Yesterday I fired up the Weber using the vortex for a nice ribeye I'd thawed out. I hit my steaks with S&P before they go into the vac-seal freezer bag so they'll be set to go straight into the sous vide pot
I decided it was time to try the 360 air fryer, kept it real simple with a baked yam, shrooms sautéed in butter and asparagus slathered in mayo to round things out
I was scrambling around and didn't get any pics of the cook, sorry. I had the probe of my TP20 in the center of my 1&1/2" thick steak and the vortex filled with a chimney of red hot coals. Placed it off to the side of the vortex until the IT was 115º, then pulled the probe and gave it a 60 second sear on each side right over the vortex. Lesson learned, that thing get super hot! After a 10 minute rest while I was assembling the rest of the meal slicing revealed it got just a shade more well done than I desired. Next time I'll have a CI skillet and some butter for the vortex sear.
The yam buttered up nice and now I have at least some idea as to how long a tater will take on the 360, gonna be a learning curve with that thing. Smothered the ribeye with the shrooms and poured a glass of decent cab, dinner was on.
For learning how to play with a couple of new toys things came out OK and will only get better, weighed the same this morning as I did yesterday. Today will be a rack of St Louis ribs on the Weber utilizing the Slow-n-Sear, more time for better pics. Thanks for lookin' in. RAY
I decided it was time to try the 360 air fryer, kept it real simple with a baked yam, shrooms sautéed in butter and asparagus slathered in mayo to round things out
I was scrambling around and didn't get any pics of the cook, sorry. I had the probe of my TP20 in the center of my 1&1/2" thick steak and the vortex filled with a chimney of red hot coals. Placed it off to the side of the vortex until the IT was 115º, then pulled the probe and gave it a 60 second sear on each side right over the vortex. Lesson learned, that thing get super hot! After a 10 minute rest while I was assembling the rest of the meal slicing revealed it got just a shade more well done than I desired. Next time I'll have a CI skillet and some butter for the vortex sear.
The yam buttered up nice and now I have at least some idea as to how long a tater will take on the 360, gonna be a learning curve with that thing. Smothered the ribeye with the shrooms and poured a glass of decent cab, dinner was on.
For learning how to play with a couple of new toys things came out OK and will only get better, weighed the same this morning as I did yesterday. Today will be a rack of St Louis ribs on the Weber utilizing the Slow-n-Sear, more time for better pics. Thanks for lookin' in. RAY