I have never really worked at resting a steak after cooking. From the looks of your NYS I think I will in the future. It looked superb.
So the steak was most excellent, but, I used all the tricks I learned through trial and error before I stumbled onto the AR site. Every now and then I like to fire up a steak like I used to in order to contrast the difference in my cooking between then and now. All I'm saying is don't mix the techniques I used in this cook with an AR recipe. Do it one way or the other.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
So Huskee, are you sure you are not a wine pairing person?? Just an aficionado! I have found that most sommeliers' are really snobs and self proclaimed elitists. But, what do I know
Here's my wine pairing skills- Steak? = Big bold red wine. Pork chops? = Big bold red wine. Ribs? = Big bold red wine. Lasagna?= Big bold red wine. No food? = Big bold red wine. Not in a wine mood? = Beer, water, or mixed drink.
My big bolds can be anything from cabernet (most common) to merlot to sangiovese to red blend as long as it's not sweet.
I do have an appreciation for Rieslings and chardonnays (must be oaked), but reds are my fav.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
So I baked in the Rec Tec today. My wife has been getting on me to make bread so today was the day. We make bread from scratch. We mill our own flour. This is the first bread I have done on the Rec Tec.
I baked at 350*F on the Maverick. The next time I will preheat to 400*F before I put the bread in and after closing the door I will lower to 350*F. Due to the hot spot in the right rear I will move the pans around every 20 min or so. It takes about 45-50 baking time. The Rec Tec is just a big wood pellet fired oven when you want it to be. I have done chicken/turkey pot pie and and apple pie so far. And yes you have a faint smoke flavor in the crust and the bread. It is delicious!!
No I don't but, I have the down draft vent that lets the air exit at the grate level and suspect it would be consistent for the way I have mine set up. I am also running the drip pan commando and I am happy overall with its performance.
low and slow chuck! cooked to 203... used BBBR on my Traeger -- notice the really cool giant spatula / pizza peel that my kids got me for my birthday... love that thing!
With pork butts at $1.89/lb it was a no brainer for this weekend. Got a 9lb butt dry-brining now. I figure to start the cook about 5:30 on Sunday morning.
I put the meat on at 6AM and held a cook temp at about 235 since then. It hit the stall just a little after noon at an IT of 165. It's actually down a couple of now almost an hour later. I've let the cook temp rise a bit to about 260 or so. I keep it there until it comes out of the stall and starts rising again.
At that point I'll wrap it in an aluminum pan with a bit of butter, apple juice, molasses and just a touch of maple syrup. I do this to a) hopefully put some of that flavor into the meat, and b) catch the drippings that will be rendering out to serve as the base for the sauce which is where I add vinegar and extra heat to the mix.
Last edited by boftx; October 26, 2014, 02:03 PM.
Reason: progress report
Gas Grill: NXR Tabletop/Portable Propane Charcoal: Weber Performer Silver (i.e., 22.5")
Charcoal: Weber OTG 22.5" Kettle Accessories: Slow 'n Sear, Smokenator and Vortex and bound to be more on the way Smoker: GOSM Propane 38" 2-drawer
Pellet: CampChef/Browning Deluxe PGP24LTD Thermometer: 2 Mavericks, Red backlit Thermapen
Anova Wi-Fi Sous Vide
I picked up a 6 lb Smithfield boneless pork loin at Costco the other day. Started at $2.99/lb, but was $4 off so brought it down to $2.32/lb. Can't see the images on the cyrovac too well, but it was showing that you could cut it down to boneless chops, a roast, etc. I'm thinking of making it a few roasts and trying different rubs, etc. on them Sunday. Might be a good way to try out some low-carb recipes.
The big Steveo ver 1 -- that bun is made from a beer bread recipe, it was really good. Beef had KC sauce and roasted Anaheims mixed in. Next time I need to use 1.5 lbs of ground beef, this was a little thin. The family wanted yucky american cheese melted on it, so I reluctantly did. Especially after getting chewed out for not cooking for the 'victims' so to speak.
Just an aficionado! 
I have found that most sommeliers' are really snobs and self proclaimed elitists. But, what do I know
Comment