I'll post the follow up images of the smoking and cutting tomorrow:
Season/Re-season that skillet.I tried a new method of pan searing steak yesterday and it wasn't great.
View attachment 98927This isn't steakhouse steak; it's your-house steak, ideal for home cooks who want fast weeknight meals The rules are simple: buy boneless cuts (they cook evenly), thinner steaks (they cook through on top of the stove), dry them well (to maximize crust), then salt and sear them in an insanely...cooking.nytimes.com
So, the directions called for high heat but I only set it to medium-high.
Checked with my laser thermometer and it read 750* at one point.
Then, "high" after that
Fully tested my kitchen smoke alarm (it works!)
But the results were not great.
The top of the steak tasted burnt.
The insides were a little more done than I liked but that's an easy fix next time.
View attachment 98928
The big piece for me and six small pieces for the two dogs.
I did not like the burnt taste on the exterior.
Is it the medium-high heat or the lack of any oil/butter that caused that?
I've never cooked a steak with a dry pan before.
This looked pretty fatty but with incredibly perfect marbling.I've only tried wagyu once. Too fatty tasting for me. Maybe wasn't prepared properly.
I used the girlfriend's electric smoker. Thing works like a charm. Just toss some soaked wood chips in about once an hour, and that's it. I've smoked on my big Weber and my BGE, both of which require lots of attention.I have a pork shoulder going on tomorrow a.m. for some friday pulled pork sliders on Hawaiian buns.
Think I'll knock out a smoked queso as well.
Keeping charcoal dialed in is tedious, but I just havent decided on a pellet set up yet.
What temps were you at?I used the girlfriend's electric smoker. Thing works like a charm. Just toss some soaked wood chips in about once an hour, and that's it. I've smoked on my big Weber and my BGE, both of which require lots of attention.
Since the last couple hours were no smoke, I took advantage of the final thirty minutes to toss in some corn, husks on. It was excellent. I put nothing on my corn on the cob. Good, fresh corn needs nothing.
I recently watched something completely opposing that, but I'm not picking sides. I think it all comes down to individual scenarios. Ovens vary, temperature outside the oven, temp of the stones or irons before the pizza is tossed on them, etc. There's lots of variables which can impact how the pizza comes out, so the best bet is to experiment and document what works and does not work.Current trend is pizza steels are replacing pizza stones. YMMV (these are with ovens, not fire.)
My home grille is shot to hell and it's time for something new. I'm torn between a Traeger setup and something that can sear the fuck out of anything I want. Looks like you've got exactly what I'm looking for. Do they offer a built-in option as I'm going to build out an outdoor kitchen. I stubbed everything in way back when I put my pool in a dozen years ago. Gas, Electric, Sewer, hot and cold water all ready to go.My dogshit connection can’t handle this thread, bummer, this recteq bullseye I got can smoke all day in the 200’s or sear the fuck out of anything you want at 750+ it feels like cheating.
For you guys running pellets, try the bear mountain gourmet bbq, yellow bag, absolute game changer.