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Started By
Message
re: you dont need a gimmick to cook a steak
Posted on 11/18/14 at 11:59 am to KosmoCramer
Posted on 11/18/14 at 11:59 am to KosmoCramer
sear, then onto the big green egg. It was closer to medium to appease guests.
another one
another one
3
Posted on 11/18/14 at 11:59 am to Lester Earl
quote:
Me personally, id rather have mine ready to eat in 10 minutes. Whereas i think the extra preparation time has people thinking they are pulling off something amazing
Bingo.
Posted on 11/18/14 at 12:00 pm to Lester Earl
quote:
didnt you just post a pic of a prime rib that you reversed seared that had gray rings around the edge?
There will be gray no matter what, that's just the nature of it.
The gray was minimized as much as possible and wasn't that thick.
Don't get me wrong, yours looks really good too. The lighting is hard to make out doneness with phone pics.
Posted on 11/18/14 at 12:01 pm to dnm3305
quote:
Lol, ok. I dont care what you call what you think you ate for Christmas, but that prime was absolutely rare.
The left side looks medium rare, the right side looks blue rare due to lighting.
Phone pics are very difficult to judge from lighting.
It was all medium rare and cooked to temperature.
Posted on 11/18/14 at 12:02 pm to Lester Earl
quote:
sear, then onto the big green egg. It was closer to medium to appease guests.
You nailed the crust. Damn.
Posted on 11/18/14 at 12:02 pm to Lester Earl
quote:
Lester Earl
That bottom pic does not look 'medium'.
Posted on 11/18/14 at 12:02 pm to Lester Earl
Did you score the fat cap before you cooked it?
Posted on 11/18/14 at 12:07 pm to KosmoCramer
quote:
KosmoCramer
Im not knocking your food. I would eat that prime rib and knock your grandma over to ask for seconds. Just splitting hairs since cooking methods yield such similar results. We can all agree that beef should not be overcooked and that a crust is delicious.
Posted on 11/18/14 at 12:08 pm to BayouBlitz
what do you think it is?
Posted on 11/18/14 at 12:11 pm to Lester Earl
thats some next level shite right there
would destroy
would destroy
Posted on 11/18/14 at 12:11 pm to KosmoCramer
the first one i seared in a cast iron, for it was smaller.
the 2nd one was about 6lbs, i put it on my BGE at about 800degrees. You can see a little gray where that fat cap was, and that was mainly due to a little flare ups. would have happened either way unless you're not willing to sacrifice the sear for a touch of doneness in that small area.
the 2nd one was about 6lbs, i put it on my BGE at about 800degrees. You can see a little gray where that fat cap was, and that was mainly due to a little flare ups. would have happened either way unless you're not willing to sacrifice the sear for a touch of doneness in that small area.
Posted on 11/18/14 at 12:11 pm to Lester Earl
I think he's saying it's between medium rare and medium.
There is some deep graying on the outsides that is more medium but the center is definitely medium rare IMO.
There is some deep graying on the outsides that is more medium but the center is definitely medium rare IMO.
Posted on 11/18/14 at 12:14 pm to Jones
quote:You still microwaving yours?
thats some next level shite right there
Posted on 11/18/14 at 12:15 pm to Count Chocula
im moving on to an open air dehydrator for all of my meaats. microwave is being retired
Posted on 11/18/14 at 12:16 pm to Lester Earl
Why make up a fake argument to have with yourself? I'm not really sure what the point of your hypothetical argument is. To be clear, no one said anything remotely close to what you said.
This post was edited on 11/18/14 at 12:17 pm
Posted on 11/18/14 at 12:20 pm to therick711
quote:
To be clear, no one said anything remotely close to what you said.
Well i asked question regarding your post for some clarification, I wasn't exactly arguing.
maybe i misinterpreted what those pictures were about?
I thought you were saying that you dont get those gray rings with a reverse sear, but you do get them using the other method
Posted on 11/18/14 at 12:27 pm to Lester Earl
quote:
Well i asked question regarding your post for some clarification, I wasn't exactly arguing.
maybe i misinterpreted what those pictures were about?
Your post wasn't asking anything. Seriously.
One can get gray rings using any number of methods, all of which aren't the reverse sear technique. Your prime rib looks very appetizing, but there was more than 1/16" of gray that the picture shows on some slices. It isn't a big deal, but the reverse sear seeks to combat the uneven cooking that is an inherent risk in cooking a prime rib.
More to the point, if you sear and cook low or cook low then sear, the differences are minor. I'm sure Kosmo is familiar with THIS article on the matter. That's all I'm saying.
Posted on 11/18/14 at 12:29 pm to LSUballs
quote:
What internal temp do you get your brisket Artie? Still like them @ 135?
Every time.
Posted on 11/18/14 at 12:30 pm to therick711
quote:Gotta say, I never notice said grey ring regardless of cooking method as Im too busy eating the damn thing.
One can get gray rings using any number of methods, all of which aren't the reverse sear technique. Your prime rib looks very appetizing, but there was more than 1/16" of gray that the picture shows on some slices. It isn't a big deal, but the reverse sear seeks to combat the uneven cooking that is an inherent risk in cooking a prime rib.
Posted on 11/18/14 at 12:34 pm to Count Chocula
quote:
Gotta say, I never notice said grey ring regardless of cooking method as Im too busy eating the damn thing.
No one ever said you could legislate people noticing things.
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