Real Name: Hunter
Hometown: Lexington, KY
Current Location: Chicago-ish with my wife Caitlin and sons Johnny Roger (J.R.) and Marty
Weber Smokey Mountain 22.5"
Weber Performed Premium with Slow N Sear
Pit Barrel Cooker
Hey guys. Always been reverse searing 1 in to 1 1/4 in steaks since i got a slow n sear. Bought two comparatively "small" Tomohawk Ribeyes from Costco yesterday. They've been dry brining since and going to cook them for Father's day tomorrow. Given their thickness how long do you think it'll take total time and when should I take them off to sear? Still at 115 or should I wait until they're 120-125 or so to get to 130-135 on a SNS? How long a rest?
Win or lose tomorrow I'll post the finished product in the show us what you're cooking thread.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
If they're really thick I wait until the temp is 120-125. If they're 3/4 to 1" then I usually start at 115-120. Lately I've been front searing and I love that technique. You just sear first until the sear looks good, then move it to indirect and slowly bring it up to your target. It accomplishes essentially the same thing but eliminates the guesswork of when to sear. You have options and they'll all be quite delicious! (Oh, and no rest needed, eat a HOT steak! The 2nd half will rest while you're eating the 1st half hot).
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Like Huskee said ..... most of the steaks I cook are in the 1.5 - 2 inch thick range. I take them to 125 and then sear, get a good 135, solid medium rare outcome. As they sit on the plate while I’m fixing baked potato and salad, they come up to about 140 ..... perfect for me
Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
Accessories:
SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
Several Thermoworks items
Set of Grill Grates
I bought a couple of these at Sams yesterday. Mine are 3.5 lbs each, plus I bought a couple lobster tails to go with them.
I usually reverse sear but this time I’ll do like others suggested above. I’m planning on 3-5 min per side sear then indirect to an IT of 135.
I’ll cook my lobster last and bring the kettle temp up to 325-350 and take them to IT if 140 with a butter baste.
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