After an all nighter of unnecessarily checking temperatures every 5 minutes, super proud to have made my first ever BBQ tray, with Brisket, Beef Ribs and Chicken Legs cooked in the Searwood! Really happy with the result.
I felt that the Lean was a bit dry quite quickly, thinking maybe I need to monitor that more closely next time! Appreciate all the comments and suggestions on this channel!
Onto the next one!
Super happy with my first cook on my Weber Searwood XL- a reverse seared Angus Tomahawk!
I took it to 315C for searing and although it did a good job I didn’t get the scorch marks that others have achieved. Anything I did wrong? In total I had it on for about 90 seconds each side.
I think maybe I didn’t let the grates sit at 315 for long enough? As soon it hit temperature I put them straight on?
Used the Smoky Mountain Cherry Pellets - tasted great!
Looking forward to learning more!
Super happy with my first cook on my Weber Searwood XL- a reverse seared Angus Tomahawk!
I took it to 315C for searing and although it did a good job I didn’t get the scorch marks that others have achieved. Anything I did wrong? In total I had it on for about 90 seconds each side.
I think maybe I didn’t let the grates sit at 315 for long enough? As soon it hit temperature I put them straight on?
Used the Smoky Mountain Cherry Pellets - tasted great!
Looking forward to learning more!
Super happy with my first cook on my Weber Searwood XL- a reverse seared Angus Tomahawk!
I took it to 315C for searing and although it did a good job I didn’t get the scorch marks that others have achieved. Anything I did wrong? In total I had it on for about 90 seconds each side.
I think maybe I didn’t let the grates sit at 315 for long enough? As soon it hit temperature I put them straight on?
Used the Smoky Mountain Cherry Pellets - tasted great!
Looking forward to learning more!