08-19-2015, 02:18 PM | #133 |
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Thanks for the input Bobble...Im going to shop around, i dont have many BBQ outlet stores in my area but i know of two that ill be going to this weekend. And regarding your brother in law, he should definitely invest in a cover and also clean the grill regularly
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08-19-2015, 02:30 PM | #134 |
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08-19-2015, 03:59 PM | #136 | |
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You may also want to consider the Weber Genesis grills. They are the version below the Summit and are also available in stainless.
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08-19-2015, 04:02 PM | #137 |
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08-19-2015, 04:08 PM | #138 | |
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I was looking at this: http://www.amazon.com/dp/B00UKPBXM4/...I2GNH0MMMEKZ6X and this cambro tub for the bath: http://www.amazon.com/dp/B002NQB63E/...R665BFEM&psc=1
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08-19-2015, 06:25 PM | #139 | |
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08-20-2015, 06:33 PM | #143 |
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I ended up grabbing some rib eyes from trader joes. Not as large as most have posted, but going to try that reverse sear tomorrow night
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08-20-2015, 07:17 PM | #144 | |
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I have the same tub you linked, with the matching lid, which is especially useful if you plan to frequently cook for 72 hours to minimize water loss. The pork belly should be done tomorrow morning. |
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08-21-2015, 11:43 AM | #146 | |
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08-21-2015, 01:22 PM | #147 |
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08-21-2015, 02:10 PM | #148 |
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The flavor that imparted onto the salmon was amazing. Heated the egg and stone to 400, while everything was heating up and put a small amount of olive oil on the fish, then a few drops of lemon juice with pepper and rosemary. Cooked on the flesh side for 4 minutes then on the skin side for about 25 minutes.
The final product had a very slight crispy exterior with a moist flavorful interior. What I'm really trying to say is I highly recommend trying the salt block out. |
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08-24-2015, 04:30 AM | #150 |
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Until I Googled what you said, I had no idea there was such a word for what I usually liked to do when I'm barbecuing, except my method is a bit different from what the interwebz describe... Since I noticed the taste of the meats were MUCH better when it flared up, I would cook it as normal, then turn the heat all the way up (gas) and/or lower the grilling rack (coal) until it flares up for a minute, then rest it a bit and serve. Here I was thinking I was so damned creative
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08-24-2015, 08:16 AM | #151 |
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So I tried my hand, well hands off kinda, with sous vide with the Anova Precision Cooker and some top sirloins I had. Here's the outcome with 45min in the bath and searing on a pan
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08-24-2015, 10:53 AM | #152 |
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I know I may be in the huge minority here, but I can and will only tolerate a slight pink line on my steaks. Can't do the rare thing at all. And before you go all Gordon Ramsay on me, just know that "taste is VERY subjective". For me, a more thorough cooking suits my taste buds.
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08-24-2015, 10:58 AM | #153 |
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^ Where's that "Order chicken" gif???
I grew up in a household where mom wanted it done "chicken" and dad wanted it room temperature. I followed mom until I was about 35, then had a nice medium-rare and haven't cooked it that much since. Luckily for my son, both mom and dad did it at about 135. |
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08-24-2015, 01:15 PM | #154 | |
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