Memphis cooks

[Gtsum2]

Wife and kids at a mother/son event at school, so fired up some venison burgers. 9oz each:). Had ideas of topping with a fried egg and candies jalepenos, but somehow forgot all about it

[rwalters]

Wife and kids at a mother/son event at school, so fired up some venison burgers. 9oz each:). Had ideas of topping with a fried egg and candies jalepenos, but somehow forgot all about it

Sounds yum, but where’s the pics?

[rwalters]

Wife and kids at a mother/son event at school, so fired up some venison burgers. 9oz each:). Had ideas of topping with a fried egg and candies jalepenos, but somehow forgot all about it

Sounds yum, but where’s the pics?

Never mind... pics loaded... YUM!!!!!!

[Gtsum2]

So tried something new tonight. After smoking at 200 for 45 minutes or so, cranked temp up to 650 and seared for 2 minutes per side. Tasted ok, but definitely not preferable to direct sear for me. Won’t be doing this again:)




Memphis Elite

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[rwalters]

So tried something new tonight. After smoking at 200 for 45 minutes or so, cranked temp up to 650 and seared for 2 minutes per side. Tasted ok, but definitely not preferable to direct sear for me. Won’t be doing this again:)




Memphis Elite

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So what is your preferred cooking method, start to finish?  Do you prefer a “reverse sear” style yardbird cook?  My preference is 350-400° start to finish. 

[teesquare]

I see nothing...whatt happened to your pics?

[HighOnSmoke]

I see nothing...whatt happened to your pics?

X2!

[ronman451]

So tried something new tonight. After smoking at 200 for 45 minutes or so, cranked temp up to 650 and seared for 2 minutes per side. Tasted ok, but definitely not preferable to direct sear for me. Won’t be doing this again:)

I had similar results on my Elite with a couple of NY Strips with the same procedure. They came out medium but super-dry. I chalked it up to the steaks being too thin and of poor quality... What was the disappointing factor on your cook, do you think?

[Gtsum2]

So tried something new tonight. After smoking at 200 for 45 minutes or so, cranked temp up to 650 and seared for 2 minutes per side. Tasted ok, but definitely not preferable to direct sear for me. Won’t be doing this again:)

I had similar results on my Elite with a couple of NY Strips with the same procedure. They came out medium but super-dry. I chalked it up to the steaks being too thin and of poor quality... What was the disappointing factor on your cook, do you think?

I prefer a good bit more char and caramelization. I generally reverse sear and do the searing over the open flame insert...usually sear for about 45 seconds per side around 450 and seem to get much better results than searing it indirectly at 650 for longer time. I also seem to get better wall to wall red...I’m not fond of well done bands on the edges

These were done with about 45 seconds of direct searing




















Memphis Elite

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