Why EVERYTHING, of course!
Over the weekend, I stumbled across yet another video about reverse searing a steak. I was about to keep on cruising until the words "Cold Grate Technique" in the title drew my attention. I never heard of such a critter. Oh well, might as well see what they were talking about.
Opening the video, I was first impressed that it was an Adrenaline BBQ Company video. They’re always good. As the video started, who walked into the kitchen, but our own Pit Boss, Emeritus… David Parrish , the inventor of the Smoke n Sear. Now, they’ve got my full attention.
I’ve been using Sous Vide to cook ribeyes just fine since last winter, using a screaming fire in the SnS to finish those "perfect grill marks". However, watching Dave began to make me think. After the third viewing, I was convinced that I need to give this a try on Monday.
I won’t bore you with my explanation, rather will let Dave do the talking. Here’s the video link…
Monday morning is a bad time to try to find thicker ribeyes, and the best I could do were a couple that were barely and inch-and-a-half thick, but they’d do fine. I followed Dave’s technique to the letter. Here are some pics…
Many thanks to David Parrish and his team. They didn't invent the Kettle. They just made it better.
Over the weekend, I stumbled across yet another video about reverse searing a steak. I was about to keep on cruising until the words "Cold Grate Technique" in the title drew my attention. I never heard of such a critter. Oh well, might as well see what they were talking about.
Opening the video, I was first impressed that it was an Adrenaline BBQ Company video. They’re always good. As the video started, who walked into the kitchen, but our own Pit Boss, Emeritus… David Parrish , the inventor of the Smoke n Sear. Now, they’ve got my full attention.
I’ve been using Sous Vide to cook ribeyes just fine since last winter, using a screaming fire in the SnS to finish those "perfect grill marks". However, watching Dave began to make me think. After the third viewing, I was convinced that I need to give this a try on Monday.
I won’t bore you with my explanation, rather will let Dave do the talking. Here’s the video link…
Monday morning is a bad time to try to find thicker ribeyes, and the best I could do were a couple that were barely and inch-and-a-half thick, but they’d do fine. I followed Dave’s technique to the letter. Here are some pics…
Many thanks to David Parrish and his team. They didn't invent the Kettle. They just made it better.
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