Photo of your dinner (Vol 3)

[number2]

Nice one. I thought mine was alright!

[loskie]

both look decent

[bomb]

Saturday I did a couple of steaks on my bbq starter chimney. They had 2 hrs in the sous vide first, and then got seared on top of hot coals.

Turned out very well indeed ! A New York Strip for me, and a local supermarket ribeye for my wife.

Some shakey photos.....

Chimney 1 by Andy B., on Flickr


Asda 1 by Andy B., on Flickr


N.Y Strip by Andy B., on Flickr


N Y Strip cooked by Andy B., on Flickr

[anonymous-user]

i miss the cooking competitions, it is good seeing the same dishes done differently.

Edited by anonymous-user on Wednesday 11th November 08:50

[AlvinSultana]

C70R said:

After pulling a 400g steak out of the oven, I'd expect it to continue to gain 3-4deg while resting. A larger piece of meat will gain a little more due to its size.

A medium-rare steak should be around 55deg internal once rested, so I'll typically pull mine at just over 50deg and rest for 5-10min (not reverse sear - just good old sear and warm through).

You pulled yours at almost medium, it would have naturally risen to medium (overcooked for a cote) if left alone. You then cooked it for a further 6min in a hot pan, which probably pushed it above medium towards well-done.

If you're intent on a reverse-sear, then you definitely need to be pulling at a lower temperature closer to 50deg.
If you're not wedded to that approach, you'll have much more margin for error if you sear/baste in a nuclear pan then warm in a 100deg oven (checking temps every 5min after 15min) until you're at just over 50deg. Then pull and rest for 5-10min, and you should be at medium-rare.

Agreed, this rule multiplies in proportion to the size of the chunk of meat. Increasingly so if the meat still has bone attached.

i.e. the internal temp continues to rise AFTER you have removed it from the oven to rest, and the hot bone continues to cook the meat if present.

Reverse sear works best for me when BBQing, but oven and pan less so because I want to finish by deglazing the pan for a sauce. This may not work so well if you have over done the sear. Too hot a pan and you have driven off the juices and carbonated any meat residue.

[loskie]

That all sounds very convoluted and ponsey. Just cook the feckin thing.

[C70R]

loskie said:

That all sounds very convoluted and ponsey. Just cook the feckin thing.

This attitude to steak is why dross like Miller & Carter stays in business.

If you're going to spend money on decent meat (the steak I mention was £17), then do it the service of cooking it with care. If your standard order is "Fillet, medium-well, with peppercorn sauce, onion rings and peas", you're probably not going to appreciate the effort.

[loskie]

no smug little man my standard order is Ribeye from my local butcher who rears his own cattle. You don't spend 35 years working in agriculture without learning something you know.

Who the f is Miller and Carter?

[Greshamst]

bomb said:

Saturday I did a couple of steaks on my bbq starter chimney.

Have a look at one of these, a cast iron grill for the chimney, stopped me from precariously balancing the full grill on my chimney!

https://axelperkins.co.uk/products/the-chimney-top...

[48k]

Greshamst said:

My toad in the hole didn’t rise properly,

It could have been because the oil was not hot enough, but could also have been because the batter was too thick. The batter should be equal parts flour, milk and eggs and if anything go a bit under on the flour.

[Morvan]

Melman Giraffe said:

pictures will be needed for this

Aahhh. Good intentions and all that, had the camera ready took pictures of the wines, There was four of us, we started with four bottles of champagne and a bottle of cremant from Burgundy. Drank three bottles of 2015 Auxey Duresses with the sea food then three bottles of 2010 Savigny les Beaune 1er cru with the steak and cheese. I can't find the camera and I don't think I took any food photos of the food.

[AlvinSultana]

loskie said:

You don't spend 35 years working in agriculture without learning something you know.

You didnt pick up any manners along the way ?

[Melman Giraffe]

The Spruce Goose said:

Greshamst said:

My toad in the hole didn’t rise properly /quote]

Was the oil hot?

Yep needs to be screaming hot and the batter needs to rest prior to adding to hot oil

[Speed 3]

Greshamst said:

The Spruce Goose]reshamst said:

My toad in the hole didn’t rise properly /quote]

Was the oil hot?

The oil had been in the oven at 200c for 15 mins on its own, then 15 mins with sausages in, so should have been. But it didn’t sizzle like normal. Used a ceramic rather than metal tray, maybe that?

Whack your oven up to max for the pan/oil to properly heat up, just turn it down to 200 when you put the batter in.

[C70R]

loskie said:

no smug little man my standard order is Ribeye from my local butcher who rears his own cattle. You don't spend 35 years working in agriculture without learning something you know.

Who the f is Miller and Carter?

You sound like an angry middle-aged man. I'm very sorry for that.

[bomb]

Greshamst said:

Have a look at one of these, a cast iron grill for the chimney, stopped me from precariously balancing the full grill on my chimney!

https://axelperkins.co.uk/products/the-chimney-top...

Thanks for that ! Looks ideal for steaks.

[Burwood]

bomb said:

Greshamst said:

Have a look at one of these, a cast iron grill for the chimney, stopped me from precariously balancing the full grill on my chimney!

https://axelperkins.co.uk/products/the-chimney-top...

Thanks for that ! Looks ideal for steaks.

Dumb question. Why use a chimney? For smoke? I thought you wanted to sear the steak at high heat. TIA

[amusingduck]

Burwood said:

bomb said:

Greshamst said:

Have a look at one of these, a cast iron grill for the chimney, stopped me from precariously balancing the full grill on my chimney!

https://axelperkins.co.uk/products/the-chimney-top...

Thanks for that ! Looks ideal for steaks.

Dumb question. Why use a chimney? For smoke? I thought you wanted to sear the steak at high heat. TIA

I think the chimney is used to get the coals going properly, then you pour them out of the chimney into the BBQ. From the pictures, I'd say the chimney topper allows you to get screaming hot temperatures without having to use stloads of charcoal to fill the BBQ up.

[Blown2CV]

BBQ chimney starters are a game changer. You hardly need any lighter blocks or anything, couple of bits of paper or a natural lighter block is sufficient. So much less pissing about. Works best with briquettes rather than lumpwood.

[Greshamst]

Burwood said:

bomb said:

Greshamst said:

Have a look at one of these, a cast iron grill for the chimney, stopped me from precariously balancing the full grill on my chimney!

https://axelperkins.co.uk/products/the-chimney-top...

Thanks for that ! Looks ideal for steaks.

Dumb question. Why use a chimney? For smoke? I thought you wanted to sear the steak at high heat. TIA

I use a chimney to get the coals hot quickly. But you can also get a fiercer heat from it if you cook on top, as you have a bbqs worth of hot coal, in a small stack.