Saturday, February 24, 2018

Reverse Seared Ribeyes

So ... you probably know I've been playing with my new grill / smoker recently.

See SheppyBrew: Grilling. Or SheppyBrew: BBQ. Or SheppyBrew: Smoked.

I've really been enjoying the food I've been making on the smoker.

Last weekend I decided to make some Ribeye Steaks. I love steak. Bone-in Ribeye Steaks are the ones that always turn out best for me. And that is what I got from the grocery store Sunday.

This time, I decided to try "Reverse Searing" the steaks. It is something I've read about, this this is really the first time I've done it.

In case you don't know, "Reverse Searing" is a technique used in grilling. Most of the references I've seen are around steak, but you can do it with other cuts of meat too.

Basically, the idea is.

1) Cook the steaks to just below your desired doneness. Use a meat thermometer to determine the doneness.

2) Move the steaks to a hot fire and let them char.

Basically, the idea is that it is easier to get the meat to the right internal temperature at a lower, slow cook. It is also a more consistent temperature through out the meat.

The sear on the outside happens pretty quick.

Also, in my case, you get a nice smoke flavor on the steak, which is delicious.

Personally, I like my steak between Medium rare and Medium, so I got my internal temperature to about 130 before putting on the hotter flame.

Here are the internal temperatures to shoot for:

Rare: 125 f
Medium Rare: 130 f
Medium: 140 f

(I'm not going to advocate ruining a yummy steak by listing Well-Done)

So, I made a beef rub with salt, pepper, sugar, chili powder, and garlic salt.

If you need a rub recipe, mine is pretty close to the Beef Rub on Some useful Recipes for Barbecue. Or, there are certainly several pre-made rubs in the spice section of your grocery store.

I placed the rubbed steaks on the smoker. I used hickory charcoal and some hickory wood. I targeted 250 for about an hour and had my meat thermometer set to alert me at 130.

Then, once I got to the right internal temperature, I let the meat rest a bit, and moved the steaks to my gas grill, which has been pre-heated.

I got a bit of sear on the steaks and then let them rest while we got the table set.

The steaks were fantastic. I always love my Ribeye steaks from the grill, but the hickory smoke added a wonderful dimension of flavor.

And, the interior of the meat was beautifully consistent throughout, which is not always the case when I've grilled steaks in the "traditional" method.

I think I found my new preferred method of cooking steaks.

It was truly a delicious meal.

If you've never tried this technique, give it a try. If you don't have a smoker, or don't necessarily want the smoke flavor, you can use your traditional grill (gas or charcoal) with indirect heat. You can even use your oven if you're that kind of heathen.

I think you'll like the results.

If you want to see / read more of what I've done, be sure to check out See SheppyBrew: Grilling. Or SheppyBrew: BBQ. Or SheppyBrew: Smoked. Also keep an eye on the regular SheppyBrew Channels to see what is happening with this beer (and many others): SheppyBrew's Facebook Page; Sheppy's Twitter Feed;SheppyBrew's Instagram Page; and SheppyBrew's Website.

And ... of course ... don't forget the new SheppyBrew Smokehouse and Brewery youtube channel.

Go Blackhawks.

Thursday, February 22, 2018

SheppyBrew YouTube Channel

SheppyBrew now has a YouTube Channel ...

See SheppyBrew Smokehouse and Brewery

Currently there is just one video on the channel ... a short video of me making Kombucha. Eventually there will probably be more.

Check it out. Subscribe. Hopefully the content and quality of the videos will increase over time.

Friday, February 09, 2018

Oompa Loompa Mango Pale Ale, Kombucha, and Turkey Bacon Burgers

After brewing the Where'd My ManGo Wheat, I had some of the Mango Flavoring left.

Also, my Muggled Pale Ale didn't last real long.

I decided that it would be fun to make and drink a Mango Pale Ale.

Oompa Loompa Mango Pale Ale

I brewed it last Sunday

No big deal.

Some Pale Malt. Some Vienna Malt. Some Munich and some Pale Chocolate for a bit more color.

Equinox (aka Ekuanot aka HBC 366) hops. Centennial hops.

Tuesday, January 30, 2018

Apple Wood Smoked Chicken

If you've following this blog lately, you've noticed more BBQ articles.

That is because I got a new grill / smoker for Christmas this year, and I've been learning how to use it.

This past Saturday, I smoked a whole chicken.

Of course, I've done whole chickens on my older gas grill a few times. This was my first time adding smoke flavor.

The past two smoking sessions (see First time Smoking Ribs and Hickory Smoked Pulled Pork) both used hickory wood for the smoke. This time I decided to try something different, and I went with Apple Wood chunks.

Friday, January 26, 2018

SheppyBrew 2017 Year-End Brewing Stats

As you may know, the Brewery likes to post quarterly updates on how much we have brewed. You can see all these updates (including the one you are reading right now) by following this link: Sheppy's Blog: Brew Stats.

In the 4th Quarter, we brewed 4 beers.

Killer Cricket Porter brew day

Saturday, January 20, 2018

Hickory Smoked Pulled Pork

So, you may remember from First time Smoking Ribs that I recently got a new grill / smoker.

The ribs turned out really good. There are some improvements I think I can make, but I was pleased with the result. And my family liked them.

After the success of the ribs, I decided to try smoking a Pork Butt. You probably all know this, but a Pork Butt is actually the shoulder of a pig. I'm a little unclear as to why the shoulder is referred to a butt. I think it has something to do with Boston - area people not being all that bright.

But don't quote me on that.

So, I bought a 9 pound pork shoulder (8.92 pounds to be exact) from Sam's Club last week. I had Monday off work for MLK Day, and I used that day off to smoke some pork.

Sunday, January 14, 2018

Fizzy and Pink Cherry Pomegranate Kombucha

So ... do you remember that I've gotten into brewing homemade Kombucha?

I like kombucha enough to drink. I like it a lot more than soda, and it is a good alternative to water or coffee for me to drink at work with my lunch. However, it is way too expensive for me to want to actually buy it.

It is easy and inexpensive to brew at home, so I just make it myself.

My process is simple:
  1. Dissolve 1 cup of sugar in enough water to brew 8 to 10 tea bags worth of concentrated sweet tea.
  2. Pour the tea into a gallon glass jar with a little ice to cool it down. Fill the jar the rest of the way with water.
  3. Add a SCOBY and a little kombucha from the last batch to the jar.
  4. Let the tea ferment for a couple of weeks. 
  5. Pour the fermented kombuca along with some fruit juice or other flavoring into bottles.
  6. Let those bottles carbonate for a few days.

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