Well, I've now done 2 cooks in my Slow 'n Sear, and two in my PBC. My grilling life has changed forever, what fantastic tools!
My first SnS cook was a strip loin roast which was very, very good. Due to my own error, not the SnS, I cooked it to medium, but was still a big, big hit. These steaks, I did PERFECTLY! I posted them on the SnS FaceBook page but forgot to come back here and post for you fine people, from whom I've learned so much!
About 1.5"+ thick cut ribeyes from Costco. Choice, but nicely marbled, these three steaks were 4.25 lbs in all. Got a nice bottle of Chateauneuf du Pape to go with them, then made a mushroom, brandy, cream sauce to go on the steaks, and Hasselback potatoes and sauteed spinach. With the Slow 'n Sear, I have no desire to get out my Sous Vide machine, which I have, the SnS has obviated the need for it entirely, IMO. These were fantastic, and as good or better than any steak house steak I've had before. The Slow 'n Sear made my wife say we don't need to go to steak houses any more, just ethnic restaurants ... I can do all her steaks now!
Cold grate reverse sear, as per Dave's wonderful video at Adrenaline Barbecue. Dry brined in frig for about 2 hours, then only pepper added before the cook. From the frig to the kettle.
My first SnS cook was a strip loin roast which was very, very good. Due to my own error, not the SnS, I cooked it to medium, but was still a big, big hit. These steaks, I did PERFECTLY! I posted them on the SnS FaceBook page but forgot to come back here and post for you fine people, from whom I've learned so much!
About 1.5"+ thick cut ribeyes from Costco. Choice, but nicely marbled, these three steaks were 4.25 lbs in all. Got a nice bottle of Chateauneuf du Pape to go with them, then made a mushroom, brandy, cream sauce to go on the steaks, and Hasselback potatoes and sauteed spinach. With the Slow 'n Sear, I have no desire to get out my Sous Vide machine, which I have, the SnS has obviated the need for it entirely, IMO. These were fantastic, and as good or better than any steak house steak I've had before. The Slow 'n Sear made my wife say we don't need to go to steak houses any more, just ethnic restaurants ... I can do all her steaks now!
Cold grate reverse sear, as per Dave's wonderful video at Adrenaline Barbecue. Dry brined in frig for about 2 hours, then only pepper added before the cook. From the frig to the kettle.
She liked the steak, though! She thinks only she can take decent food photos, and to be honest, she is better at it than I am.
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