My Father's birtday

[Jonas-Switzerland]

Another year has gone by. And this time, it was a simpler cook: Steaks!

Fungus dry aged Iberico ribeye, and fungus dry aged pork chop.

Reverse sear on the WSM


And then seared on the kettle



Some grilled chicken thighs as a pallette cleanser


(was not THAT dark, just my smartphone camera not doing great. )

Followed by some outside skirt.


Should have given the thigs and skirt steaks a bit of a reverse sear as well. It turned out great, it just had me cooking longer than necessary.

No pictures of the plate, sadly...

Cheers!

 

[Tim Campbell]

Looking really good, Jonas. That had to be good.

 

[Brett-EDH]

Why rack the skirts to rest them? We leave them on a plate to rest so that we can enjoy and settled juices with the steak after it rests.

Curious.

All looks good on your experiment fuzzy steaks. HBD dad!

 

[JeffG]

Wonderful cook Jonas.

 

[Joan]

HAPPY BELATED BIRTHDAY!!!!!!!!! to Jonas DAD

 

[ChuckO]

Father’s Day needs serious improvement around here, I’ll be having my family contact you Jonas

 

[Jonas-Switzerland]

Why rack the skirts to rest them? We leave them on a plate to rest so that we can enjoy and settled juices with the steak after it rests.

Curious.

All looks good on your experiment fuzzy steaks. HBD dad!

No real reason, than just "that's my process of the day". After the sear, give it a short rest, cut up, salted, and then served immediately. Everybody got to taste different steaks.

Honestly, everybody loved the fuzzy meat. If you can get it somewhere, or happen to be in Switzerland, hit me up. I'd be nervous as hell, because it be the first time anybody shows up who actually knows a thing or two about BBQ.

 

[JimK]

Great looking cooking, Jonas!