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01-06-2019 , 10:57 PM
#31826
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name is based on sandwich
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That grill looks pretty sick.
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01-06-2019 , 11:18 PM
#31827
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Quote:
Originally Posted by Hoagie
That grill looks pretty sick.


Napoleon Pro kettle cart, goes for $400. I actually ordered the leg version which goes for about $300 from the grill shop but there distributor sent the cart by accident. Free $100 upgrade, thank you.





I’m a kettle grill guy for life it’s so versatile and convenient.
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01-07-2019 , 01:30 AM
#31828
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Yep confirmed sick grill. I’m a kettle guy too but still work with a filthy plebeian Weber. (With a wheel that falls off).
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01-07-2019 , 06:41 AM
#31829
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Da Nit,

Smoke is supposed to escape, if you stifle the airflow you will cause creosote and also stifle or smother your fire.
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01-07-2019 , 08:57 AM
#31830
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Quote:
Originally Posted by JackInDaCrak
Da Nit,

Smoke is supposed to escape, if you stifle the airflow you will cause creosote and also stifle or smother your fire.


Totally agree but it should escape from the vent and dampener not the lid.

https://amazingribs.com/more-techniq...ol-temperature
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01-07-2019 , 01:09 PM
#31831
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sup 2019



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01-07-2019 , 02:59 PM
#31832
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Quote:
Originally Posted by Da_Nit
Totally agree but it should escape from the vent and dampener not the lid.

https://amazingribs.com/more-techniq...ol-temperature


The smoke will seal small gaps over time, unless you have issues with temperature control I wouldn’t sweat it.
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01-07-2019 , 03:15 PM
#31833
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Quote:
Originally Posted by JackInDaCrak
The smoke will seal small gaps over time, unless you have issues with temperature control I wouldn’t sweat it.


Ok cool nothing big so hopefully it’ll work out.
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01-07-2019 , 04:18 PM
#31834
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I have a 2.75 lb bone in Ribeye. Probably like 3 inches thick. I was planning on tossing it in the Sous Vide tonight because it's the easiest cooking method for me given timing of work and National Championship game starting.

Is 1.5 hours enough to get a steak that size up to temperature or should I try to get it in the Sous Vide earlier?
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01-07-2019 , 04:53 PM
#31835
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That's a buggun. I might go with 2 hrs.
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01-07-2019 , 06:03 PM
#31836
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Quote:
Originally Posted by econophile
sup 2019


Oh hey there.
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01-07-2019 , 06:38 PM
#31837
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It looks well cooked, but I feel like only half of that cut would be edible for me. The eye, the cap, and the section to the left of the cap.
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01-07-2019 , 08:29 PM
#31838
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Oven reverse sear on one of my frozen prime strips that I salted overnight. Finished in peanut oil and butter.





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01-07-2019 , 08:42 PM
#31839
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Damn some solid steaks.
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01-07-2019 , 08:48 PM
#31840
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Quote:
Originally Posted by Zimmer4141
I have a 2.75 lb bone in Ribeye. Probably like 3 inches thick. I was planning on tossing it in the Sous Vide tonight because it's the easiest cooking method for me given timing of work and National Championship game starting.

Is 1.5 hours enough to get a steak that size up to temperature or should I try to get it in the Sous Vide earlier?


Post pics please.
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01-08-2019 , 03:58 PM
#31841
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Looks great BD!
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01-08-2019 , 05:25 PM
#31842
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Quote:
Originally Posted by Bigdaddydvo
Oven reverse sear on one of my frozen prime strips that I salted overnight. Finished in peanut oil and butter.





Goodness Gracious! Well done sir.
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01-08-2019 , 08:16 PM
#31843
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On business, at a well known steak chain. Popped open the thread and went with non red meat options.


Thanks again for ruining all non home cooked steaks


Sent from my iPhone using Tapatalk
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01-09-2019 , 12:41 AM
#31844
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Quote:
Originally Posted by surftheiop
This is a pretty elite crust on a relatively thin stick, would be very curious to try the flavor
Its good, I highly recommend.

Be sure to get whole coriander and peppercorns, toast them and then grind for max freshness
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01-16-2019 , 12:05 AM
#31845
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01-16-2019 , 11:01 AM
#31846
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Quote:
Originally Posted by DuckSauce
Fixed your link.
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01-16-2019 , 01:00 PM
#31847
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Quote:
Originally Posted by Bigdaddydvo
Oven reverse sear on one of my frozen prime strips that I salted overnight. Finished in peanut oil and butter.





What temp do you pull it out of the oven at for your reverse sear method? Interior on this one is great.
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01-16-2019 , 05:38 PM
#31848
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115 is pretty standard. For a really thick cut, 120-125 is fine.
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01-16-2019 , 05:40 PM
#31849
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Quote:
Originally Posted by Bigdaddydvo
Post pics please.
Forgot to take pics, but it didn't turn out great. Internal temp when I pulled it out of the Sous Vide after 2.5 hours was only like 108 so I had to throw it in the oven for like an hour as well and it was still probably too rare. Not sure if the bone threw off the vacuum seal and I didn't get a good seal, or if I just needed to SV it for longer, but overall kind of a disappointment.
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01-17-2019 , 02:33 AM
#31850
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Quote:
Originally Posted by Zimmer4141
Forgot to take pics, but it didn't turn out great. Internal temp when I pulled it out of the Sous Vide after 2.5 hours was only like 108 so I had to throw it in the oven for like an hour as well and it was still probably too rare. Not sure if the bone threw off the vacuum seal and I didn't get a good seal, or if I just needed to SV it for longer, but overall kind of a disappointment.
The seal doesnt need to be anywhere near perfect as long as you dont have huge air bubbles/gaps

Did you start it from fridge temperature? 2.5 hours won't not be enough. Might even be questionable from room temperature with a steak that big.
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