What are you cooking right now?

jmanic

JORBA Board Member/Chapter Leader
Staff member
JORBA.ORG
Team MTBNJ Halter's
So when I was replacing the bake element on the stove, I saw this fan thingy in there-
Hey wait, it’s a convection oven!

Tried it for the first time last night on some sweet potato fries-
C52CF2ED-65D2-4A0D-8473-F72550D6656A.jpeg
Will take a little dialing, but this is the way.

Also put a reverse sear strip and a stout next to them
A5F40657-4EF1-4D1F-93CD-2519F486C7A2.jpeg
 

roc

Well-Known Member
So when I was replacing the bake element on the stove, I saw this fan thingy in there-
Hey wait, it’s a convection oven!

Tried it for the first time last night on some sweet potato fries-
View attachment 168574
Will take a little dialing, but this is the way.

Also put a reverse sear strip and a stout next to them
View attachment 168575
Looks might tasty, I’ve never done the reverse sear. Just read about it, will try it on Sunday.
 

jmanic

JORBA Board Member/Chapter Leader
Staff member
JORBA.ORG
Team MTBNJ Halter's
Looks might tasty, I’ve never done the reverse sear. Just read about it, will try it on Sunday.
Oh shit yeah.
I’ve been wanting to do it since I read it’s the way they do it in Chile.
Took a pandemic to make it happen.
A nice thicc cut with good marbling really shines.

My formula is:
Pat dry, Salt n Pepa
200* oven until 104* internal (40-60 minutes) on a cookie cooling rack
Cast iron with corn oil just smoking, add 1 tbsp butter
Sear for 45 seconds on the flats, a little less on the edges, lifting steak to let the butter/oil get to it.
Serve with a worthy stout.

One of these days I’ll have things together to air dry the steak for 24h in the fridge to get a nice pelicle

Enjoy!
 
Last edited:

roc

Well-Known Member
Oh shit yeah.
I’ve been wanting to do it since I read it’s the way they do it in Chile.
Took a pandemic to make it happen.

My formula is:
Pat dry, Salt n Pepa
200* oven until 104* internal (40-60 minutes)
Cast iron with corn oil just smoking, add 1 tbsp butter
Sear for 45 seconds on the flats, a little less on the edges.
Serve with a worthy stout.

Enjoy!
Nice, I’ll give it a go.
 

Patrick

Overthinking the draft from the basement already
Staff member
Oh shit yeah.
I’ve been wanting to do it since I read it’s the way they do it in Chile.
Took a pandemic to make it happen.
A nice thicc cut with good marbling really shines.

My formula is:
Pat dry, Salt n Pepa
200* oven until 104* internal (40-60 minutes)
Cast iron with corn oil just smoking, add 1 tbsp butter
Sear for 45 seconds on the flats, a little less on the edges.
Serve with a worthy stout.

Enjoy!

I've also done sous vide. This works best on a steak that has been left open in the fridge for a day, with some salt added.
it takes some of the moisture out - into the bath at 130ish for a couple hours then hit it hard over the fire.
Probably could pull off the cast iron thing too.

I'm feeling wood fired pizza coming soon. on the kettle!
 

jmanic

JORBA Board Member/Chapter Leader
Staff member
JORBA.ORG
Team MTBNJ Halter's
I've also done sous vide. This works best on a steak that has been left open in the fridge for a day, with some salt added.
it takes some of the moisture out - into the bath at 130ish for a couple hours then hit it hard over the fire.
Probably could pull off the cast iron thing too.

I'm feeling wood fired pizza coming soon. on the kettle!
Yeah, the fridge gets the pelicle rocking.
I like the cast iron vs grill because butter.
It’s worth the clean up.

Post up on the kettle pie, very seriously considering the insert.
 
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