Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
It's done in the house, in cast iron. It involves dry brining, maillard reaction, butter, garlic, rosemary, shallots. And carry over cooking. And Chef Jean-Pierre!!!
It's pretty darn good and aligns well with what we know in Amazing Ribs/Pitmaster
Wow! I had all intentions of watching for a couple of minutes only, not the whole 17 minutes. I could not stop. This guy is probably the most entertaining chef I’ve seen. Funny too!
Last edited by Panhead John; November 28, 2021, 08:28 AM.
Yes, chef reinforces what I learned here and tell my kids - does not matter what internal temp you like your steak, the development of the crust is crucial. Thus I always front sear steaks to my desired crust and finish indirect.
I’ll have to go search his videos for the sauce making he mentioned.
tmaan235 - Very familiar with reverse sear. I use it for roasts, not steaks. As mentioned above, I want to control the crust or bark formation on my steaks. That is where all the flavor is IMHO. I can control the crust better with a front sear. If reverse sear works for you - drive on!
I think that Meathead doesn't recommend resting your steak if you have done either front or rear searing, since there is the low & slow, aka indirect portion. The temp has already pretty much equilibrated. It's different if you grill over high heat with frequent flips the entire cook. Then there will be sufficient carryover heat, so you would want to pull before your target temp, and allow time (rest.) ?
Ronaldf123 my input, for what it is worth, on the great resting of steak debate. Meathead and Jean-Pierre are both incredibly accomplished cooks. Each has their own preferred method for cooking a steak. And I am positive that were you to follow each method, you would have good outcomes.
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