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Discussion in 'Beef' started by dirtsailor2003, Dec 1, 2013.

  1. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    That'd be tonight's dinner, reverse seared steak!!!

    Super windy day, not too cold. Blowing 40, gusts hitting 65-70! Fired up the Mini-WSM KFB, cherry and pecan. Ran the smoker at 225 and smoked the steaks to an IT of 130*. Pulled the smoker pot off and dropped the grate on the the Smokey Joe. 'Twas fantastic'





















    Simple rub, salt pepper, garlic, marinated in Worchestershire sauce.

    ENJOY!!!!
     
    Last edited: Dec 1, 2013
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Dirt, evening..... MY-T-FINE lookin' grub to me.... Thumbs Up


    Dave
     
  3. woodcutter

    woodcutter Master of the Pit OTBS Member

    That is a nice looking piece of meat!
     
  4. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    That looks pure T delicious and the T stands for tastey
     
  5. dave from mesa

    dave from mesa Meat Mopper SMF Premier Member

    Nice.  Looks mighty fine. Got to try this myself one day.
     
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Thanks guys! I did four steaks, we ate one! Wife's doing some new diet [​IMG] so there is going to be leftovers. Which is fine buy me! I've been craving stroganoff for a while, so I think that is on tap for dinner tonight! That'll use one or two of the remaining steaks, leaving just enough for steak sandwees this week!
     
    Last edited: Dec 2, 2013
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member



    Couple larger views just for Bear!
     
  8. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    WOW DS That looks great now the winds made it to us with snow and rain.
     
  9. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Thanks DS! Yeah we had gusts reported to 100mph here last night and yesterday afternoon. Lots of downed trees, one fell on a restaurant in Sisters just East of us Fortunately no one was injured, but the building is destroyed. Raining right now and rained all night. They were predicting snow but the cold front is a bit further behind. 
     
  10. Ummm. Looks like the perfect steak.
     
  11. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Thanks Chuckles, it was tasty!
     
  12. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    Case... they look great... how long to get to 130` ? also how do you get the fire hot enough, when you take the pot off, for searing ? without the steaks losing a lot of temp
     
  13. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I didn't time the cook, I'd say maybe 30-40 minutes to get to the 130* mark.

    That particular night the wind whipped those coals right up in about a minute. I have sometimes used my little propane torch to speed up the process, doesn't take much with the lid off and all the vents wide open.

    If I know that I am going the reverse sear method I start with a chimney or half chimney and make sure they are really cranking hot before I dump them in the basket and start smoking.

    Another point to make is I have a diffuser in the bottom of the pot it's a 8"x10" piece of granite wrapped in foil. It retains good heat. You'd be amazed at how well the pot when removed stays warm. I noticed that a while back doing a long smoke where I needed to reload the briquettes. Took me a bit longer to do my reload. Even with the pot just sitting on the ground the temp only dropped a degree or two in 5 minutes. I just leave the steaks in the pot lid on until the flames are going.
     

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