I bought a PBC about a month ago and have been cooking some great meals with it. I have a gasser and love the quick convenience it provides. The main issue with both is getting a good sear. I love a good steak, and I missed my MCS Anonymous meeting last week and picked up a green 22" Kettle and ordered a SnS and though what the heck, a Drip 'N Griddle.
For my first cook with this set up, steak had the honors of being first. Because when you acquire a new cooker that you never used, you use high priced cuts of meat to get familiar and test. And since I wanted to try out the cold grate method and this is a new concept for me, I'll walked up to the Farmer's Market and picked up 3 lbs of $21.00 per pound Prime Ribeye that had marbling that would make the Lincoln Memorial jealous.
I dry brined with salt for about 1.5 hours (No way I could wait any longer) , lit up the chimney, stabilized the temp to around 250, and placed the steaks. In about 40 minutes, IT was 115, I took them off, removed the grate, added more hot coals, and gave the steaks an olive oil rubdown. I proceeded with the cold grate method and the steaks were at 135 IT after for flips in four minutes.
Sorry to report there are no pictures as I brought them in right to the table and were devoured by the family in nano seconds. Perfect sear, with full pink interior, these babies were just awesome. Except for the salt and live oil, nothing else was applied to the steaks; no rub, no sauce, pure beef, pure joy.
If I only use the kettle and SnS exclusively for steaks, it was money well spent. As I told my wife, even if buying expensive cuts of meat, this set up will pay for itself after three cooks when compared to eating out at a high end steak house.
For my first cook with this set up, steak had the honors of being first. Because when you acquire a new cooker that you never used, you use high priced cuts of meat to get familiar and test. And since I wanted to try out the cold grate method and this is a new concept for me, I'll walked up to the Farmer's Market and picked up 3 lbs of $21.00 per pound Prime Ribeye that had marbling that would make the Lincoln Memorial jealous.
I dry brined with salt for about 1.5 hours (No way I could wait any longer) , lit up the chimney, stabilized the temp to around 250, and placed the steaks. In about 40 minutes, IT was 115, I took them off, removed the grate, added more hot coals, and gave the steaks an olive oil rubdown. I proceeded with the cold grate method and the steaks were at 135 IT after for flips in four minutes.
Sorry to report there are no pictures as I brought them in right to the table and were devoured by the family in nano seconds. Perfect sear, with full pink interior, these babies were just awesome. Except for the salt and live oil, nothing else was applied to the steaks; no rub, no sauce, pure beef, pure joy.
If I only use the kettle and SnS exclusively for steaks, it was money well spent. As I told my wife, even if buying expensive cuts of meat, this set up will pay for itself after three cooks when compared to eating out at a high end steak house.
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