Recent content by J Hasselberger


 
  1. J Hasselberger

    Smoke it - Then Sear It

    Thanks, Darryl. I usually go to 115° internal, but decided to try 110° and was not disappointed. Doing it in the smoker first gave it a very even 110° all across it - almost like sous vide, but with smoke. I got a tip a while ago to no sear it over a fire that's too hot and it works. If you...
  2. J Hasselberger

    Smoke it - Then Sear It

    I believe that I have some mesquite, so I'll try that. It was a fairly small chunk of pecan that I used for the same reason you say - a light, not thick smokiness. Incidentally, there was just enough left over to make a steak quesadilla for lunch the next day. I'm definitely doing that again! Jeff
  3. J Hasselberger

    Smoke it - Then Sear It

    Don't know why I didn't think of doing the low-temp phase on the WSM until now, but I'm never going back. It was a simple and foolproof cook. It was dry-brined with kosher salt for about 30 hours, which I'm sure helped. I read a tip from Meathead a while back that suggested resting the steak for...
  4. J Hasselberger

    Smoke it - Then Sear It

    Rich, it's dinner time somewhere!
  5. J Hasselberger

    Smoke it - Then Sear It

    For a Mother's Day treat, I picked up a Prime 3-pound, 3-inch bone-in Cowboy Ribeye. I've always use a kettle to reverse sear thick ribeyes, with a couple of baskets on one side, using the cool side to bring the meat up to about 110 internal, then searing it on the hot side. This time, I used...
  6. J Hasselberger

    Best new portable grills.

    I'll certainly agree with Bob. The Q is an indispensable part of my cook station. Burgers, chicken sides, veggies - it's there to lend a hand when you need it.
  7. J Hasselberger

    Franklin Admits to the Lawry's

    I mix my rub without salt so I can add salt according to the meat (lots for a butt; not much for ribs). Doing ribs today and found some Larry’s in the pantry. ptu a light layer on both sides of the rack and we’ll see how it goes. This is also my first hot and fast from the Bill Gillespie book...
  8. J Hasselberger

    Sauce for brisket?

    I’m not sure how widely it’s distributed, but Franklin’s Texas sauce and Espresso sauce are terrific - the Espresso is great on brisket. Jeff
  9. J Hasselberger

    Anyone read this new book on the WSM ?

    Hot and fast has often been discussed here on tvwbb, but the book organizes all the details from how to build a fire, control temps, check for doneness etc. I've been wanting to try the method and the post about the book just pushed me off the cliff. I haven't used it yet, but plan to do so...
  10. J Hasselberger

    Anyone read this new book on the WSM ?

    My copy arrived today. I think I need to add H&F to my routine. Ribs is 2-1/2 hours and a 4-hour brisket sound like a handy way to cook when the situation calls for it. Jeff
  11. J Hasselberger

    Mystery Meat Chili

    I have been making chili with leftover smoked brisket for several years and it’s killer. In fact, I always plan to have 2-3 pounds of brisket left over for just that purpose. Cube it up and use your regular chili recipe. Cook all your spice and liquid ingredients before adding the brisket and...
  12. J Hasselberger

    Meatheads "Reverse Sear" question

    Agree that a 15 minute rest between the initial cook and the sear is a good idea. I think Meathead also recommends that you blot the moisture off the surface of the steak and then apply a thin coat of oil just before searing. I have had good success with developing a nice crust using this tip. I...
  13. J Hasselberger

    Slow cooking ribs on a gas grill question

    I had some rib success with my old Genesis. The three left-to-right burners were a good setup for ribs — front burner on low with a smoke pouch, ribs near the back so that the heat/smoke flows over the ribs on its way to the vent. Usually nicely done in about 90 minutes.
  14. J Hasselberger

    Has Texas Brisket Peaked?

    Hey, Lynn. Back a few years, sides and desserts were a real weak point in most places -- an afterthought. They have stepped up quite a lot. Tex-Mex barbecue has been a growing trend, with some very good joints pitching in (Valentina's in South Austin is the trend setter). We went to The Switch...
  15. J Hasselberger

    Has Texas Brisket Peaked?

    Texas Monthly is getting ready to post their "50 Best" list and Daniel Vaughn posted a preview article talking about how excellent the briskets were wherever they went. It's an interesting article and worth a share: https://www.texasmonthly.com/bbq/has-texas-brisket-peaked/ Jeff

 

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