Well, I was originally going to have some smoked salmon for dinner today (smoked two large fillets this morning after brining over night), but this forum ruined my plans!
I stumbled into Red's reverse sear ribeyes post http://www.smokingmeatforums.com/t/140575/reds-reverse-sear-ribeyes-1st-on-the-new-pellet-pit
Now, I have never tried a reverse sear steak - in fact, the first I every heard of it was on this forum!
So, I ran down to the store and picked up a couple of good looking ribeyes around noon and put some Olive Oil and some Doc Kendrick's Garlic Game Rub (Garlic, coarse salt, coarse black pepper, celery salt and a few other things) on them, wrapped them in plastic and put them into the fridge for 3 hours.
Here is how they looked coming out of the fridge
Filled my Memphis Elite Pellet pit with a Mesquite/Red-Oak pellet mix and set it to 225.
About an hour later - I had reached an internal temp of 125 (wife likes it rare) and I pulled the ribeyes and...
Ribeyes at 125
Pulled out the normal smoking/cooking baffle (above the pellet fire box) and switched in the open flame baffle.
I cranked the unit up to what they call "OF-2" (Open flame-level 2) which gives good flames and is about 800 degrees! it took only 8 minutes to get good and hot (probably not up to 800, but plenty hot to sear)
Put the ribeyes on for 1.5 minutes per side
Pulled them off - nice grill marks, good sear.
Had some tater tots going in the oven - and here is the money shot.
They ended up medium rare, very moist, nice mesquite flavor and incredibly tender! The wife was very happy!
I'm hooked. I've done a lot of smoking, but never was that good at getting steaks right on the grill. This worked great. I foresee many more steaks in my future!
I stumbled into Red's reverse sear ribeyes post http://www.smokingmeatforums.com/t/140575/reds-reverse-sear-ribeyes-1st-on-the-new-pellet-pit
Now, I have never tried a reverse sear steak - in fact, the first I every heard of it was on this forum!
So, I ran down to the store and picked up a couple of good looking ribeyes around noon and put some Olive Oil and some Doc Kendrick's Garlic Game Rub (Garlic, coarse salt, coarse black pepper, celery salt and a few other things) on them, wrapped them in plastic and put them into the fridge for 3 hours.
Here is how they looked coming out of the fridge
Filled my Memphis Elite Pellet pit with a Mesquite/Red-Oak pellet mix and set it to 225.
About an hour later - I had reached an internal temp of 125 (wife likes it rare) and I pulled the ribeyes and...
Ribeyes at 125
Pulled out the normal smoking/cooking baffle (above the pellet fire box) and switched in the open flame baffle.
I cranked the unit up to what they call "OF-2" (Open flame-level 2) which gives good flames and is about 800 degrees! it took only 8 minutes to get good and hot (probably not up to 800, but plenty hot to sear)
Put the ribeyes on for 1.5 minutes per side
Pulled them off - nice grill marks, good sear.
Had some tater tots going in the oven - and here is the money shot.
They ended up medium rare, very moist, nice mesquite flavor and incredibly tender! The wife was very happy!
I'm hooked. I've done a lot of smoking, but never was that good at getting steaks right on the grill. This worked great. I foresee many more steaks in my future!
