#bbqgourmet

[ukulelejaybbq]

It’s game on with this gorgeously seasoned 3.5lb grass fed Black Angus chuck steak. LOOK AT THAT COLOR from my mixture of @oceanstatepepperco Cow-Abunga and Java-Cue spices. If you missed me cold smoking this bad boy on my modified @yodersmokers YS640 with my cold smoker attachment you can check it out in my feed or on IGTV. . This was dry brined 24 hours, then marinated in some olive oil and Italian red wine vinegar. Keeping it wet, I cold smoked it for 2.5 hours in @knottywoodbbq 100% Almond Wood smoke. Brought it inside and wrapped tight in 4 layers of cellophane wrap to let the meat rest and have that smoke permeate all the way to the core of the meat. After it’s 24 hour nap it’s cooking time today on the @pkgrills PK360 for some offset reverse searing and some serious #scintillation . . . . Thanks @thegirlthatgrills for the awesome recommendation to give these spices a go. The mixture is so delicious I almost couldn’t stop tasting it! . . #grilling #grillmaster #bbqsmoker #bbqnation #cookingwithfire #bbqlife #grillfoods #pitmaster #bbqporn #carnivore #ukulelejaybbq #smokedmeat #smokedbbq #outdoorcooking #charcoalgrill #grillingandchilling #bbqgourmet #charcoalcooking #barbecue #bbqfood #smoked #creativecooking #creativechef #meatmadness #spiceupyourlife #spices #carnivore #oceanstate (at Castro Valley, California) https://www.instagram.com/p/CJLuIfZBIvA/?igshid=1vs00z9xecb0

[ukulelejaybbq]

🥂🍾MERRY CHRISTMAS TO ALL OF YOU IN THE IG BBQ FAMILY. MAY YOU AND AND YOUR FAMILY BE SAFE AND ENJOYING ALL WE HAVE TO BE GRATEFUL FOR THIS HOLIDAY SEASON” . “Merry Meat Christmas” Ya’ll! This 3.5lb grass fed Black Angus Chuck Steak was juicy and tender and it’s not easy getting a fat thick chuck cut that way and still keeping it as a steak and at rare/med rare. . HOW I DID IT? (2 day process) . First, cold smoked the chuck for 2.5 hours with @knottywoodbbq 100% Almond pellets on my @yodersmokers YS640 modified for my cold smoker box. I then dry brined for 24 hours using my Christmas present (ok I got it a few days early!) of @oceanstatepepperco “Cow-Abunga” and “Java-Que” spices. I used a 50/50 mix to make my flavor baby and set it in the fridge for 24 hours. . Remove from fridge and then I added my marinade of olive oul and red wine vinegar to the meat for another 24 hours. . THE COOKIN PROCESS . Using my MeatStick @themeatstickig I set up my wifi-bridge to monitor my slow reverse sear using @bbcharcoal briquettes on mu @pkgrills PK360 in an offset configuration. I dialed it in @225 and let the meat rise to 130F. . “UKE BURNER TIME!” . I then went live on IGTV (check out the Uke Burner and comment if you like it!) and fired up my uke burner for a perfect sear and amazing crust. It was a BLAST literally! 🥩🐃 🐂 🍷 🥩🐃🐂 🍷 🥩🐃🐂 🍷 🥩🐃 🐂 🍷 🥩🐃🐂 🍷 🥩🐃🐂 #ukulelejaybbq #merrychristmas2020 #mymeatstick #blackangusbeef #blackangus #holidaymeals #carnivorediet #carnivorediet #grilling #grillmaster #bbqsmoker #bbqnation #cookingwithfire #bbqlife #grillfoods #pitmaster #bbqporn #carnivore #ukulelejaybbq #smokedmeat #smokedbbq #outdoorcooking #charcoalgrill #grillingandchilling #bbqgourmet #charcoalcooking #barbecue #bbqfood #smoked (at Castro Valley, California) https://www.instagram.com/p/CJOd6vwh5nn/?igshid=1s8vv1lxyszzp