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Started By
Message
1
Posted on 8/11/14 at 11:52 am to Rouge
quote:
how did you track internal temp?
Sporadically. If I'm going to do this going forward, I'm going to have to get a better thermometer. Using the touch method isn't as accurate with such thick steaks.
Posted on 8/11/14 at 12:55 pm to Jax-Tiger
Damn.....that looks amazing.
Trying this method Saturday - if I can wait that long. What are some good meat thermometers that I can get with little cost?
Trying this method Saturday - if I can wait that long. What are some good meat thermometers that I can get with little cost?
Posted on 8/11/14 at 3:12 pm to Jax-Tiger
quote:
he key is bringing it up to the correct temp slowly and then letting it rest before you sear it.
how long did you pull it off for to rest before you seared?
Posted on 8/11/14 at 3:35 pm to nelatf
quote:
What are some good meat thermometers that I can get with little cost?
I have several but use my maverick remote thermometer the most.
Posted on 8/11/14 at 4:22 pm to Tiger Ryno
quote:
how long did you pull it off for to rest before you seared?
I let it rest for 15 minutes. Enough time to get the grill nice and hot.
Posted on 8/11/14 at 4:23 pm to Jax-Tiger
Posted on 8/11/14 at 8:29 pm to Jax-Tiger
Praise Jesus!!!
I just did this...
And, holy shite, I will never eat a steak any other way ever fricking again.
I just did this...
And, holy shite, I will never eat a steak any other way ever fricking again.
Posted on 8/11/14 at 8:35 pm to RummelTiger
quote:
Praise Jesus!!!
I just did this...
And, holy shite, I will never eat a steak any other way ever fricking again.
This should be reflected in the admin notes on his account. 1 free pass.
Posted on 8/11/14 at 8:36 pm to RummelTiger
Pretty cool, huh?
This post was edited on 8/11/14 at 8:42 pm
Posted on 8/11/14 at 9:07 pm to Jax-Tiger
It was awesome...
Posted on 8/11/14 at 9:18 pm to RummelTiger
Administration confirmation!!
Posted on 8/11/14 at 9:18 pm to RummelTiger
You got the nice crust and completely evenly cooked inside? 
Posted on 8/12/14 at 12:27 am to Jax-Tiger
quote:
You got the nice crust and completely evenly cooked inside?
Got a great crust. It was a little past mid-rare, but not by much. Seemed much more flavorful than the other way, and I didn't do anything other than the normal salt/pepper that I normally do.
Posted on 8/12/14 at 7:05 am to RummelTiger
This is how I like too cook on my primo. I have done thick cut pork chops (bone in and boneless) the same way and they come out awesome!
It also gives the meat more time to take in some smoke/grilling flavor that's why it probably tasted different. From what I gather once it hits a certain temp it stops taking on the flavor...so slower indirect cooking gives it more time below that temp.
This was the first time I tried it and was a tad past doneness but still good. You get used to what temp to pull to get the doneness your after. Also tossed some frozen twiced baked on the indirect side...way better than the oven.
It also gives the meat more time to take in some smoke/grilling flavor that's why it probably tasted different. From what I gather once it hits a certain temp it stops taking on the flavor...so slower indirect cooking gives it more time below that temp.
This was the first time I tried it and was a tad past doneness but still good. You get used to what temp to pull to get the doneness your after. Also tossed some frozen twiced baked on the indirect side...way better than the oven.
This post was edited on 8/12/14 at 7:17 am
Posted on 8/12/14 at 10:00 am to NOLAGT
Very nice.
Posted on 8/12/14 at 10:20 am to Jax-Tiger
YUP!
I'm doing this today or Thursday for sure.
Yup Yup Yup
I'm doing this today or Thursday for sure.
Yup Yup Yup
Posted on 8/12/14 at 10:39 am to bbrou33
I bough ribeyes last night to give it a shot this week. Posted on 8/12/14 at 11:14 am to bbrou33
quote:
Yup Yup Yup
Were you in special class?
Posted on 8/12/14 at 11:16 am to BottomlandBrew
quote:
I bough ribeyes last night
BB and BL, How thick are your ribeyes?
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