- Jun 28, 2015
- 483
- 296
Used MES 30 Gen 2 (but with top left vent like Gen 2.5). See other threads for info how how I set it up and my initial test with AMNPS.
So after testing things out and feeling I have it close enough for a "real test" I did both a Reverse Seared 2# bone in ribeye and some smoked wings.
Details on the Steak first:
At 1PM I used dry brined it with Dirty Dalmatian (Cracked Black Pepper,Kosher Salt, Lemon Pepper) and put it in the fridge.
One Pretty steak
Brined and Ready to go in Fridge
I set the smoker to 225 and while it was heating up I got the AMNPS started, using Pitmaster choice blend of pellets from Amazen Products.
I set my Thermoworks Smoke high alarm for 133 (bit of a compromise with wife, I would prefer 125) and at 5:17 PM placed the steak in the smoker, its internal temp was 31 at the time. Normally I would have pulled it out of the fridge and let it get closer to room temp was got busy and forgot. I wiped off as much of the brine as I could (another compromise with the wife) still enough to give it a good flavor.
At 6:53 PM it had reach 133 and came out of the smoker. Actually it did before that, but one of the challenges I have with these big marbled steaks is getting a consistent reading. seems like there is so much difference in temp with all the fat pockets my instant read meter got numbers from 122-138). I let it go a big longer (another compromise) until I got at least 130 at all spots.
Before the Sear
I tented it with foil and let it rest for 10 minutes. When it was close to the 10 minutes I heated up my Carbon steel skillet until piping hot, hot enough to smoke a touch of olive oil I put it the skillet. Then I put a pat of butter and seared the steak for 45 seconds, added another pat of butter and seared the other side for 45 seconds.
I like pan searing as you get so much more sear. Grill marks are pretty, but sear is yummy!. I also like this method because it has already rested, so you serve it right from the skillet still sizzling.
And finally the money shot! Notice nice Med Rare color, but not juices flowing on plate. Proof of the successful rest and technically steak is cooked closer to Medium. It took some convincing to get my wife to even try it cooked like this. But now that she has she a bit more on board, but still takes some convincing each time.
Steak was like deep fried butter with caramel sauce. So tender, smooth and silky. The AMNPS did great and it definitely gave it all the smoke flavor needed.
You know after reading my post it makes me wonder why I don't do 2 steaks, but no way I can eat one by myself. Hell we have a "fillet mignon" left after both of us ate this one and just seems like sacrilege to reheat it the next day.
I will post details on wings in a reply to this.
So after testing things out and feeling I have it close enough for a "real test" I did both a Reverse Seared 2# bone in ribeye and some smoked wings.
Details on the Steak first:
At 1PM I used dry brined it with Dirty Dalmatian (Cracked Black Pepper,Kosher Salt, Lemon Pepper) and put it in the fridge.
One Pretty steak
Brined and Ready to go in Fridge
I set the smoker to 225 and while it was heating up I got the AMNPS started, using Pitmaster choice blend of pellets from Amazen Products.
I set my Thermoworks Smoke high alarm for 133 (bit of a compromise with wife, I would prefer 125) and at 5:17 PM placed the steak in the smoker, its internal temp was 31 at the time. Normally I would have pulled it out of the fridge and let it get closer to room temp was got busy and forgot. I wiped off as much of the brine as I could (another compromise with the wife) still enough to give it a good flavor.
At 6:53 PM it had reach 133 and came out of the smoker. Actually it did before that, but one of the challenges I have with these big marbled steaks is getting a consistent reading. seems like there is so much difference in temp with all the fat pockets my instant read meter got numbers from 122-138). I let it go a big longer (another compromise) until I got at least 130 at all spots.
Before the Sear
I tented it with foil and let it rest for 10 minutes. When it was close to the 10 minutes I heated up my Carbon steel skillet until piping hot, hot enough to smoke a touch of olive oil I put it the skillet. Then I put a pat of butter and seared the steak for 45 seconds, added another pat of butter and seared the other side for 45 seconds.
I like pan searing as you get so much more sear. Grill marks are pretty, but sear is yummy!. I also like this method because it has already rested, so you serve it right from the skillet still sizzling.
And finally the money shot! Notice nice Med Rare color, but not juices flowing on plate. Proof of the successful rest and technically steak is cooked closer to Medium. It took some convincing to get my wife to even try it cooked like this. But now that she has she a bit more on board, but still takes some convincing each time.
Steak was like deep fried butter with caramel sauce. So tender, smooth and silky. The AMNPS did great and it definitely gave it all the smoke flavor needed.
You know after reading my post it makes me wonder why I don't do 2 steaks, but no way I can eat one by myself. Hell we have a "fillet mignon" left after both of us ate this one and just seems like sacrilege to reheat it the next day.
I will post details on wings in a reply to this.
