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Cast Iron

chinook

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Re: Cast Iron
« Reply #20 on: September 08, 2023, 04:39:42 PM »
I finally tried this a week or 2 ago.  Had the butter, garlic, and parsley in the pan & spooned it over the steaks as each side seared.  They were pretty incredible.  This was all on stovetop, but next time I am going to try it on the BGE to add a little smoke.

most meats don't absorb smoke after 140f internal. 

not sure what you'll gain with the BGE.   wouldn't it be counterintuitive if you're trying to smoke while trying to sear HOT.
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Re: Cast Iron
« Reply #21 on: September 08, 2023, 04:48:54 PM »
most meats don't absorb smoke after 140f internal. 

not sure what you'll gain with the BGE.   wouldn't it be counterintuitive if you're trying to smoke while trying to sear HOT.

I was thinking of an indirect heat/direct heat sear situation.  I didn't know that about the internal temp, though.  Thank you, sir!
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Don't rush me, sonny. You rush a miracle man, you get rotten miracles.

War Damn Six

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Re: Cast Iron
« Reply #22 on: December 24, 2023, 08:29:28 PM »
Correct. Acting like you don't know how to season it or something.

Do you even Blackstone bro?

My wife got me a Blackstone 2177 for Christmas.  I seasoned it this afternoon and cooked a couple steaks and veggies to try it out before all the chirren get here tomorrow.  The maiden voyage went well.

Can you do a prime rib on it?   Asking for a friend.
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“If you're waitin' for a woman to make up her mind, you may have a long wait.” Preacher