Family Night

[Terry - bbqking]

We are taking a night off. Just family. Put on a pork shoulder around 11am. Pulled it off at 3. Put in crock pot for a few more hours til company gets here. Should be perfect by then. I tasted it on its way to the crockpot....amazing!

 

[LMichaels]

Bruce, I guess our invitation fell victim to USPS again

 

[Tye R.]

Looking good!

 

[Lew Newby]

Sweet!!

 

[Terry - bbqking]

Crock pot kinda looks messy, but still tastes incredibrew.

 

[LMichaels]

Well last night I decided we would have a NICE NY Strip from a batch I cut this past fall. I buy the whole strip loins now and cut them to my liking. Many here know I am NOT a fan of the very intense high heat methods some feel are necessary. Instead I go with a thicker cut, and more moderate heat in a more controlled environment to achieve a nice overall crust on my steak and for those that like striped steaks some decent grill marks thrown in. No gimmicks on my grills just good thick solid grates. Good meat and skill
For those who don't believe me on the temps I have a shot of the control panel (yeah I know it's dirty it happens) and the steak just as I was ready to pull it. Sadly I forgot to show a photo of it sliced but suffice to say it had a steakhouse crust, was nice and rosy pink/red in the center (I pulled it off at 110 and rested it about 6 min). And it was literally fork tender. No special technique just a good seasoning of plain S&P, and patience.