sub333 Posted May 25, 2019 Share Posted May 25, 2019 Got a nice cote de boeuf that's had a rub on overnight. Can't see much online, but am planning to cook it slow(ish) to 125˚F internal, then take off the top two layers of the Frontier and crisp it up on both sides on the grill right above the coals – does that sound like a plan? I've seen some articles online that say you can cook it 'dirty' by placing the beef right on the coals, but that only works with lumpwood, and I'm using briquettes… 1 Quote Link to comment Share on other sites More sharing options...
hoogl Posted May 25, 2019 Share Posted May 25, 2019 (edited) Nice, I did one of these last Easter with a side of salmon. Smoked until internal was 56.8C. rested for 10 mins or so then I reverse seared caveman style on briquettes. It worked rather well. The only thing is I didn't quite have all my briquettes hot enough as I was over eager and hungry. I do prefer the Cold Grate method as I found the steak a little ashy. But I would also say it's worth the experience trying it out the way you have originally planned. Edited May 25, 2019 by hoogl 3 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted May 25, 2019 Share Posted May 25, 2019 That looks a great piece of meat! 1 Quote Link to comment Share on other sites More sharing options...
hoogl Posted May 25, 2019 Share Posted May 25, 2019 3 hours ago, Smokin Monkey said: That looks a great piece of meat! Cheers, I did have a couple of Gifs but they won't upload. Quote Link to comment Share on other sites More sharing options...
Icefever Posted May 26, 2019 Share Posted May 26, 2019 Glad you enjoyed it....not sure why the Gifs wouldn't upload?? Ice. Quote Link to comment Share on other sites More sharing options...
sub333 Posted May 26, 2019 Author Share Posted May 26, 2019 Very happy with how it turned out! It was 145F internal after just 1hr - I should have checked it earlier, was hoping for 125-130, but let it rest then seared it right above the coals. I needn't have worried - was nice and pink inside and tasted delicious. I served it with Asian coleslaw and some spuds roasted in beef fat 😋 4 1 Quote Link to comment Share on other sites More sharing options...
Simon Posted May 26, 2019 Share Posted May 26, 2019 Good effort. Well done to both they look great. 1 1 Quote Link to comment Share on other sites More sharing options...
hoogl Posted May 26, 2019 Share Posted May 26, 2019 11 hours ago, sub333 said: Very happy with how it turned out! It was 145F internal after just 1hr - I should have checked it earlier, was hoping for 125-130, but let it rest then seared it right above the coals. I needn't have worried - was nice and pink inside and tasted delicious. I served it with Asian coleslaw and some spuds roasted in beef fat 😋 @sub333 looks great. I bet it tasted awesome. Do you have a Wireless thermometer or anything to track the progress whilst cooking? 1 Quote Link to comment Share on other sites More sharing options...
sub333 Posted May 26, 2019 Author Share Posted May 26, 2019 21 minutes ago, hoogl said: @sub333 looks great. I bet it tasted awesome. Do you have a Wireless thermometer or anything to track the progress whilst cooking? I have a Thermpro, but tbh, I checked it after 1hr and it was fine - should have checked it earlier, but it was OK. But normally I use two probes - one for the pit and another in the meat. 1 Quote Link to comment Share on other sites More sharing options...
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