Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Kamado Style Cookers => Topic started by: bamabob on June 11, 2017, 06:48:02 PM
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Did this indirect just like a butt or brisket until the IT reached 125* I like my steaks medium, if you prefer rare start the sear at 110-115* Seasoned with just kosher salt, fresh ground pepper and granulated garlic with a little MSG
A smokey keg sous vide
(http://i1222.photobucket.com/albums/dd481/bamabob173/DSCN3193_zpstoyjnhjg.jpg) (http://s1222.photobucket.com/user/bamabob173/media/DSCN3193_zpstoyjnhjg.jpg.html)
Put the gasser's sideburner to work heating up the cast iron plate for the reverse sear
(http://i1222.photobucket.com/albums/dd481/bamabob173/DSCN3196_zpswh5ycyql.jpg) (http://s1222.photobucket.com/user/bamabob173/media/DSCN3196_zpswh5ycyql.jpg.html)
Give it a sear in butter
(http://i1222.photobucket.com/albums/dd481/bamabob173/DSCN3199_zpsze4mzjqi.jpg) (http://s1222.photobucket.com/user/bamabob173/media/DSCN3199_zpsze4mzjqi.jpg.html)
When the sear is done raise it off the cast iron with some skewers for the rest
(http://i1222.photobucket.com/albums/dd481/bamabob173/DSCN3206_zpsjtwyajpz.jpg) (http://s1222.photobucket.com/user/bamabob173/media/DSCN3206_zpsjtwyajpz.jpg.html)
This was as good as it looks
(http://i1222.photobucket.com/albums/dd481/bamabob173/DSCN3208_zpsrn3gduwv.jpg) (http://s1222.photobucket.com/user/bamabob173/media/DSCN3208_zpsrn3gduwv.jpg.html)
Has to top it off with a little Basil Hayden's
(http://i1222.photobucket.com/albums/dd481/bamabob173/DSCN3220_zpszqxfot5q.jpg) (http://s1222.photobucket.com/user/bamabob173/media/DSCN3220_zpszqxfot5q.jpg.html)
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Great steak and a nice bourbon as well.
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Delicious looking steak!
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Lookin mighty fine! :thumbup:
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Steak is cooked perfectly. I have never seen that bourbon before. I'm crown drinker myself but always looking for a good bourbon.
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Nicely done, Bob, nicely done ! ! !
BD
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Very nicely done
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Looks great! It does give me an idea and question.
Has anyone used the Amazen-Smoke-Tube and possibly did the smoke tube for the steak for about 45 minutes in a closed grill that is not on, and then turned the grill on high for a reverse sear? Almost a cold smoke, although in the summer time my tube will heat up the grill to about 110-120 degrees. I understand you want to be conscious of food safety, but for those of us who don't own pellets, I was thinking this would be a way to put some smoke on a steak.
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Looks great! It does give me an idea and question.
Has anyone used the Amazen-Smoke-Tube and possibly did the smoke tube for the steak for about 45 minutes in a closed grill that is not on, and then turned the grill on high for a reverse sear? Almost a cold smoke, although in the summer time my tube will heat up the grill to about 110-120 degrees. I understand you want to be conscious of food safety, but for those of us who don't own pellets, I was thinking this would be a way to put some smoke on a steak.
X2 good question
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Looks great! It does give me an idea and question.
Has anyone used the Amazen-Smoke-Tube and possibly did the smoke tube for the steak for about 45 minutes in a closed grill that is not on, and then turned the grill on high for a reverse sear? Almost a cold smoke, although in the summer time my tube will heat up the grill to about 110-120 degrees. I understand you want to be conscious of food safety, but for those of us who don't own pellets, I was thinking this would be a way to put some smoke on a steak.
I've used by Smoke Tube for salmon using that technique but for beef or pork food safety was too much of a concern. Something I have done on my Weber gasser that has the smoke box is fill it with chips and just have that burner on low and put the steak or pork chop on the other end away from any direct heat. Then crank up a couple of burners for the sear.
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Man that looks good! It's not even 8:30am as I type this and now I want steak! Steak and eggs perhaps? :P