mk1 Posted December 4, 2011 Report Posted December 4, 2011 A tasty mistake... My grill temp got away from me (300 instead of 250) and I took it of at 126 instead of 118. I still reverse seared it tho....
mk1 Posted December 4, 2011 Author Report Posted December 4, 2011 n67004 n67005 Re: Rib Roast pic yum!
LATrapp Posted December 5, 2011 Report Posted December 5, 2011 Re: Rib Roast pic Looks amazing! and a very clean looking grill!
mk1 Posted December 5, 2011 Author Report Posted December 5, 2011 Re: Rib Roast pic It is nearly new! AND, Dennis (knowing I am a typical anal physician) told me about getting a water heater drain pan, so I can wash my grates outside. I never used to wash my grates on my old grill, but these are so shiny! Also, when do you cook on a dirty surface inside your house?
mguerra Posted December 6, 2011 Report Posted December 6, 2011 Re: Rib Roast pic I've never cleaned my grates...ever. I will scrape off the stuck on fish skin, though. Nice marriage of flavors there, like a molcajete.
slu Posted December 6, 2011 Report Posted December 6, 2011 Re: Rib Roast pic (knowing I am a typical anal physician) Say what?
mk1 Posted December 6, 2011 Author Report Posted December 6, 2011 Re: Rib Roast pic Let me clarify.... I have never felt the need or desire to clean a grill before. I was content to scrape them, and burn them off. BUT, the shiny robust stainless nature of my new grill got to me and I started cleaning it. It then dawned on me that I would never think of cooking on a caked on burnt mess anywhere else. Step in Dennis, who advised me of the water heater drain pan trick, and now i can keep them shiny clean with a quick soak and scrub. I am a radiation oncologist, and we do anal retentive really well. A good thing I would say!
mguerra Posted December 6, 2011 Report Posted December 6, 2011 Re: Rib Roast pic The water heater pans also work well to stow the grills you aren't using.
Loquitur Posted December 6, 2011 Report Posted December 6, 2011 Re: Rib Roast pic Wow, mk1 - that's really beautiful looking meat to my eyes at 126 PLUS a reverse sear!! I would have thought it would be much more well done at that point than your image indicates. Susan
