Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Our daughter and her husband are here from Chile, and I’ve been working my outdoor magic, of course. Yesterday, we had reservations at our favorite restaurant, and she said, â€I’m not going to order a steak tonight. It’s not going to be as good as the ones you’re making for us.â€
Doggone.
The stuffed chicken was outstanding, as was the chicken Marsala, the chicken Parm, and the stuffed shrimp!
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
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.
About 5 or 6 years ago I posted here about how I was frustrated with steaks. It turns out that the only way to get good at it is to cook a lot of steaks! First I learned cast iron on the stove, and then right over the fire. I still do reverse sear mostly for filets, because they are thicker, but most of my steaks are ribeyes and strips, between 1/2†(for Mrs Mosca) and 1â€. For those, it’s JKF. I still check them with the Thermapen, but I really don’t have to anymore. I can just tell by looking.
Mosca I hear you. I am less a reverse sear fan and more a front sear fan myself. If I do reverse sear my favorite flavor combo is the pellet cooker and then a sear eithe rover fire or CI. I like it better than a fully charcoal grilled & seared steak.
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