2Far ★ Posted August 18, 2019 Share #1 Posted August 18, 2019 Low and slow for about an hour, let it rest a while, then on ultra high for about 5 minutes per side 2 1 Link to comment Share on other sites More sharing options...
2Far ★ Posted August 18, 2019 Author Share #2 Posted August 18, 2019 1 Link to comment Share on other sites More sharing options...
Wilbur ★ Posted August 18, 2019 Share #3 Posted August 18, 2019 Do you stick vampire vegans in the heart with the bone? 2 Link to comment Share on other sites More sharing options...
2Far ★ Posted August 18, 2019 Author Share #4 Posted August 18, 2019 37 minutes ago, wilbur said: Do you stick vampire vegans in the heart with the bone? Yep, I can usually stick 3 of their emaciated asses on one bone. 1 Link to comment Share on other sites More sharing options...
2Far ★ Posted August 18, 2019 Author Share #5 Posted August 18, 2019 End of phase one. 1 Link to comment Share on other sites More sharing options...
2Far ★ Posted August 18, 2019 Author Share #6 Posted August 18, 2019 Link to comment Share on other sites More sharing options...
2Far ★ Posted August 18, 2019 Author Share #7 Posted August 18, 2019 2 1 Link to comment Share on other sites More sharing options...
onbike1939 Posted August 19, 2019 Share #8 Posted August 19, 2019 14 hours ago, 2Far said: Low and slow for about an hour, let it rest a while, then on ultra high for about 5 minutes per side Wow! I've never heard of this method used for steaks.......can it produce a medium rare one? My favourite way of cooking steak is using a cast iron Griddle....quickly searing both sides on a high heat and then a little lower temp until the steak yields to just the right point under finger pressure. Unfortunately I can't use this method as it sets off my smoke alarm....not a great problem as I don't eat too much red meat. 1 Link to comment Share on other sites More sharing options...
2Far ★ Posted August 19, 2019 Author Share #9 Posted August 19, 2019 1 hour ago, onbike1939 said: Wow! I've never heard of this method used for steaks.......can it produce a medium rare one? My favourite way of cooking steak is using a cast iron Griddle....quickly searing both sides on a high heat and then a little lower temp until the steak yields to just the right point under finger pressure. Unfortunately I can't use this method as it sets off my smoke alarm....not a great problem as I don't eat too much red meat. It's called a "reverse sear". You can make it any doneness you want. We prefer our ribeyes a little closer to medium than medium-rare because the fat content of the meat makes them a little more jiggly (technical term) @ M/R I turn it every 10 minutes while on the bake. The Big Green Egg and Primo ceramic guys cook them at about 200 degrees until about 10-15 degrees below desired doneness. I can't get the gasser that low. Link to comment Share on other sites More sharing options...
onbike1939 Posted August 19, 2019 Share #10 Posted August 19, 2019 Many thanks......this is new to me and is something I really must try. Link to comment Share on other sites More sharing options...
Longjohn ★ Posted August 19, 2019 Share #11 Posted August 19, 2019 I have steak and corn on the grill right now. 1 Link to comment Share on other sites More sharing options...
2Far ★ Posted August 20, 2019 Author Share #12 Posted August 20, 2019 7 hours ago, Longjohn said: I have steak and corn on the grill right now. I haven't seen corn on the cob here this year. Dunno what's up with that ? Link to comment Share on other sites More sharing options...
sheep_herder ★ Posted August 20, 2019 Share #13 Posted August 20, 2019 We've been getting corn on the cob for grown locally about 2.5 weeks. 1 Link to comment Share on other sites More sharing options...
Further Posted August 20, 2019 Share #14 Posted August 20, 2019 We've had sweet corn for over a month now. Very good year for corn. 1 Link to comment Share on other sites More sharing options...
Longjohn ★ Posted August 20, 2019 Share #15 Posted August 20, 2019 26 minutes ago, 2Far said: I haven't seen corn on the cob here this year. Dunno what's up with that ? We have a professional sweetcorn guy he does magic. He plants in many different local locations, starts early spring under plastic, keeps planting way into July and usually has corn from forth of July until Halloween. Sometime adverse weather he loses a week of July or a couple weeks of October. He always has the best corn. Always picked at the perfect time, he never lets his picked corn sit in the sun, it never has worms. 2 Link to comment Share on other sites More sharing options...
Longjohn ★ Posted August 20, 2019 Share #16 Posted August 20, 2019 My steaks were amazing. I kinda/sorta followed your plan. That picture was after about a half hour on low, then I just turned the heat up full blast for a couple minutes. Local Black Angus from LGS. 1 Link to comment Share on other sites More sharing options...
sheep_herder ★ Posted August 20, 2019 Share #17 Posted August 20, 2019 Any of you folks use those Traeger (sp) pellet grills? 1 Link to comment Share on other sites More sharing options...
2Far ★ Posted August 20, 2019 Author Share #18 Posted August 20, 2019 8 hours ago, sheep_herder said: Any of you folks use those Traeger (sp) pellet grills? A guy at work has one of the higher end pellet grills. Says it's great for grilling but not enough smokiness when he smokes. Link to comment Share on other sites More sharing options...
Parr8hed Posted August 20, 2019 Share #19 Posted August 20, 2019 11 hours ago, sheep_herder said: Any of you folks use those Traeger (sp) pellet grills? I have used one. would like to buy one soon. They are dope. Link to comment Share on other sites More sharing options...
Parr8hed Posted August 20, 2019 Share #20 Posted August 20, 2019 That reverse sear looks spot on. I have done the same. Baking in an oven at 225 for a bit and then searing it on my blackstone. That works out well. 1 Link to comment Share on other sites More sharing options...
Reverend_Maynard Posted August 20, 2019 Share #21 Posted August 20, 2019 Not thick enough to do anything fancy... 8 mins a side over charcoal... 2 Link to comment Share on other sites More sharing options...
Parr8hed Posted August 20, 2019 Share #22 Posted August 20, 2019 Sat night’s steak. last night’s leftovers 3 Link to comment Share on other sites More sharing options...
sheep_herder ★ Posted August 20, 2019 Share #23 Posted August 20, 2019 5 hours ago, 2Far said: A guy at work has one of the higher end pellet grills. Says it's great for grilling but not enough smokiness when he smokes. This was interesting, but I also wonder how they have changed over the years. The new ones no longer have a smoke stack. I also found the description and revue of the pellets interesting. http://www.pelletsmoking.com/pellet-smoking-com-lounge-9/traeger-wheres-smoke-1878/ Link to comment Share on other sites More sharing options...
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