dls1
Smoking Fanatic
Thanks for the info, dis.
I will be trying a lot of the things you mentioned---Salt, Pepper, cheese cubes, etc.
However I was hoping it would work coupled with my Sous Vide Supreme, but as you can see it wasn't so good smoking first, but I'll be trying it after SV & doing it harder.
We don't drink hard stuff, so the infusing drinks won't help, but I'll keep trying other things.
Whenever I make Ribeyes, I have to grill them, because Mrs Bear doesn't want hers smoked. Nowadays we share a steak, so I figure I'll SV a Ribeye, then cut her portion off, and Smoke mine with the Gun before I sear them both.
That plan sound like a Good plan to you???
Well, Thanks Again,
And Thanks for the Like.
Bear
Bear, I've used the gun many times after cooking ribeyes, and other types of steaks, as well as chops SV. I've tried it both pre-sear and post- sear, and the latter produces better results. For the best results, I slice the meat as I would just prior to serving, hit the slices with for about 10 seconds with the gun, then cover them, and put them in an oven pre-heated to 185F for 5-10 minutes to keep them warm. Works well.
Always remember that the gun was originally designed by PolyScience to be a seasoning/finishing tool, and not as a primary smoke source.