This mixed cook was done on my Char-Broil CB500-X which is about my favorite little charcoal cooker. The fuel was Ozark Oak lump charcoal along with some hickory chunks for smoke. The cooker was setup with half the grids direct and the other half indirect.
I cut 3 steaks out of a whole loin about 5/8” thick which will be used for my State Fair ribeye sandwiches. I also cut 2 of the steaks about 1-1/4” thick for our regular use.
I prepped them by cutting some excess fat off and sprinkling on some garlic salt and fresh black pepper.
I installed my Grill Grates and got the cooker up to about 550 degrees measured on top of the grates and loaded a couple of steaks.
I cooked the thicker steaks about 3 minutes on each side to an internal of about 125 degrees and removed them from the cooker. I cooked the thinner steaks for about 1-1/2 minute per side to get them done. With this little time on the grill, I didn’t have them on long enough to turn them to get the nice cross hatch grid marks.
Jan formed up eight 1/3 pound pork burgers from our bulk meat and I cooked them next on the grill. This is another State Fair treat we love.
After the above was done I took the grill grates off of the cooker and finished the cook on the standard cast iron grids.
Next up was my Italian sausage, a block of Spam, and some hot peppers which will be used for blackened peppers.
Jan prepped some slab potatoes by brushing on some peanut oil along with some salt and pepper.
After the peppers were done, I loaded the slab potatoes on the direct side of the cooker.
Cooker still pretty hot so the potatoes didn’t take very long.
Next up and the last cook was some ABT”s made out of the Hungarian Hot Banana Peppers.
The peppers came out great.
All of the cook came out looking good.
Plated ribeye steak dinner.
State Fair ribeye steak sandwich along with some red beans and rice and other sides.
State Fair type of pork burger sandwich meal.
Italian sausage sandwich with some caramelized onions with some horse radish mustard.