STEAK!
I love having bbqs at home with friends & Family.
Big prime cuts are always my go too.
When selecting beef go with something with fantastic intermuscular fat!
No fat = no flavor, but more importantly no internal moisture.
The intermuscular fat is the key. Controversially grain fed typically yields the best results.
My go too technique is smoking the steaks @ 50-60C for an hour or too until the internal temp is around 54-58C I then remove the steaks and take the leaf blower to the fire and crank it!
When its ripping hot I sear then rest. Anytime before, after or during is great to brush on a hard herb flavored butter my garden yields a lot of rosemary during summer so I go for that!
Slice thinly remembering if you cooked and cut the steak you get a few sneaky slices before everyone else. Brush once more with butter and make the flake salt rain.
Siades are another story but for summer I recon it’s all about raw well dressed vegetables and fruits.
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