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  1. #51
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    Apr 2008
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    76
    Quote Originally Posted by thedude2340 View Post
    PM’ed
    replied

  2. #52
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    Apr 2008
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    Quote Originally Posted by guide View Post
    If anyone is interested I am selling this: https://www.thermoworks.com/smoke/ for $45. Both probes have been replaced. Also new batteries. I upgraded to Signals with the Billows fan.

    SOLD!!!

  3. #53
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    Oct 2002
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    Shadynasty's Jazz Club
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    10,249
    Quote Originally Posted by k2skier112 View Post
    I used to do reverse sear. I tried closed door about 3 years ago, it was awesome, plus no fuss for the same results. If you have a clue, one can make an awesome roast either way
    Finally did the SE method this year, and I tend to agree. There are pluses and minuses with each method, but the end result is pretty similar. I think schedule and timing will drive my decision more than anything next time. That and habit. The wife and weren’t on the same page at all and would have been screwed if we hadn’t had access to a second oven. We also missed Yorkshire pudding this year.
    Remind me. We'll send him a red cap and a Speedo.

  4. #54
    Join Date
    Dec 2012
    Location
    I can still smell Poutine.
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    24,509
    Quote Originally Posted by bagtagley View Post
    Finally did the SE method this year, and I tend to agree. There are pluses and minuses with each method, but the end result is pretty similar. I think schedule and timing will drive my decision more than anything next time. That and habit. The wife and weren’t on the same page at all and would have been screwed if we hadn’t had access to a second oven. We also missed Yorkshire pudding this year.
    Ya, reverse sear messes with oven timing and popovers fir Yorkshire pudding.

  5. #55
    Join Date
    Feb 2005
    Posts
    19,215


    Just shy of a minute in.
    Is it radix panax notoginseng? - splat
    This is like hanging yourself but the rope breaks. - DTM
    Dude Listen to mtm. He's a marriage counselor at burning man. - subtle plague

  6. #56
    Join Date
    Jan 2008
    Posts
    10,103
    Leftovers= steak and cheese
    Click image for larger version. 

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    What do you guys do with whatever is left?

  7. #57
    Join Date
    Oct 2010
    Posts
    1,744
    I made Philly cheese steak sandwiches at the ski hill parking lot for lunch. They were delicious.

  8. #58
    Join Date
    Nov 2005
    Location
    Pagosa Springs CO
    Posts
    995
    Steak burritos.

  9. #59
    Join Date
    Dec 2012
    Location
    I can still smell Poutine.
    Posts
    24,509
    Quote Originally Posted by JimmyCarter View Post
    What do you guys do with whatever is left?
    Yes.

  10. #60
    Join Date
    Jan 2016
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    Greg_o
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    2,641
    Quote Originally Posted by MakersTeleMark View Post


    Just shy of a minute in.
    Fuckin Matty. Thanks tho.

  11. #61
    Join Date
    Jan 2016
    Location
    Greg_o
    Posts
    2,641
    Re leftovers sandwiches are great, our fave is an open face, grungy Quebec diner style. Get a slice or two of bread, toasted if you wish, add beef, top with about a liter of gravy and throw some steamed peas or corn on one side.

    If you have tons of beef and are out of ideas I'd use it for a beef and barley soup. This one is dead simple and really good - https://www.theblackpeppercorn.com/beef-barley-soup/

  12. #62
    Join Date
    Dec 2012
    Location
    I can still smell Poutine.
    Posts
    24,509
    French dip. Shave that prime rib, pile it on toasted bread with a crunchy crust. Dip it in au jus.

  13. #63
    Join Date
    Aug 2016
    Location
    关你屁事
    Posts
    9,532
    Beef on weck
    Shave it, serve with guardinera as a fake Chicago style sammie
    pho or other noodle soup

  14. #64
    Join Date
    Nov 2005
    Location
    Pagosa Springs CO
    Posts
    995
    Sorry, beef on weck is always served with gobs of hot horseradish.

  15. #65
    Join Date
    Mar 2005
    Location
    Dystopia
    Posts
    21,054
    It worked well. Big fan.

    I like how the timing is easier.

    Meat can rest for half hour or more. Can wait an hour and then fire up the final sear.

    And no gray around the edges.
    I’m a convert. To the church of beef.
    . . .

  16. #66
    Join Date
    Sep 2001
    Location
    Babylon
    Posts
    13,454
    Quote Originally Posted by riser3 View Post
    French dip. Shave that prime rib, pile it on toasted bread with a crunchy crust. Dip it in au jus.
    Yes
    Especially since my wife smoked ours with honeybutter, then clarified the drippins/butter mixture after
    That's a jus

  17. #67
    Join Date
    Jan 2016
    Location
    Greg_o
    Posts
    2,641
    Just had a near transcendental experience chewing on a rib bone. 11/10

  18. #68
    Join Date
    Mar 2005
    Location
    Dystopia
    Posts
    21,054
    Quote Originally Posted by Thaleia View Post
    Just had a near transcendental experience chewing on a rib bone. 11/10
    I slow roasted the rib bones the day after Christmas dinner this year
    Holeeee fuk
    I felt like an African American rib roaster.
    Beef ribs don’t fall off the bone normally.
    Ribs take time.

    Revisiting this thread since I’m slow roasting a chateaubriand
    Gonna crisp that piece o meat at 550 soon
    House smells like love

  19. #69
    Join Date
    Mar 2005
    Location
    Dystopia
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    21,054
    Quote Originally Posted by ötzi View Post
    What are people using for the initial temp? The serious eats piece talks about 150 and 250, I could do either at this point, is there a benefit to 150 that's worth me getting off my ass right now for 150 or do I have some time?
    115 120 at most internal temp

    Let it sit.

    The high sear and the resting will get you to rare or medium rare on the ends

    Edit to say oven temp might have been your question. No more than 225
    Some say as low as your oven goes. I’ve done 200 and it’s so nice.
    Last edited by Core Shot; 01-16-2023 at 05:28 PM.

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