BBQs

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JLv3.0
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Re: BBQs

Post by JLv3.0 »

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.
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dinny_g
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Re: BBQs

Post by dinny_g »

One last question, I promise... :lol:

Do you let the meat rest between first cook and the sear or just afterwards like normal??
JLv3.0 wrote: Thu Jun 21, 2018 4:26 pm I say this rarely Dave, but listen to Dinny because he's right.
Rich B wrote: Thu Jun 02, 2022 1:57 pm but Dinny was right…
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JLv3.0
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Re: BBQs

Post by JLv3.0 »

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.
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dinny_g
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Re: BBQs

Post by dinny_g »

Sweet
JLv3.0 wrote: Thu Jun 21, 2018 4:26 pm I say this rarely Dave, but listen to Dinny because he's right.
Rich B wrote: Thu Jun 02, 2022 1:57 pm but Dinny was right…
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McSwede
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Re: BBQs

Post by McSwede »

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!!
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JLv3.0
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Re: BBQs

Post by JLv3.0 »

Feel free to share pics guys 👍🏼
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Carlos
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Re: BBQs

Post by Carlos »

I've never heard of a flat iron steak, I'd like to see these odd cuts 😎
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McSwede
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Re: BBQs

Post by McSwede »

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! 😂
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JonMad
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Re: BBQs

Post by JonMad »

Yorkshire Puds on the BBQ on Sunday too :)
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Re: BBQs

Post by JonMad »

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'.
Left over crest; tightens.
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JLv3.0
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Re: BBQs

Post by JLv3.0 »

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.
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McSwede
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Re: BBQs

Post by McSwede »

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.
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JonMad
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Re: BBQs

Post by JonMad »

Understood :)

And found the page with the detail and other temps on it: https://www.seriouseats.com/2017/03/how ... steak.html
Left over crest; tightens.
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Orange Cola
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Re: BBQs

Post by Orange Cola »

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.
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JLv3.0
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Re: BBQs

Post by JLv3.0 »

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 👍🏼
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unzippy
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Re: BBQs

Post by unzippy »

JLv3.0 wrote: Sun Sep 08, 2019 10:37 am Epic 8-)

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:

Image

Image

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/
Last edited by unzippy on Tue Sep 10, 2019 7:44 am, edited 1 time in total.
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JLv3.0
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Re: BBQs

Post by JLv3.0 »

I very, very much like the concept of using the chimney to sear!!
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JonMad
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Re: BBQs

Post by JonMad »

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.
Left over crest; tightens.
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JLv3.0
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Re: BBQs

Post by JLv3.0 »

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

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 :D

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.
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dinny_g
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Re: BBQs

Post by dinny_g »

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!!!
JLv3.0 wrote: Thu Jun 21, 2018 4:26 pm I say this rarely Dave, but listen to Dinny because he's right.
Rich B wrote: Thu Jun 02, 2022 1:57 pm but Dinny was right…
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