whmaine
Cook
So...
My lovely wife bought a large steak at the store, and because I wanted to make sure it was cooked through for her (no pink, sadness), I cut it into two still-decent-sized steaks rather than cooking it as one. Also pretty thick. I don't know what was up with my newspaper, but all it did was smolder in the bottom of the chimney-can, and only caught one or two of my coals much at all. I spent a LONG time getting my couple barely-lit coals turned into a decent heat source. Still had a fairly small hot zone.
Kept the meat simple with Sea Salt and Pepper.
Put the meat on, 4 minutes, flip, and then about 15 more minutes in just about straight direct heat. The outside was getting seared up pretty good, but the insides weren't done, and my useful indirect zone was small. Steaks spent about 40 minutes on indirect with some ok smoke, turning or flipping about every 10.
On the grill:
[attachment=1:1k1ui7jz]IMG_0063[1].JPG[/attachment:1k1ui7jz]
It was looking and smelling good, but I knew I still had unfinished business inside the meat. I was thinking about adding a few coals, foiling them, and coming back in a couple of hours to get them for lunches, but my little lady was set on steak tonight. I set the oven to broil at 450, then went out and foiled the steaks as I took them off of the grill. I came in, set the foiled steaks on the broiler pan, and popped them into the oven for 20.
Pulled 'em out, moved to the plate, sliced, and added green beans with melted butter and Tony's. Best part was the foil kept the pan clean...
Alida's plate:
[attachment=0:1k1ui7jz]IMG_0064[1].JPG[/attachment:1k1ui7jz]
I was pretty nervous, because I made the whole daggum thing up. The wife said it "looks like roast beef. I LOVE roast beef!" It was amazing. Not exactly grilled, smokey, bursting with more flavor than I've dropped serious cash on eating out. I was stunned. I went from feeling like it was a failed attempt to hoping I can do it again next time on purpose, and maybe with a little better optimized planning.
My lovely wife bought a large steak at the store, and because I wanted to make sure it was cooked through for her (no pink, sadness), I cut it into two still-decent-sized steaks rather than cooking it as one. Also pretty thick. I don't know what was up with my newspaper, but all it did was smolder in the bottom of the chimney-can, and only caught one or two of my coals much at all. I spent a LONG time getting my couple barely-lit coals turned into a decent heat source. Still had a fairly small hot zone.
Kept the meat simple with Sea Salt and Pepper.
Put the meat on, 4 minutes, flip, and then about 15 more minutes in just about straight direct heat. The outside was getting seared up pretty good, but the insides weren't done, and my useful indirect zone was small. Steaks spent about 40 minutes on indirect with some ok smoke, turning or flipping about every 10.
On the grill:
[attachment=1:1k1ui7jz]IMG_0063[1].JPG[/attachment:1k1ui7jz]
It was looking and smelling good, but I knew I still had unfinished business inside the meat. I was thinking about adding a few coals, foiling them, and coming back in a couple of hours to get them for lunches, but my little lady was set on steak tonight. I set the oven to broil at 450, then went out and foiled the steaks as I took them off of the grill. I came in, set the foiled steaks on the broiler pan, and popped them into the oven for 20.
Pulled 'em out, moved to the plate, sliced, and added green beans with melted butter and Tony's. Best part was the foil kept the pan clean...
Alida's plate:
[attachment=0:1k1ui7jz]IMG_0064[1].JPG[/attachment:1k1ui7jz]
I was pretty nervous, because I made the whole daggum thing up. The wife said it "looks like roast beef. I LOVE roast beef!" It was amazing. Not exactly grilled, smokey, bursting with more flavor than I've dropped serious cash on eating out. I was stunned. I went from feeling like it was a failed attempt to hoping I can do it again next time on purpose, and maybe with a little better optimized planning.