The place to share culinary tips and advice
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Michael Wise
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by Michael Wise » July 12th, 2015, 8:44 pm
Michael Wise wrote:Ware wrote:
MW, do you
reverse sear your steaks? It was a game-changing process for me... nothing better than a reverse seared filet seasoned only with kosher salt and black pepper. Now you have me thinking... off to the meat market I go.
No sir, I do not. But I will now.
So I just now got around to trying the reverse sear.
Caught a couple moles for the GNE's(greatest neighbors ever) and he gifted me with 2 porterhouse steaks yesterday.
Thickest steaks I've ever attempted, so I thought that there couldn't be a more perfect time to try this reverse seat out.
I'm a believer. Almost forgot to take pics. I think I can do better, but this is the most wall to wall pink I've ever gotten. And on a steak that thick is a pretty good accomplishment for me. Pulled them off at 130°.
ImageUploadedByYard Help1436748291.299302.jpg
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SACole
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by SACole » July 12th, 2015, 10:42 pm
If there was a like button I would have pressed it.
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JustAGuy
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by JustAGuy » July 13th, 2015, 7:03 am
Michael Wise wrote:
So I just now got around to trying the reverse sear.
Caught a couple moles for the GNE's(greatest neighbors ever) and he gifted me with 2 porterhouse steaks yesterday.
Thickest steaks I've ever attempted, so I thought that there couldn't be a more perfect time to try this reverse seat out.
I'm a believer. Almost forgot to take pics. I think I can do better, but this is the most wall to wall pink I've ever gotten. And on a steak that thick is a pretty good accomplishment for me. Pulled them off at 130°.
Mmmm food porn.
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Ware
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by Ware » July 13th, 2015, 8:50 am
Looks great, MW!
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Tsmith
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by Tsmith » July 30th, 2015, 10:09 am
Ware wrote:Tsmith wrote:thanks, looking forward to it
next up is a new smoker as the one i have is the generic model from Lowes but i want to get the Weber 18.5" smokey mountain smoker
I started on an 18.5" WSM - then moved up to the 22.5". If you like doing full slabs of ribs, I would recommend the 22.5". The 18.5" will do them, but you have to get creative.
Finally ordered the Weber 18.5" Smoker last night which Ive wanted for a few years but held off as my cheap 14" Smoker from Lowes has served me well. I noticed recently that you can use your card rewards through Amazon now which I had $200 of so I ended up paying under $100 out of pocket for the Weber.
I thought about the 22" but since I never had any issue with the 14" I have now I figured the 18.5" Weber would be more than enough.
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Ware
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by Ware » August 1st, 2015, 1:10 pm
Tsmith wrote:Finally ordered the Weber 18.5" Smoker last night which Ive wanted for a few years but held off as my cheap 14" Smoker from Lowes has served me well. I noticed recently that you can use your card rewards through Amazon now which I had $200 of so I ended up paying under $100 out of pocket for the Weber.
I thought about the 22" but since I never had any issue with the 14" I have now I figured the 18.5" Weber would be more than enough.
You will not be disappointed. Dollar for dollar, I think it's one of the best smokers you can buy. If you haven't already, check out the The Virtual Weber Bullet/Bulletin Board.
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Ware
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by Ware » August 1st, 2015, 2:27 pm
I decided to smoke a few racks of baby backs on the Yoder YS640 today. I think it's new since the last time I posted in this thread. I had a nice stick burner, but I'm at a very busy time in my life and tending to the fire really sucked the fun out of it during long (overnight) cooks. So I decided to sell it and get a pellet grill. I'm very pleased thus far. There are a lot of pellet rigs out there, but this one is built like a tank and made in Kansas, USA.
I selected
Oakridge BBQ's Competition Beef & Pork Rub for today's cook, and then sprinkled a bit of their
Habanero Death Dust to add a little more heat. Nothing special about the baby backs - just removed the membrane.
They went on at 12:30pm... I will report back.
Ignore the Purdue flag hanging in the background - it belongs to my neighbor. He is lost in Razorback country. Also ignore my 2.5" rotary-cut bermuda that needs rain.
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Ware
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by Ware » August 1st, 2015, 4:20 pm
About 2.5 hours in...
Smoking with
BBQr's Delight hickory pellets today. I usually use a 50/50 mix of cherry and pecan. These are made in Pine Bluff, Arkansas.
Last edited by
Ware on August 1st, 2015, 5:21 pm, edited 1 time in total.
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Ware
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by Ware » August 1st, 2015, 5:14 pm
Last edited by
Ware on August 1st, 2015, 7:26 pm, edited 1 time in total.
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Ware
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by Ware » August 1st, 2015, 7:17 pm
After about 2 hours wrapped, I unwrapped them and put them back on the smoker. Notice how the meat is starting to pull back on the bones.
I used some of the drippings that were left in the foil to add to some baked beans in a Staub Cocotte. I usually cook the beans in a foil pan on the smoker under the ribs, but I forgot to start them in time. Dinner is at 7:00.
ETA:
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dfw_pilot
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by dfw_pilot » August 1st, 2015, 8:12 pm
Sweet smoking! Oh, and Hail Purdue!
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Ware
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by Ware » August 1st, 2015, 9:25 pm
I glazed one rack with sauce, left one dry, and sent the other one to my in-laws. They turned out well.
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SACole
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by SACole » August 1st, 2015, 10:51 pm
Well done sir. I'm due to cook some BBQ soon. Probably one more before football season then it happens more often.
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Tsmith
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by Tsmith » August 1st, 2015, 11:59 pm
I'm finally ready to smoke some ribs tomorrow after two days of seasoning the new Weber smoker.
I started with a dry run yesterday followed by a run of fatty pork to season the inside. I started with a run of chicken today followed by another round of fatty pork and the difference between today's pork and yesterday's was pretty dramatic.
I couldn't get the temp right or even high enough yesterday but I quickly learned how important the vents are on the Weber which I didnt hv on my cheapo. I also used a mix of lump charcoal and KF blue today for a consistent 220-230 for 5 hours.
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Ware
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by Ware » August 2nd, 2015, 10:56 am
Tsmith wrote:I'm finally ready to smoke some ribs tomorrow after two days of seasoning the new Weber smoker.
I started with a dry run yesterday followed by a run of fatty pork to season the inside. I started with a run of chicken today followed by another round of fatty pork and the difference between today's pork and yesterday's was pretty dramatic.
I couldn't get the temp right or even high enough yesterday but I quickly learned how important the vents are on the Weber which I didnt hv on my cheapo. I also used a mix of lump charcoal and KF blue today for a consistent 220-230 for 5 hours.
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You probably already know this, but on the Weber Smokey Mountain (WSM), your top vent should be 100% open, 100% of the time. Temperature adjustments are made via small adjustments on the bottom vents. Start it using the Minion Method and make small adjustments - giving it plenty of time to react.
Also, don't get too caught up in maintaining a precise temp - over the course of a long cook, the meat really doesn't care. Pick a temp and settle for anything within +/- 25degF.
Another trick is to choke down your bottom vent(s) a little 10-15min before you plan on opening the lid. When you open the lid, the temperature obviously drops, but the charcoal also gets a slug of oxygen, so when you close the lid, you are likely to experience some overshoot.
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Tsmith
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by Tsmith » August 2nd, 2015, 11:44 am
Thanks, I did not know that about the top vent as I had it closed and was just making adjustments with bottom vents to let air in.
My cheapo didn't hv vents so the temp would vary a lot but I figured as long as I was above 200 and not scorching I was ok. I was pleasantly surprised how steady the Weber was right around 230 for 5 straight hours without addition coal and only one more wood chunk.
I'll be putting the baby backs in around 1:00 and following the 2-2-1 guideline of 2 hours smoke, 2 hours covered, then 1 more smoke.
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Ware
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by Ware » August 2nd, 2015, 1:22 pm
Tsmith wrote:Thanks, I did not know that about the top vent as I had it closed and was just making adjustments with bottom vents to let air in.
My cheapo didn't hv vents so the temp would vary a lot but I figured as long as I was above 200 and not scorching I was ok. I was pleasantly surprised how steady the Weber was right around 230 for 5 straight hours without addition coal and only one more wood chunk.
I'll be putting the baby backs in around 1:00 and following the 2-2-1 guideline of 2 hours smoke, 2 hours covered, then 1 more smoke.
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Check out the tutorials and forum at The Virtual Weber Bullet. Lots of great info over there.
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Itscold
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by Itscold » August 9th, 2015, 6:24 am
Up early for this bad boy. I'll be eating good for dinner.
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SACole
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by SACole » August 9th, 2015, 9:18 am
Itscold wrote:Up early for this bad boy. I'll be eating good for dinner.
[ Post made via Android ]
after my last pork butt getting up early is for the birds. I go with a higher temp then wrap. Still turns out amazing.
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Itscold
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by Itscold » August 9th, 2015, 10:27 am
SACole wrote:Itscold wrote:Up early for this bad boy. I'll be eating good for dinner.
[ Post made via Android ]
after my last pork butt getting up early is for the birds. I go with a higher temp then wrap. Still turns out amazing.
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I get up early anyway. What temp do you consider higher? I have a webber wsm and have a hard time getting higher temps on it. I can get it to 275 or so but that's about it.
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