I've been a lurking member for a long time, a wannabe griller and smoker who cooks meat a few times a year because my wife is a vegetarian. Today, I'm staying at a vacation rental in Folly Beach SC and have my mother in law and her friend staying with my wife and me for the weekend. I decided to get some nice steaks. I went to a butcher in Charleston and got three inch and a half boneless ribeyes. Realized when I got back that there was an ok grill, but no meat or grill thermometer. But, after reading here so extensively, I figured, reverse sear and use my finger to test doneness. Somehow I pulled it off and am so proud I wanted to share! 🙂 What did you think?
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
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