Quote:
Originally Posted by Enrico
Please accept this as my throwdown entry.
It was some time I haven't used my 26 OTG and some rust was growing...
So I decided to partecipate.
I thawed a 6 lb PANZANESE STEAK from Dario Cecchini, The Tuscan Butcher.
I dry brined it fo some hours
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I set up the 26 OTG with the snake Minion Method to ensure a steady smoking T round 180 F with water in and hickory chips too. On top a huge pizza pan with some water in.
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I start smoking steadily round 170/180F and 3 hours later when it was 122 IT she was like this
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Meanwhile, I have lit a full chimney of Weber charcoal and I put it in the Kettle to sear the steak
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Thus it was ready to be sliced
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and finally sliced. Please accept this pic as my official entry pic for the present throwdown
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Thanks for stopping by.
Enrico |
That's a delightful looking steak mate
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Some people are like a Slinky-not really good for anything,
but still , you can't help smiling when you shove them down the stairs.:becky:
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