Mythbusting with Kenji Lopez- Alt and Adam Savage...take two :)
I'm not sure what happened during my initial post but something done went wonky. I pinged a Moderator to remove the original. Me thinks my attached link (methodology of the attachment ? ) may have been the culprit. Anywho.....
Kenji and Adam take on temperature and the Maillard reaction. While this is old hat for many, I never lost interest from start to finish (kinda long…grab a hot coffee or a cold beverage!)
Tonight...I did my absolute best to Warp 10 a 1" non-Sous Vide kettle kissed boneless Ribeye for magazine pic worthy culinary cuisinery : (pay no attention to my abysmal iPhone pic skills) Pulled at 127 (too high )...and the finish temp was at 133 (yes, I do eat veggies....but simple salad with vinaigrette pics are boring...but then again...so are taters ) I did the California flip flop until I achieved the color and crust that I wanted. The flavor was fantastic (dry brined and liberally hit with Montreal Steak Seasoning when the meat met heat...first go around with said seasoning..'borderline too salty....almost....kinda ) Me thinks if I am to get to the holy grail of minimal gray band coloration, I will need to seriously investigate Sous Vide cookery. But then again....my belly is full, I have a satisfied Weber smile upon me face and the fragrance of fat and smoke linger in my clothes. Life is good!
that steak looks great! Side note: I love Montreal Steak Seasoning. When I use it, I do not dry brine because of the amount of salt in MSS. Instead, I put the MSS on at least 1 hour ahead to get the dry brine effect from its salt.
Cookers:
SnS Kettle with SnS Deluxe, SS & Cast iron pans, elevated grate.
Grilla OG with upper shelf and pizza stone.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
Everything Else:
SnS #3 I was their first customer.
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 12" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead's.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Thanks all....now...I just need to figure out chuckies, ribs, shrimp, fish, brisket, skinless chicken breast, veggies, ham, bacon, pork loin, chops, pizza and...and...and....
Equipment
Weber Genesis Gas
Weber 22" Kettle (black)
Smokenator
Slow N Sear
Thermometers
Maverick 732 Redi-Chek
Thermopop
Fuel
Kingsford Blue Bag
Kingsford Professional
Wood
Apple (chunks)
Mesquite (chunks)
Hickory (chunks)
Oak (chunks)
Beverages
Beer: Sun King Sunlight Cream Ale; Goose Island 312; Goose Island Green Line; Revolution Anti-Hero IPA; Lagunitas IPA
Bourbon: Basil Hayden
Rye: George Dickel
Cocktail: Manhattan
Personal
Married, one child (son)
Originally from Indianapolis, IN. Currently live in Chicago's Western Suburbs (near Meathead!)
Associate Dean at Chicago area university
MSS really is a nice season/rub! I like the big ol' chuncks of pepper....great flavor but not 'peppery". Ya know what's great about being a BBQ neophyte? EVERYTHING is new, tasty and exciting
and I do love SnS Warp 10 bovine!
)...and the finish temp was at 133 (yes, I do eat veggies....but simple salad with vinaigrette pics are boring...but then again...so are taters 
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