Kanco Connection
is Blowin Smoke!
- Joined
- Jun 28, 2017
- Location
- Colorado Springs, CO
Guys,
I think I do quite well with steaks. Like most of you, I do a reverse sear (kettle/Slow N Sear), and the results are consistently good. My crowd thinks I'm a steak expert. But I want a little more flavor in the crust/sear.
I generally keep it simple. S&P, but occasionally I like Montreal. I use clarified butter for the sear. I go all out on the searing coals--often 2 full chimneys of fresh coals--extreme heat is not a problem.
I like what I do. Just searching for any possible way to go from great to perfect. Any tips on taking the flavor over the top? I wonder if I'm getting it too hot for searing? Is that even possible?
I think I do quite well with steaks. Like most of you, I do a reverse sear (kettle/Slow N Sear), and the results are consistently good. My crowd thinks I'm a steak expert. But I want a little more flavor in the crust/sear.
I generally keep it simple. S&P, but occasionally I like Montreal. I use clarified butter for the sear. I go all out on the searing coals--often 2 full chimneys of fresh coals--extreme heat is not a problem.
I like what I do. Just searching for any possible way to go from great to perfect. Any tips on taking the flavor over the top? I wonder if I'm getting it too hot for searing? Is that even possible?