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Posted on 1/6/17 at 7:46 pm to OTIS2
Toast with some Marmite. Staying light for a pig hunting trip with my son. 
Posted on 1/6/17 at 8:14 pm to OTIS2
ruthys chrissy steakhouse, way up nawf in the snow.
7 degrees, I have blue haired icicles.
7 degrees, I have blue haired icicles.
Posted on 1/6/17 at 8:20 pm to OTIS2
Prime rib at The Hangout. Happy Friday
Posted on 1/6/17 at 8:22 pm to OTIS2
Burgers and tomato soup.
Posted on 1/6/17 at 8:34 pm to MeridianDog
So is there a time/temp scale that will give me times and temps to use for a chunk of meat with reverse sear? Get it at least pretty close to your internal temp without using a meat thermometer?
So it's just a huge crap shoot with a good chance of fricking up a nice choice cut?
So it's just a huge crap shoot with a good chance of fricking up a nice choice cut?
Posted on 1/6/17 at 8:41 pm to SuperSaint
225 for 45 minutes. Let it rest. Sear each side a couple minutes. Should be medium rarish. Put the steak on a rack prior to slow roasting.
Posted on 1/6/17 at 8:44 pm to little billy
Ok...
I'll do it to tomorrow..
Just put it on a basic baking pan in the oven liberally coated with salt and black pepper? Any oil or go in the over dry?
Tia
I'll do it to tomorrow..
Just put it on a basic baking pan in the oven liberally coated with salt and black pepper? Any oil or go in the over dry?
Tia
Posted on 1/6/17 at 8:47 pm to SuperSaint
Just salt and pepper. Add a piece of butter to the last minute of the sear on the stove. Do you have a cast iron? If so use that.
Posted on 1/6/17 at 9:07 pm to little billy
No I don't have one....
I think I'm going to get my moms old one now no one uses it since she passed. She seasoned the frick out of that thing cooking for us boys for my entire life.
By the way the top of the page is a pic of the ribeye I'm cooking tomorrow for reference. So a little over 1.5lbs go 225 for 45 min then a quick seat for the crust??
Thanks in advance, and sorry to hijack you guy's thread. Didn't feel my questions needed it's own.
I think I'm going to get my moms old one now no one uses it since she passed. She seasoned the frick out of that thing cooking for us boys for my entire life.
By the way the top of the page is a pic of the ribeye I'm cooking tomorrow for reference. So a little over 1.5lbs go 225 for 45 min then a quick seat for the crust??
Thanks in advance, and sorry to hijack you guy's thread. Didn't feel my questions needed it's own.
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