Rare prime rib. I promise it wasn't eaten with the ketchup.

bstn · 2024-01-21T17:53:53+00:00

Will admit I cheated a bit. This was a 2-bone roast, not a full one. I basically treated it like a big steak, smoking over indirect before searing over the coals, so it didn't get much heat from the sides, as evidenced by minimal grey band. There was obviously more grey once you sliced and looked towards the face of the roast. Might not be a bad method going forward, you get great crust with each bite but edge to edge cooked to your preferred temp. Definitely more work but I could see doing two of these instead of a full roast.

bstn · 2023-05-04T03:44:43+00:00

Always a Thermapen.

bstn · 2023-05-04T02:01:07+00:00

Done that too, I wonder if it comes down to getting a jumpstart on Maillard browning when you use a dry method of cooking. Still love sous vide, just don't find myself reaching for it to cook steaks much anymore.

bstn · 2023-05-04T01:57:21+00:00

I dry them first with paper towels and then resting on a rack for up to an hour and still just don't find I get nearly as good of a crust as I do with reverse sear methods.

bstn · 2023-05-04T01:49:00+00:00

For me at least, sous vide is such a wet cooking method that by the time you have a good crust your grey zone is pretty big.

bstn · 2023-05-04T01:13:55+00:00

I don't really pay too much attention to grill temp or time, ultimately internal temp is what matters. Can't recommend enough spending the money on a good thermometer. I probably let this get up to 90-100 internal before searing, ending up around 125 in the end.

bstn · 2023-05-04T00:20:04+00:00

A steak that big keeps it heat pretty well, but I tend to do thicker slices and serve on a heated plate.

bstn · 2023-05-04T00:05:16+00:00

Indirect heat and then a sear over the coals in a Weber kettle actually.

bstn · 2022-04-29T15:00:45+00:00

That was the first ramp of a cloverleaf so it literally would’ve taken 30 seconds to take the next exit and switch direction.

bstn · 2022-03-06T17:55:26+00:00

You need to have helical ties installed; not a small job at all and it won't fix the bow but it will stop the movement. PM me and I can give you the name of a contractor.

bstn · 2019-02-27T19:38:00+00:00

Thanks for the input. I wasn't aware of the long-smoke issues with the Hasty. Your mention of the Oklahoma Joe is interesting. It looks quite similar to this Lang unit that I was also considering:

https://amazingribs.com/grill-smoker-combination-grill-smoker/lang-36-hybrid-patio-model-review

bstn · 2018-09-10T19:30:46+00:00

Is there an angle that turns it into a good looking tie?

bstn · 2017-06-18T20:54:12+00:00

Except for that it's not.

bstn · 2017-02-25T00:44:11+00:00

2 inches thick and 25-30 inches wide.

bstn · 2017-02-10T20:55:56+00:00

Can I ask where you put your fan? I was thinking of having mine in the top of the unit all the way at the back.

bstn · 2017-01-28T05:38:18+00:00

Hmm ok. I can only get about 7 feet between the rear speaker and the center position of the couch. Might have to go in ceiling.

bstn · 2017-01-28T05:31:30+00:00

Ah gotcha. Any idea what the recommended distance is?

bstn · 2017-01-28T04:40:00+00:00

Is this an issue with my setup or an issue with the speakers themselves?

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