Rib eye roast cut down to steaks (untrimmed), salt, pepper, granulated garlic in cast iron grill pan.
Surgeon and father of 3. Born and raised here in NJ. Been making jerky and pickles for the last 20yrs. Smoking meat in my MES for the last 10. Finally stepped up to the sausage making game this year. Got myself a 12lb stuffer as a present to myself for my 40th and have been loving it. Now upgraded my grinder to a Walton’s #12. Started with snack sticks and now branching out. Have always loved smoked, cured, pickled, etc meat.
Came out great! mhighland69 thanks for the input. It’s hard to tell in the picture but I actually had the S hooks through the metal rack which was sitting on top of the wood. The wood was used as spacers on the highest slides for the rack to get the metal rack closer to the top of the smoker. Not sure why I didn’t think of it but I probably also could have hung them horizontally from the rack and eliminated the need for the wood. It was kind of a pain to rotate and flip them. I think I may try to figure out a way to add brackets higher in the smoker to set the rack on. Or maybe metal spacers.
Been craving blue claw crab since the podcast, unfortunately my seafood shop was sold out. So I went with 100 middle necks.
Split the first 50 with the in laws on the half shell. Sorry no pics hands were dirty from shucking.
Second 50 hit the grill with butter, lime, garlic, and parsley.
Up until now I’ve only ever used sous vide to cook frozen brats before finishing them on the grill. Tonight I used the sous vide function on my instant pot to cook up a rib eye from frozen before slapping it in a hot CI skillet. Came out really good. Not necessarily better than my usual reverse sear, but nice to add a new cooking method to the armamentarium. Coupled with all the positive reviews from you guys on finishing snack sticks, definitely has me considering buying a more formal sous vide set up.