BBQs
Re: BBQs
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.
Re: BBQs
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!!
Re: BBQs
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!
- JonMad
- Posts: 2699
- Joined: Wed Apr 11, 2018 9:25 pm
- Currently Driving: 2015 Swift; 2012 Yeti; 2006 Fabia
Re: BBQs
Understood
And found the page with the detail and other temps on it: https://www.seriouseats.com/2017/03/how ... steak.html
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.
- Orange Cola
- Posts: 2232
- Joined: Wed Apr 11, 2018 7:56 pm
Re: BBQs
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.
Mustang GT 5.0 V8 -- Jaguar F-Pace
Re: BBQs
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: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.
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.
The Evo forum really is a shadow of its former self. I remember when the internet was for the elite and now they seem to let any spastic on
IaFG Down Under Division
IaFG Down Under Division
- JonMad
- Posts: 2699
- Joined: Wed Apr 11, 2018 9:25 pm
- Currently Driving: 2015 Swift; 2012 Yeti; 2006 Fabia
Re: BBQs
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.
Re: BBQs
.............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.
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.
Re: BBQs
This!!!