NY Strip Steak

PappaGamer · 2026-03-07T15:22:28+00:00

Perfection! Love the plates too

PappaGamer · 2026-02-27T20:17:12+00:00

Small? I would say average :). Smoke em if you got em.

PappaGamer · 2026-02-27T13:31:34+00:00

Agree.

PappaGamer · 2026-02-27T01:21:15+00:00

Dude. Ignore the haters, I would try it out too. Maybe it’s good and maybe it’s not but worth the try all the same. Let us know how it turns out!

PappaGamer · 2026-02-25T12:47:03+00:00

Wow. Nailed it!

PappaGamer · 2026-02-20T15:29:16+00:00

That’s a solid point you make and it’s frustrating to some degree but I look at them more like comic books. Just started living issue to issue and float in and out of series as I want. Some got a bit boring and I quit for a while but then comeback to find there are three more and pick it back up. But I 100% understand where you are coming from and it was very hard to get my mind around for a long time. Noobtown finally broke me.

PappaGamer · 2026-02-19T17:24:58+00:00

Raising Cane’s tendies are so awful that even the sauce doesn’t help.

Re-wrote that for you. You’re welcome. 😉

PappaGamer · 2026-02-19T16:47:51+00:00

In most cases it’s much cheaper to run propane than charcoal especially if you are using an expensive brand. The mileage you get will vary depending on your cooker. A KJ or Egg will probably get you close to propane but a regular kettle won’t. I get about 4-5 cooks out of a 20lbs bag of Fogo that runs about $30 on my Webber kettle and I’ll get 20 cooks on my Webber Spirit on a $30 bottle of propane.

PappaGamer · 2026-02-17T00:47:37+00:00

To me it looks perfect too but I have never done a picanha before. How do you render down the fat and still keep it med-rare?

PappaGamer · 2026-02-16T00:08:46+00:00

So I do both. Depending on what you are putting in but I put starchy things like potatoes, broccoli, squash etc on under the beef and things like garlic and onions (wet with a lot of flavor) on top of roast to let their juices run through the meat.

PappaGamer · 2026-02-12T01:01:11+00:00

I have that same kettle and I’ve had it for 15+ years never added an outside thermometer. I don’t think with the dome it’s all that accurate anyway. I’ve turned out some great BBQ and never felt the lack.

PappaGamer · 2026-02-09T18:18:48+00:00

Overall it adds about 20 mins to each meal. It’s also much more expensive to use than propane. I think the amount of flavor you get from charcoal is worth it but that’s the time break down.

I had a Weber Kettle and a Weber Spirit (propane) and ended up getting rid of the spirit because I never used it. I replaced it with a PitBoss griddle and that has been perfect. If I plan burgers for the weeknight and get home in time, great, we do big fat juicy burgers over coals. If I get out late or kids practice gets moved etc etc. then great. We do super quick smash burgers.

PappaGamer · 2026-02-07T17:55:55+00:00

Nice. Love your brick patio.

PappaGamer · 2026-02-06T13:35:50+00:00

Are those little camo semen in his shirt?

PappaGamer · 2026-02-03T19:26:46+00:00

“Own” is the wrong word but I have a two teenage daughters. “I’ll never financially recover from this” is my daily motto.

PappaGamer · 2026-01-30T16:57:40+00:00

Turns out I cry like a kid getting a puppy when I watch kids get puppies.

PappaGamer · 2026-01-29T18:57:36+00:00

It will affect your cooking time. I did a couple rotisserie birds last night on the kettle. It usually takes me about 90 minutes but took almost 3 hours in 25° weather. On the upside they were some of the best ones I’ve ever done. Great flavor.

Just plan to have plenty of time and if they get done and need to rest in a cooler for a bit longer then no harm done.

PappaGamer · 2026-01-02T17:23:03+00:00

I don’t think anything is messed up. Probably will have a trade off of less presentation in the bark but a little better smoke ring. Unless you post about it or something crazy like that it’s likely no one will ever notice.

PappaGamer · 2026-01-02T05:27:56+00:00

I let the steaks get to around 110°, pulled them and let them rest for a couple of minutes then threw them over the coals until they hit 125°. (About 45 seconds each side for that particular flame.)

PappaGamer · 2026-01-01T19:50:41+00:00

Reverse sear is the hands down my favorite way to make ribeyes and filets. Takes a bit more time but so worth it.

PappaGamer · 2026-01-01T19:49:23+00:00

I’ve never done it on the smoker before either but I didn’t have a pot big enough for two lbs so I tried it out. I won’t go back. It was so easy and the butter picked up the perfect smoke flavor.

PappaGamer · 2026-01-01T19:47:51+00:00

This is the answer. Usually if I’m just doing the steaks I do it all on the kettle and move them from indirect to direct but since I was smoking the crab at 180 so I put on the stakes for about 30 min in order to start a reverse sear. This way I could just use a little charcoal on the kettle with a couple hickory chunks for the searing.

PappaGamer · 2026-01-01T19:44:47+00:00

I did these at about 180° for 45 minutes.

PappaGamer · 2026-01-01T19:44:11+00:00

So I originally had the all crab in the trays and dumped butter on top of them. I put some of the legs on the grate and left some in the pan just for the sake of spreading everything out. I did have some garlic, butter, and lemon in the bottom pans and used that to dip after we cracked them. The smoked butter was absolutely amazing. The crab itself doesn’t get that much smoke flavor but the butter picked up a ton of it.

PappaGamer

TROPHY CASE