Reverse seared T-Bone + GrillGrate


 
Enrico Brandizzi

Enrico Brandizzi

TVWBB Honor Circle
Hi BBQ Fellows,
New meat supplier and I really love the meat quality he provides to me.
It was a real thick T bone steak so I decided to go reverse searing.
I settled the 26 OTG with a brick snake and let it go really super SLOW & LOW, round 180-200F.
No wood added.
In the early morning I dry brined the meat and let it rest in fridge.
I lit the fire and put in the meat.
I let it cook for almost 4 hours till it reached 126F internal temp.
I wrapped losely in foil for 15 minutes and a later under some blankets.
At dinner time I lit 2 regular charcoal chimneys and and set the kettle grillgrate in site.
Let the grillgrate heat enough and started the searing action.
Totally 10 minutes (a little too much for me, but not for my lovely CEO).
Rested wrapped in foil for 10 minutes and finally sliced and plated.
A big hit at my table!!!

Thanks for stopping by.
Enrico.


IMG_1784 by Enrico BBQness, su Flickr



IMG_1792 by Enrico BBQness, su Flickr


IMG_1811 by Enrico BBQness, su Flickr


IMG_1831 by Enrico BBQness, su Flickr


IMG_1833 by Enrico BBQness, su Flickr


IMG_1853 by Enrico BBQness, su Flickr


IMG_1859 by Enrico BBQness, su Flickr


IMG_1863 by Enrico BBQness, su Flickr


IMG_1865 by Enrico BBQness, su Flickr


IMG_1875 by Enrico BBQness, su Flickr


thanks for stopping by.
Enrico
 
You know, the last shot really says it ALL!

That is(was) a lovely piece of meat!
I did a NY strip last night and was "beef satisfied" but, now I want a 2.5 inch porterhouse!
Fickle appetites!
Tonight, zucchini, pork tenderloin and, some yellow rice!
The 40+ mph wind will make lighting the chimney an interesting challenge but, I WILL make it work!
 
That is one gorgeous steak and done just right. You nailed that one Enrico.
 
Last edited:
My goodness Enrico. I wonder what's better. Your pictures of you cook(s) or the taste of your cooks? That TBone looks to die for
 
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