Steaks on the camp chef

[WisconsinCampChef]

Gave reverse searing a try tonight on my camp chef dlx24 with sear box. recently picked it up on sale and have only used the sear box for sous vide searing, we had yet to try reverse sear. The results were great thanks to the many pieces of advice obtained from everyone on this forum. Wasn’t sure if the wife would like it so cooked salmon back up in the cast iron the way she likes. To my surprise she loved it. 1 porter house and 1 strip and 1 salmon fillet. Steaks were done with a combo of hickory and cherry charrwood pellets both from camp chef. Smoked on high smoke ~225 until the internal on both steaks reached 115 then seared 45 seconds rotated 45 degrees and went another 45 and flipped did the same. Pulled and rested for 15 mins covered in foil. Only seasoned with salt and pepper. Salmon was rubbed with olive oil and then salt/brown sugar/pepper cooked on scorching cast iron skin up to crust the filet then flip skin down and straight to oven on 350 for 20 mins or until IT hits 130. Topped with lemon juice and wedge with thyme and rosemary.

 

[HalfSmoked]

Nice looking dinner a great looking plate.

Warren

 

[gmc2003]

Looks like you've been doing it for years. Nicely done.

Point for sure
Chris

 

[sawhorseray]

That's a fine looking dinner, nice job! Like. RAY