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  • #16
    Will do. I like to read as much as I can before asking. I know how frustrating it is repeating stuff over and over.
    Will definitely post up picks when it's finished. I'm looking forward to it finishing.

    Comment


    • #17
      Originally posted by Fishawn View Post
      from Olympia Washington

      Glad to see you getting after it Nothing beats experience and hands on IMO.

      Make sure you ask questions you have, on basically anything really.... An ootstanding, eclectic group of cooks (and everything else) on this site. There are not many topics that have not been covered/discussed within this group

      Get us some finished pics of that steak also mate
      What Fish said ^^^

      Don't be afraid to ask those questions. Trust in that there will be someone that knows the answer, probably more than one.
      .

      Not to mention the occasional campfire

      My --->
      Paul

      Comment


      • #18
        Originally posted by Tok_Smoke View Post
        Will do. I like to read as much as I can before asking. I know how frustrating it is repeating stuff over and over.
        Will definitely post up picks when it's finished. I'm looking forward to it finishing.
        If you ever have a question, dont hesitate to ask..... We even have a forum area called 911/urgent..... Its there for all members to use any thyme, and these folks are really helpful

        Where's my steak pictures?
        sigpic

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        • #19
          from California.

          Lived in New Zealand for a year. In Wanganui. My son was born there.

          Dave
          CUHS Metal Shop Reverse Flow
          UDS 1.0
          Afterburner
          Weber Performer
          Blue Thermapen
          Thermoworks Smoke with Gateway
          Thermoworks Chef Alarm
          Auber Smoker Controller
          Proud Smoked-Meat Member #88
          -
          "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

          Comment


          • #20
            Originally posted by DDave View Post
            from California.

            Lived in New Zealand for a year. In Wanganui. My son was born there.

            Dave
            I'll wager he's good at standing on his head.
            .

            Not to mention the occasional campfire

            My --->
            Paul

            Comment


            • #21
              Originally posted by Fishawn View Post
              If you ever have a question, dont hesitate to ask..... We even have a forum area called 911/urgent..... Its there for all members to use any thyme, and these folks are really helpful



              Where's my steak pictures?

              Noted. I'll have a look at the 911 thread.
              Here's a pic so far. ImageUploadedByTapatalk1426302887.582936.jpg

              Comment


              • #22
                At some point..sear! just a little tip... Maillard Reaction...
                In God I trust- All others pay cash...
                Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                • #23
                  Yup. Will do. Was Gona Chuck it it a hot pan to crisp up the outside.

                  Comment


                  • #24
                    Originally posted by Tok_Smoke View Post
                    Yup. Will do. Was Gona Chuck it it a hot pan to crisp up the outside.
                    The kid has a bit to learn... No worries!!!
                    .

                    Not to mention the occasional campfire

                    My --->
                    Paul

                    Comment


                    • #25
                      You got it man! Turn that grill up to 1,000f and let it rip a minute or two on each side. Turn for grill marks if ya wanna be fancy

                      Be waiting.......
                      sigpic

                      Comment


                      • #26
                        Yup. I've got lots to learn. And looking forward to it. :-)

                        Hot pan ( no grill ) until 57*c internal temp ( I like my steak rare)
                        ImageUploadedByTapatalk1426308030.718163.jpg

                        After resting for 5 mins sliced it
                        ImageUploadedByTapatalk1426308062.601463.jpg

                        On a bit of bread. Yum.
                        ImageUploadedByTapatalk1426308155.547081.jpg

                        Smoke flavor was a bit strong so a bit of cheese mellowed out the next one.
                        ImageUploadedByTapatalk1426308197.982573.jpg

                        Comment


                        • #27
                          Originally posted by Tok_Smoke View Post
                          Yup. I've got lots to learn. And looking forward to it. :-)

                          Hot pan ( no grill ) until 57*c internal temp ( I like my steak rare)
                          [ATTACH]23688[/ATTACH]

                          After resting for 5 mins sliced it
                          [ATTACH]23689[/ATTACH]

                          On a bit of bread. Yum.
                          [ATTACH]23690[/ATTACH]

                          Smoke flavor was a bit strong so a bit of cheese mellowed out the next one.
                          [ATTACH]23691[/ATTACH]
                          That'll work!!!
                          .

                          Not to mention the occasional campfire

                          My --->
                          Paul

                          Comment


                          • #28
                            Mate, looks like you nailed it!

                            What kind of wood was used? Different woods can really make a difference...... Some are really mellow, and you hardly notice them, while others are pretty "harsh" and can basically ruin your meat taste, if not used correctly and in moderation.
                            sigpic

                            Comment


                            • #29
                              I used oak. As I have plenty on hand. Though I may now have to pick up some Manuka chips. Or I have some feijoa wood too.

                              Comment


                              • #30
                                Originally posted by Tok_Smoke View Post
                                I used oak. As I have plenty on hand. Though I may now have to pick up some Manuka chips. Or I have some feijoa wood too.
                                Okay, I think I speak for most here in saying...
                                Not familiar with those woods. Are they similar to any other woods?
                                .

                                Not to mention the occasional campfire

                                My --->
                                Paul

                                Comment

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