No, never been a fan of searing…. I tried it once…. Wasn’t a fan of it… I’m a fan of low and slow… … I was impressed with the texture and flavor of it…. I’m hoping Costco gets in a round of Swordfish… it’s really good smoked…
This process takes a while, but is nearly foolproof for a perfect medium rare steak. This only works on a thick steak. I will buy a rib or strip roast and cut down to about 3". It's almost always cheaper this way too. Coat with salt and pepper. Maybe some garlic powder. On a rack and tray in the oven or in a smoker at about 250, cook until internal temp is 115 to 120. Remove from oven and let sit for 10ish minutes. Sear all sides twice for 60 seconds in a scary HOT cast iron skillet with a tiny bit of fat. Remove from cast iron, top with a couple pads of butter, serve when melted.
I think it's a "grill" A little olive oil and a dusting of Old Bay. On top of some rice pilaf. Made it on a whim. It came out well. I'll be doing it again.
Really enjoyed dinner with you fine folks last night. Great to catch up. Although I seem to still be full this morning…
It was great to see ya'll again too. And we seem to have the same fullness problem, 2 cups of coffee and a pack of cookies was my breakfast...the bacon and eggs are safe for another day...
Yep, want to get that slim trim figure back like you have......... Miz Carol is on a medicine that makes her nauseous in the morning sometimes, so I got something small, only had 230 calories in the pack of cookies.
May try smoking some cheddar this weekend since its still cold here. What wood is ideal for this? Any tips/pointers FHC?
Sorry, been busy.. I usually go with mulberry split on an off set My splits are fairly small like splinters and 2 x 2’s …. I use like a big can of Ravioli with a couple of 1/2” holes drilled in the bottom side walls to let the air in. I like to smoke 32F or below. Or put a canopy over top to keep the black metal from absorbing the sunlight and heating up. Good luck.
