LargeRedJoe Posted January 31, 2017 Share Posted January 31, 2017 Mostly the fellows at ATBBQ cook on pellet grills such as Yoders, but looks like they are using ceramic now as well. Sent from my iPad using Tapatalk CARuggs, Mr Cue and Rak73 3 Quote Link to comment Share on other sites More sharing options...
Team PCBeach Posted February 1, 2017 Share Posted February 1, 2017 No way that was a 600 deg Joe. He didn't burp when he put the cast iron in to pre-heat and at 600 deg I think he would be missing some hair on his arm.... Not really sure why he showed that on a KJ except he can't get his pellet grill to 600. That was a nice pan seared steak, but as he never closed the lid, it is not going to have and flavor from the wood. Quote Link to comment Share on other sites More sharing options...
Mr Cue Posted February 1, 2017 Share Posted February 1, 2017 I like Chef Tom's videos and recipes. Cool to see a Joe sharing the limelight. BraddyMac and Rak73 2 Quote Link to comment Share on other sites More sharing options...
Big_Green_Craig Posted February 9, 2017 Share Posted February 9, 2017 He'd get better flavor if that rosemary was down in the pan rather than on top of the steak. Rak73 1 Quote Link to comment Share on other sites More sharing options...
Mr Cue Posted February 9, 2017 Share Posted February 9, 2017 3 hours ago, Big_Green_Craig said: He'd get better flavor if that rosemary was down in the pan rather than on top of the steak. 2:25 it goes down. I'm sure the hot oil baste at the beginning released some flavor and prevented the rosemary from burning. I'm no professional chef, but I'd bet Tom knows what he's doing. Quote Link to comment Share on other sites More sharing options...
Squarehelmet Posted February 9, 2017 Share Posted February 9, 2017 I'm fascinated that he can hold on to a 600 degree cast iron pan as long as he does with just a towel around the handle. The steak looked great to me. Big_Green_Craig 1 Quote Link to comment Share on other sites More sharing options...
Ben S Posted February 9, 2017 Share Posted February 9, 2017 Soapstone or CI insert for me. Mr Cue 1 Quote Link to comment Share on other sites More sharing options...
afingerhut Posted February 10, 2017 Share Posted February 10, 2017 I love the sear that a CI pan gives, but hate smoking out my entire house if I cook inside, or cooking the seasoning off my pan if I do it on the kamado. At 600, the seasoning will hold up, but I don't get a hard sear as fast as I'd like for finishing sous-vide steaks. I almost jumped at a CI half-moon griddle for my new Big Joe, but the soapstone has really peaked my interest with the lower maintenance and ability to cook at higher temps without burning off the seasoning. I am hesitant though, given the price tag, and that its another 40lbs of rock to find a home for when not in use. I'm thinking of trying a test run with my Emile Henry 14x18 glazed pizza stone. It is supposed to withstand 900 degrees and has a non-porous surface that won't get gummed up with steak fat. It doesn't have the thermal mass of the soapstone, but might be sufficient on a couple of steaks or some smash burgers. Quote Link to comment Share on other sites More sharing options...
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