Just did ribeyes on the HB Legacy.
Third smoke, first sear.
Took off at 115IT, then got the grate lifted for sear.
Seared until 130IT. Unfortunately carry over was 143IT.
Next time 110IT, then 125IT sear.
I was able to keep at 290 for the smoke. My new installed ChefsTemp S1 Pro helped me know my ambient temp while away.
Cookers:
Oklahoma Joe Offset (older thick steel version!)
Camp Chef Woodwind
OK Joe Bronco
Weber Genesis
Ooni Karu
Weber Kettle
My goal is to eventually have at least one of every style of cooker….. I have work to do. Lol!
Thermometers:
ThermoWorks Thermapen MK4
ThermoWorks Thermapen ONE
ThermoWorks Thermopop
ThermoWorks RFX
ThermoWorks IRK-2 Infrared
Maverick XR-50
TempSpike Plus
Other Gear:
Megaforce 3000 Meat Grinder
Weston 7-pound sausage stuffer
Jerky Gun for making poppers. (Game changer!)
Amaz-N-Tube
Original SnS with drip n griddle
Weber Chimney
Fuels Used:
Splits/Chunks, whatever I can get. Usually B&B competition. Favorites are Cherry, Apple, Post Oak, and Hickory.
Pellets, Lumberjack.
Charcoal, whatever is on sale. Currently have a bunch of KBB. Will eventually try B&B. Use whatever lump is on sale in my Ooni.
Propane, Blue Rhino.
Rubs:
Usually make my own riff’s on Memphis Dust and BBBR. Also use Meathead’s commercial rubs and occasionally try something new. I like a couple from Tuffy Stone and Kinder’s. After several surgeries, I’m very sensitive to “spicy” stuff, so I need to be careful about heat levels.
Regarding the IT and when to pull my formula (for charcoal) arrived at after years is: when the protein reaches 100* I brush with olive oil and place directly over the coals to sear----when it reaches 120* I pull---carryover ( five minutes or so) takes it to 125/127----that is the med/rare I prefer. I have my steaks cut to 1 1/2" thick, and use a hot bed of B&B briquettes.
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