I have tried lighting from the top and bottom and the bottom works much better for high heat and low heat cooks. Never had any issues with the fire going out and I know many people that light from the bottom and there's many on the …
Yep. Mix it in like this graphic made by Stike and you'll have constant smoke. Increase the ratio of wood to lump if you want more smoke.
I never understood why stike perpetuated the idea that air flow occurs …
CTX, surely you have had the aged bone in ribeye at nine's (the palms). the best i have had at a restaurant, and i have been to many in LV. not hugo's though.
no one has mentioned the golden steer; very good, and as old school vegas as you can get.…
My procedure, and there are many:
Platesetter on the fire ring, legs up
Drip pan, purpose is to keep drippings from burning (that is why I fill it with tap H2O)
Grill on top
The gaps with allow some direct heat and "scorch" the en…
Does non carbon steel exist?
What is the material used for these grates? Mild sheet or?
Do u have an in house water jet, or out source it (you made reference to the "machine shop")
I looked at the website, it does not specify
I am not trying to …
I wish I could find tri tip where I live... Never had the chance to taste this cut.
What is your SV setup?
Did you sear the meat before or after cooking SV?
i have the sous vide demi.
seared after. i did a bone in ribeye sou…