As a special gesture to our Pit Club SnS owners I'm posting my phone number if you need help this weekend: 704-425-3634.
Feel free to text me with any questions you have during your cooks. I just ask you start your initial text with your Pit Club name so I'll know who I'm talking to.
Last night was Friday Night Steak Night, of course! Here's the recipe. This is intended for thin steaks.
1) Trim excess fat
2) Cover with Dale's Steak sauce and let marinate 3 to 4 hours (This has a lot of salt in it so it brines and marinates)
3) Take out of fridge 90 minute before cooking and let the steaks warm up a bit
4) Right before cook pat steaks dry with paper towels and lightly coat with oil, rendered fat, or Ghee
5) Front sear using the SnS and 2/3 chimney of very hot charcoal, flipping every 45 seconds to a minute for about 4 minutes or you have the color you desire.
6) Check internal doneness. If they aren't where you want them move them to the indirect side and close the lid. Check them every 90 seconds to two minutes.
7) Once they are done immediately rub them with a very light coating of real butter and add cracked pepper. They are ready to serve! No need to rest.
6 & 2 burner gas BBQ's
Diy electric smoker
A-maze-n-tube 12 inch
Gas powered pizza oven
GMG Davy Crockett with Wifi
Rosle 24 inch charcoal kettle
Slow'nSear - my favourite
2 x Thermapens
2 x wireless thermometers
3 x wired thermometers
Favourite drink:
Scotch whiskey various brands
American Honey WT
And beer ....
And at work just plain old chilled water....
I've joined the club gentlemen - order no 1053.
Great looking steaks Boss as always..
I've tried really hard to replicate that kind of a sear on my cast iron skillet. I got it smoking hot on my induction cooktop as hot as it would go and after drying the steak (dry brined straight from the fridge) with paper towel i threw it on - turned frequently and measured with my thermapen took it a bit past medium rare to try and get more Maillard and this is the best i could get:
Not terrible but still not as good as yours. And no 'flame grilled' flavor.
The first thing i'm doing with the SnS is STEAK!! And then some more STEAK!! And then some slow and low ..
Steve it looks like you have the techniques down, you just need the SnS!
What I will say about your skillet cook is that the internal doneness is more important than the exterior color. Next time take them off when they hit Medium Rare and I think you'll be happier
Oh and did you lightly coat with Oil before you seared? That helps with the Maillard effect.
I put a little rendered wagyu beef fat (beef love) in the pan just before the steak. I fully agree with the interior being more important - a few days ago i sous vide'd a thick expensive angus boneless ribey to medium rare and for the first time tried to sear it over my kettle's regular charcoal basket - didn't get much of a sear if i kept it on there longer it would have overcooked. I sacrificed the exterior for the interior and was happy with it. I posted the result in the 'what you're cooking thread'. This was just a test with a cheap steak to see what's the best i can do with the skillet. The SnS can do much better can't wait for it to arrive .. Thank you Boss..
Steve when you're searing in the pan put the oil/fat on the steak not the pan. That way you can take the skillet to a temperature beyond the flame point for the fat/oil and it will improve your maillard effect. MH says it better here: http://amazingribs.com/tips_and_tech..._sticking.html
As soon as I received my SNS yesterday, I prepared for my first low-n-slow dry run with a goal of reaching & maintaining 225-250 F in the indirect area of the food grate. I used a total of 90 Kingsford (blue bag) briquets (12 lit & 78 unlit). I also filled the water reservoir to about 3/4 full.
My cooking log results are as follows:
7:00pm 180 Top vent 1/2 open; low vent 1/8 open
7:30 225 (already!)
7:45 243 Closed top vent to 1/3 open
8:00 259 Closed top vent 1/8 open
8:15 246
8:30 248
8:45 243
9:00 239
9:15 246
9:30 244
9:45 252
10:00 262 Rotated lid 45 degrees clockwise to reduce any air leaks between the upper lid and lower bowl
10:15 234 Adjusted top vent to 1/2 open
10:30 232
10:45 246 Adjusted top vent to 1/3 open
11:00 241
11:15 235
11:30 232
11:45 226
12:00 225 Adjusted top vent to 1/2 open
12:15 228
12:30 232
12:45 230
01:00 235
01:15 239
01:30 241
01:45 246
02:00 252
02:15 234 Finished. Too sleepy to continue.
Overall, the SNS gives me much more temperature control than I've ever had (beats the Smokenator). On top of that, the SNS helped me recognize the best place to position my lid to reduce air leaks and maintain my desired temperature goals.
I am stoked and ready to smoke my first pork shoulder next weekend.
Thank you, @Pit Boss!!!
Great! If you're like me, you're glad you a dry run. But then you think, 'I should've had meat on this whole time!' Lol. That's what happened when I first got my kettle, my dry run worked out great as I ate cereal for dinner. Wishing it was ribs.
Exactly, Huskee. I went out on a burger run yesterday evening while my wife documented the food grate temperatures for me. As I was leaving the house, I kept thinking to myself 'I wish I had put some meat in the pit'. Growing pains to becoming a better griller I guess...
Thanks, David Parrish, but your lighting instructions on the website and on the pamphlet were the key. I just followed your instructions and voila...tight temp control.
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
At 2 hours and 40 minutes into my dry run on a 26" Weber kettle, I'm holding pretty steady at 227. I've added photos of my ChefAlarm, and top vent (maybe 1/3 open) & bottom vent (between closed and 1/4 open) above. I'm going to go reset my ChefAlarm so it will track max/min temps for the next several hours, and try to leave the vents alone. Loving' the SnS. Dang, as others have said, why didn't I throw some ribs on when I started!
FD you're learning your equipment today, stress free=), so sure maybe you missed out on what could have been a great rib cook but what you've learned will really pay dividends for your next cook. This was time well spent!
I did not make any vent adjustments or open the lid for that last 4-1/2 hours to see what happens and the temp dropped to 210 in the last 1/2 hour so I opened up the top vent a little. Pretty impressive! I'll probably shut down before midnight. Next week I'll do my first cook with the SnS - ribs!!
We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
I am doing an excersize in temp control with the SnS... my goal is 290 - 300... I hit 320 and cheese started squirting out... these are Atomic Elephant Turds (Anaheim Peppers)
smarkley when you're trying to throttle temps down I've found adjusting the top vent works more quickly than the bottom. Just a tip. Let us know how it goes!
First cook with my newly acquired SnS. Decided to toss on some bone in chops. Dry brined for a couple of hours then dusted with Memphis dust. Temps were running about 325 took about 25-30 minutes to get to 135. Seared to 150. The sear was hotter than I was used to, so the sugar in the Memphis dust got a little blacker than I am used to.....but really moist and tasty. Wife loved it as the sugar and the fat trim made crisp edges. All in all a good first run for me. Neat product, thank you.
Second cook with the slow and sear. Pulled pork. I followed the lighting instructions provided except I put the lid vent on the opposite side of the slow and sear. It got up to 225 no problem and pretty much held there with minor vent adjustments every few hours. The hottest it got was 245 and the lowest was 212. The 212 was after my over correction of the vent when it 245. I refilled the reservoir once. I loaded it up with charcoal once to get hot to power through the second stall.
Over all it turn out great. Very little fuss and I was free to do other things.
I whipped up a batch of SC mustard sauce to go with.
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