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Reply to "Steak question"

Thanks Jay. They decided to do something different than steaks this time. I am going to try it on one steak at home just so I will know. Thanks for the food safety reassurance. I am going to put it in an ice bath to chill down quickly and then freeze. I am one of those "steak ruiners" in the eyes of many as me and the wife both like ours 

around 150-155. I have been able to put an awesome sear using my 22 in table top griddle after smoking them. Almost always super tender and great looking. I do vacuum package brisket all the time and keep frozen in serving size and they are always awesome reheated, same with chicken breast and salmon.

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