Gazza Posted May 5, 2013 Report Posted May 5, 2013 A big thanks to talisker63 for the following: Set up KK for low and slow around low to mid 200's Indirect Smoke chunks in Main grid in place Steaks on main grid for about 1hr but until internal temp is 49C if shooting for rare or 45C is going for med-rare Once at this temp steaks off and loose cover with foil Remove main grid and heat deflector Put in place the sear grill on its lowest setting Crank up heat to about 600F Steaks back on sear grill once up to 600F 1 min then rotate, then 1 min then flip, 1 min then rotate, 1 min and remove Check internal temp, if within 3C of where you want then rest If not put back on and shut all KK vents to dwell, temp drops fast and not too much more colour. BE CAREFUL WHEN OPENING AS YOU WILL GET BACK DRAFT FLARE UP. IT'S DANGEROUS I usually open the vents before the lid. Give the steaks more 1 mins bursts at dwell until the reach within 3C of target and then rest Enjoy and post pics Andrew talisker63 If my wife who is not the big meat lover can't stop eating it, it must be amazing. Only difference is I finished it on the gas using my beloved GrillGrates.
talisker63 Posted May 6, 2013 Report Posted May 6, 2013 Re: WOW Ribeye Well done Gaz! No loss of the arm hairs on the back draft? Sent from my iPad using Tapatalk HD
Gazza Posted May 6, 2013 Author Report Posted May 6, 2013 Re: WOW Ribeye Nah all good with the new long gloves ! Much drooling from the friends who got the emailed pics . HA HA !
Ducaticraig Posted May 21, 2013 Report Posted May 21, 2013 Re: WOW Ribeye Gazza, always make sure to burp the lid for a few seconds before opening it up all the way and you should not have to worry about the back draft and burning anymore arm hairs. Nice looking Ribeye. Thank for sharing your picture's with us.
bobvoeh Posted June 2, 2013 Report Posted June 2, 2013 Re: WOW Ribeye That is a nice looking ribeye! I have never thought of doing low and slow first and then searing. I might have to try that.
