It came out great. I made the marinade myself, it wasn't one of those store bought with the red dye. I am thinking of setting up my wsm as a vertical charcoal grill and hanging the meat on hooks to do it old school to at least try it the traditional way. Link to comment Share on other sites More sharing options...
Integrity28 Posted June 23, 2015 Share Posted June 23, 2015 I ******* love threads like this. Also, I bought myself a big ******* t-bone, gave it a quick rub with a seasoning I found recently called pixie dust, and took full advantage of that searing station on my Weber that you wisely suggested I pony up for... no photos, but absolute satisfaction yes. Link to comment Share on other sites More sharing options...
RutgersJetFan Posted June 23, 2015 Share Posted June 23, 2015 It came out great. I made the marinade myself, it wasn't one of those store bought with the red dye. I am thinking of setting up my wsm as a vertical charcoal grill and hanging the meat on hooks to do it old school to at least try it the traditional way. Yeah, I never do the red dye either. Char siu is just the sh*t. They take so many meats to another level, chicken especially. And making the sauce from scratch makes such a difference and is so easy also. I think it's kind of like jerk chicken. If you do it out of the bottle the food will probably come out well, but 5-10 minutes to make it yourself and you'll blow some minds. That final glaze makes all the difference too. Small step but huge in the presentation and texture. Link to comment Share on other sites More sharing options...
JPPT1974 Posted June 23, 2015 Share Posted June 23, 2015 You are making me hungry with those! Link to comment Share on other sites More sharing options...
Fibonacci Posted June 23, 2015 Share Posted June 23, 2015 Awesome pictures joe. Will check your website now to see if you have posted details for the season opener. Link to comment Share on other sites More sharing options...
joebabyny Posted June 23, 2015 Author Share Posted June 23, 2015 Awesome pictures joe. Will check your website now to see if you have posted details for the season opener. I have Link to comment Share on other sites More sharing options...
Fibonacci Posted June 23, 2015 Share Posted June 23, 2015 I have I like this VIP idea. Too bad it is me and 2 other guy for now. Cost is high at the moment but let me see if I can get more people to join us so we can experience this VIP treatment. Link to comment Share on other sites More sharing options...
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