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Tag Archives: tong master

UPDATE: Finally, with some successful experimentation under my belt (and some tasty food as well), I torched a steak …

Caption: The Steak, destined to become medium rare: Slow roasted in the BBQ with hood down around 300˚F (148˚C) for about 25 minutes until the internal temperature reached 140˚F (60˚C) — turned once — then turbo blasted for a few seconds to improve caramalisation. Then rested and carved. Moist and tender, less grey layer than usual for me, but I’d like to reduce that even more — by cooking slower at a lower temperature I think. More experiments are welcome required. Read More »

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