OV9

Lowest indirect heat you can go and take it out 15F (yep, F) before the final cooked temp to allow for the searing to finish it off. Doddle.

One last question, I promise...

Do you let the meat rest between first cook and the sear or just afterwards like normal??

You don't really need to rest it at all after the first cook as it never encountered big heat. After the sear doesn't hurt but I don't think it's totally necessary. Few minutes while you sort out other bits of the meal and you're golden.

Sweet

As a counterpoint to that lovely brisket I went the other way and did a big flat iron steak for the three of us. Seared for a few mins over red hot coals with some sweet bourbon glaze. Let it rest for 5mins then sliced thinly at a jaunty angle. Delicious!!

Feel free to share pics guys

I've never heard of a flat iron steak, I'd like to see these odd cuts

Carlos wrote: ↑Sun Sep 08, 2019 8:27 pm I've never heard of a flat iron steak, I'd like to see these odd cuts

It's a new one on me. I was in the local farm shop seeking inspiration and they offered me up one of these as they know I like a BBQ. It was lovely. Bags of flavour, juicy and tender.

No pictures I'm afraid JL, sorry!

Yorkshire Puds on the BBQ on Sunday too

JLv3.0 wrote: ↑Sun Sep 08, 2019 11:44 am Lowest indirect heat you can go and take it out 15F (yep, F) before the final cooked temp to allow for the searing to finish it off. Doddle.

Being dumb and not following when you say, 'take it out 15F (yep, F) before the final cooked temp'.

Yes that wasn't very clear was it!! OK so I like medium rare which means a final internal temp of 130F. Take it off the low indirect heat at 115F and stop searing when it reaches 130.

JLv3.0 wrote: ↑Mon Sep 09, 2019 10:03 am Yes that wasn't very clear was it!! OK so I like medium rare which means a final internal temp of 130F. Take it off the low indirect heat at 115F and stop searing when it reaches 130.

I like the sound of this. Thanks.

Understood

And found the page with the detail and other temps on it: https://www.seriouseats.com/2017/03/how ... steak.html

I’m cooking on a Weber 47 this week, unlike my more up market, larger and more expensive Weber at home the silver moving bits get really fucking hot and I managed to stop short of removing my finger prints. That’ll teach me.

JonMad wrote: ↑Mon Sep 09, 2019 11:05 am Understood

And found the page with the detail and other temps on it: https://www.seriouseats.com/2017/03/how ... steak.html

Spot on, good article that

JLv3.0 wrote: ↑Sun Sep 08, 2019 10:37 am Epic

I'm loving the reverse sear method for steaks - so much better, more controlled and less stressful than the normal "whack it on the grill as hot as you can get it and hope for the best" and you can use it for steaks of any thickness with a proper meat thermometer.

Finishing the outside sear in a smoking hot skillet with avocado oil, then butter and rosemary - it's the work of the gods.

Steak night - dirt cheap from Costco. Whole Wagyu Ribeye, works out at 3 pints per steak, just under 2 inch thick and as big as my face:





The opposite of reverse sear:



Used the center grate on the chimney, got the sear on first and the chucked it in a gentle oven to let it come up to rare.


I've also had very good results with the cold grate technique:
https://abcbarbecue.com/cold-grate-technique/

I very, very much like the concept of using the chimney to sear!!

unzippy wrote: ↑Tue Sep 10, 2019 6:15 am Used the center grate on the chimney

I wondered about this, if all I want to do is sear a few steaks - can do the slow bit in the normal oven whilst the chimney is getting ready. Still uses the same amount of charcoal but saves having to clean the BBQ after.

.............and in theory is a lot hotter, seeing as it's basically a blast furnace

I really am enjoying learning the theory of how steaks are cooked, after years and years of being disappointed with how they turned out, whilst wanting to punch a few of my best mates square in the face for being really fucking good at it

I've also realised that food cooked by someone else always tastes better, even when it isn't. That said, I've now broken the ability to go out for steaks as I prefer the way mine turn out. Bit of a bugger really.

JLv3.0 wrote: ↑Tue Sep 10, 2019 8:10 am That said, I've now broken the ability to go out for steaks as I prefer the way mine turn out. Bit of a bugger really.

This!!!