I found this Cook's Illustrated video very interesting. I'm wondering if there are ways we can work with these findings when smoking. Does the sear in front block the smoke flavor? Would searing in the rear render the whole exercise pointless?
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Best way to cook frozen steak?
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Founding Member
- Jul 2014
- 1140
- Brentwood, CA
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Mark Garetz
Rec Tec pellet grill
Weber Genesis Gasser
Maverick ET-732 and Thermapen and others
It would be cool to smoke from frozen to a specific IT then do a reverse sear, like what I do now with sous vide, but with the smoker instead. The problem is that if the steak is frozen, you can't insert the temp probe before you put it in the smoker. So what we need (are you listening research team?) is a time chart of thickness to thawed (enough to get the probe in) at 180/225F smoker temps. So if I have a one inch thick steak, I can set my smoker to 225F and know that in 25 minutes (for example) it is thawed enough to insert the temp probe in the middle. That way I don't have to keep opening up the smoker to check - I only have to open once.
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Founding Member
- Jul 2014
- 1140
- Brentwood, CA
-
Mark Garetz
Rec Tec pellet grill
Weber Genesis Gasser
Maverick ET-732 and Thermapen and others
Looking around the web for something similar to the temp probe that could be inserted into the steak before being frozen, US size 6 knitting needle is about the perfect diameter and has a pointy end. Down side is they're a bit long, but they could be cut easily.
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Founding Member
- Jul 2014
- 1140
- Brentwood, CA
-
Mark Garetz
Rec Tec pellet grill
Weber Genesis Gasser
Maverick ET-732 and Thermapen and others
The more I think about it, the more I'm worried that the outside will be over cooked by the time the center reaches the target. Not a problem with sous vide because the outside is the inside temp.
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