tony b Posted June 20, 2020 Report Posted June 20, 2020 Nice job with the uncrating and all the super pics! Your daughter's going to have one helluva fort! 1
HokieBen Posted June 20, 2020 Author Report Posted June 20, 2020 Thanks Tony! Burn in is going well but I have to say this is not my favorite thing to do. He was all pretty and shiny and now there are the white streaks all over. I tried getting them off as I saw them but I’m going to have quite a bit of cleanup after this is done.
Steve M Posted June 20, 2020 Report Posted June 20, 2020 1 hour ago, HokieBen said: Thanks Tony! Burn in is going well but I have to say this is not my favorite thing to do. He was all pretty and shiny and now there are the white streaks all over. I tried getting them off as I saw them but I’m going to have quite a bit of cleanup after this is done. Don't sweat it too much. It is pretty easy to get it back to sparkly. 1
KKash Posted June 20, 2020 Report Posted June 20, 2020 Great sequence of pics - Brought back good memories of my delivery day!I know what you mean about burn in, but once it’s done, it’s done. The KK looks great in your backyard!!Sent from my iPhone using Tapatalk 1 1
tony b Posted June 21, 2020 Report Posted June 21, 2020 Just keep a wet cloth handy and keep wiping it down during the burn-in. If you wake up tomorrow and there's more, a wet magic eraser works wonders. 1 1
Wingman505 Posted June 21, 2020 Report Posted June 21, 2020 You need to touch up the grout where it vented anyway. I liked the visual indicator of were I needed to apply the grout. 2
HokieBen Posted June 21, 2020 Author Report Posted June 21, 2020 Happy Fathers Day to all you dad’s out there! Today I’m stepping it up a bit since I’m getting more comfortable controlling ole heavy. I’ve done a little wings cook and then burgers last night (were amazing), but today I’m planning on reverse searing these thick cut ribeyes we picked up. Dusted with Himalayan salt over night and they’re looking perfect. Thinking about finishing with a bleu cheese crumble topping but I may just go with a nice butter baste. My plan is to have splitter at 50% and lower grate in for the sear at the end. Or, maybe the top grate upside down to get closer to coals? Gotta look at distance and get a feel for what looks like a better idea. I’ll probably use my half grate to get steaks up to temp before the final sear. So that’s my Father’s Day dinner plan. If you guys have any suggestions on my setup before going into it I’ll all ears. 3
AJR Posted June 21, 2020 Report Posted June 21, 2020 1 hour ago, HokieBen said: My plan is to have splitter at 50% and lower grate in for the sear at the end. Or, maybe the top grate upside down to get closer to coals? Gotta look at distance and get a feel for what looks like a better idea. I’ll probably use my half grate to get steaks up to temp before the final sear. Similar to what I plan - I plan to use the splitter toward the back, half grate up high and searing (top) grate right over the coals for steaks. Haven’t tested it yet, but that should allow for bringing the steak up to temp using the higher rack, then searing the heck out of it right at the end. I’ll probably experiment with using a cast iron pan for butter/Worcestershire basting vs directly over the coals. 3
HokieBen Posted June 21, 2020 Author Report Posted June 21, 2020 My setup for this afternoon. Interesting, half grate made for left side so I flipped it for the right side. I think this should do the trick for a nice reverse sear. Love how I can use diff zones and multiple levels, this is all new for me. 7
Steve M Posted June 21, 2020 Report Posted June 21, 2020 2 hours ago, AJR said: Similar to what I plan - I plan to use the splitter toward the back, half grate up high and searing (top) grate right over the coals for steaks. Haven’t tested it yet, but that should allow for bringing the steak up to temp using the higher rack, then searing the heck out of it right at the end. I’ll probably experiment with using a cast iron pan for butter/Worcestershire basting vs directly over the coals. I've been trying different methods for that final sear and I think I like the cast iron option best. Much better control. 3
Basher Posted June 21, 2020 Report Posted June 21, 2020 Good plan Ben.Definitely the lower setting with the grate for the final searSent from my iPhone using Tapatalk 1
HokieBen Posted June 22, 2020 Author Report Posted June 22, 2020 Thanks, it turned out great. The 32 is so luxurious to cook on. Made the reverse sear in these 3” ribeyes so easy and man they had that lil char and juicy in the middle. Can’t wait to try more!!!! IMG_1544.MOV 8
Bruce Pearson Posted June 22, 2020 Report Posted June 22, 2020 Wow that video is making my mouth water! Nice cook 1
tony b Posted June 22, 2020 Report Posted June 22, 2020 Seriously good looking steak! Excellent job. 2
RokDok Posted January 6, 2021 Report Posted January 6, 2021 @HokieBen, the colour combination of the gold with blue is stunning. I have a question / reassurance. I'm hoping my 32" will arrive in the next 2-3 weeks - it's currently off the coast of France heading for Rotterdam before turning South and heading for Southampton here in the UK. I was hoping to get a posse of friends together to help with uncrating and moving it (on the flat but a couple of corners and bits of lawn) but we are now under strict lockdown here and it is just me and my wife and possibly a semi grown up daughter. I see you successfully uncrated with a family of four - do you think it's doable with just the two ( or possibly three) of us ? Can one person manoeuvre it on plywood ? Many Thanks, RD
Basher Posted January 6, 2021 Report Posted January 6, 2021 Rokdoc you will be fine with 2 and a 1/2 assuming you have reasonably level access, and ply for softer ground.Will you be pellet jacking it around?Sent from my iPhone using Tapatalk 1
RokDok Posted January 6, 2021 Report Posted January 6, 2021 Thanks Basher, No it will have to come off the pallet in the drive - and from there pushed on the plywood around the house to the back patio.
Steve M Posted January 6, 2021 Report Posted January 6, 2021 On 6/21/2020 at 9:37 PM, HokieBen said: Thanks, it turned out great. The 32 is so luxurious to cook on. Made the reverse sear in these 3” ribeyes so easy and man they had that lil char and juicy in the middle. Can’t wait to try more!!!! Gorgeous steak!
