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Alternative Cooking Methods to Go With the Smokin-It Smoker
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Sous Vide!
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T-Bone
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Topic: T-Bone (Read 2620 times)
drains
Hero Member
Posts: 826
T-Bone
«
on:
February 11, 2017, 04:30:26 PM »
Just put a t-bone on to soak for 5 hours @ 135. It was seasoned with Tony's Cajun spice and real butter. Before pics below, finished pics later.
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Last Edit: February 11, 2017, 04:33:05 PM by drains
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Dale from East Texas
Smokin It #3
Durangosmoker
Hero Member
Posts: 535
Re: T-Bone
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Reply #1 on:
February 12, 2017, 01:45:11 PM »
How'd it turn out?
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Eric in New York's Hudson Valley, unless I can get out to Durango.
SI #1 in Durango, #2 in NY, and thinking about a 3D.
drains
Hero Member
Posts: 826
Re: T-Bone
«
Reply #2 on:
February 12, 2017, 05:58:17 PM »
I completely forgot about the finished pic. The T-bone was really good. I will have some rib eyes going in soon so I will try to make up for my goof then. So far the anova is as,advertised. Very simple to use, food prep is the only work involved and that has been kept to a minimum. I think it was money well spent.
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Dale from East Texas
Smokin It #3
DivotMaker
Hero Member
Posts: 10988
Model 1, 2D conversion, and 3D!
Re: T-Bone
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Reply #3 on:
February 14, 2017, 09:36:37 PM »
It's the only way I cook steaks now, Dale! They just come out so perfect, every time, and a quick sear on the gasser sear burner gives it that "cooked on the grill" taste, perfectly!
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Tony from NW Arkansas
"Official Smokin-It Test Pilot"
Smokin-It Model 1, 2D conversion, and 3D
Auber PID, NexGrill 896 6-burner, CharBroil Big Easy, Anova Precision Cooker w/WiFi
Wife, Son and One REALLY Big Dog!
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Smokin-It User Forum!
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Alternative Cooking Methods to Go With the Smokin-It Smoker
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Sous Vide!
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T-Bone