Let's Talk BBQ
FORUM SPONSORS => Adrenaline Barbecue Co. => Topic started by: abcbarbecue on October 08, 2016, 11:43:17 AM
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This was last night's dinner using a 26" kettle kitted out with our Slow 'N Sear XL and soon to be released Drip 'N Griddle pan.
Started the steak out on the indirect side and slowly warmed it at 240 F using about 20 briquettes.
(https://lh3.googleusercontent.com/W18k1o6NsCEMjocqofU6NWFEn4idsN-bha9KravZ8YtX3RI_IKQm2fz3mOw7QA0J8d6yYmXdkyDqk5JpwXzsGqn0Ltotp2svj6cE1NvkiTH8MOYeTilkChf_pZLjtKnNH0yyiEyHAQkVNuyOW7OWJHJ7lWD4xL4F5vl5r-gd-jZzmM_80gYFpl3sRdZb9JqY7kXVS37t0IXmTPLPJEYHXIk1CUCvufCGnS1uehvCvwOutV1xVeeVDW6_dRoHVlYqKNLnyqftCFpYx4XS9ffFqS0q0GTfcLj6gVzBvnemSL1H86KqfafxyCS5vsp8hrZTLiUuA8zAL77aKpWvDwzyBe5oJkPQcjM1Ho7I9gYlMf19sbPsnccpTXVTL-Bv4Sve_04qk3PSqTf8JXpsEHz0EOLPOt2aWDIQeNsYV45h2C-X8Gc4Ac5ZTEYJMMDU7PhpbVydMOjextIDPHYlmOzyeVWFlH6qem93pQ75LLaiK1O6D0pX1KYj_vGZE_MZxoNcEuYdrZtHit3raKyd3xWSBXfR-_g71St-5GSgKBRUBYDWZ3amnkJrhuMBzX9zSblyJfHBy2hb5keKNd82gJ6XVQNxxHDbAkICbwUaPmBkX4FuJakh=w2140-h1353-no)
Flipped the steak when it hit 80 F. My DOT thermometers with needle probes were indicating the filet was 4 F hotter than the strip portion of the steak.
(https://lh3.googleusercontent.com/QsiVQY6gplO-r23Hfz-Pkr2obxjF5m9zMqRY3EmUIfhhwTNxBEoe1W743ohTKy0qQ4Ef9hkEVGBVYEKyPRwgJTELBAfBj1wUYULgjwBWK01RfO2AS6m9LDQQJx6h6uzZfh7XCuVkeDYSsfxZiI94cAy12ZSA-30MLURfuMPydVa30ova_PzMmJZR_aIluLlZq04k6w_bWjxtB4j7K8XwZn5GEMGbGK0MtvT5lXm8nBdsMUHYWVFKOBgtd5bnqiLmg4Frt_1HDjhgvu3czLaK9hRKJdN3gukRJXsVMhwWh2pLiajIRWch4ldrwtf635XU9lYmrt3zVAjmbWkQbuYaZftfXnOw7Cy8SRpdYOgawuY7hckd1JNNls7_afLzBvEWQOpOxjoE51xo1wKXks75HjC9_BrUdwZVBpl0MgWTBU6Q2fYr9E2r2NgzWZOQLB18pEMpHpFy_gjhYI6GCiGMM-16ni1DesNYNIvauzx-vTegRb3X1_W0MNh06Ovm2OyTdXDFH1adSHIcoZYloTfx_qtv2cskzh8-sz9QvISvCbLiKB0sbgq4zkHLFrRVbeU4IEj4Rbz2-Nu631ibX1RKt9cQA68fF_MD5qbbrjebb-fjqt-1=w1928-h1353-no)
Once the steak hit 100 F I lit a 2/3 chimney full of charcoal, then when the steak hit 115 F in the filet / 111 F in the strip I took it off. Added the fully lit charcoal to the Slow 'N Sear. Took steak inside to pat dry with paper towels then coat with Pam Grill Spray and cracked pepper. Once all that's done it's time to sear!
(https://lh3.googleusercontent.com/plS3Xmz23B4OWm-mC-yrk_Isn7OiiRrfR4mLjCJaDF5W1Og-L33UWTgrOPQDc__8mnUkg6qEX3oNpqPxq-Ax1AFhib_6xFp6W8nehb2fJus_zUDzUeASpZaJUJ59XQ0UgE9pdndpeBxhgy7lqRzwRX3nBLfR-fNUkPhEYIhEamgrMe5Eg8Eq4AHAt6LVCwyCDleLGqzlc0yjJHDPJdqbtM-PfHUiMR67fyRoU9i4dcBpl988b12Fl_rWXuyZKaFvZYXdmTBNKZEyVXR2tAxYUUtLOgO-4lUyb-mqyPxHkt1_4uI2-n3uw9QarJ7TvVpe_lTwy5QESoGATl8KHbB3UKkjfgO_wkpaOjWCgighORR-LU2uiAzNoFcB8xB_C_E9KoUk9fnbk62TJGyu4nzheSq7ug35V9T-3gehSfRXrZgerA80-HknadA-BJyDqWSFR5XWW6RpjM8iz8Z0MbzYj_Gzvzddw0VcPRVfHs76b_iGIF3Y7xPbR8ObQ7uwK-1iICo07SnHy0WgWCA5QCRmIBUX-phb1FWjSCwpLxsxnAs_9kzPz--mz4LoHKPmyidv6LJ-mrEBsdakSxKYl0FYZSiJLluGUIRnVt4DVpBq9CqkLx5m=w1805-h1353-no)
After a flip...
(https://lh3.googleusercontent.com/Rbl-Xieb0sOZreJuPpuWfrs622pfcmJiKlV1S9b9hTTjMPORC2uvMoyTkorCuBW3vFt59B7nLxSfTxuEjNsu_VJp4y4EureSg8V8XIRG0wO6kMBD__YeHlgh0w1MCX9cLt7Y5mWmnFWBdMznrsUQr8kGcfDMU6_llXrh-_WnqaAGryUY0yctpFnBIPjQ5pa3fMhaeqKSjuWEoOMHG5gNPOwPiuqzDOhPugPu-msmNYXH5qbzmMne8VR79inNrqbxL-6_VgF_v6wJFvoIMzVBI8eGB5pQwco_AL5VycIcVW2IA9qmOG_PyozzXWajrBeJHRuSM-RKEzv-ZB8rhxX3lEzxQxl-slje46LQj7EuW49G_0WY_aUkNIYZfObhrCpti-jAO4yA_KC0rlxtdW-rVH6tR1VYqrlOXZUeZI6icZpVJblsHOFVEnE9uP2whYXcoUF62449rMPw098PBgciW_GuOKQBsGRksU3T8kaNEE9Esq-vhEE9bfsw6B-no2akiCNTXfdYH-8dRpnxLDqEJkKBch4mdaqPZ1BgfTCruQlcQPJm8wqHC6nf4eqBdC6nY4Tjb5vppEqREf6eM2Uvie8ar4YPWz7kz2oumD4mGNmwicnJ=w1805-h1353-no)
This was the last flip. I let the filet sit over the reservoir and away from the searing coals as it was already at medium rare. It's pretty cool how you can cook just one side of a porterhouse with the Slow 'N Sear. Makes it easy to get the filet and strip sides evenly cooked.
(https://lh3.googleusercontent.com/batySQtS3lUn1G8eSGZnLaFmNWwWd6f-qlcj0vt8yBBhP-UOu5NdiBNTJkZqLkleXbXNBPA7PF4hWV24TbmnD_U6C0uatwQ-unaWsivHtFmylQienMGZ2E_ZV78Trdm1JuiWu9-OH38EjPa06on2_8keLNnaygxQm4zcuxS-KSSvL23YWbKNTX0jbI2aNThIxH30wRvB0ZBWcjJID4yj6Ivq5rV5fofL_qwXvUMQB25xZGbbr6kbpzE2W7Kwzbf-kgjpLkzoEqTtomyAjsRx9wLPVOduEKaEM-06iCNYa0tcV3zuADCkXQHF9IjTLgVGZXdAnLCCJpc1Hjdt5uu85bN3j2sVZdPSxYjLeSGEJ5F4TWQ8N0TEWBcBkWnyWjkhv-gIQ-I2AeyzW-TuK0mslF6ACtEypGS-yuZmkBt5YLowc7A_8YnzWnWZfqYjDkVHLLKIwL53jsra6ZqVCID4AumLB3d1uY9wUll4JkjluiERx_OqmzkZTe_hfjqRQgWitFbdj3YX-LdgGTclu94vQhNSBslWy_T6JOoplhU5ljbNGtbj0OoxYaERV7LG9JAKmvupZiLm8AsKbOanqeqsMvgbPdHDPVuOvgYRcYn80zQuSEFf=w1805-h1353-no)
Just off the fire. All over brown with no grill marks. Just how I like it!
(https://lh3.googleusercontent.com/PiRIHwoJmq0pyk_s5kF5XQpijzS-BTHIhG_0MSPaR0WjtSYCVH9FQw6bUey4XRA40gwoJbsmXpO8pM22NqZATjg67kectDI-TUFMoXXwQbRBWE2AEvMOf6vz0MXfZHz8fw2CfoepX2NcchcdfafP0s1kCvIHmXlFSrj2eR9649DoFikzQXieInqdazgLa6-c8U8dIX0OE6EjC3K2QQ_OFANPQkDgnZntLIy4iXXPjaHS-q8cwirbQxBkI2Cj-bYpbN1_E9rZL3_RdZybb7-2Ouv6zrHPLG8oBTaC4tGxmybIEN9l1HLdN_DTQSlWxV0LExMrViOu1WfLrZ5Sx5CqOHwwzsvmRwP7zJJ8q28tq1cIRR5OVmNoKwaI1ulAjZ6CpAfhSEqqhMuQjG5d-634y88oynmQbpAfdx31xebgi8qLL3MW6mVyoOuNWeQitGO8nbh5NpewYrMdfbI7x-9XWW4ELzRx118DkSp0yjuf6ZE87oTDNIr_f4Vz0aH5tixutIu68QfzAJSN-uHty9Lb1us6YypuSpRDI7Bfnlzgt7Sezb_TXlwcHd0VS7DIKcu-tNUI3lBIocaNiPnIE6TwxM78iIoCXqdE9q6JmtWEEYYcgSzg=w1805-h1353-no)
Served Steak Oscar style. The better half made the Bearnaise sauce and Crab. I grilled the Asparagus on my Mak 2 Star.
(https://lh3.googleusercontent.com/k9b4UD_ZAVlqHr69ITAW-ZhzYv-_eX7O-Pa4LF3eCacR43ViKjAk7HCHvqUanyDbZROXZPQdXeL9puyL7SFvFB76sbMiG6DUnGDW_7BpHKwkhmvW8HT85RHVXI9AEeSaq-oH9lKxbjaX1SLhgfOsuQKujhvpXcypZa1YiqUdJRk8FfEY-npFL2g8fYClrIhhCMg_ISzHNDKaA9q8t55YuyOAzRdUZ1AT2DupDkOWe_rYWPpgyGjAalwnmIdyICQvn7jW4Uay8mTVHzh_vJ5qqAx4GfXQqIE5KWVCQd5iChMnM2NCzb35Nd3dLr7U8cAR-8L6m2c2lowyE3ORXINmjHWMkjnAIhqX0m3TZ-gMRlZvMM8lX_7e2eORszPIQsW124jHMkPp973cDSpoXLYYJsBefVApQiIUGnu6Oo3RuPO57gUlK3MHiZOsuVz9JsJdsQdxujmWZQPqfVdA4IHPk-6Heib997sr_NodtT0GX8DMwNberCDoNy6I80APE9nM8lDwOs1chRJn65Oc7IetdUvCGzjCobQ-AZLZjBCgvaAxW4UyBWfcF8KJc2frh0zxMZPnfEOxy-c46DQdmsvEQmRWIDil38jew2OLWTWsvHjdX95p=w1805-h1353-no)
Money shot! Wall to Wall Medium Rare, again just how I like it!
(https://lh3.googleusercontent.com/WondrFqdEn2qEgTMO-Vibi040IApZczLDSRDI8GSoFif5aW3iDCBxYYLTm2RAmO85CsRpszFzuSZSTZqqIdgVtMeKLPxt0sHQwRF96XJNyrV3TGtOXm2z-7AOFoitPgwxd7FdViKeFkszSMB1fNgNGMW7MY38e78UUUqdAkj1aa5iZzNPaalFkpotiq6s6V4jZasytxWgXARklIgpX17vw0WY9CectCsdP59RdbqfcD3tXMcfatiDt4owB89Ux4UNvbNUbsREqwHo2e042NRqevThv-9zDBWZJQkmhtD_YuDcNE6K9pyhXZx8gHLOTHlU69NN_viHZzNCYcWEJZpFS1FjgbSTCrKkvWCqzq9Txa-CqZCJ6VRwWIhMR7YMsp0DM_fgYb-4Hfm6Lh3YytOxJC4CXBuHWq7R1nT0UwjR54Lp89H-Vs9-CO8wF9gxKEeuqK1wmvjFsX45CpnVO4-BIJ-AYwBm8h2qe5DtEooGGp8jL-30pkloljcikHUN5FSbgj9KKLOYlxClUvDyhSTJJ_A8GS6cVdURDbb1s1E2UIf-bXnlZOuhJgm6xZGgtXqHyYCurYgCWZAoSRofpe0C6hxUIk4-me6BwbHH6y2eAZWEUPS=s1353-no)
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That's a meal fit for the Gods! You only cooked one? What are you going to eat 8) :thumbup:
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That is one good looking steak. I might have to drag the kettle out of the shed and go to your website if you keep this up ;)
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Okay, you got my attention. Wicked nice cook and ditto on the photos.
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You need to move next door plz.
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Okay, you got my attention. Wicked nice cook and ditto on the photos.
X2
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Thanks everyone! It was darn good eating that's for sure. :thumbup:
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Wow!!!!
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I would say that's a WOW cook!!! Looks delicious!!! Don
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Beautifly cooked and wonderfully finished!
Now I want steak and wine! ;)
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Wow! X2!! :D
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What a meal!! I do live fairly close. I didn't see my dinner invitation. Must be in the mail.
Art
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What a meal!! I do live fairly close. I didn't see my dinner invitation. Must be in the mail.
Art
Sorry Art... Next time!
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That steak looks excellent - incredible marbling on that thing - nice to see the raw chunk first. Great cook and great shots.
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That steak looks excellent - incredible marbling on that thing - nice to see the raw chunk first. Great cook and great shots.
Would you believe it was $6.99 a pound? Local grocer had em on sale. It's supposed to be "high choice" Angus but based on the marbling I'd say it's more like Prime Angus.
I forgot to mention in the OP that I dry brined the steak overnight using kosher salt.
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That steak looks excellent - incredible marbling on that thing - nice to see the raw chunk first. Great cook and great shots.
Would you believe it was $6.99 a pound? Local grocer had em on sale. It's supposed to be "high choice" Angus but based on the marbling I'd say it's more like Prime Angus.
I forgot to mention in the OP that I dry brined the steak overnight using kosher salt.
I have never seen meat that nice in any of our local grocery stores. Seem to only be able to find it at Costco in the "Prime" section and T-Bones are hard to find.
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Never heard of a "Steak Oscar" before but now I've got to try it. That is one fabulous looking meal.
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Never heard of a "Steak Oscar" before but now I've got to try it. That is one fabulous looking meal.
I'll ask the wife for the bernaise sauce and crab recipe(s) that she used.
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Never heard of a "Steak Oscar" before but now I've got to try it. That is one fabulous looking meal.
I'll ask the wife for the bernaise sauce and crab recipe(s) that she used.
That will be much appreciated.
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Here's the recipe for the bearnaise sauce http://www.epicurious.com/recipes/food/views/bearnaise-sauce-395049
The crab was warmed in a skillet with butter for 3-4 minutes then all assembled. Steak, then crab, then sauce, then asparagus.
Asparagus was seasoned with EVOO, salt, pepper then grilled ten minutes until bendy.
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Here's the recipe for the bearnaise sauce http://www.epicurious.com/recipes/food/views/bearnaise-sauce-395049
The crab was warmed in a skillet with butter for 3-4 minutes then all assembled. Steak, then crab, then sauce, then asparagus.
Asparagus was seasoned with EVOO, salt, pepper then grilled ten minutes until bendy.
Thanks. Looking forward to trying this soon. Need to pick up a nice thick steak at Costco first.
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Here's the recipe for the bearnaise sauce http://www.epicurious.com/recipes/food/views/bearnaise-sauce-395049
The crab was warmed in a skillet with butter for 3-4 minutes then all assembled. Steak, then crab, then sauce, then asparagus.
Asparagus was seasoned with EVOO, salt, pepper then grilled ten minutes until bendy.
Thanks. Looking forward to trying this soon. Need to pick up a nice thick steak at Costco first.
Sounds good. Come back with pics!
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Drool worthy!!
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Drool worthy!!
Thanks! What year model is your Mak 2 Star? I have #1874 myself. 8)
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Thanks! What year model is your Mak 2 Star? I have #1874 myself. 8)
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I've got a 2105 2 Star # 2639 and a 2014 1 Star # 819 with the Flame Zone option. (I do our weekly recipes for the MAK facebook page, so they hooked me up with the right equipment to do the job!)
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Thanks! What year model is your Mak 2 Star? I have #1874 myself. 8)
I've got a 2105 2 Star # 2639 and a 2014 1 Star # 819 with the Flame Zone option. (I do our weekly recipes for the MAK facebook page, so they hooked me up with the right equipment to do the job!)
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That's a nice gig!
Also sounds like y'all sold a lot of grills in 2014. I spoke to Bob last week. Tell him I said hey and stop by our little part of the forum sometime!