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dirtsailor2003

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That'd be tonight's dinner, reverse seared steak!!!

Super windy day, not too cold. Blowing 40, gusts hitting 65-70! Fired up the Mini-WSM KFB, cherry and pecan. Ran the smoker at 225 and smoked the steaks to an IT of 130*. Pulled the smoker pot off and dropped the grate on the the Smokey Joe. 'Twas fantastic'





















Simple rub, salt pepper, garlic, marinated in Worchestershire sauce.

ENJOY!!!!
 
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daveomak

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Dirt, evening..... MY-T-FINE lookin' grub to me.... Thumbs Up


Dave
 

boykjo

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That looks pure T delicious and the T stands for tastey
 

dirtsailor2003

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Joined Oct 4, 2012
Dirt, evening..... MY-T-FINE lookin' grub to me....



Dave
 
That is a nice looking piece of meat!
That looks pure T delicious and the T stands for tastey
 
Nice.  Looks mighty fine. Got to try this myself one day.
Thanks guys! I did four steaks, we ate one! Wife's doing some new diet
so there is going to be leftovers. Which is fine buy me! I've been craving stroganoff for a while, so I think that is on tap for dinner tonight! That'll use one or two of the remaining steaks, leaving just enough for steak sandwees this week!
 
Last edited:

driedstick

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WOW DS That looks great now the winds made it to us with snow and rain.
 

dirtsailor2003

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WOW DS That looks great now the winds made it to us with snow and rain.
Thanks DS! Yeah we had gusts reported to 100mph here last night and yesterday afternoon. Lots of downed trees, one fell on a restaurant in Sisters just East of us Fortunately no one was injured, but the building is destroyed. Raining right now and rained all night. They were predicting snow but the cold front is a bit further behind. 
 

JckDanls 07

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Case... they look great... how long to get to 130` ? also how do you get the fire hot enough, when you take the pot off, for searing ? without the steaks losing a lot of temp
 

dirtsailor2003

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Case... they look great... how long to get to 130` ? also how do you get the fire hot enough, when you take the pot off, for searing ? without the steaks losing a lot of temp
Case... they look great... how long to get to 130` ? also how do you get the fire hot enough, when you take the pot off, for searing ? without the steaks losing a lot of temp
I didn't time the cook, I'd say maybe 30-40 minutes to get to the 130* mark.

That particular night the wind whipped those coals right up in about a minute. I have sometimes used my little propane torch to speed up the process, doesn't take much with the lid off and all the vents wide open.

If I know that I am going the reverse sear method I start with a chimney or half chimney and make sure they are really cranking hot before I dump them in the basket and start smoking.

Another point to make is I have a diffuser in the bottom of the pot it's a 8"x10" piece of granite wrapped in foil. It retains good heat. You'd be amazed at how well the pot when removed stays warm. I noticed that a while back doing a long smoke where I needed to reload the briquettes. Took me a bit longer to do my reload. Even with the pot just sitting on the ground the temp only dropped a degree or two in 5 minutes. I just leave the steaks in the pot lid on until the flames are going.
 

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