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Labor Day has begun, and this is what I am cooking...

Sea2Ski
Sea2Ski Posts: 4,131
in EggHead Forum
Right now, reverse sear filets.  In the first half of the cook. My wife's has been on for 15 mins (front 2), but mine just went on.  

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Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
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Caliking said:   Meat in bung is my favorite. 
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Comments

  • feef706
    feef706 Posts: 853
    Way to start it off! Looks like it's gonna be a good one.
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  • northGAcock
    northGAcock Posts: 15,173
    Looks outstanding......Waterlogged here in SC......ready for this storm to clear the area, hope to cook out the rest of the weekend. Living through your cook this evening.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    Although cloudy, the temperature is perfect  74.8 according to the thermapen. We will get our share of rain Sunday I guess.  We will see.  

    I am also having a beer prior to the wine. 



    And at the same time, trying to figure out the best place to put this guy:



    I am thinking on the railing post.  
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • johnmitchell
    johnmitchell Posts: 7,365
    Those steaks look great.. Have a great labor day weekend..
    Greensboro North Carolina
    When in doubt Accelerate....
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  • feef706
    feef706 Posts: 853
    edited September 2016
    Sea2Ski said:
    Although cloudy, the temperature is perfect  74.8 according to the thermapen. We will get our share of rain Sunday I guess.  We will see.  
    Must be nice, 86 feels like 100 at the moment here in Florida...
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    @northGAcock. We still have to catch up!!!  
    Thanks @johnmitchell you too!
    @feef706, I do not know how you do it down there. Way too hot for me. I can take single digits and blowing snow, but once it hits about 85, I am done. 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • nolaegghead
    nolaegghead Posts: 42,109
    Looks very promising so far...standing by....
    ______________________________________________
    I love lamp..
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    Beer done.
    Wife just brought out the wine that was decanted a few hours ago...

    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
    · Share on FacebookShare on Twitter
  • Sea2Ski
    Sea2Ski Posts: 4,131
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
    · Share on FacebookShare on Twitter
  • Sea2Ski
    Sea2Ski Posts: 4,131
    Getting hers done the way she likes:

    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • feef706
    feef706 Posts: 853
    Do you wait until the meat stops climbing in temp before searing?
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  • Gulfcoastguy
    Gulfcoastguy Posts: 7,341
    Queso y elote(mexican cheese and corn dip), Cilantro and jalapeño hummus, and cresent roll bacon, egg, blue cheese,tomato,  and avocado roll ups for my parents 60th wedding anniversary. Unfortunately the only thing done on an egg was roasting some Anaheim peppers. I did have to ferment the crema since I couldn't find it in any local store. No sweat, it's easy as pie.
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  • Grillmagic
    Grillmagic Posts: 1,600
    Sea2Ski said:
    Now mine.  



    Okay. Time to go to work...


    Wow!
    Charlotte, Michigan XL BGE
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  • PASmoke
    PASmoke Posts: 279
    Great looking cook! Also, nice to see another wine guy on here. I love '07 Napa and a well decanted Merlot....
    Atlanta, GA - Large BGE x 2

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  • northGAcock
    northGAcock Posts: 15,173
    Beautiful.....inside pasta just not cutting it here.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    Robin, pasta is great!  It is what we would have if the weather was not cooperating. The situations will be reversed one day.   I am sure....   
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • feef706
    feef706 Posts: 853
    Nicely done sir, I picked up an clearanced filet for my wife. May have to attempt a reverse sear on steak again.
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    feef706 said:
    Do you wait until the meat stops climbing in temp before searing?
    So, what I do @feef706

    I like mine rare.  At about 105  I open the vent and top all the way to give the egg get a head start on getting hot. At 115 I pull the meat off and leave the lid open and bottom vent as well.  When the coals are red hot, I put back on and sear, flipping every minute to 90 seconds depending on how large of a coal bed I have.  Once the outside looks good - serve and eat. No need to rest these.  Easy peasy. 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
    · Share on FacebookShare on Twitter
  • Sea2Ski
    Sea2Ski Posts: 4,131
    feef706 said:
    Nicely done sir, I picked up an clearanced filet for my wife. May have to attempt a reverse sear on steak again.
    I do not do filet any other way.  It cooks too fast in my opinion.   In short, follow my directions to about 5-10F below target, then sear. Let me know what you think! 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
    · Share on FacebookShare on Twitter
  • nolaegghead
    nolaegghead Posts: 42,109
    For big thick filets, I will throw in the SV at 110F for a couple of hours then sear.  They're about 115F in the center when we eat them, which is immediately. 

    Looks good, and that's some very nice wine.
    ______________________________________________
    I love lamp..
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  • feef706
    feef706 Posts: 853
    Sea2Ski said:
    feef706 said:
    Nicely done sir, I picked up an clearanced filet for my wife. May have to attempt a reverse sear on steak again.
    I do not do filet any other way.  It cooks too fast in my opinion.   In short, follow my directions to about 5-10F below target, then sear. Let me know what you think! 
    Sounds good, thanks for the advice, I unsuccessfully reverse seared a porterhouse once about 1.5" thick, came out medium well but I successfully reverse seared a 5.5lb prime rib so will try steak again.
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    nolaegghead said:
    For big thick filets, I will throw in the SV at 110F for a couple of hours then sear.  They're about 115F in the center when we eat them, which is immediately. 

    Looks good, and that's some very nice wine.
    Thinking of getting a SV. But I am not sure I would use it much. Sure people will say you will, but I am not home many times to put things on hours ahead of time.  And some things I know you put on 18+ hours ahead.  I can not plan that far.   I am mov'n and shak'n....  

    Here comes the wine snob in me...This is is the only merlot I like with steak.  The Oak in it is perfect. Otherwise, I prefer a Cab - Oak aged of course. 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • nolaegghead
    nolaegghead Posts: 42,109
    I use SV much more frequently than I thought I ever would before I got one.  They're cheap.
    ______________________________________________
    I love lamp..
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  • Stewarba
    Stewarba Posts: 6
    Sea2Ski said:
    feef706 said:
    Do you wait until the meat stops climbing in temp before searing?
    So, what I do @feef706

    I like mine rare.  At about 105  I open the vent and top all the way to give the egg get a head start on getting hot. At 115 I pull the meat off and leave the lid open and bottom vent as well.  When the coals are red hot, I put back on and sear, flipping every minute to 90 seconds depending on how large of a coal bed I have.  Once the outside looks good - serve and eat. No need to rest these.  Easy peasy. 
    Great tip, I'm going to try it out this weekend!
    XL and Medium BGE
    Charleston SC
    via Carrollton KY
    Go Cats!
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  • Botch
    Botch Posts: 17,388
    Duckhorn is probably my favorite Merlot.   B)

    "Dumplings are just noodles that have already eaten"   - Jon Kung

    Ogden, UT, USA


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  • Sea2Ski
    Sea2Ski Posts: 4,131
    So this morning I called my parents to see if they wanted to come visit and have lunch.   Surprisingly they took me up on it. Then my sister called and asked me what I was doing, told them our parents were coming out. Then she invited herself and her brood of three over as well for lunch. So 2  London broils just went on the egg. 

    Have not cooked these in a while. One is rubbed with a very  coarse grind steak tub, and the other was in Grillmates  mesquite marinade for about 2 hours.  


    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • nolaegghead
    nolaegghead Posts: 42,109
    Reverse sear?
    ______________________________________________
    I love lamp..
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    @nolaegghead. Yes.  

    I did did not get any just sliced or plated
     pics, but here is one:


    And right now now I am having some leftovers. 

    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
    · Share on FacebookShare on Twitter
  • northGAcock
    northGAcock Posts: 15,173
    Sea2Ski said:
    @nolaegghead. Yes.  

    I did did not get any just sliced or plated
     pics, but here is one:


    And right now now I am having some leftovers. 

    Dang.....and I suffered through an egged pizza. All good though....what a beautiful color. Most tasty I am certain. You get that driveway project finished? Wife had me putting another coat of paint on the bedroom walls here. It is this color.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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