Big Poppa Posted July 16, 2009 Report Share Posted July 16, 2009 Ok a little garlic pepper seasoning salt and sear on lower shelf at 700 rest for 20 minutes finish at 400 on upper shelf....(In the first pic is also a bone in strip...for the wife also came out great) Thanks Dennis for such a great product. It is so rare that when you get something in this day and age that you know that your grandkids will be still using. Quote Link to comment Share on other sites More sharing options...
cruzmisl Posted July 19, 2009 Report Share Posted July 19, 2009 Very nice. Looks like a Ruth Chris ad Quote Link to comment Share on other sites More sharing options...
Big Poppa Posted July 20, 2009 Author Report Share Posted July 20, 2009 thanks alot Quote Link to comment Share on other sites More sharing options...
Loquitur Posted August 19, 2009 Report Share Posted August 19, 2009 Gotta agree with Big Poppa on KK steaks!! Did my first rib eyes last night - two boneless ones, each slightly under a lb and about 1" thick. I had a rip roaring fire going with the Tru-Tel off the scale. Steaks were dried for 4 days, brought to room temp and rubbed with olive oil, S&P. Closed the draft door just before I put the steaks on the sear grill and left the lid open. 90 sec on the first side and 60 sec on the other and they're done to perfection - 121 on the Thermapen -crispy on the outside and moist and juicy on the inside!! We can't wait to have them again!!! I know, I know !! But my husband was leaving on a fly fishing excursion for carp in PA and had already packed the camera. Susan Quote Link to comment Share on other sites More sharing options...
Big Poppa Posted August 19, 2009 Author Report Share Posted August 19, 2009 Thanks Susan I am having a blast with these...I bough two....Am thinking of more I am a sick man. I love that you are so into this...... Quote Link to comment Share on other sites More sharing options...
Conodo12 Posted August 19, 2009 Report Share Posted August 19, 2009 I don't know how I missed your post Big Poppa - Awesome looking steaks!! Which two KK's did you get? Quote Link to comment Share on other sites More sharing options...
Loquitur Posted August 19, 2009 Report Share Posted August 19, 2009 I bought two....Am thinking....I am a sick man.. No, Big Poppa, No You're just livin' large and lovin' it!! Quote Link to comment Share on other sites More sharing options...
Big Poppa Posted August 20, 2009 Author Report Share Posted August 20, 2009 I got the big ones one in matte black for my main house in the desert and one is gloss black at my summer home...that sounds terrible but it gets pretty hot in the desert... I have the bug so bad I have big drums and tons of pellet cookers too I have a guru for my primo but havent put it on the kk as I want to be able to do everything without it and then I will go the automated way I wish I had just bought the KK first..... When Dennis decides to sell the smaller older models at a crazy price Lookout! Quote Link to comment Share on other sites More sharing options...
Sanny Posted August 20, 2009 Report Share Posted August 20, 2009 Wow, Poppa... Quote Link to comment Share on other sites More sharing options...
Otto Maddock Posted August 20, 2009 Report Share Posted August 20, 2009 Great looking Filets! Big Poppa, I haven't received my KK yet, but I plan on making many, many filets. Yours look incredible! It's 8:30 AM as I write this and I want one for breakfast, now! (When does my butcher shop open? My local butcher shop moved from Seattle's Pike Place Market to Renton. Lucky me!) Would it be possible for you to describe you steps on changing the temp from the searing 700 degrees to the dwell of 400 degrees? Also, did you use a heat deflector during the dwell? (I assume you throttled the airflow...) Britt Quote Link to comment Share on other sites More sharing options...
Big Poppa Posted August 20, 2009 Author Report Share Posted August 20, 2009 we have Finney on board here now and I have been experimenting with his technique and I think it gets more flavor than my way but I am basically using the t rex method (see najked Whiz for details_ the KK is so responsive that you just pull the steaks to rest after sear and throttle down the bottom and top and wait for 400 Take note of the internal temp of the meat when you put them back on the kk....lets say they are 115...I pulled these at 135.....so at about 125 I turned them and pulled at 135 I split the difference between the starting internal and the desired finishing internal then they rest for about ten minutes or seo and dig in Quote Link to comment Share on other sites More sharing options...
mguerra Posted August 20, 2009 Report Share Posted August 20, 2009 make it easy See my post "Finney on a Meco" in the Hi from North Carolina thread in the Forum Members folder. A simple method for excellent results. You can do it on a cheap metal grill or a KK. Quote Link to comment Share on other sites More sharing options...
Otto Maddock Posted August 20, 2009 Report Share Posted August 20, 2009 Thanks, Big Poppa & mguerra. I appreciate the info! Quote Link to comment Share on other sites More sharing options...
Finney - Iron Pig BBQ Posted August 27, 2009 Report Share Posted August 27, 2009 we have Finney on board here now and I have been experimenting with his technique and I think it gets more flavor than my way but I am basically using the t rex method (see najked Whiz for details_ the KK is so responsive that you just pull the steaks to rest after sear and throttle down the bottom and top and wait for 400 Take note of the internal temp of the meat when you put them back on the kk....lets say they are 115...I pulled these at 135.....so at about 125 I turned them and pulled at 135 I split the difference between the starting internal and the desired finishing internal then they rest for about ten minutes or seo and dig in Big Poppa, I'm never going to argue against a good looking/ tasting steak no matter how it was cooked. And those look great! Quote Link to comment Share on other sites More sharing options...
Big Poppa Posted August 27, 2009 Author Report Share Posted August 27, 2009 Finney I use your technique a lot....THose happen to be the other way...came out great....Im now smoking the on my MAK pellet grill and searing on the KK....fabulous! Quote Link to comment Share on other sites More sharing options...
