The day after the day after

[ronbeaux]

Tried the reverse sear today and it was great!



Started a 32oz filet in the Bradely at 230 with a little hickory(1.5 hours) so I could get the temp right for the final sear.

The MIL showed up with a filet so I wanted to make it a multi step process.



The Primo going at 450 to finish the cook. Indirect at 450 with one D plate on 1 week old of lump.


Getting right!



I wrapped it and 'Oh crap!' it was climbing too fast toward my target temp!! Pay no attention to the time....




No problem. Just open the plastic and if you have too, pop in the fridge to stop the cooking.


Who yeah!


Don't worry all you super rare guys. It gets better. Served up with a baked potato and some canned veggies.





Oh. I forgot the MIL's desert! Flan

[FLBentRider]

Ron that looks great.

The filet looks like a loaf of bread. A really juicy delicious one.

[squirtthecat]

Awesome!

with one D plate on 1 week old of lump.

eh?

[ronbeaux]

Awesome!

with one D plate on 1 week old of lump.

eh?

It's a Primo ceramic thing. A device for indirect cooking at high temps.

[squirtthecat]

D = Diffuser.    Got it!

[hal4uk]

Looks great, Ron...

Mark me down in the super-rare column.
CENTER CUT PLEASE!

[Tenpoint5]

Put me in the Still Mooing corner as well.

[Quarlow]

Holy crap that looks soooo good. Man o man. :P

[wyogoob]

You didn't eat that?

I would have save it for the Meat Smoking Hall of Fame.  ;D

[car54]

It looks awesome. I have never done a good cut of beef in the Bradley. Someday I will. I also have a Primo and I love it.

Brad