The following cook owes much to many articles on our website but I would like to specifically give credit to this article: http://amazingribs.com/recipes/beef/...se_steaks.html
The goal for this cook was to attempt a reverse sear using the Pit Barrel to cook low and slow and a Weber Kettle to finish off with the sear. Up for consumption: two 1.5†Angus New York Strip Steaks. I picked the best 2 of the 20 steaks the butcher had in the case. Hopefully justice was done to them.
PBC (Low and Slow) - I started with 18 fully lit Kingsford briquettes in the PBC. Temps headed north of 240F so I took a few briquettes out at a time until I had 12 briquettes in the PBC and a steady temp of 230F (close enough to 225F for me). I then added 5 small chunks of hickory to the fire and threw the NY strips on the PBC grate to smoke at 225F (Lid fully closed and rebar in). The temps on the PBC remained steady around 190F and never climbed over 192F. I decided to let this pit temp run its course as the steaks were heating up rather quickly. They got up to 110F in 41 minutes.
Weber (Sear) – Once the steaks hit 90F I lit about a 7/8ths full chimney of briquettes and used my BBQ Dragon to get the charcoal up to temp quickly. I cannot say enough for the Dragon’s ability to heat up charcoal in a hurry. It has to be seen to be believed and this cook would not have been possible in the time it took me if it had not been for the Dragon. By the time the steaks hit 110F the coals were almost ready, so I put the steaks on a plate to sit, then dumped the chimney into the Weber. I hit the coals with the Dragon for about two minutes until they were SUPERNOVA HOT. Steaks on… flipped every 75 seconds until the 5 minutes point where they hit 130F. Total cook time was 55 minutes.
I served the steaks with Arugula salad, Tomato Mozzarella Basil, and Duckhorn Chardonnay. The steaks were melt in your mouth tender and the exterior was perfect for my wife’s taste (which means not as charred as I’d like but still pretty dang good=)). She even liked the smoke flavor from the hickory
Two surprises here:
The Sun set during the cook:
12 briquettes were used for the low and slow potion of the cook (I took a few out after this pic)
I used Weber Kettle Charcoal rails to get a nice pile of charcoal just under the grate for the sear
Steaks came off at 130F, medium rare
Plated with sides.
This is the browning level preferred by my better half.
Note the trademark wall to wall red from the low and slow cook in the front.
Relatives came over and we fed them S'mores. The kid is my son Ryan.
The goal for this cook was to attempt a reverse sear using the Pit Barrel to cook low and slow and a Weber Kettle to finish off with the sear. Up for consumption: two 1.5†Angus New York Strip Steaks. I picked the best 2 of the 20 steaks the butcher had in the case. Hopefully justice was done to them.
PBC (Low and Slow) - I started with 18 fully lit Kingsford briquettes in the PBC. Temps headed north of 240F so I took a few briquettes out at a time until I had 12 briquettes in the PBC and a steady temp of 230F (close enough to 225F for me). I then added 5 small chunks of hickory to the fire and threw the NY strips on the PBC grate to smoke at 225F (Lid fully closed and rebar in). The temps on the PBC remained steady around 190F and never climbed over 192F. I decided to let this pit temp run its course as the steaks were heating up rather quickly. They got up to 110F in 41 minutes.
Weber (Sear) – Once the steaks hit 90F I lit about a 7/8ths full chimney of briquettes and used my BBQ Dragon to get the charcoal up to temp quickly. I cannot say enough for the Dragon’s ability to heat up charcoal in a hurry. It has to be seen to be believed and this cook would not have been possible in the time it took me if it had not been for the Dragon. By the time the steaks hit 110F the coals were almost ready, so I put the steaks on a plate to sit, then dumped the chimney into the Weber. I hit the coals with the Dragon for about two minutes until they were SUPERNOVA HOT. Steaks on… flipped every 75 seconds until the 5 minutes point where they hit 130F. Total cook time was 55 minutes.
I served the steaks with Arugula salad, Tomato Mozzarella Basil, and Duckhorn Chardonnay. The steaks were melt in your mouth tender and the exterior was perfect for my wife’s taste (which means not as charred as I’d like but still pretty dang good=)). She even liked the smoke flavor from the hickory
Two surprises here:
- Over a short time period the PBC will maintain a low and slow temp on a VERY small amount of charcoal (12 briquettes)
- The PBC at low and slow temps cooks steak more quickly than any of my other more conventional grills.
The Sun set during the cook:
12 briquettes were used for the low and slow potion of the cook (I took a few out after this pic)
I used Weber Kettle Charcoal rails to get a nice pile of charcoal just under the grate for the sear
Steaks came off at 130F, medium rare
Plated with sides.
This is the browning level preferred by my better half.
Note the trademark wall to wall red from the low and slow cook in the front.
Relatives came over and we fed them S'mores. The kid is my son Ryan.
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