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  1. #1
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    Reverse sear on the pellet grill

    Another first time with the Camp Chef. Set the grill for 325* and used the smoke tube. Currently using Pit Boss Hickory pellets. 2" thick NY Strip bought at the grocery store for $6.99 a pound on sale. Chicago Steak seasoning and sea salt for seasoning. Baked in the Camp Chef for 45 minutes did not turn. 4 minutes each side in the sear box. Let it rest for 5 minutes covered in foil. Cooked to a perfect medium. Tender, juicy, and just enough wood flavor.
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  2. #2
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    The more and more I read about these the more I want one.
    My buddy got one and has smoked about everything that was in his refrigerator.
    I havent failed. Ive just found 10,000 ways that wont work. - Thomas Edison

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  3. #3
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    Quote Originally Posted by rider77 View Post
    The more and more I read about these the more I want one.
    My buddy got one and has smoked about everything that was in his refrigerator.
    As far as smoking, I've done baby backs a number of times, chicken breasts every weekend for lunch during the week(smoked chicken salad), and beef jerky once. I haven't smoked fish, but I cook fish and so far so good. I'm planning on a pork shoulder for memorial day weekend and possibly a whole chicken. I like that I can use it as an oven. Set the temp and the timer and I'm good to go.
    Officially, Down for the count

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  4. #4
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    Quote Originally Posted by 2sac View Post
    Another first time with the Camp Chef. Set the grill for 325* and used the smoke tube. Currently using Pit Boss Hickory pellets. 2" thick NY Strip bought at the grocery store for $6.99 a pound on sale. Chicago Steak seasoning and sea salt for seasoning. Baked in the Camp Chef for 45 minutes did not turn. 4 minutes each side in the sear box. Let it rest for 5 minutes covered in foil. Cooked to a perfect medium. Tender, juicy, and just enough wood flavor.
    That looks awesome, which model Camp Chef do you have?
    If you dont stand behind our troops, please feel free...........to stand in front of them.

  5. #5
    Join Date
    Sep 2002
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    Maybe it's just the angle - but that looks well done to me.

    PHM
    ------------


    Quote Originally Posted by 2sac View Post
    Another first time with the Camp Chef. Set the grill for 325* and used the smoke tube. Currently using Pit Boss Hickory pellets. 2" thick NY Strip bought at the grocery store for $6.99 a pound on sale. Chicago Steak seasoning and sea salt for seasoning. Baked in the Camp Chef for 45 minutes did not turn. 4 minutes each side in the sear box. Let it rest for 5 minutes covered in foil. Cooked to a perfect medium. Tender, juicy, and just enough wood flavor.
    PHM
    --------
    The conventional view serves to protect us from the painful job of thinking.

  6. #6
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    Quote Originally Posted by chillrdude View Post
    That looks awesome, which model Camp Chef do you have?
    https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1

    Quote Originally Posted by Poodle Head Mikey View Post
    Maybe it's just the angle - but that looks well done to me.

    PHM
    ------------
    Probably closer to medium well than medium. Tender and juicy nonetheless
    Officially, Down for the count

    YOU HAVE TO GET OFF YOUR ASS TO GET ON YOUR FEET

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    Liberalism-Ideas so good they mandate them

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