cooking

[Pmt133]

I've been asked to cater all other family functions now lol. I said I accept beer as down payment.

 

[aspeck]

Man, you are making me hungry, Pmt! That looks great!

 

[Pmt133]

I caved and got a proper cooking thermometer. Not a wireless one but a good wifi one so I can check in on things wherever.

(Waiting for Joe to say I told you so.)

 

[redneck joe]

*I told you so*

It really is a game changer. Make your you get centered. On steaks and such I put in the side.

 

[Pmt133]

The steaks as of late are easy, I let the sous vide for a few hours then finish in the cast after a rest. Can't really mess it up that way. I did use it on that brisket and a few other pet projects... it's awesome just ebing able to walk away from the grill, oven, etc.

 

[redneck joe]

For steaks sous vide is a bit more work than I think its worth. I prefer to let sit on the counter for about 5 or 6 hours so completely room temp. Cast iron is great most nights but as my wife is not a huge crusty sear kinda gal that's what I normally use but when she is traveling I fire up the charcoal chimney starter and when it is rocket hot it takes about 2 to 3 min a side to get that fabulous crusty bark. I don't temp it just use the f8nger poke method since it is 99% going to be perfect.

 

[Pmt133]

I typically have them pre packed in salt/pepper/garlic and frozen in vac bags. So it's as simple as just tossing them in before work... Easy. I prefer them on the grill but firing that up after being awake 18 hours can be... a fun experience.

The poke test is nearly fool proof. My girl didn't get that and I showed her and she was like "oh. That's easy." My gasser is so consistent I can set a timer and they're perfect. Gotta babysit the charcoal and wood though.