Well, I got busy and put the new Weber to work! And I really wanted to try out the Slow 'N Sear, so we (wife and I,) took a little trip to the local butcher shop and spent a little money. That was probably the best move I've made in quite a while. (Normally, I just plain hate shopping!)
What I wanted to try was to see if I could accomplish what looked like a really neat trick, slow cook a 2 inch thick rib eye, and then use the "cold grate" technique to apply the sear. I just liked the idea of all that crust, and done without grill marks. The process made sense to me, and I think I did a pretty good job, too. At least, my wife really seemed to like it!
For a first effort, I think I did OK.
Let me see if I can post a couple of pics.
And I'm guessing this would the what you might call the "money shot!"
It may not be perfect, but perfect is the enemy of good enough! But for a first effort, I am pleased with it. Actually, we split the rib eye this time, but I'm not so sure we will be doing that again!
Mike S.
What I wanted to try was to see if I could accomplish what looked like a really neat trick, slow cook a 2 inch thick rib eye, and then use the "cold grate" technique to apply the sear. I just liked the idea of all that crust, and done without grill marks. The process made sense to me, and I think I did a pretty good job, too. At least, my wife really seemed to like it!
For a first effort, I think I did OK.
Let me see if I can post a couple of pics.
And I'm guessing this would the what you might call the "money shot!"
It may not be perfect, but perfect is the enemy of good enough! But for a first effort, I am pleased with it. Actually, we split the rib eye this time, but I'm not so sure we will be doing that again!
Mike S.
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