So, excited little me got my new weber kettle for Christmas. Such a understanding wife I have.
I took some starting pictures of other meals but forgot to take pictures of the finished product, Christmas day and all.
So last night I did remember to take some pictures start to finish.
I brought 2 large pieces of meat, 1. Rib eye and I large chunk of scotch. (scotch for tonight)
Last night was the rub eye, have to say I was pretty happy with myself, slightly over done for me but just melted in my mouth. Even the wife approved..
What i did, and things I'm learning.
Too many heat beads to start off with so I couldn't get to my desired heat off 110/140'C, I was over 200'C. plus.
Easy fix, just removed some heat beads, which work a treat in the end.
I was cooking as a reverse sear method.
Meat temperature I was aiming for 43'C before searing, final temperature of 53'C after resting etc I was more up around 55'C.
Time wise was the difficult part, I didn't know what time to frame to work on, everyone just mentions temperature. So at a guess I allowed 1hr, cook ending up being 50min.
Now the beads I removed I just placed back into the starting chimmy, and topped up with cold beads (about half), and let it do it thing. Once this was flaming hot I used it for the finial high temperature sear. (about 1.5min each side)
Bit of home made mushroom sauce and that that.
Joe