Hot Tub Rib Steak

thirdeye · April 2006

In my 4th attempt at this technique, I used the thickest steak so far and cooked on a grate down in the fire box. This was without a doubt the best. The cook time was about 4 or 5 minutes. The internal was 120* and climbed to 126* during resting. Click any picture for a larger view.[p]

http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%202/d5d6eb2f.jpg [p]http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%202/7a2c3de0.jpg [p]http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%202/832900ae.jpg[p]http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%202/a8f53e1f.jpg
[p]http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%202/b43973ab.jpg [p]

[p]Happy Easter
~thirdeye~

[p]

AZRP · April 2006

thirdeye,
Looks great, how thick was it? -RP

thirdeye · April 2006

AZRP,[p]Three fingers thick, or 2"+[p]~thirdeye~

JJ · April 2006

thirdeye,[p]You hot tub w/ the plastic on or off? Looked like on from the pict. If on, have you ever tried off?[p]JJ

thirdeye · April 2006

JJ,[p]It's in a vacuum bag, seasonings were put on first. A zipper bag will work too. The vacuum one just sinks better w/o air. Never tried without a bag. I've only done several steaks and one batch of lamb chops this way.[p]~thirdeye~

JJ · April 2006

thirdeye,[p]I'll have to try my next one in a bag. I did it w/o for the last one (my 1st trex cook).[p]Still learning and practicing. [p]Cheers,[p]JJ

Hot Tub Rib Steak

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