ben 10 Posted June 30, 2019 Share Posted June 30, 2019 This WAS 2.5kgs.... It will still be plenty for 4 people, looking great I must say. 7 Link to comment Share on other sites More sharing options...
ben 10 Posted June 30, 2019 Share Posted June 30, 2019 This bit fell off... it's true. 6 2 Link to comment Share on other sites More sharing options...
Beer Baron Posted July 5, 2019 Share Posted July 5, 2019 I woke up and the wife was gone (hopefully for good) so I went and got a scotch fillet to reverse sear Link to comment Share on other sites More sharing options...
The Captain!! Posted July 5, 2019 Share Posted July 5, 2019 17 minutes ago, Beer Baron said: I woke up and the wife was gone (hopefully for good) so I went and got a scotch fillet to reverse sear Reverse Sear? Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted July 5, 2019 Share Posted July 5, 2019 Must be taking it from seared back to raw 🤣 Link to comment Share on other sites More sharing options...
Beer Baron Posted July 5, 2019 Share Posted July 5, 2019 11 minutes ago, The Captain!! said: Reverse Sear? I cook it in my smoker at a low temperature of 180F until it gets to about 125F then rest it for a few minutes then onto a screaming hot pan to sear it. The old way was to sear then cook but now it’s cook then sear. I highly recommend it!! 2 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted July 5, 2019 Share Posted July 5, 2019 I've done that before, got a nice smoky flavour in the steaks. I think I did it a bit higher and shorter as I decided on the spot after I'd taken a piece of bacon out to throw the steaks in for half an hour or whatever it was. Link to comment Share on other sites More sharing options...
The Captain!! Posted July 5, 2019 Share Posted July 5, 2019 Sounds great BB1, next time I cook the wife a steak I’ll do that for her. whats the cook time on that? 1 Link to comment Share on other sites More sharing options...
ben 10 Posted July 5, 2019 Share Posted July 5, 2019 4 hours ago, Beer Baron said: so I went and got a scotch fillet to reverse sear F. YES...... I'll have to do that again soon. WINNER!!!!!! 1 Link to comment Share on other sites More sharing options...
Beerlust Posted July 5, 2019 Author Share Posted July 5, 2019 4 hours ago, Beer Baron said: I cook it in my smoker at a low temperature of 180F until it gets to about 125F then rest it for a few minutes then onto a screaming hot pan to sear it. The old way was to sear then cook but now it’s cook then sear. I highly recommend it!! If you're adding smoke chips or something else to impart additional flavour to it yeah, but if not, just grill high & flip every minute to centralise juices & retain tenderness. The reverse sear has merit & is advantageous in certain situations depending on what you are doing to the meat. Good post BB. Cheers, Lusty. 1 Link to comment Share on other sites More sharing options...
Beerlust Posted July 5, 2019 Author Share Posted July 5, 2019 On 6/30/2019 at 3:47 PM, Ben 10 said: This bit fell off... it's true. I bet that piece didn't last 30 seconds after you took that picture! Looks great mate. Your last batch of salami looked awesome too over in that thread. "Married With Children" had an episode or two with Bud being known as "Grandmaster B". I think we should refer to you forth in this thread as "Pitmaster B". You're a very versatile & talented bloke. If you ever decide to open a bar & eatery, & need an employee, let me know. Cheers, Lusty. Link to comment Share on other sites More sharing options...
Beer Baron Posted July 5, 2019 Share Posted July 5, 2019 6 hours ago, The Captain!! said: Sounds great BB1, next time I cook the wife a steak I’ll do that for her. whats the cook time on that? It was only a small steak so smoking time was about 40 minutes and searing was 15 seconds each side 1 Link to comment Share on other sites More sharing options...
ben 10 Posted July 5, 2019 Share Posted July 5, 2019 12 hours ago, Beerlust said: You're a very versatile & talented bloke. Very kind my friend. I was considering it recently too... Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted July 7, 2019 Share Posted July 7, 2019 Not right now, but in 13 days time will be a batch of bacon. Made up the brine yesterday and put the loin in a couple of hours ago. It'll come out Friday week so about 12 days this time. The piece is a similar size (height) to the last piece, which still had a slither of white in the middle after 10 days so another two should be enough to get it all the way through. Link to comment Share on other sites More sharing options...
ben 10 Posted July 7, 2019 Share Posted July 7, 2019 38 minutes ago, Otto Von Blotto said: Not right now, Have you tried dry brine yet? Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted July 7, 2019 Share Posted July 7, 2019 Not yet. I'm happy with how the liquid one goes. Just sometimes I don't give it enough time. Once or twice I've poked holes in the meat to get the brine into it more which worked pretty well. Link to comment Share on other sites More sharing options...
ben 10 Posted July 7, 2019 Share Posted July 7, 2019 40 minutes ago, Otto Von Blotto said: Not yet. I'm happy Try, I did the belly one on loin and it is great. Link to comment Share on other sites More sharing options...
The Captain!! Posted July 7, 2019 Share Posted July 7, 2019 I wanna try the dry cure one day, see what the difference is. Link to comment Share on other sites More sharing options...
Beer Baron Posted July 7, 2019 Share Posted July 7, 2019 Side by side bacon tasting!! Dry brine vs liquid brine. It will be the best experiment EVER!!!!! 1 Link to comment Share on other sites More sharing options...
Beer Baron Posted July 11, 2019 Share Posted July 11, 2019 Reverse seared another scotch fillet today but I put it over charcoal at the end. OMFG, it was the best tasting steak I have ever had in my life. Everyone MUST try it this way!! 3 Link to comment Share on other sites More sharing options...
Gag.Halfrunt Posted July 11, 2019 Share Posted July 11, 2019 What does reverse sear mean? (At the risk of sounding like an ignoramus) Link to comment Share on other sites More sharing options...
Beer Baron Posted July 11, 2019 Share Posted July 11, 2019 38 minutes ago, Gag.Halfrunt said: What does reverse sear mean? (At the risk of sounding like an ignoramus) I answered that question on July 5 up there Link to comment Share on other sites More sharing options...
Gag.Halfrunt Posted July 12, 2019 Share Posted July 12, 2019 Thanks BB, (came in late in the conversation) Will give it a go and report back. Link to comment Share on other sites More sharing options...
Beerlust Posted July 12, 2019 Author Share Posted July 12, 2019 Hi Beer Baron. On 7/5/2019 at 8:28 PM, Beer Baron said: It was only a small steak so smoking time was about 40 minutes and searing was 15 seconds each side That gave you, rare, medium, or well done? Link to comment Share on other sites More sharing options...
Beer Baron Posted July 12, 2019 Share Posted July 12, 2019 Medium rare Link to comment Share on other sites More sharing options...
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