Words cannot express how good these steaks were. I only feel sorry for all the steaks I've ruined in the past listening to incorrect myth and lore.
I'm heading to the metal shop,in the morning to have them bend a lift for the coal grate as I don't want to have to deal with bricks everytime I want to grill a steak.
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.
Polak, Huskee is giving good Advice in Regard to the S 'n S in MHO! It is not only a game changer Grilling Steaks but it seems to improve all aspects of grilling and Smoking with A Weber! ðŸ‘ÂðŸ‘ÂðŸ‘ÂðŸ‘ÂðŸ‘Â. Eat Well and Prosper, Dan
I do not have a SNS, but I do have a Vortex and it is by far the best add-on I have for the Kettle - especially for steaks and wings in the cone side up position.
The vortex allows a full temp indirect heat of 450+ degrees, not sure the SNS can do that.
It also offers searing temps of 700+, not sure the SNS can do that either.
I haven't use th Vortex in the cone side down position because I would just assume us he PBC at that point.
Welcome to the reverse searing club my friend! Do yourself a flavor and make some homemade infused ghee (clarified butter) to put on those steaks before searing. I love a good garlic or jalapeño ghee, but use whatever you like. Heck, even plain clarified butter is better for searing because of its higher burn temp than butter.
Right, but from what I have seen the SNS just gives a separation of coals, it doesn't channel and focus the heat to a point like the Vortex does. I'm not saying the SNS doesn't sear, but I don't think one can achieve the super high temps of the Vortex with indirect cooking or searing.
The SNS does look way better designed than the Smokenator I will say. Since I'm in the market for a Lang this year I am not buying anymore kettle accessories. I have gotten to where I use the kettle mainly with the Vortex anyway -- the Smokenator might as well be scrapped or yard saled.
Last edited by HC in SC; December 1, 2015, 10:31 AM.
Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
Reverse Sear!!!! Combine that with the Thermpen, and I have not over-cooked or poorly cooked a steak since I started. And last weekend I cooked 225 Ribeyes, from 7/8 to 1 inch (hand cut by moi).
Boy, that is a real tough question to narrow down the life changer. There have been so many accessories, devices, and methods that have come together over a considerable length of time that have changed my outdoor cooking life. The most significant method would be wet brining. The most significant devise would be the Pitmaster IQ 110/120, which allowed me to maintain temperature all day. The biggest revelation would be you can add too much smoke, a little goes a long way. The greatest impact from this site has to be the magical Memphis Rub. It was a game changer.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
I have the Vortex and the SnS. I haven't use the Vortex since receiving the SnS. My steaks has improved 100% with the SnS. Just my 3 cents worth...😎
The SnS is on my Christmas list with a *need badly* next to it. Notice the absence of the word "want". Also on my wish list are the 26.75 Weber Kettle and a PBC. I put the PBC as the lowest priority. If I get it the PBC will go up-north to be used at my parents' place on Lake Charlevoix. Last year I toted my 14.5 WSM up there and it worked REALLY well for our cooks. However it would just be easier to have a dedicated cooking device up there. Also, since we are vacationing up there it would be nice to cook pork ribs because the cooking times are 'relatively' short. The 14.5 just doesn't have the capacity to cook pork ribs for 8-10 people. It does however have enough capacity for short-ribs for a crowd that size. Also, over the 4th this summer we are renting a house up there and will be vacationing with 3 generations of another family (the patriarchs were friends since before I was born and we used to vacation together for a week every summer - the 3 girls in my generation are like sisters to me). The PBC has the capacity to cook 6-8 slabs of baby backs which is what I'd need for 20 people or so, along with: Red beans and rice or Pork/beans and coleslaw or Caesar salad and garlic bread. Alas, summer is SO far away! :-(
Back on topic...I am really happy for Polak discovering the virtues of the reverse sear. I was first introduced to it years ago in "Cook's Illustrated". Once I tried it I never went back. It's simply a superior way to cook cuts like NY Strip, but I am preaching to the choir on this.
Last edited by JeffJ; December 10, 2015, 05:37 PM.
The iGrill2 I received a year ago and amazingribs.com! I've been grilling for over 40 years but controlling cooker temperature and cooking to the correct internal temperature has changed my life at the grill, both of which I learned here!
Christmas with the in-laws yesterday, S&S and Weber Hinged Grate under the tree for Polak! Sadly, it was raining when we got home last night and it's supposed to rain all day/night today. And now we wait......
They reverse sear is definitely a game changing technique but would not have been possible without the #1 most important gadget Meathead said I needed to acquire... The Thermapen!ðŸ‘Â
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