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Post by rivergirl on Oct 11, 2013 15:40:50 GMT
To dirty or not!! Marcus what do you reckon?? They are for a special meal tomorrow , they are in the fridge at the moment mellowing. Not often I see a t bone here! Attachments:
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Post by rivergirl on Oct 12, 2013 12:11:21 GMT
Thanks Marcus , will dirty but this time without the rub, just so homemade sea salt BUT I have an experiment going for Monday . A dry rub versus a BBQ brine just to see the different textures etc.
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Post by rockrocky on Oct 12, 2013 15:14:21 GMT
Sous Vide it at 55.oC for 2-3 Hours for a mediun rare or 60.oC for 2-3 Hours for a medium steak.
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Post by minesamojito on Oct 12, 2013 19:24:17 GMT
How were they?
What did you do with them?
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Post by rivergirl on Oct 12, 2013 20:47:05 GMT
Dry rubbed one with a homemade salt less blackened spice mix, left one plain and brined the third . Dirty all three........ The jury is out as we loved the different textures of all three!!! Mind you perhaps we should have kept one for your eye!!!!!,
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Post by minesamojito on Oct 12, 2013 20:56:04 GMT
Should have tried the dirty baste  How did you get on with doing the dirty? Pics? Cheers Marcus |
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Post by rivergirl on Oct 13, 2013 16:52:35 GMT
No pics sorry Marcus my can only take pics on the iPad and it won't take them at night! I loved the dirty style , was burning apple wood as I did not have lump wood!
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Post by fragar on Dec 17, 2013 8:50:42 GMT
I am not getting what you want to say.
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Post by cannyfradock on Dec 17, 2013 17:48:29 GMT
fragar
If you're relating to the "dirty" statement.....it's cooking meat directly on top of glowing cinders.
Terry
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