OEF Vet with an appetite for great food! Cast iron,, BBQ, grilling, easy meals, equipment reviews, tips and tricks, and more. Check us out, and if you like what you see, subscribe!
Damn that last fillet looked cookbook-perfect, and I really liked the idea of using the blackened-oil-splash to finish out the fillet! It really added the right amount of color and (seemingly) flavor without feeling gross and burned. Now I gotta try this tonight
Blackened seasoning doesn't have the intended taste unless the seasoning is burned. It gives it a unique flavor that is nothing like the seasoning itself. It's really good, I do it with fish and shrimp all the time. I don't use butter though. Watch this video of a guy blackening shrimp. He's doing it right. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Spuy70ypWv8.html
You need air flow. It works great for pellet smokers as they tend to have fans blowing air in the chamber. I don’t imagine there’s much air flow in a gas grill. Probably better off using those metal wood chip burner things
@@TheChowHall you are correct. I went from the wood chips to this unit and I’m going to have to go back. Funny though my brother has a gas grill as well and he said it smoked like crazy.
@@erk-1 do you let it burn for awhile first? That’s the only other thing I can think of. You gotta really let ‘em get started before closing them up in the chamber. Some gas grills may just have more airflow than others as well, hard to say.
@@TheChowHall that was my thought to burn it more so I did this afternoon about half way and nothing. The funny thing that it’s smoking right now with burners off. 😂
I just cooked shrimp and they stuck to my cast iron. Perhaps I did not heat the skillet hot enough? It's pretty well seasoned/smooth. Need to get this right. Cleaning it afterwards sucked.
It needs to be very very hot. I never cook this inside due to the smoke produced. Also a very liberal use of butter. I’ve never had shrimp stick doing it like this. Really I don’t have anything stick in my cast but I’ve used all of it a ton.
Hi Mason - Thanks for the reverse sear video with the smoker. I do this syle of cooking with my oven for stage one and a weber for stage two. I can get the weber to a blazing fire to really sear it afer about 90 seconds on each side. I want to buy a smoker because I also like smoked chicken and ribs but the weber is a pain because i have to baby sit the grill. My question for you is...I would really need the sidekick to sear the steaks, right? Thanks...Joe
No. I moved and don't have the woodwind anymore. I have a cabinet style pellet smoker now. I'll still reverse sear though. If i'm doing steaks I typically don't use my pellet smoker and instead just use my Weber kettle. Build a fire off to the side, throw some wood on it, meat on the other side, cover - take meat to about 100 or so, take lid off, let fire rebuild a bit, then spread the coals and sear. Or if I was using a pellet smoker for the smoky part, I'd smoke then sear in a cast iron on my outside burner or on the stove top. You could also smoke then sear in the oven under the broiler, etc. Essentially whatever you've got where you can get some good heat would work. Though if you have a woodwind or one of camp chefs smokers that will take a sidekick, i'd recommend it, because it makes it all a lot easier and more contained so to speak to the 'single' cooking device.
I sold the woodwind when I moved not too long ago. Ended up buying a pitboss verticle smoker, forget the model, think it was walmart exclusive. Honestly haven't felt the need to use a tube, seems to do better than the woodwind with smoke, think it maybe floats around in the cabinet more before it moves out but who knows. May end up adding a tube at some point though. Thanks for watching!
I've done that, I'll also sometimes season in the bag the shrimp comes w/ from the grocery store and shake it up. Neither, in my opinion, gets as much seasoning to stick as just throwing em on a board and seasoning each side. Even with how heavy I go on seasoning, a bottle of Redfish Magic will last me /at least/ two cooks. Considering a bottle only costs like 4?ish dollars, I'm not too worried about losing some seasoning to the board.
Chow Hall, you are spot on about the "on-off-on-off" smoke cycle of pellet smokers. I was disappointed in this feature after buying a pellet smoker. I have had a vertical smoker for years and was use to continuous smoke in my smoker to offer good bark to my briskets, pork and so on. The smoke tube offers continuous smoke which is key to better meat cooking.
Really great video. I'm making. a blackened steak tonight on charcoal grill. My hubby doesn't want to have to turn off the smoke alarms again! Blackening in house is more than a smokey notion! 😅
I cooked three filets. All came out awesome. Thank you for the video. Can't wait to try this again. Even my wife liked it and she hates fish. Can you do the same for thinly sliced chicken?
Get it hot, put water in it, scrub or scrape junk out, dry with paper towel, reheat to evaporate remaining water then take off heat, put a little oil in the pan and wipe it around to coat
I usually do a 18-24 hour marinade with these. Helps for sure since it can be a tougher cut. Worcestershire is a bit strong to use as the primary marinade ingredient for me but I do add it to marinades often. Thanks for watching.
Pork chops too. I feel like a lot of people overcook pork (at least in my experience), which can be super lean like chicken depending on the cut. Thanks for watching.
I had a blackstone, great piece of gear. Would use one half for the burgers and the other half to keep the buns warm and toasty. Should deff give it a try. Thanks for watching!
@@TheChowHall We, my wife and I live in NW Tennessee, I wear them in the freaking snow. 😂 I love your choice in background music, great choice!! Oh, and what state are from? Thanks for your reply!!
@@Danny66G1 From Florida, just moved to NC a few months ago. Ain’t had crocs in the snow yet but I’m sure I’ll get the chance before too long lol. Thanks for watching!
