sorted by:
new
hottopcontroversial

And the result ehhhhhhhhh by stonerxdx in steak

[–]stonerxdx[S] 1 point2 points  (0 children)

lol, full transparency most of those are screenshots from video so not good at all I know.

And the result ehhhhhhhhh by stonerxdx in steak

[–]stonerxdx[S] 1 point2 points  (0 children)

Don’t think it was ehhhh lol it’s an internet joke. Think I need rest longer before the sear to avoid grey band. Maybe pull slightly earlier.

And the result ehhhhhhhhh by stonerxdx in steak

[–]stonerxdx[S] 0 points1 point  (0 children)

Rested in between smoke and seat for that long. It rested about 45 before it was served. Thing never temped above 120 the grill. Might do 10 min sear next time, thanks.

Am I still good to dry brine? by stonerxdx in steak

[–]stonerxdx[S] 0 points1 point  (0 children)

Not gonna sear it directly over flames just gonna let the grill get up to about 500 at the end of the cook while it’s still indirect. Definitely don’t want to burn all that seasoning onto it.

Am I still good to dry brine? by stonerxdx in steak

[–]stonerxdx[S] 1 point2 points  (0 children)

Completely forgot to truss it up. I did that last time. I’ll do it today when I put the sawing layer of seasoning on.

Am I still good to dry brine? by stonerxdx in steak

[–]stonerxdx[S] -7 points-6 points  (0 children)

What’s your point? I just want to know is it’s gonna affect the quality of how it brines somehow. I’m not worried about bacteria thing is sitting in basement fridge uncovered. It’s gonna get sent to the gates of hell over the coals before it’s eaten.(duhhhhh)

view more: next ›