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I would like to know if I need to pre season
I like to season my smoker before actually cooking in them. Here is how I would treat yours. I would wipe down all the grills and inside the cooking area with a vegetable oil. You can do this with a bottle of oil and a rag or do what what many do and just spray the whole inside down with PAM. Once this is done I would light the burner and bring the temperature up about as high as it will go for about 10 minutes and then turn it off. Once the heat is gone down to a point it is safe to touch, re-spray the insides. It should be ready to cook. Re-spray grills before each use.
on Jun 22, 2010
How to cook a restaurant style filet mignon steak
First, go to Bed Bath and Beyond and purchase a Gourmet Sous-vide water bath cooker ($99). Vacuum package your steak and put it in a large pot with water up to the indicator on the Sous-Vide cooker. Set the temperature to 133 degrees for med. rare and let it cook for 4 hours max.
After the four hours, turn your grill on as hot as it gets and quickly blacken the outside. The inside is already cooked through. The steak doesn't have to rest. Just enjoy the most tender steak you've ever had.
I sous-vide steaks a few days ahead of a party at different levels of doneness and store in fridge. About an hour ahead of the cooking, I throw the shrink wrapped steaks in a sink with very hot water for about 1/2 hour (not over 120 degrees). Then I can unpack the steaks at the same time and cook them all at once on a read hot grill. Everything is ready at the same time.
on Oct 08, 2018
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