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The Bull has my butchers attention 👌

Baumer

Member
Messages
19
Grill(s) owned
Bull
Well I just picked up my weekly steak to smoke on my Bull.. Told my butcher, hey can you please cut me a nice center-cut 3 inch Porterhouse..?Next thing I know all the guys from behind the meat counter came out and wanted to see my cell phone pictures again...🙄 ... Seems like my new Bull cooks may be catching on out here..😎 Enjoy your week guys, From A happy Rec Tec Bull Smoker, El

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ifican

Well-known member
Messages
112
Grill(s) owned
Bull
Agreed looks good and understand the reason you cook on top of the pan. Im curious though if that limits the airflow some underneath it. Yes i see there is some room but if there was one cooked on the tray and one just on the grill, would more smoke get into the bottom. Thats what im currently wondering.
 

Baumer

Member
Messages
19
Grill(s) owned
Bull
Good point... Well, here’s what I do.. I’ll flip the steak over to get the other side the same great looking texture and color at internal temp 130’ in route to the 140’ goal . That gives the meat a nice even look.. Then when I sear the meat, at 500’ I baste the steak on both sides with a little heated butter and minced garlic.. exactly 4 min per side rotating at 2 min to get that nice checkered sear marks with the sear grates... Here’s one that just came off the Bull... It’s resting for its 20min before I cut into it... I’ll send the pictures when I cut it.. , El
 

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Baumer

Member
Messages
19
Grill(s) owned
Bull
Good point... Well, here’s what I do.. I’ll flip the steak over to get the other side the same great looking texture and color at internal temp 130’ in route to the 140’ goal . That gives the meat a nice even look.. Then when I sear the meat, at 500’ I baste the steak on both sides with a little heated butter and minced garlic.. exactly 4 min per side rotating at 2 min to get that nice checkered sear marks with the sear grates... Here’s one that just came off the Bull... It’s resting for its 20min before I cut into it... I’ll send the pictures when I cut it.. , El
Wa la...All carved up, and ready for the week..! Really the trouble you may run into is what type of marinade you choose 😂. Too much black pepper too sweet etc. The bull seems to do its job either way. 👍
 

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Baumer

Member
Messages
19
Grill(s) owned
Bull
Wa la...All carved up, and ready for the week..! Really the trouble you may run into is what type of marinade you choose 😂. Too much black pepper too sweet etc. The bull seems to do its job either way. 👍
All done... ! Well, thinking about it as I rap up this cook, the real reason I’ve chosen to use the tray and raised mesh is for the easy, neat & fast clean up..😏 If any of you guys own or have owned a Harley.. or an expensive sports car... the keeping it clean and shined up is more work than we like to admit..😂 I’m old and don’t enjoy the work anymore🙄 But I love to ride and eat..😎
 

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