This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.
I am not a giant FM fan but I bought theses with a Groupon....allegedly really good---they came frozen and I thawed them in the fridge in their cryovac. An awful lot of juices came out which disturbs me a bit. Thick enough I plan on a reverse sear on the Yoder finishing over the GrillGrates. Serve with Beurre Maitre d’Hotel --- I will let you know how it turns out! But if there are any great suggestions I will listen!
Pit Barrel Cooker "Texas Brisket Edition"
Weber One Touch Premium Copper 22" Kettle (gift)
Slow 'n Sear for 22" Kettle
Weber One Touch Premium Black 26" Kettle (gift)
Slow 'n Sear XL for 26" Kettle (gift)
Weber Smokey Joe Gold
Weber Rapid Fire Chimney
Vortex
Maverick ET-732 White
Maverick ET-732 Copper
2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
Thermoworks Thermapen w/ Back light (gift)
Thermoworks Timestick
Cambro Model 300MPC110 w/ Winco SS Pans
B & B and Kingsford Charcoal
B & B Pellets
Them should be good. I rarely eat FM's. Any meat frozen will lose juices when thawed. If you dry brine with salt for 12-24 hours that would help. You have any Kosher salt??
Pit Barrel Cooker "Texas Brisket Edition"
Weber One Touch Premium Copper 22" Kettle (gift)
Slow 'n Sear for 22" Kettle
Weber One Touch Premium Black 26" Kettle (gift)
Slow 'n Sear XL for 26" Kettle (gift)
Weber Smokey Joe Gold
Weber Rapid Fire Chimney
Vortex
Maverick ET-732 White
Maverick ET-732 Copper
2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
Thermoworks Thermapen w/ Back light (gift)
Thermoworks Timestick
Cambro Model 300MPC110 w/ Winco SS Pans
B & B and Kingsford Charcoal
B & B Pellets
Those look really good. I personally like more sear though. What was your sear method?
I normally do a lot more sear... My normal approach is to take the steaks off 10-15 F below the target temp, coat with oil and then pepper while I push the panel deal in and crank the grill to the max temp below Grill Grates. Trouble was I had to start searing before the grill got up to temp---that is to say almost immediately at temps about 350... If I wait (no time today) I get uniform deep brown sear.
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.
I normally do a lot more sear... My normal approach is to take the steaks off 10-15 F below the target temp, coat with oil and then pepper while I push the panel deal in and crank the grill to the max temp below Grill Grates. Trouble was I had to start searing before the grill got up to temp---that is to say almost immediately at temps about 350... If I wait (no time today) I get uniform deep brown sear.
Sounds like the perfect approach Fracmeister. A good filet is a rare treat for my mouth. Soooo goood, even if it's from a porterhouse I'm happy.
Comment