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  1. enron khan

    Mmmm, filet

    Thanks guys. Caesar would have been better than the Balsamic I used but I didn't have any on hand. I've decided I'm going to grill everything, haha
  2. enron khan

    Mmmm, filet

    Cooked some filet from Costco last night. EVOO and Charlie Palmers dry rub. Got a little fire goin. Soon to be big at 700* Theses where north of 2" so I decided to sear on all sides. After sear I pulled them to rest for 20 min as the BGE got down to temperature. I took these to 140*...
  3. enron khan

    Reverse Sear Strip

    Btw, guys, if you havent tried Charlie Plamers rub you really owe it to yourself to google it. I have had the best results so far with the t-Rex method. I think 40 min at 220 negated the flavor of the rub. It's an excellent accompaniment to beef. Again, t-Rex, NOT reverse sear! Give it a go!
  4. enron khan

    Reverse Sear Strip

    Same situation I'm in. Girlfriend not a big fan of smoke flavor on steaks. That's why I wanna give oak a go. I understand it to be much milder (never used it). IMO, the "higher on the cow" your cut is the LESS smoke you should use. I couldn't imagine putting smoke on a filet. I wanna taste MEAT...
  5. enron khan

    Reverse Sear Strip

    I am not sure what restaurants you are referring too, but all of the ones I have worked in and in the catering/banquets location I work in now, it is the other way around. They sear then oven finish....... Reasturants will usually only do that with medium well and well done unless it is a very...
  6. enron khan

    Reverse Sear Strip

    Now I understand where you coming from! I bake in the oven then sear on the skillet all the time. Which is basically what I did tonight. I just wanted to see if I could get a different flavor from the BGE vs the oven. I didnt, haha. Most high end restaurants, wether the general public knows it...
  7. enron khan

    Reverse Sear Strip

    sear si(ə)r/ verb 1. burn or scorch the surface of (something) Wood doesn't have as much to do with searing as does temperature. Wood imparts flavor not sear. Searing is forming an outer crust attempting to render a satisfying bite (texture) along with locking in the flavor of the meat. You...
  8. enron khan

    Reverse Sear Strip

    Room temp, rubbed with Charlie Palmer's Asparagus and salad Next time MORE SEAR! Almost perfectly cooked. Almost Took BGE to 220. Indirect, no wood, lump only. Took about 40 min to get to 115*. Then took egg to 650* and seared for 90 sec a side.
  9. enron khan

    Q'in in the snow

    I ended up having to do 3-2-1 method. 2-2-1 is my usual go-to for any type of rib but I wasn't getting the pull back I wanted after 2 hours. I'm guessing it had to do with outside temperature. I don't like totally fall off the bone, I want a little bite.....
  10. enron khan

    Q'in in the snow

    And done. Great color. Tender. Juicy. Smoked with Apple for first time. Switching back to hickory next time. Better smoky flavor if you ask me.
  11. enron khan

    Q'in in the snow

    Nother 45 min to go.....
  12. enron khan

    Q'in in the snow

    Ribs on.....
  13. enron khan

    Q'in in the snow

    20* or so here in Louisville New DigiQ set to 225* for a 2 hour smoke Waiting for TBS Updates to follow.....
  14. enron khan

    Experimental Chicken Pucks

    So in my day dreaming of spring I decided I would give the above a go on the BGE. I combined ideas from the web and what's floating around in my head and came up with the below. Thighs, deboned and skinned. Yes, defatting the skin was a huge PITA. But I rather like the whole cooking process so...
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