Hello Everyone!
Before I embarass myself with the pictures of my first steps in this fantastic BBQ world, a quick introduction (couldn't find the right area for that).
New member from North Italy, where the BBQ culture is definitely not as developed as in the States.
I had the chance to live a few months in Texas, where I had the pleasure to have some mindblowingly delicious BBQs.
I spent the last few weeks reading a lot this forum, and I decided to put my limited skills at work.
Due to the coronavirus situation that is pretty severe in my area I was caught between two jobs, and my housing situation is a bit of a mess at the moment, so the tools I had for the job were limited.
All I have is this old thing
After a first try with a more modest piece of beef, I decided to risk big.
This beautiful lady is a bone-in dry aged Sashi AAA ribeye from Finland, about 3,1 lbs
ibb online
Not having any kettle and without any other way to to a proper indirect cook, I decided to use the oven at the lowest possible temperature to bring slowly the temperature up to a target of about 115/120 degrees. I would have loved to smoke her a little bit but no chance.
Being the oven about 30 years old controlling the temperature to such a low value was a bit of a challenge, but overall easier than I thought. It took about 4 hours and a half.
In the meantime fired up my chimney, and got ready some awful quality chaircoal for the final sear. 3 minutes in total over at some facemelting temperature and the result was this
A few minutes of rest and she was ready.
Final temperature around 123/124 degrees.
And to be completely honest, after all that cooking I was so hungry that I lost the lucidity and went full caveman with the cutting, so forgive the poor presentation.
Overall more than happy with the result, juiciness and texture better than any steak I ever cooked before, but next time I will try go bring up the temperature up a little more, to make it more medium rare.
Also the final sear could have been better, I was hoping in some flares up but that didn't happen.
Half of the things I tried on this cook I learned from this forum after a few days of reading, so thank you guys!
Before I embarass myself with the pictures of my first steps in this fantastic BBQ world, a quick introduction (couldn't find the right area for that).
New member from North Italy, where the BBQ culture is definitely not as developed as in the States.
I had the chance to live a few months in Texas, where I had the pleasure to have some mindblowingly delicious BBQs.
I spent the last few weeks reading a lot this forum, and I decided to put my limited skills at work.
Due to the coronavirus situation that is pretty severe in my area I was caught between two jobs, and my housing situation is a bit of a mess at the moment, so the tools I had for the job were limited.
All I have is this old thing
After a first try with a more modest piece of beef, I decided to risk big.
This beautiful lady is a bone-in dry aged Sashi AAA ribeye from Finland, about 3,1 lbs
ibb online
Not having any kettle and without any other way to to a proper indirect cook, I decided to use the oven at the lowest possible temperature to bring slowly the temperature up to a target of about 115/120 degrees. I would have loved to smoke her a little bit but no chance.
Being the oven about 30 years old controlling the temperature to such a low value was a bit of a challenge, but overall easier than I thought. It took about 4 hours and a half.
In the meantime fired up my chimney, and got ready some awful quality chaircoal for the final sear. 3 minutes in total over at some facemelting temperature and the result was this
A few minutes of rest and she was ready.
Final temperature around 123/124 degrees.
And to be completely honest, after all that cooking I was so hungry that I lost the lucidity and went full caveman with the cutting, so forgive the poor presentation.
Overall more than happy with the result, juiciness and texture better than any steak I ever cooked before, but next time I will try go bring up the temperature up a little more, to make it more medium rare.
Also the final sear could have been better, I was hoping in some flares up but that didn't happen.
Half of the things I tried on this cook I learned from this forum after a few days of reading, so thank you guys!
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