Mini Magic and..

 
I was amazed how the Dizzy Dust tasted with that full sear. I think I will pick up the Lodge Pizza Pan for searing.

The mini is just a fun egg to use.

Kent

 
Searing is like falling off a log. One way or another get the meat close to the lump bed and for steaks form 60 to 90 seconds on each side. Depending on the thickness of the meat get some distance between the meat and lump bed and shoot for about a 350° grate temperature.

If the meat is thin 3/4 or so when the sear is done the meat will be between medium rare and medium. The thermapen is a huge help in getting the final cook temperature.

The weather is odd & wet. Above 80° yesterday and tomorrow we will be back done in the 50's.

The rivers (streams) are running at max or higher, fast and cold. We have had an unusual number of drownings this year. Kids play close to the banks and slip, hypothermia hits and then...

If the weather gets hot we will have flooding in some areas and more so up north. You should have very comfortable weather and it should be very green, for our area anyway.

Kent

 
Thanks Molly, I thought it time to get a cook post up.

Kent

 
Got it at Snyders Brothers $18/lb, The cut was very irregular, thin on the outside edges and thick in the middle. I had to fillet it some to get an even thickness for this type of searing, hence the two small extra pieces. The good part of the irregular pieces were eating them before they got to far from the mini.

I can't remember how much you said they were at Harmons.

The fillet was about as good as the koby, however, the real deal was the sear. I have never seared that deep before. The picture in a way looks burnt but that was really good. I am not sure if it was the DP rub or just the intense heat - or combination. This cook would have been a perfect hot tub cook.

No bites on the eggs. Looks like I am going to have to re-list at a lower price or just keep them.

Kent

 
Thanks Tim, that was a great cook. Not often one cook stands out that much better than other egg cooks. This was a big difference and I don't think it was the cut of the meat. I am going to try the same cook with some cheaper cuts of beef. This would have been a perfect hot tub cook.

Congratulations, the new job is cutting???? ... and the potential job is a different one? Nevertheless, good to hear.

Say hi to Cindy.

Kent

 
At 250° to 300° dome I can get about 4 hours of cooking if I load the lump about to the top of the fire ring. I can get 4 to 5 shorter type cooks out of a load of lump in the mini. I need to clean it out after about 4 cooks.

Wess said the new minis were at $400. I really like the mini but I wouldn't spend that much for one, I would go with the small. If you want to do some longer cooks you will need a deeper area for the lump. There were some pictures earlier today that showed a carrier which was a upside down stand for the small. That would make a nice configuration.

Keeping those two limitations and other than the 'new' price the mini is a great second or third egg.

I can cook for the wife and I as well as a couple of smaller grand kids on the mini (more if you cook dogs/brats).

Kent

 
:laugh: :laugh: your kidding, right? The two smaller strips didn't make it 20 inches away from the grid. No left overs, even bread was used to mop up the drippings. I have never such clean plates after a meal.

 

 
I have done a lot of what I now call partial searing, but this was just amazing. I am going to do the deep sear on some 'regular' cuts of meat and I expect to get the same great flavor.