After getting home around 3pm from Seaworld, I decided to fire up the Smokey Joe and do a rather quick cook (~2 hours) on a couple of fillet steaks that I dry rubbed the day before. I think I'm really getting the flavours of my dry rub down pat, as this both went on the Pork Butt from yesterday and the steaks today. Versatile !
The pit was on at 3:30pm and by 4pm, the steaks and veggies (potatoes, onion) were on. At 4:30pm, the steaks reached the internal temperature of 80C, so I wrapped them in alfoil. The temperature then went up to 100C at which (5:15pm) I closed the vents and about 15 minutes later, took the meat off to rest for at least 30 minutes.
Once again, I had cooked some nice pieces of meat, but not long enough for it to start breaking down. I was really tired after our day at Seaworld, so I just wanted to do something quick and that's why I didn't leave the meat on there longer. Still, it was tasty and everything was gobbled down at dinner time.
The pit was on at 3:30pm and by 4pm, the steaks and veggies (potatoes, onion) were on. At 4:30pm, the steaks reached the internal temperature of 80C, so I wrapped them in alfoil. The temperature then went up to 100C at which (5:15pm) I closed the vents and about 15 minutes later, took the meat off to rest for at least 30 minutes.
Once again, I had cooked some nice pieces of meat, but not long enough for it to start breaking down. I was really tired after our day at Seaworld, so I just wanted to do something quick and that's why I didn't leave the meat on there longer. Still, it was tasty and everything was gobbled down at dinner time.