Wrapping up a guys weekend in NH ice fishing, big stone fireplace etc.
i took the the reigns for 2 nights of dinners. Mission is to feed a houseful of drunks that are very hungry after a couple daysif catching no fish on the ice, despite beautiful weather.
Cooked 3 lbs of bacon earlier and saved the fat.
The first night goes in the pork forum, cast iron Dutch oven Boston butt. Absolutely delicious and a huge surprise.
Night 2 I had a strip roast that I cut into steaks. Anywhoo, I was using a Weber kettle, not well versed in it. I am well versed in high heat steak cooking (bge, high heat is high heat just pay attention, and I did) 5 well trimmed 1 3/4 " strips went on. I had two zones to rest them. Worked fab-u-lous. I brought my POP with me for the weekend and everyone got their steak the way they wanted it.
rmeugene , With apologies
for not reverse searing the ny strips, after a good sear for 10 mins or so I moved them off the hot zone and while resting I got the bacon fat from earlier and put a spoonful on each steak. Instantly melted and covered each steak while they came up to temp. Served them up to the crew and they wiped them out. No meat pics, they weren't exactly forgiving w me taking pics etc.
Steaks were dry brined fron fri- sat and cooked Saturday night only w coarse salt. They all scoffed at the dry brine. End result was awesome. Consider trying bacon fat on your steaks. Kind of sounds like a no brained bc it's bacon and fat all in one.
Oh, they all wanted to "let the steaks rest so the juices will redistribute". I referenced meathead and told them I'm eating Immediately and they all joined me. Go figure.
I mentioned guys weekend. Which meant there was nobody to yell at us for putting our ice augers on the kitchen table. Or the potato cannon we brought out with us.
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