Got two Ribeyes, each about 1-1/4 inch thick, the wife's is on the left brining in Montreal Seasoning, mine is on the right coated with Kosher salt and ground black pepper. I might have gone a bit overboard on the pepper.
Next is a half chimney of fuel, about 1/4 full of charcoal and 1/4 full of mesquite chunks.
Here's the chimney about to be lit, the wood covers the charcoal.
The plan is to get it blazing, throw it in the SnS and try to still do a low and slow through damper control. I'll post pictures as it progresses because yeah, I know, without pictures it didn't happen. Damn I hate that rule!
This could be a fail of epic proportions. The charcoal on the bottom is just starting to smolder but the wood is blazing. Time to dump it in the SnS and see what happens.
By the way, the red thing on the right side of the picture is the dogs rubber bowling pin, his favorite toy. Any outdoor cook involves about a thousand toss and fetches of his pin.
> 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
> WΓSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
OMG these were amazing. Crispy on the outside, tender like a marshmallow on the inside, and juicy like watermelon. Missus was at a loss for words. #thatneverhappens
David Parrish Is the SNS in the center of your kettle for the sear. Than moved the chicken to one side and the SNS to the other after searing was done to finish the cook??
BTW what grate are you using? Please don't tell me that's another one of your future products that we will all have to buy.
A bit overcooked but good nonetheless. Didn't have enough time on the grill to soak in much smoke flavor but they came out tender and juicy. If we can get one more nice weekend here I'm going to do one last all wood SnS smoke with some monster ribeyes.
@,ribeyeguy, You done Good Eric! π»ππππ». I think You just had a Brain Lapse or you wouldn't have Posted This??
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Steve B yes I had the SnS in the middle for the sear then moved things around to finish with indirect cooking. That rack isn't mine. It's Weber's. It's an accessory for the WSCG. It doesn't work that well though with the kettle. It sorta works on a 26" kettle but doesn't fit the 22" kettle. We're currently designing an elevated grate that will work much better with the SnS. Won't be on sale until next year though. Probably in time for the Summer.
Great Just another thing I'm (we here in the pit) will have to get. Not a bad thing. Keeps the MCS going.
BTW the next thing to work on - a place to put a temp probe on the DnG.
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