:-) just :-)
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I really don't do them on the stovetop too often. Last time was probably over a year ago. As a rule I use cast iron. Let it sit in a 500 degree oven for probably 20 mins, then transfer to a high heat burner for a couple minutes to get even hotter. I salt the steak a day before and let sit out for about an hour before I cook. Then knock as much salt off as I can. Coat in canola oil. Drop it into the hot pan and let it sit for a minute. Smokes like hell so have your windows open. Then flip and let it crust for another minute. Turn the heat down to medium, there's plenty still in the skillet. Drop in a half stick of butter and 3 or 4 crushed garlic cloves. I never buy fresh thyme or rosemary but it's worth doing if you're going stovetop to drop in with the butter. Tilt the pan and baste for another minute and flip. Repeat. Then I give it a little salt and pepper at this point. Flip again to coat both sides. You can let it cook away in the skillet until it reads 125 on your thermometer. Shouldn't take more than a couple minutes after that last flip and baste. Once the middle is good I'll flip it on the fat side and let it caramelize for another 30 seconds. Pull it out, tent it with aluminum foil and rest for 10 minutes. Then slice and enjoy.
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I need to give smoking a chicken a go on the WSM.

never had much luck with even grilling chicken. any tips for smoking? assuming smoking at like 325-350? / quick and fast?
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I smoke chicken at 225. In my cheater rig it's super amazing.
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I try to keep it at 275-300. And let it sit uncovered in the fridge with rub for 24 hours to dry the skin out and help it not get so rubbery.
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Should have taken a pic, because it looked as good as it tasted.... but, grilled a Costco tri-tip the other night with some cheesy garlic mashed potatoes and corn-off-the-cob and it was quite delicious.


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Done my first tri tip a couple of weeks ago. I was pleasantly surprised
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I smoke-roast mine on a Traeger at 350.

A little poultry rub and sea salt and cracked pepper. I slip a few pats of butter under the skin.

I agree with pablo...........let it sit uncovered in the fridge for 18-24 hours. It makes the skin less rubbery and I think helps it cook more evenly.

I cook it until I think it is done. And then I cook it about 30 minutes more. Meat just never tends to dry out in a Traeger. That is part of the charm of the machine.

Anyway.............that's my take.
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βearcat 1 Bearcat 0

:-)
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:-)

good tips. I'll give it a whirl next time.
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Tonight is chicken tacos

Cut 3 large breasts in half horizontally for easier cooking, then marinated them overnight in OJ, Adobo, minced garlic and black pepper... and grilled them over coals earlier

White corn tortillas, steamed
Minced green onion
Thin sliced radishes
Fresh made sour cream, chipotle, fresh lime juice and cilantro crema

Haven't dug in yet because its early, and cocktails... but I could charge cover just for the smells
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FWIW, if you're down with Chicken Tacos, I very much enjoy this:



I make up a shitton of it and eat it all week.
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Loves me some boneless, skinless thighs

Thats actually what these tacos were supposed to be, but the chain store didn't have them dammit... they're fatty, moist and hard to screw up
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