Cook it first then sear it? Or?
What’s for dinner?
- Thread starter Tim Bulin
- Start date
Start it in the oven at 250ish F. Go until it's 15-20 degrees from desired doneness. Then finish/sear it in a hot cast iron. Similar to sous vide I guess, but less precision
...and not as wet. Ok, I once cooked a prime rib like that. Understood, thank you.
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Those look great. I haven't had much time to grill lately, but I am finding time to brew next weekend. Maybe getting the smoker out might be my next wish after I can go to the beach. Here is hoping Santa Clause can bring Sunfire a grill for Christmas this year
Doesn't the pasta fall through the grates?
Plan is to grill chicken potatoes and zucchini while I brew today.
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My creamed chicken and noodles
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Bacon wrapped BBQ pork with veggies and home made bread
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One more time
No pictures, but right after brewing, I made venison shanks in a tomato based sauce with fresh herbs, slow cooked until it was falling apart, and served it with polenta, old vine zinfandel and a romaine salad.
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gnarly head is my favorite
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For Memorial Day we made Brisket.
11# to start before trimming.
Trimmed and seasoned with salt, pepper, garlic powder and just a little onion powder on Sat, then wrapped up until Sunday evening.
Sunday evening got the smoker going and set to 225° +/- and put the brisket in (fat side down). Let it go overnight, so the internal got to 159°, but then it cooled off a bit. Got it out of the smoker at 530 am, wrapped it up in foil and moved it to the oven at 200° and the up to 225°. The roast was pulled at 195° a little after noon and it rested for 2.5 hours. Cut at 3 pm. Wow! It was fantastic!
11# to start before trimming.
Trimmed and seasoned with salt, pepper, garlic powder and just a little onion powder on Sat, then wrapped up until Sunday evening.
Sunday evening got the smoker going and set to 225° +/- and put the brisket in (fat side down). Let it go overnight, so the internal got to 159°, but then it cooled off a bit. Got it out of the smoker at 530 am, wrapped it up in foil and moved it to the oven at 200° and the up to 225°. The roast was pulled at 195° a little after noon and it rested for 2.5 hours. Cut at 3 pm. Wow! It was fantastic!
I am going to invest in a smoker in the near future, cant wait!
