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MossyMO64

Steak, Shrimp and Garlic Toast

18 posts in this topic

Last evening my wife and I cold smoked a couple of rib-eye steaks with oak.

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Gave them a quick sear while cooking some shrimp.

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As the steaks were resting tossed on some garlic toast.

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Oak smoked Tatonka Dusted rib-eye, Buffalo Wing seasoned shrimp and garlic toast cooked to perfection courtesy of the Vortex... It was a fantastic meal!

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Thanks for looking!

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That looks great!  Makes me want a steak instead of the chicken I plan on smoking in awhile.  

MossyMO64 likes this

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1 hour ago, LindellProStaf said:

That looks great!  Makes me want a steak instead of the chicken I plan on smoking in awhile.  

dats gotta be a big rolling paper!!!!!!!!:P:grin:

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Steak looks nice and pink but I'm not sure about the 'sear', it almost looks burnt to me and I hate anything thats black and burnt. To each his own I guess.  Made the mistake of ordering 'blackened catfish' once and hated it, thought later what was I thinking, you don't like burnt food!! Must be from eating burnt toast as a kid, as in mom burns the toast, scraps off the burnt part -- kind of -- and then butters it and says eat it. Nowadays if I burn toast I toss it and start over.

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I take the other opinion and love a hard char on a steak. Not really anything else, but definitely a steak. I'm more of a darn-near-raw man myself, though. Looks great, Mossy!

MossyMO64 and bobberineyes like this

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57 minutes ago, delcecchi said:

OK, here is how to get the hard sear, after sous vide to proper internal temperature...

torch.jpg

 

Del, what in god's name is that??! The afterburner nozzle off the space shuttle??!  :lol:

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what a great cooking tool!  I've got one of those "salamander" blow torches that kind of look like that but even bigger.  May have to give it a whirl.  

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48 minutes ago, bobberineyes said:

That is neat del!!, fire extinguisher close by..

Big one. :grin:

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I cheated and stole the picture off a page's instructions for getting a crust on a sous video steak.   Looks like something that goes on a propane torch.

RebelSS likes this

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Turn it on high Del, it's cold here in CAWchester. Need a 20* temp boost.

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That's even better than putting it under a broiler.

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Yep, a very hot skillet below and a torch above to get a sear without messing up the perfectly cooked inside.

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If you look a little closer to the searing pics of the steak it was seared over a charcoal filled Vortex, Vortex's have been measured with infrared at grill grate temp as high as 1114º that I know of... it is a steak searing machine not to mention other indirect and direct cooking methods it provides kettle and kamado grills!

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If you have a Facebook account there is a group just shy of 600 Vortex owners that post various cooks around the Vortex - www.facebook.com/groups/1039201796130256
There is also a good product review video available here - www.owensbbq.com/vortex.html

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