Friday Night Hot Tub!

Brisket_Fanatic

Local butcher was cutting some grass fed beef and since I needed to stock up on some burger anyway, I asked him to cut me a couple of 1-1/2 inch ribeyes. Got them home and into the hot tub for an hour while the egg heated up to 500 and the tators were cooking. Decided I would get out my cast iron grate since it has been awhile since I used it and discovered it will be even longer as it was a tad rusty.

 

 

 

These bad boys ended up being around 1 - 3/4 and at 9 bucks a pound we went with 1 steak for all of us.

Into the tub!

Tossed on a leftover baked tator, since the boys won't eat them they will just get green beans and steak.

When it was finshed I topped it with some garlic butter to melt down.

Plated up: It's correct on PB but whatever........

 

Here is a cross section look at what you get from hot tubbing, cooked around 90seconds a side and pulled at 130.

 

Mouth watering beefy goodness!

 

BBQJIM

I just finished two 1 1/2 inch reverse sear ribeyes and loved the results.  Reverse sear is a little bit of a dance so practise removing a cold plate setter before dancing with a hot one.  I have a big piece of porcelain tile I put mine on just in front of the BGE on an air conditioner wooden cover.  So all I do wearing heavy leather gloves is pick it up and turn around and set it down.

Plenty of stuff on the internet so look around.  Happy learning

butert

Whats the purpose of the hot tub?

Brisket_Fanatic

@butert‌ The purpose is to get the entire steak as close to finishing temp as possible. That way when you sear to caramelize the outside the entire steak is very close to the same temp. On a normal cook you get the outter 1/2 well done, the middle 1/2 medium rare.

Rustynuts

Hi, cooked twice on my Large BGE so clueless to the Jargon, what is "reverse sear" .
Regards
Michael

Brisket_Fanatic

@Rustynuts‌ Reverse sear is you roast the steak at low temp like 250 until 115 then pull the steak and crank the egg to like 500 or so. Then do a quick sear on each side to get the crust on the outside and finish the steak to 125 for medium rare. Adjust temps to your steak liking.

BBQJIM

Guess what.  I told you I used a piece of porcelain tile to put my very hot place setter on.  Don't do it.  The tile broke into about 10 pieces.  Now I am using a concrete garden stepping stone.  Works perfect and a lot cheaper. 

Brisket_Fanatic

@BBQJIM‌ that stinks, hopefully nobody got hurt. That's the thing with tile of they get to hot the break. The Posner stone will work much better however I have seen a post where someone placed a charcoal chimney on their driveway and boom a big chunk flew out. Best bet would be a couple firebricks.

BBQJIM

Might give that a try Brisket Fanatic

caliking

That steak looks righteous! Absolutely beautiful.

What temp did you SV the steak at?

Brisket_Fanatic

@caliking‌ Thanks, red neck SV is at pure hot tap water around 130 ish, changed the water couple times.

Skiddymarker

BBQJIM said:

I just finished two 1 1/2 inch reverse sear ribeyes and loved the results.  Reverse sear is a little bit of a dance so practise removing a cold plate setter before dancing with a hot one.  I have a big piece of porcelain tile I put mine on just in front of the BGE on an air conditioner wooden cover.  So all I do wearing heavy leather gloves is pick it up and turn around and set it down.

Plenty of stuff on the internet so look around.  Happy learning

Depending on the size of your cook, I use an old pizza stone I cut in half. This allows me to cook indirect for the first 20-30 minutes and then pull the grid extender to do the reverse sear. Once you open the egg, the air flow concentrates were the deflector isn't making the sear even hotter. 

caliking

Brisket_Fanatic said:

@caliking‌ Thanks, red neck SV is at pure hot tap water around 130 ish, changed the water couple times.

Redneck or not, it worked!

tulocay

Awesome