Let's Talk BBQ
Tips, Tricks & Just Good Advice! => Tips, Tricks & Things of Interest => Food Related Tips => Topic started by: LostArrow on August 22, 2014, 11:59:21 AM
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My ideal cook is to indirect smoke the meat for 20 or so minutes & then sear over high heat to get that great seared flavor, however with thin cuts of seafood & meet I always overcooked :-[
Well I've discovered my freezer is my best friend!
What I do is after seasoning I put in freezer on a plate & let stay 30-45 min not enough to hard freeze but enough to slow down cooking so the interior ends up med-rare.
I use this for beef, pork & fish .
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That's a smart idea. Thanks for the tip LA.
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Great tip, thanks!
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Good idea LA and I will try it next time.
Q; could you do the cool down after the smoke then sear?
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Good tip. Maybe I don't have to buy them 2 inch thick steaks anymore.
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That should work ALMOST as well as your Sous Vide unit! ;) But...it is faster I will bet.
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;)
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I'll have to admit that there has been a few times in the past when I was in a hurry and threw some frozen steaks on the grill, yes it was a gasser back in those days, and surprisingly they turned out very good. Tender and juicy with a nice sear on the outside and rare inside, just the way I like it.
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Great tip LA. Keep them coming.
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Great tip LA! Thanks!
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I have been doing that with ground meat patties for awhile now but never thought of doing it with a thin cut of steak, I'll be trying it out next time I do some thin ribeyes.
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That is a good tip to keep in mind. (http://www.letstalkbbq.com/Themes/actualism_ltbbq/images/post/thumbup.gif)
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Good idea LA!
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Great tip. HAve to give it a try.
BD