Just a NewYork steak slow cooked on my Weber smoked with some Hickory,oak and Apple wood chips . Topped with my favorite fixed blade to date
@VANCE I never have tried reverse searing but after seeing your lunch plate I’ll be turning my barbecue sideways today and adding some veggies to the dish
Lol Im not sure if you are familiar with it or not so ill give a run down for errybody.. 1st thing...you need a good meat thermometer. -Basically, you start with a low temp like you are smoking somethin ie: 225 to 300 degrees and the meat cook until your desired internal temp 125ish = rare 130-135 = med rare 135-145 = medium *Anything above that just leave it and let it burn.. -Once the internal temp is to your liking remove the meat from the grill. - Get the grill raging hot. (I let mine get to around 500 degrees or so. Depends on how much beer us left in the can). - Place the meat back on the grill for a few moments to get the grill marks *IMHO
@VANCE I didn’t have a Thermometer so couldn’t try reverse searing but slow cooked this NewYork for about a hour or so smoking it with some apple , hickory and oak chips . I still think you’d be proud of me Getting ready to dive in now lol but will definitely pick up a thermometer so I can try your reverse searing in the future
pork tenderloins im undecided on the cook method. grilled or electric skillet. I bought the skillet because it's what my mom uses to cook bomb ass pork chops on New Years day and wanted to be able to replicate them "all the time". 3 years later and im thinking about using it for the second time
