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Old 05-12-2007, 07:17 PM   #1
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Grilling Steaks

Gonna get the fire hot hot and throw a few nice ribeyes on for a few min per side.

Does everyone agree that this is the right way ?

Does the tenderloin method apply to 1" cuts of ribeyes ?

Does everyone cook steaks direct over the fire ?

Just thought I would start a thread.
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Old 05-12-2007, 07:18 PM   #2
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You looking to start a thread or a fight
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 05-12-2007, 07:30 PM   #3
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I go direct on a hot grill, both sides until charred, then indirect until it's cooked to my likeing!
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Old 05-12-2007, 07:44 PM   #4
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It depends on how you like em.

Thread over.
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Old 05-12-2007, 09:35 PM   #5
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I took the question mark out of the title since I am done cooking.



I grilled them direct for a couple of min on each side over blazing hot coals and a little chunk of hickory. I then spun the rack around to indirect and put a probe in the center of one of them. I watched it until it hit 150 then ran and got a plate just in time to get them off at 156.

The only thing about cooking over charcoal is getting all cuts to come out the same. I suppose it is an art anyhow. One of them came out a little more rare than I like but just right for the wife.
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Old 05-12-2007, 10:13 PM   #6
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nice lookin cliff..just how I like 'em
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Old 05-12-2007, 10:23 PM   #7
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Nice looking steak!!!
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Old 05-12-2007, 10:27 PM   #8
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Nice job looks great to me.
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 05-12-2007, 11:31 PM   #9
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Well this quick grilling is indeed a black art of some type. The only way I have figgered out how to cook one is to apply your seasoning about 30 mins in advance and get the fire up as hot as it will go with the lid down. Throw em in there and cook six mins per side (speaking of good thick steak here of course)..then you stab it sideways with the Wally World instant read gauge with big numerals for old blind guys and when It checks 150 wrap it in tinfoil and let it rest in the oven till its time to eat. Comes out "usually" the way we like em..hot pink center. Whut is even better than eating the steak is dipping slices of Mrs. Bairds white bread down in the juice left over in the foil. Wowser..me and big brudder got into some big fights over who got the last sop of that stuff. Dont even get me started on how many times he whupped my booty over who got the gizzard out of the fried chicken.

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Old 05-13-2007, 06:03 AM   #10
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No fightin, but I don't like to pierce the steaks till i'm eatin. I go the touch method.
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Old 05-13-2007, 06:54 AM   #11
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Quote:
Originally Posted by 007bond-jb
No fightin, but I don't like to pierce the steaks till i'm eatin. I go the touch method.
I didn't know what a probe was until I landed on this site.
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Old 05-13-2007, 07:40 AM   #12
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Looks great Cliff!
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Old 05-13-2007, 07:49 AM   #13
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There used to be a guy who posted on this site
named Finney. He cooks his steak opposite of
the sear and indirect method.

He goes indirect and then sears at the end.
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Old 05-13-2007, 08:15 AM   #14
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Im a hot direct throughout the whole cook vote...I love the crust and the rare insides...
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Old 05-14-2007, 08:34 AM   #15
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Quote:
Originally Posted by Captain Morgan
There used to be a guy who posted on this site
named Finney. He cooks his steak opposite of
the sear and indirect method.

He goes indirect and then sears at the end.
Geez... you go away for one weekend.
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