I did the burgers the other day just to get a feel for the unit, and because it is National Burger Month and hamburgers are my number one most favorite thing to make and eat. But today, today it got real.
Dry aged prime ribeye, 2" thick, about 1.25 lbs. I salted and peppered, and set up the kettle for reverse sear. Here is the steak about halfway through the slow:
The fast part, things were moving kind of quickly and I didn't get a snap. I'm not familiar with the kettle yet, so I overshot my target by a couple degrees, I wanted 130 but I hit about 135:
The sides are grilled corn with tarragon butter and Caprese tomatoes. I did the corn on the BGE. The presentation sucks, but I don't care. I did the whole cook in the rain, and when it stopped we wanted to dine. The photography took a back seat.
Hitting that "magic wand" on the edit screen takes about 5* off the temp, but trust me, it was between medium rare and medium. Taste and texture were top notch though! Beverage was an IPA from Oskar Blues, a nice brew.
Dry aged prime ribeye, 2" thick, about 1.25 lbs. I salted and peppered, and set up the kettle for reverse sear. Here is the steak about halfway through the slow:
The fast part, things were moving kind of quickly and I didn't get a snap. I'm not familiar with the kettle yet, so I overshot my target by a couple degrees, I wanted 130 but I hit about 135:
The sides are grilled corn with tarragon butter and Caprese tomatoes. I did the corn on the BGE. The presentation sucks, but I don't care. I did the whole cook in the rain, and when it stopped we wanted to dine. The photography took a back seat.
Hitting that "magic wand" on the edit screen takes about 5* off the temp, but trust me, it was between medium rare and medium. Taste and texture were top notch though! Beverage was an IPA from Oskar Blues, a nice brew.
Comment