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12/04/2026 10:22 pm
@david-green +1. Me too David and the firefighters that attend numerous excessive smoke complaints at JK's summer barbecues all rave about his brisket. In fact rumors abound that they call in the complaints themselves, knowing JK's gracious hospitality will yield another fabulous meal.
12/04/2026 10:33 pm
13/04/2026 6:03 am
@david-green, ketchup has a lot of sugar. It tends to burn during a long smoke. I ahve to admit, the mustard and mayo made me hesitate. But the fact is that they do not change the meat's flavor while they help render fat and complete the Maillard reaction. Who knew??
This is another reason most meats, particularly steak, need to rest for 10-15 minutes after being removed from the heat. They're still cooking for that time. When I do a brisket, I'll take it off the grill, wrap it in pink butcher paper, and place it in a well-insulated cooler for 3-5 hours. During that time, the meat reabsorbs most of the juices it has secreted.
ABSOLUTELY John! The better brisket cooks in Texas do it this way as well. Best brisket anywhere!
Now for a good steak, for years I have been dry-aging mine. I ask our butcher for a two and a half inch middle-cut filet mignon (tenderloin filet) with all fat removed and some marbling left in. I coat it with a mixture I make of cumin, sea salt or margarita salt and course black pepper BUT, I only coat the top half and sides. After one day in the refrigerator, I turn them and coat the bottom half. After turning and recoating for five days, it is fully dry-aged.
Cooking involves an infrared grille where the steaks are seared at high heat, on both sides, flame turned down and steaks moved to one side of the grille where that side's burners are turned off. Low-heat cook the rest of the way for desired result - I like mine medium to medium rare with pink center and then rested as per John's advice. Basting as they cook, with butter, is also a good idea.
13/04/2026 9:25 am
@perrone1, I love that way of searing a steak. I'm going to have to try the dry aging.
John Kuvakas
Warrenton, VA
13/04/2026 9:46 am
Thanks Jack / John.
What they look like going into the frig, uncovered, for the 2nd day of aging:
14/04/2026 1:27 pm
...A good quality tenderloin filet (Filet Mignon) should have nothing more than a touch of salt and/or pepper...
Am I to understand you have never had Filet Mignon with a proper Bernaise sauce? Mon Dieu, mon ami! Tu es passé à côté d'une expérience incroyable!
Translation: My god, my friend! You have been deprived of an unbelievable experience!
Jack Dodds and Steve Jacobs reacted
14/04/2026 2:42 pm
Actually I have. And on two occasions. The first was in a restaurant in Copenhagen, Denmark, The Cloister. It came with the filet. The steak had not been previously seasoned and the Bernaise was a nice treat....A good quality tenderloin filet (Filet Mignon) should have nothing more than a touch of salt and/or pepper...Am I to understand you have never had Filet Mignon with a proper Bernaise sauce? Mon Dieu, mon ami! Tu es passé à côté d'une expérience incroyable!
Translation: My god, my friend! You have been deprived of an unbelievable experience!
The second time was in Helsinki, Finland where I ordered it that way. Also delicious.
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