The only thing I can add is to try one over an open oak wood fire Santa Maria style.
I have a local source for central coast red oak, and I do a faux Santa Maria with the 2 levels of the LSG and the grill pan. Or if all I'm grilling is the tritip and I don't want to fire up the big LSG, I do 2-zone in the PK.
I've done regular sear, reverse sear, and sous vide + sear. My personal experience is that with reverse sear, it's too easy to overshoot the internal temp. I would hit the internal temp, move it to the fire, and then hope I get a good sear before it overcooks - plus the extra carryover from being on the fire at the end - I never had a disaster, but it wasn't as good as it could be. So I switched back to the regular sear unless I'm doing a Costco blade tenderized tritip, then I go sous vide for safety.
Dang, that LSG is really calling to me. I casually ran it by the Director of Finance while sitting on the porch last evening and she asked what does it do that the 6 cookers sitting on the porch don't do? Infernal woman!! Now I have to come up with a strategy!
CaptainMike I provided photographic evidence - if that's not enough, the only next step is drive her down to Orange County and I'll provide a live demonstration!
Cooking gadgets
Weber Summit Charcoal Grill Center
Weber Summit Platinum D6
Blue Rhino Razor
Dyna-Glo XL Premium Dual Chamber
Camp Chef Somerset IV along with their Artisan Pizza Oven 90
Anova WiFi
Thermometers
Thermapen Mk4 - ThermaQ High Temp Kit - ThermaQ Meathead Kit - ThermaQ WiFi - ThermoWorks IR-GUN-S - ThermoWorks Signals & Billows - ThermoPop -ThermoWorks ProNeedle - ThermoWorks TimeStick Trio x2 - and a Christopher Kimball timer - NO, I do not work for ThermoWorks...I just like their products.
Other useful bits...
KitchenAid 7-qt Pro Line stand mixer
A Black & Decker food processor that I can't seem to murder
A couple of immersion blenders, one a "consumer" model & the other a "high end" Italian thing. Yes, the Italian one is a bit better, but only marginally
Instant Pot Duo Evo Plus 8-qt + accessories like egg-bite & egg holders
All-Clad pots & pans, along with some cast iron...everything from 7" Skookie pans to 8.5qt Dutch ovens
Weber GBS griddle, pizza stone, and wok
Knives range from Mercer to F. Dick to "You spent how much for one knife? One knife?!" LOL
I've smoked 'em, front seared, reverse seared and they all turn out nice. They're plentiful around here so they're kind of a no brainer when looking to cook up some beef...especially on a week night.
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