chingador
is Blowin Smoke!
- Joined
- Oct 18, 2006
- Location
- Houston, TX
Since there is a steak cookoff, I will submit this cook as well.
Getting the hang of cooking reverse sear on the Weber + Santa Maria attachment from Gabby's. First couple of cooks, went way overboard on the amount of fuel. Dialed it back and am getting some nice control in the low and slow portion. The flavor from open fire cooking is very good. Perfect for a large cut steak.
Meat: Large Tomahawk ribeye. Around 2.5" or so.
Cooked low and slow over open Pecan fire to 115-120 internal temp. Rested while cooking some lobster tails allowing the fire to come up.
Lowered grate to sear off the ribeye.
Sorry, did not get a slice shot.
Getting the hang of cooking reverse sear on the Weber + Santa Maria attachment from Gabby's. First couple of cooks, went way overboard on the amount of fuel. Dialed it back and am getting some nice control in the low and slow portion. The flavor from open fire cooking is very good. Perfect for a large cut steak.
Meat: Large Tomahawk ribeye. Around 2.5" or so.
Cooked low and slow over open Pecan fire to 115-120 internal temp. Rested while cooking some lobster tails allowing the fire to come up.
Lowered grate to sear off the ribeye.
Sorry, did not get a slice shot.
