Tracked it and it's out for delivery. I have no work or obligations today. The ribeye in the fridge is officially dry aged as of this morning. I plan on running at least one load of coals through it to season the new grate with flip up sides, and to get familiar with the ET732 (which seems very easy). I hope to light the coals I'm cooking on with the dwindling coals from the dry run and reverse sear the ribeye. My last day off was dentist and non work related meetings, so this truly is a happy day for me. One possible hang up I noticed was my low beer supply. Fortunately I had the foresight (dumb luck) to ship the SnS to my work, which is a liquor store. :-)
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Cookers:
Large Big Green Egg with a Ceramic Grill Store rack system, and the SnS setup.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
For the first time in a long time I have no kettles as I gave them all away.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks instant read and leave-in thermometers.
Grill Grates for BGE.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe. SPOG.
Spices: Lots of 'em.
Congratulations! Did you get the regular or plus model? Enjoy your steak and let us see some photos! I have (2) regular SnS and (1) SnS XL for my 26" kettle.
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
I have only had opportunity (and available cuts of meat) to use the sear rather than complete slow function so far but i have had amazing results using reverse sear, including tonight with some basic pork chops. money well spent
I've had my SnS+ for just over a month and love it. It has helped make me a better cook. Everything Adrenaline Barbecue Co. says about this kettle add-on is absolutely true. Make sure you read all that ABC has on its site about the SnS and you will avoid any possible mistakes along the way. Congrats on making a great purchase. You will be a better cook too.
Sorry for the delay. Busy Friday. Dry run went great. I was able to hold 240 pretty effortlessly, but wasn't able to work it below 235. The lid leaks more than I thought. I swore we had a box of binder clips but was unable to find it. Very happy I replaced to one touch sweeper/vent controller. That tightened the bottom up nicely. I absolutely love the ET732. Not sure how I didn't think to get a good dual probe before.
On to the ribeye. I have always loved to grill, however for a steak I am a strong believer that a hot sear on cast iron, followed by a quick finish in the oven is an excellent method to cook. In all honesty, I still believe. You'll cook a darn good steak if you hit your temp. That being said, if I have the time to light coals for the Slow n Sear, I'll never use that method again. That ribeye was one of the best steaks I've ever had, even with a few rookie mistakes. Reverse sear makes so much more sense to me now. The smoke the meat takes on from the indirect cooking cannot by recreated indoors and does wonders for flavor. Likewise the warp 11 (mine was like warp 8) sear over the coals could never be duplicated with cast iron. The steak was so good I almost forgot to take a pic of the inside, but the whole thing was beautifully pink.
Next time I will have a spray bottle ready (space cadet), binder clips, and I plan to pull meat for a minute or so while the direct zone fires up. Then return it for a scorching finish.
In addition, if you're thinking about getting a SnS, I would recommend the weber cooking grate with flip up sides as well. I didn't need it much on this cook, but it will be very convenient on longer ones. The reason I mention this is if you get them both like I did, you can use your dry run with the SnS to season your new grate. Saves some time and fuel.
EasyMoney, Beautiful Steak! You will will fall in love (A BBQ Fetish) with the S 'n S for your low and slow Cooks!
I know I did!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
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