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allow me to introduce you to WOOSDAY!
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Date: 2007/12/04 10:49
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By: HungryMan
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Status: User
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Platinum Egger
| Posts: 1912 |   |
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TRex,
I have been using your method for a while. I usually guess. I need to invest in a thermopen. The one time I have guests, I will over cook it. Sometimes I reverse it and other times I do the whole cook at 400. It all tastes good.
Thanks
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allow me to introduce you to WOOSDAY!
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Date: 2007/12/04 11:11
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By: TRex
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Status: User
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Platinum Egger
| Posts: 3375 | |
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KaiserJorge,First of all, try a thicker steak. 1.5" is the thinnest I would cook using my method - I usually buy closer to 2". 1" is too thin for using this method. Buy a 2" thick steak next time and I guarantee you'll get better results.Besides thickness, are you allowing the steak to come up to near room temp before searing? That's one of the biggest mistakes a lot of folks make.The final rest before serving is important - it allows the juices to stay in the meat, instead of running out onto the plate when you cut into the steak, leaving the steak less juicy.If none of this works for you, maybe your thermapen is slightly off - try pulling at 115 instead of 120.Hope this helps!TRex
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allow me to introduce you to WOOSDAY!
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Date: 2007/12/04 11:16
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By: mikeb6109
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Status: User
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Platinum Egger
| Posts: 2027 | |
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 Rick's Tropical Delight,
fresh trout on the side of the renous river.
mike
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allow me to introduce you to WOOSDAY!
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Date: 2007/12/04 11:18
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By: KaiserJorge
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Status: Visitor
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TRex,as always...great advice! thanks!!!for one-inch steaks (which seems to be all i can get around here), what would you recommend temp wise? 400, 500, 600??? i'm looking for a great char on the outside, and lots of pink/red in the middle...
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Car Wash Mike,
hey mikey!i sliced the sausage roll almost in half lengthwise and filled with the cheese, then formed it back around the cheese trying to seal it well. works best with gloves on. didn't have any cheese leaks, surprisingly
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Lawn Ranger,
beef butts! *LOL*i bet those were tasty
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thirdeye,
nice sparkies on thet first one... what what the lighting setup?
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mikeb6109,
fresh fish! gotta love that
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Bajatom,
you know... i have yet to do burgers on the egg... i keep saying i'm going to, but i don't. i'll do them just like that one day
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Buster Dog BBQ,
is that chipotle sauce very hot?
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BENTE,
thank, mon!merry holidaze
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Desert Filly,
didn't enter... was waiting for snow and it never snowed. we're supposed to get 2"-4" tonight though.
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Fidel,
"OP", huh?man, that still looks good
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allow me to introduce you to WOOSDAY!
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Date: 2007/12/04 12:21
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By: Buster Dog BBQ
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Status: User
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Platinum Egger
| Posts: 1745 | |
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Rick's Tropical Delight,
No, not really. It had great flavor. It was Bronco Bobs. BTW... The Raspberry is great on brie or pork loin.
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Lawn Ranger,
WOOOHOOOO!MEGA SPARKIES!hahaa
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allow me to introduce you to WOOSDAY!
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Date: 2007/12/04 12:39
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By: Ross in Ventura
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Status: User
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Platinum Egger
| Posts: 3593 | |
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[img size=1024]http://i196.photobucket.com/albums/aa174/RossMaehl/DSCN1917.jpg[/img]Rick's Tropical Delight,
Trex Tri-Tip,YUMMMMMMMMMMMMMMMMMY
My Best,
Ross
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