2/14/2022 – These Valentine steaks turned out great. It was good that they were great pieces of 1″ thick beef…that happened to come from Rouses. After the smoke/grill process, the center was near pink with a gradual color change to the smokey-red, very damp surface. This was like a sous vid where the IT is slowly brought up to near done then seared to get that great seared flavor.

1. They were salted for dry brining with kosher salt
2. Sat out after salting for about 1.5 hours
3. Preheated the Rectec to 180 Extreme Smoke
4. Put them in until the IT on the thickest one was 110
5. Put them on the hot preheated tail-gate gas grill
6. Pull them when the IT on all but one part was 135 plus

4/30/2022 – Jeff & Maggie are visiting and brought 2 dry-aged 1.5-inch thick T-Bones. Prepared almost the same as above. They were very good but not outstanding.

1. They were NOT salted for dry brining. It would have likely made them moister although they were not dry.
2. Sat out for about 3 hours
3. Preheated the Rectec to 180 Extreme Smoke
4. Put them in until the IT on the thickest one was 110
5. Put them on the hot preheated tail-gate gas grill
6. Pull them when the IT on all but one part was 135 plus