Introducing the Slow 'N Sear!

[David Parrish]

Pic of steaks on the grill

[smarkley]

Woots... got my new Performer... ready for the SnS!

Woooohooo!

[David Parrish]

Well, the finger crossing didn't work. Manufacturer said they won't have any ready today. It's gonna be next week.

[fuzzydaddy]

Thanks David Parrish for the update. Time to stock up on meat for a marathon cook, well at least every afternoon that I can...

[David Parrish]

Brisket cook tonight using pecan wood mixed with charcoal for fuel/smoke the first few hours, then wrapped around 170F and finished with charcoal. Took it up to 203F then rested in a faux cambro for 3 hours. No teeth required. Equal to any brisket I've ever made (i.e outstanding).

[David Parrish]

I should add that was the brisket point. The flat took longer so we didn't eat it tonight. The flat is now resting after 12 hours of cooking. This was done on the 26" kettle and the fuel consisted of two big chunks of pecan wood and 1.5 Weber chimney's worth of charcoal. Not bad!

[Jerod Broussard]

Not bad at all. I got a new probe for my Auber. Can't wait to do another large chunk of meat.

[kranknhank]

B for me

[Huskee]

Hank I moved it to its own topic: http://pitmaster.amazingribs.com/for...er-stickburner

[Huskee]

Boneless short ribs. Ash wood 6 hrs, BBBR.

Sliced 'em thin like brisket for Philly steak & cheese sammies. Sauteed peppers and onions, provolone cheese, fresh-baked ciabatta rolls (from Sam's), little extra salt & pepper.. Mighty fine eating.

[The Burn]

Yep, beef and provolone on bread - a match made in BBQ heaven

[Huskee]

Totally agree The Burn. Too bad we aren't neighbors.

[David Parrish]

Check out our latest cook here

[richinlbrg]

WOW, David Parrish I would not have guessed that you could put one into a relatively thin fish without tearing it up. Good info which I'll be using the future! Thank you

[David Parrish]

You have to be careful. When the fish got up to 130F it would no longer hold the Mav probe, so I just checked every minute or two with the Thermapen at that point.

[Drbearsec]

lol... stop teasing us... I feel like I'm back in high school on a date ;-)

[David Parrish]

We've got Slow 'N Sears in stock. The Storefront will be live soon. Drbearsec the teasing is almost over

[David Parrish]

Woohooo! Shop is live! http://www.abcbarbecue.com/#_l_1b

We have 50 in stock with 50 more being made as I type. Since we have limited numbers I'm letting you guys know first so you get first crack. I'll send out an email tomorrow which will notify everyone that signed up for updates (including a large group of non club members) that the shop is live.

We'll pack and ship this weekend.

[smarkley]

Order placed... abcbarbecue and paypal confirmed...

Woo Hoo!

[pittkappasig]

SnS is going to need its own section after these get disseminated among this forum...

[oldsteve]

Just ordered mine. Getting ready to go to Costco to pick up a couple of boneless pork shoulders, to be first cook on the Slow 'N Sear when it arrives.

[Powersmoke_80]

Yeah Baby!!! I got my order placed.

[DWCowles]

Order has been placed David Parrish

[Onez]

Order placed!

[David Parrish]

Awesome! I can't wait to hear what you guys think.