June 24, 20205 yr I also see people putting the aromatics on the reverse sear for the low and slow portion. If it's a trussed piece of meat, easy to slide sprigs of rosemary under the truss, or make little incisions and insert garlic slices. I do this with prime rib. I do an herb butter baste for many of my sears, though more frequently for pork chops than beef. I find the baste flavor to be subtle and easily overpowered by beef, while chicken and pork are lighter in natural flavor and let the baste flavor show more. If pan searing, it's easy, melt the butter and aromatics in the pan and tilt the pan and spoon it over, but if you're grill searing, I've done a lazy method and microwaved the butter and crushed aromatics in a bowl (cover with a paper towel, it splatters as it sizzles) to make an infused butter, and then spooned it on or used or sprig of herbs to brush it over the steak as it sears on the grill. If you do the microwave trick, watch the butter color carefully, let it brown, but it goes from brown to burned quickly if you walk away. Sometimes you want to microwave many short intervals and let it sit and sizzle in between the microwave spurts to let the aromatics cook into the butter more. For grill sear, I'm still experimenting on whether to flip it immediately after baste to "cook it in" or to wait and let it soak on top for a bit first. Sous vide pork chop sear, baste prep and right after spooning on, before flip. I used the leftover bowl of baste and herbs to roast some potatoes (poured over, wrapped in foil, cooked a bit); got full use out of it and tasted great.
June 24, 20205 yr 8 hours ago, burns_312 said: Sent from my iPhone using Tapatalk User name doesn’t check out.
June 24, 20205 yr 18 hours ago, BHMCruiser said: is that even cow meat? "I want a donkey steak. Give me the elbow cut."
June 24, 20205 yr 18 hours ago, BHMCruiser said: is that even cow meat? Edited June 24, 20205 yr by BHMCruiser bleep blurp
June 24, 20205 yr On 6/21/2020 at 7:08 AM, Smax said: Bought another one, taking advantage of the wife being out of town. Not nearly as marbled but still very good. perfection.
June 24, 20205 yr Wish I could rep more than once. I spent Father’s Day driving my son to camp. Mrs. BW is picking him up Saturday morning which means I’ve got Friday evening free for steak and whiskey with a small group of friends. Almost identical - two ribeye tomahawks and a double cut pork chop are ready to go. I’m spending way too much mental energy on how to prepare and the current lean is sous vide to rare, sear on cast iron and finish with smoke to medium rare. Edited June 24, 20205 yr by brown water
June 24, 20205 yr Also. In case I forget to post updates Friday, let me assure you that it slammed, went hard and was gone before I could get the money shot. And If I do remember, that’s just bad lighting.
June 24, 20205 yr 45 minutes ago, brown water said: Almost identical - two ribeye tomahawks and a double cut pork chop are ready to go. The pork chop tried to steal the show, but the 30 day dry aged tomahawk held the ground.
June 25, 20205 yr 18 hours ago, Anastasis said: cross posting the tomahawks from the father's day thread. you are a man I recognize your manliness you smell masculine on the internet
June 25, 20205 yr Look similar in texture to a venison roast that I did sous vide (I think 24+hours). Was mushy and the texture was very off putting.I have found that, except for short ribs, most meats get too mushy or rubbery after about 4 hours in the water bath. I don’t let my steaks or pork chops go past 2 hours.
June 25, 20205 yr 2 minutes ago, HouTex said: I have found that, except for short ribs, most meats get too mushy or rubbery after about 4 hours in the water bath. I don’t let my steaks or pork chops go past 2 hours. Yeah, I thought that the roast could take that length, but I was very wrong. Has to be something requiring collagen break down to go that long.
June 25, 20205 yr 1 hour ago, Anastasis said: Yeah, I thought that the roast could take that length, but I was very wrong. Has to be something requiring collagen break down to go that long. Your mom took the length last night. Bing!
June 26, 20205 yr sous vide to rare, sear on cast iron and finish with smoke to medium rare. Damn son you’d really get the smoker going just to smoke the steaks for a bit or are you going to use a ceramic smoker that gets hot enough so you can use it to do the cast iron sear too? Sent from my iPhone using Tapatalk
June 26, 20205 yr 9 hours ago, pops said: Your mom took the length last night. Bing! Yeah, but that collagen broke down years ago.
June 26, 20205 yr 6 hours ago, dad said: Damn son you’d really get the smoker going just to smoke the steaks for a bit or are you going to use a ceramic smoker that gets hot enough so you can use it to do the cast iron sear too? Sent from my iPhone using Tapatalk Indirect setup on a Weber kettle. I take this seriously but not that seriously.
June 27, 20205 yr On 6/24/2020 at 6:15 PM, brown water said: Also. In case I forget to post updates Friday, let me assure you that it slammed, went hard and was gone before I could get the money shot. And If I do remember, that’s just bad lighting. Almost forgot.... Not the best photo composition but it will have to do. I’ll take my lumps from the judges.
June 27, 20205 yr Author 8 minutes ago, brown water said: Almost forgot.... Not the best photo composition but it will have to do. I’ll take my lumps from the judges. Lmao...hey, at least the mac and the creamed spinach look good. Did y’all have fun? That’s really all that matters. And the pics of the strippers aren’t showing up...btw
June 27, 20205 yr Author 24 minutes ago, futureman said: shells need more cheese God you’re an antagonistic fucker. Buuuuut...that’s why I love ya
June 28, 20205 yr The all kamado wagyu ribeye from central market. Smoked until 110 degrees then turned up the temp to a little over 500 for the sear with some butter. Best steak I've ever consumed so far.
June 28, 20205 yr Author Popular Post On 6/23/2020 at 10:23 AM, Dr Fear said: I had a rib roast I made over Easter weekend come out inexplicably the same way. Used the same serious eats reverse sear method I had used several times before to perfect results. On 6/23/2020 at 10:35 AM, Anastasis said: Look similar in texture to a venison roast that I did sous vide (I think 24+hours). Was mushy and the texture was very off putting. Did a prime strip on Friday that got the same result. I didn't sous vide or reverse sear or anything, just straight up grilled it. Temp was right, but texture was mush...WTF? Otherwise, pretty nice little steak house dinner. Started with a charcuterie board... Wife served salad with a full strip of bacon on the side. Good girl... Bread basket... Scalloped potatoes... Plated... Espresso martinis for desert...
June 28, 20205 yr Author 1 hour ago, HRSchenker said: The crust in that first photo is....just wow. It looks beautiful. Thanks, yeah it was as close to perfect as probably any steak I've ever made. Just no clue why it was so mushy. Weird...
June 28, 20205 yr 5 hours ago, Landomatic said: Did a prime strip on Friday that got the same result. I didn't sous vide or reverse sear or anything, just straight up grilled it. Temp was right, but texture was mush...WTF? Otherwise, pretty nice little steak house dinner. Started with a charcuterie board... Wife served salad with a full strip of bacon on the side. Good girl... Bread basket... Scalloped potatoes... Plated... Espresso martinis for desert... Wow. is your wife married?
June 29, 20205 yr Inside looks good, but pellets can't sear for shit. And this is coming from someone w/ a Rectec pellet w/ sear grates. Gas, charcoal, or cast iron for me
June 29, 20205 yr 4 minutes ago, FartingMonk said: Yeah. Just trying to get some smoke flavor on it. Probably go cast iron next time That looks great. The sear will come along with a hot ass gas burner and cast iron.
June 29, 20205 yr 11 minutes ago, FartingMonk said: Yeah. Just trying to get some smoke flavor on it. Probably go cast iron next time There’s always the charcoal chimney...
June 29, 20205 yr Hard to beat the chimney for a single steak. Uses little fuel, no real cleanup. If you have an appropriate sized cast iron pan, you can also put it over a chimney. Just don't use a pan that overhangs too much, as any overhang not receiving heat is acting as a heat sink and losing heat to the atmosphere. I've been wanting to modify a cutout chimney to be able to slide the steak underneath, to get the radiant heat sear without the smoke fumes from drips, but it's buried in my projects list. Saw it on Guga, want to try. Should give a cleaner sear taste.
June 29, 20205 yr 4 hours ago, brown water said: There’s always the charcoal chimney... looks fuckin great. but no money shot?
June 29, 20205 yr 2 hours ago, Sam Lin said: Hard to beat the chimney for a single steak. Uses little fuel, no real cleanup. If you have an appropriate sized cast iron pan, you can also put it over a chimney. Just don't use a pan that overhangs too much, as any overhang not receiving heat is acting as a heat sink and losing heat to the atmosphere. I've been wanting to modify a cutout chimney to be able to slide the steak underneath, to get the radiant heat sear without the smoke fumes from drips, but it's buried in my projects list. Saw it on Guga, want to try. Should give a cleaner sear taste. lift chimney and put on top of steak. alton brown did it in good eats once.
June 29, 20205 yr 5 hours ago, Spur08 said: Inside looks good, but pellets can't sear for shit. And this is coming from someone w/ a Rectec pellet w/ sear grates. Gas, charcoal, or cast iron for me I'm firmly on the cast iron side.
June 29, 20205 yr 2 hours ago, elfenix said: lift chimney and put on top of steak. alton brown did it in good eats once. That's exactly what I'm wanting to achieve, except a larger surface as most of my steaks don't fit under a normal chimney.
June 29, 20205 yr 5 hours ago, futureman said: looks fuckin great. but no money shot? Let me assure you....
June 29, 20205 yr Author 5 hours ago, shnsajax said: I'm firmly on the cast iron side. This ^ by far the best sears I've ever gotten. There are a couple on here I've never tried though.
June 30, 20205 yr 23 hours ago, Sam Lin said: Hard to beat the chimney for a single steak. Uses little fuel, no real cleanup. If you have an appropriate sized cast iron pan, you can also put it over a chimney. Just don't use a pan that overhangs too much, as any overhang not receiving heat is acting as a heat sink and losing heat to the atmosphere. I've been wanting to modify a cutout chimney to be able to slide the steak underneath, to get the radiant heat sear without the smoke fumes from drips, but it's buried in my projects list. Saw it on Guga, want to try. Should give a cleaner sear taste. lmao this is awesome
June 30, 20205 yr Author 7 hours ago, cam4mav said: lmao this is awesome If by "awesome" you mean "annoying as fuck" then yeah, I agree. People actually watch those fools? I guess anyone can be a youtube star.
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