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Ribeye on the poor mans sns

Started by HoosierKettle, May 11, 2017, 04:52:44 PM

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HoosierKettle


kettlebb

Looks like your getting a nice even sear there! I bet those were some good eats.


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Looking for: Red MBH 26"(The Aristocrat), Chestnut-coppertone (The Estate), Glen-blue (The Imperial), and The Plainsman.

FrugalQ

So is the poor mans SNS the standard weber basket? I'm new sorry. :) I'll take the leftovers regardless of what you used!!

Harleysmoker

Slow n sear, Weber baskits, coals banked to the side, fire bricks used,,,,what makes it any better, the answer,,,,,,,,,,,,

HoosierKettle

#4
Quote from: FrugalQ on May 11, 2017, 06:22:29 PM
So is the poor mans SNS the standard weber basket? I'm new sorry. :) I'll take the leftovers regardless of what you used!!

Not quite. Check out the thread labeled "a bigger better basket case" or something like that. I just bumped it to make it easy to find.

I regret my choice of title. I'm not comparing this to an sns. This is just a bigger basket.


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HoosierKettle


Quote from: kettlebb on May 11, 2017, 05:30:34 PM
Looks like your getting a nice even sear there! I bet those were some good eats.


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Thanks. I did reverse sear on these for the first time. Turned out great. They ended up medium. I started searing when the internal hit 120. Is that about when you sear?  I wasn't sure how high to take internal on the indirect side.


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JEBIV

It's what is on the cooking grate that matters nice ribeyes I love it when the photo captures the fire like that it looks cool
Seeking a Black Sequoia I know I know, I'd settle for just the tabbed no leg grill

haeffb

I usually sear when the IT goes above 110, but I would much rather be on the rare side of medium rare than the medium side.

kettlebb

Quote from: HoosierKettle on May 12, 2017, 02:42:49 AM

Quote from: kettlebb on May 11, 2017, 05:30:34 PM
Looks like your getting a nice even sear there! I bet those were some good eats.


Sent from my iPhone using Tapatalk

Thanks. I did reverse sear on these for the first time. Turned out great. They ended up medium. I started searing when the internal hit 120. Is that about when you sear?  I wasn't sure how high to take internal on the indirect side.


Sent from my iPhone using Weber Kettle Club mobile app


I shoot for 110-115 then I'll take the steak off while the grill gets super hot and add fuel if needed. Nothing wrong with a medium seared ribeye though. I'd be glad to get one of those steaks.


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Looking for: Red MBH 26"(The Aristocrat), Chestnut-coppertone (The Estate), Glen-blue (The Imperial), and The Plainsman.

Big Dawg

@HoosierKettle, based on what I'm seeing, I wouldn't wouldn't consider what you're doin' as a "Poor Man's" anything ! ! !





BD
The Sultans of Swine
22.5 WSM - Fat Boy
22.5 OTG - Little Man/26.75 - Big Kahuna

MINIgrillin

A little hint with the reverse sear. Keep the lid open when searing. It will keep the internal Temps from climbing.
Seville. CnB performer:blue,green,gray. 26r. 18otg. Karubeque C-60.