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Found 6 results

  1. I just purchased my Akorn off Amazon the other day and will be putting it together this weekend. I've been cooking on webers/gassers for years and wanted to change it up for some low-n-slow smoking and this forum made me pull the trigger. It will be my only current grill, so I was trying to figure out the best way to cook a reverse sear/2-zone steak or similar. It's the best way to cook a steak IMO and I see many varying ways to do it. What you you guys consider the best? The main thread on this site showing the custom bent wire basket or something no longer shows pictures so I had a tough time trying to understand how that process all worked. I've seen split diffusers online, the adjustable CharGriller rack, searing directly on the weber grate...etc. Has anyone been able to replicate a true 2-zone cooking process where I can bring a steak up to 105 in 45 min or so, then sear it quick up to 125?
  2. I was inspired by Shuley's post to cook Lobster tails. Alas, none available in the fridge. What was available was this giant ribeye. Granted, I should have begged off when it hit the scales at 2.25lbs. But, I figured this would make for a great breakfast sequel today and tomorrow. Had a dusting of snow this morning. I'm starting to miss the ambient heat of the stick burner on cold windy mornings like today... probably should have stopped at this point...
  3. Adam tests the best way to sear a steak. It's interesting.
  4. Hi Folks, Its been very hot lately here, harvest is almost done and just had a great afternoon off from work, wife is out of town on a football game my son participated, so it was just me and my daughters for the afternoon, that means I needed to be a responsible parent and feed them. No worries, have a new sack of lump that I needed to try, my dad gave it to me, someone in town is now making lump charcoal, so now I can get bags, sacks, boxes, truckloads of lump without any dust or small pieces! Picked up a couple of steaks at the butcher shop, and some chorizo for the grill, also I remember that I had some shrimp home, my wife does not like sea food so when ever she is gone we try to eat seafood as my eldest daughter loves it! So I figured, might as well make it now. Looked up a recipe here, and John Setzler's shrimp scampi looks great, so I started up the kamado with the new lump. It sparks a little when I use the torch, but nothing that would detract me from using it. Had my daughter peal and de-vein the shrimp, here she is concentrated on the task at hand: While we waited I started to cook the steaks, figured that while the kamado was picking up temp I could do a reverse sear, so I had my CI pan on the lower grill acting as a diffuser, and steaks on the upper grill, temp was 200-212 ºF and I kept it there for about 35 minutes After the steaks reached the desired temp, took them off the grill set them aside and started with the shrimp. Now, I don't have a fancy CI wok and the cool set up, so I figured that I could just use my CI skillet, temperature rise to 420ºF and I added the butter, oil and garlic, once everything is melted and ready, in go the shrimp: 3 minutes later, shrimp are almost done, had my wine ready for the next part, and as the recipe mandates, one cup for the shrimp and one cup for the cook, as the pit boys say, that is pit masters privilege! After the shrimp were done, continued to rise the temp to reach a searing temp for the steaks, and finish them off Plated everything and eat like there was no tomorrow... sorry for the long and pic heavy post... some pics are upside down, some on the side, and a couple are right side up... go figure... thanks for stoping by! Z
  5. It seems like I've been on a seafood roll lately. I picked up a beautiful tuna steak this weekend. I seasoned it with salt and pepper. The BGE was preheated to 550 with my favorite 10" Lodge cast iron skillet directly on the grilling grate. (Notice the Kamado Joe Divide & Conquer rack in a BGE) I splashed a small amount of grape seed oil in the pan and seared this tuna steak for maybe 45 seconds on each side. I finished the steal with a drizzle of lemon juice. Tender, tasty and fast!
  6. Cooking the perfect steak has always been a holy grail of mine. I have found that the reverse sear method is truly a consistent method. I started off with my kamado at 250F indirect. I slowly cooked these filets using a Maverick ET732 to monitor the internal temp. Once the filets reached an IT of 115F I removed them from the grill uncovered, removed the ceramic diffuser and switched to direct grilling. I increased the temp to 600+ for a quick 1-1/2 minute sear on each side. This method yields a perfectly cooked steak every time.
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