Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]
There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Should I try large rib eye steaks on the PBC?

Collapse
X
Collapse
 
  • Page of 1
  • Filter
  • Time
  • Show
Clear All
new posts
Previous template Next
    #1

    Should I try large rib eye steaks on the PBC?

    I have 6 large rib eye steaks from Sam's Club to either cook or freeze. Don't ask. Suffice to say that ribeye plans fell through--houseguests preferred to eat PBC brisket leftovers. Go figure.

    I hate to re-freeze meat (I assume that Sams receives the meat already frozen) so I'd love to cook 'em all up and add the uneaten ones to a Boeuf Bourginon recipe for tomorrow. (Just cooking for two now).

    So there are two options: use the smoker box on my Summit and reverse sear or hang the steaks in the PBC (or put them on the grate) and then reverse sear on the Summit. The Summit is easier to set up and clean, of course, but getting a good smoke taste is a bit iffy. I'm thinking that I'd get a more smoky taste with the PBC.

    Any expert tips, one way vs. the other?

    Kathryn
    Tags: None
    #2
    Try reverse searing using the PBC for the low and slow and your Summit for the sear. Check out this post.

    Comment

    • Huskee
      #2.1
      Huskee commented
      September 1, 2014, 06:50 PM
      Editing a comment
      Link doesn't work PB, show us that meat!
    • Huskee
      #2.2
      Huskee commented
      September 1, 2014, 06:51 PM
      Editing a comment
      the URL is missing the : after the http at the beginning. Type the : and it goes to the post.
    • David Parrish
      #2.3
      David Parrish commented
      September 1, 2014, 08:48 PM
      Editing a comment
      Oops. I tweaked it. Hopefully it works now. Thanks for the heads up.
    #3
    Dave absolutely nailed a low PBC cook for steaks....if that is the post he linked above.

    It won't load.

    He piled about 12 briquettes in the middle of the basket to get a 190-200 pit temp, then took them up to about 115-120(guessing) internal, then reverse seared.
    Last edited by Jerod Broussard; September 1, 2014, 06:48 PM.

    Comment

      #4
      Agreed Jerod. Perhaps THE best, bar none, steak I have ever seen. I think Meathead will have to include that shot in his forthcoming book.

      Comment

        #5
        Y'all are being too kind. That said, thank you Sirs!

        Comment

          #6
          Thank you so much, Dave. Those photos are awesome. I'm definitely going to give the Parrish Steak Method a try!

          Kathryn

          Comment

            #7
            I may have to experiment with hanging a rib eye in the PBC.
            It may not get that crust but I bet I could get that edge to edge pink.
            I'm not talking reverse sear, just straight PBCing.

            Comment

            • Timkatt
              #7.1
              Timkatt commented
              September 2, 2014, 09:56 AM
              Editing a comment
              The crust is the best part though.
            • Ernest
              #7.2
              Ernest commented
              September 2, 2014, 11:01 AM
              Editing a comment
              Yes, you're correct on the crust. Especially when it has a bunch of coarse black pepper.
          Previous template Next

          Announcement

          Collapse
          No announcement yet.
          Copyright © 2005 by Meathead's AmazingRibs.com. Meathead's AmazingRibs.com is by far the largest and most popular barbecue and grilling website in the world with more than 2,000 pages of tested recipes, articles on technique, science, mythbusting, and product reviews. In addition our Pitmaster Club is a huge thriving community of cooks who love to share. All text, recipes, photos, and computer code are owned by Meathead's AmazingRibs.com and protected by US copyright law unless otherwise noted. It is a US federal crime to publish or distribute anything on this website without permission. But we're easy! We usually grant permission and don't charge a fee. To get permission, just click here. And you don't need permission to link to us.

          Our Privacy Promise, Terms of Service, Code of Ethics. Meathead's AmazingRibs.com promises to never sell or distribute any info about you individually without your express permission, and we promise not to, ahem, pepper you with email or make you eat spam. We are GDPR compliant (the stringent General Data Protection Regulations from the European Union that went into effect in 2018). GDPR requires that we be willing to delete any info we have about an EU resident if you request it. We go a step further. We extend this right to anyone, EU resident or not. For more about our privacy promise, code of ethics, terms of service, and how we operate to insure you unbiased info, click here to read the Terms of Service.

          Product links. We rarely recommend products we haven't tested and we never recommend products that we don't love. We have a rigorous product testing regimen. Often, but not always, if you purchase a product after clicking a link on our site we get a finder's fee. We recommend products based on quality and price, not on fees. These fees do not add to the price of purchase but they do help keep this site alive. Please use them.

          Contact Us. If you have questions related to barbecue or grilling, please post them to the comments section at the bottom of any page. Our talented team of paid moderators will be with you shortly. If you have business or technical issues, please contact us with this email form.

          This site is brought to you by readers like you who support us with their membership in our Pitmaster Club. Click here to learn more about benefits to membership.

          Working...
          X
          false
          0
          Guest
          Guest
          500
          ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
          false
          false
          {"count":0,"link":"/forum/announcements/","debug":""}
          Yes
          ["\/forum\/free-deep-dive-guide-ebooks","\/forum\/free-deep-dive-guide-ebooks\/free-deep-dive-guide-ebooks-aa","\/forum\/free-deep-dive-guide-ebooks\/free-deep-dive-guide-ebooks-aa\/1157845-paid-members-download-our-6-deep-dive-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/free-deep-dive-guide-ebooks\/free-deep-dive-guide-ebooks-aa\/1165909-free-trial-members-get-your-free-deep-dive-guide-here"]
          /forum/free-deep-dive-guide-ebooks/free-deep-dive-guide-ebooks-aa/1165909-free-trial-members-get-your-free-deep-dive-guide-here