sfdrew28 Posted February 28, 2018 Report Posted February 28, 2018 I’m able to procure some of this supposed purple crack at a local spice shop. I have a ribeye on tap to sear tonight. I usually only use salt and was wondering from those who use it on wether it would go well with the steak. Sent from my iPhone using Tapatalk Quote
Bruce Pearson Posted February 28, 2018 Report Posted February 28, 2018 I put the pepper berry on everything. 1 Quote
sfdrew28 Posted February 28, 2018 Author Report Posted February 28, 2018 Ok. Photos to follow tonight. I was just thinking it might be better as a rub. Overthinking it. Sent from my iPhone using Tapatalk Quote
tony b Posted February 28, 2018 Report Posted February 28, 2018 And the BBQ Gallery chants - "Purple Crack, Purple Crack, Purple Crack!!!" Mix it one part coarsely ground Purple Crack to two parts Kosher Salt and season the meat to your liking. If you've not tried it yet, it can get a bit strong if overdone. Quote
Shuley Posted February 28, 2018 Report Posted February 28, 2018 Yes. Taste a teeny piece first to get an idea of how much to apply. Quote
sfdrew28 Posted March 1, 2018 Author Report Posted March 1, 2018 The peppercorns once crushed up give off a floral taste with a slight kick at the end. Interesting taste but I either didn’t use enough or the sear burned it off as I suspected it might. I think it’d be really good when used in a rub in place of regular pepper. I have to do a bit more experimenting.On the cook side, I tried my first reverse sear. While I got a great sear the meat was over cooked after resting for my liking. I moved it from indirect to direct at 115 so I’m not sure where I went wrong. Next time I’ll move it over at 105.Sent from my iPad using Tapatalk 3 Quote
tony b Posted March 1, 2018 Report Posted March 1, 2018 That sliced open shot looks fine to me - a nice medium. But, if you like it a bit more on the rare side, yeah, a tad over. Here's a trick for next time doing your reverse sear. Flip the steaks every 30 seconds - twice per side, rotating 90 degrees each flip to get nice crosshatched grill marks. By flipping often, you build up the crust without much penetration of heat into the steak. A lot of this depends on the thickness, of course. A thicker steak can probably go up to a minute per side; but, the steaks in your pics should be in the 30 second range. This is also for using the lower grate, as in your pics. If using the sear grate, it's more like 15 seconds per side; and if using the main grate, bump it up to a minute per flip. Your starting temp of 115F should be OK using this technique if you were looking for med-rare. If you wanted rare, then drop down to 110F. YMMV - depending on how roaring that fire was. Quote
MacKenzie Posted March 1, 2018 Report Posted March 1, 2018 sfrew, your steak is looking very tasty to me.:) Quote
Aussie Ora Posted March 2, 2018 Report Posted March 2, 2018 Looks greatOutback kamado Bar and Grill Quote
Shuley Posted March 2, 2018 Report Posted March 2, 2018 That steak looks pretty darned good to me. You could grind some over your steak after cooking if you were looking for a stronger flavor. 1 Quote
Aussie Ora Posted March 3, 2018 Report Posted March 3, 2018 That steak looks pretty darned good to me. You could grind some over your steak after cooking if you were looking for a stronger flavor. That's what I doOutback kamado Bar and Grill Quote
