Hey folks, 55c (135f) is medium rare, if you're cooking steaks at 30c you won't be rendering any fat and be left with basically just sear on the outside and uncooked middle. Otherwise great vid lads!
@@bjw351 understand that but big thick steaks will not climb 25c through a searing process. Even if I smoke my steaks I'll go to about 48c and then sear, they'll climb a couple degrees in sear and then climb a couple on resting. You will be using VERY thin steaks for them to climb 25c during searing
@@alexanderfielding Thanks for the heads up mate! These ended up unreal with the fat rendered to perfection. I'll definitely keep your tips in mind next time though! Thanks heaps for watching!! Cheers, -Mitch
Hi Andrew ... here's the links for these products: Kings Premium Stainless Steel Firepit: bit.ly/3v8DdXa and Kings Premium Stainless Steel Grill: bit.ly/3AzoBB1 ~ Cheers, Tracey
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
![3 x Favourite Camp Cook Ups [CAMP MEALS FIT FOR A KING]](/img/n.gif)
I love the swags yous sell best night sleeps in them there amazing!
I will go a cattleman cutlet as soon we are out of lockdown.They look pretty good,l bet they tasted awesome.Thanks boys👍👍
I hear you, Steve! We're itching to get back out there too!
Cheers,
-Mitch
I'd take a pie back if it was that cool in the middle lol.
Yeah, proper steaks and proper cooked.👍
Yum you're making me hungry and I've just had dinner
Mission accomplished! 😂
Cheers,
-Mitch
Doesn’t the pepper burn, while being cooked, then your eating burnt pepper, I think it’s best to put on after cooking
Hey folks, 55c (135f) is medium rare, if you're cooking steaks at 30c you won't be rendering any fat and be left with basically just sear on the outside and uncooked middle. Otherwise great vid lads!
U do realise that the temp he wants at the first stage of cooking not the final finished temp as it would raise higher when searing
@@bjw351 understand that but big thick steaks will not climb 25c through a searing process. Even if I smoke my steaks I'll go to about 48c and then sear, they'll climb a couple degrees in sear and then climb a couple on resting. You will be using VERY thin steaks for them to climb 25c during searing
@@alexanderfielding Thanks for the heads up mate! These ended up unreal with the fat rendered to perfection. I'll definitely keep your tips in mind next time though!
Thanks heaps for watching!!
Cheers,
-Mitch
Are those fire pits online
Yeh $120 SupaCentre $180 with grill
Thank you I will take a look
Hi Andrew ... here's the links for these products: Kings Premium Stainless Steel Firepit: bit.ly/3v8DdXa and
Kings Premium Stainless Steel Grill: bit.ly/3AzoBB1 ~ Cheers, Tracey
Can't hardly wait for the lock down to be over to hit the road all the way to the outback. I think we have enough of Melbourne weather.
We certainly have! My gear is sitting in a pile, waiting to be thrown in the back of the 4wd at a moments notice 😂.
Cheers,
- Mitch
Hey, you didn’t do the reveal!