I've heard this before with more than one kind of food. Once you grill a pizza you'll never want it any other way. Once you make your own bacon you'll never eat store-bought again.
For me, it's reverse sear on steak. I've been doing this frequently this summer and I feel like I really have it dialed in. Tonight was New York Strips (no pics, so this is all my imagination). I can't believe how good they turned out. It's going to be difficult for me to make steak any other way.
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
Reverse seared steak bumped up a notch by the cold grate method. I cooked one for a friend and he said that he'd never order one in a restaurant again if he could cook one that good. And that was before Dave posted his cold grate method.
I would agree with reverse searing meat. I did my first some odd 10 years ago and I never looked back. It was very new then, but I could feel a huge difference in process, presentation, and taste.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
3 or 4 years ago after cooking on a gas grill my whole life I decided to try charcoal, a Weber Performer. After burning it in my first cook was a pair of ribeyes for my wife and I. After the first bite we were both floored by the taste, they were far superior to any steak we'd had from our gassers. That was my "I'll never go back" moment, I'll never own a gas grill again.
I agree that turkey with some smoke applied is way better than turkey from the oven. I've been making rotisserie turkey for Thanksgiving for many years.
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
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