... with the SnS. Two previous attempts had left me scratching my head at the end. Either not enough fuel to start or not enough fuel to end. My last pork chops were cooked all the way, but it was more like baked than grilled, so no crust and no grill marks. Disappointing - I forgot about the 2nd load of hot coals to finish them off and the half-full SnS with dying coals wasn't enough to get a good sear on them. So this time I decided I'd go over on both, and if I had coals left at the end, I'd save them for the next cook, so I lit a 3/4 chimney to start (probably a little warm for the low and slow reverse sear, but I had two different thicknesses of steak, so the fast version was ok.
It only took about 15 minutes for the steaks to get to 80 degrees except for this one pictured, took a little longer. I just moved it close to the SnS while I seared the other two thinner steaks. For the final sear, I stirred the coals to get the ash out of the airway, and dumped somewhere between 1/4 and 1/3 bucket on top of the mostly full SNS to get a screaming hot sear zone then opened the vents all the way. This bad boy NY Strip was perfect. If I could change one thing, I would have dry brined it a little longer than I did and put more salt and pepper on it before cooking.
Also, I bought the Kingsford Mesquite variety while at the grocery store to see if I liked it better... no discernible difference for me. It smelled a little better when starting up, but otherwise no difference on the cook. There was a LOT of coal left. I definitely overdid it, but better that, than having a cold fire to finish off the reverse sear.
It only took about 15 minutes for the steaks to get to 80 degrees except for this one pictured, took a little longer. I just moved it close to the SnS while I seared the other two thinner steaks. For the final sear, I stirred the coals to get the ash out of the airway, and dumped somewhere between 1/4 and 1/3 bucket on top of the mostly full SNS to get a screaming hot sear zone then opened the vents all the way. This bad boy NY Strip was perfect. If I could change one thing, I would have dry brined it a little longer than I did and put more salt and pepper on it before cooking.
Also, I bought the Kingsford Mesquite variety while at the grocery store to see if I liked it better... no discernible difference for me. It smelled a little better when starting up, but otherwise no difference on the cook. There was a LOT of coal left. I definitely overdid it, but better that, than having a cold fire to finish off the reverse sear.
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