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Beerlust

What's in your BBQ 2019?

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This WAS 2.5kgs.... It will still be plenty for 4 people, looking great I must say.

 

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This bit fell off... it's true.

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I woke up and the wife was gone (hopefully for good😂) so I went and got a scotch fillet to reverse sear 

5893A452-48E7-4859-AE6D-3BFB782F61B1.jpeg

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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 

5893A452-48E7-4859-AE6D-3BFB782F61B1.jpeg

Reverse Sear?

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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!!

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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. 

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Sounds great BB1, next time I cook the wife a steak I’ll do that for her.

whats the cook time on that?

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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!!!!!!

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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.

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On 6/30/2019 at 3:47 PM, Ben 10 said:

This bit fell off... it's true.

00000IMG_00000_BURST20190630160739295_COVER.thumb.jpg.93a92b3feecd8f3b3fc3863e78201c6b.jpg

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.

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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

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12 hours ago, Beerlust said:

You're a very versatile & talented bloke.

Very kind my friend. I was considering it recently too...

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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. 

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38 minutes ago, Otto Von Blotto said:

Not right now,

Have you tried dry brine yet?

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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. 

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40 minutes ago, Otto Von Blotto said:

Not yet. I'm happy

Try, I did the belly one on loin and it is great.

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I wanna try the dry cure one day, see what the difference is.

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Side by side bacon tasting!! 

Dry brine vs liquid brine. It will be the best experiment EVER!!!!!

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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!!

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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 👆🏻 

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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? 🤔

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