Dustin Cantrell
Well-Known Fanatic
Lump charcoal. Nothing beats a scorching hot bed of lump coals when grilling a steak.
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- Thread starter CBR
- Start date
poopgiggle
B Class Nobody
I like natural lump charcoal because it burns hotter and it doesn't have any chemical taste.
dennishoddy
Moderator
Lump for the win! 600 degree minimum to sear the steak, and cook to the correct temperature which is in-between rare to medium rare.
Anything else is just wrong.
The rule is, it must take ten times longer to form the bed of coals that it does to cook the steak.
The time building the coals must be multi-tasked with large amounts of beer and other adult drinks.
Man rules, that cannot be violated.
Anything else is just wrong.
The rule is, it must take ten times longer to form the bed of coals that it does to cook the steak.
The time building the coals must be multi-tasked with large amounts of beer and other adult drinks.
Man rules, that cannot be violated.
Bob Sanders
Well-Known Fanatic
I was just fixing a sammich to have with my beer. Never thought about the charcoal...
Josh Beauchamp
Well-Known Fanatic
My county has a burn ban right now. I am stuck with propane or my George Foreman
Charcoal, I like to soak chunks of mesquite and cherry wood to throw on the coals before I lay my meat down on it.
Dennis is right about the 600 degree seat, too.
If you wanna get fancy, grab a cowboy steak, the bone-in ribeye, and mark each side on the grill, take it off and throw it in a cast iron skillet and put it back on the charcoal grill and shut the lid. Don't let the internal temperature get above 155.
Why isn't Jeff Hughes weighing in on this??!!
He's the BBQ Champion!
Dennis is right about the 600 degree seat, too.
If you wanna get fancy, grab a cowboy steak, the bone-in ribeye, and mark each side on the grill, take it off and throw it in a cast iron skillet and put it back on the charcoal grill and shut the lid. Don't let the internal temperature get above 155.
Why isn't Jeff Hughes weighing in on this??!!
He's the BBQ Champion!
dennishoddy
Moderator
There is a method of cooking steaks in France that I'm going to try.
Heat a gallon of water to whatever temperature the internal temperature should be and drop the steak into it. It will never over cook.
Take it out and hit it with a mapp gas torch to sear the outside and serve. Mapp gas doesn't have the mercapsin in it to deliver an off taste to the meat.
Daddy Hinkles is pretty tough to beat for a marinade..
Heat a gallon of water to whatever temperature the internal temperature should be and drop the steak into it. It will never over cook.
Take it out and hit it with a mapp gas torch to sear the outside and serve. Mapp gas doesn't have the mercapsin in it to deliver an off taste to the meat.
Daddy Hinkles is pretty tough to beat for a marinade..
poopgiggle
B Class Nobody
Juice retention due to searing is an old wive's tale.Wall said:
Bob Sanders
Well-Known Fanatic
I think the best way to keep the juices in is to just grill until it quits moo-ing. We ain't making jerkey here.
Dustin Cantrell
Well-Known Fanatic
This method of cooking is called sous vide. I've messed around with it some. It works well on very thick cuts where you would have to grill or pan fry the steak to the point of having a tough gray ring around the exterior to he it to the desired temp in the middle. I like to vacuum seal the item before sous vide cooking. They make controllers you plug crock pots into with a water probe that keeps the water at the desired temp as well as dedicated sous vide appliances.dennishoddy said:
A must when grilling a steak that many don't do is letting them come close to room temp before grilling or pan frying. Grilling isn't the only way to go. I can make an awesome steak in a cast iron skillet.
RevoShooter
Well-Known Fanatic
A lot of people also forget to let the ol' steak rest after it's finished on the grill. Makes a difference!
mike cyrwus
.223
- Joined
- Sep 17, 2010
- Messages
- 4,826
if I used charcoal or briquets every time I grilled, Id need ownership in kingsford. I have a nice Weber LP grill and it works fine for me.
Burk Cornelius
Regular guy
Waiting on photos......Burk Cornelius said:
Burk Cornelius
Regular guy
CBR
Well-Known Fanatic
Neat. I have that exact same fan in the shop. Who'd a thought.Burk Cornelius said:
Corey
Well-Known Fanatic
I bet she blows really wellCBR said:
dennishoddy
Moderator
Dustin Cantrell said:
Your exactly correct, with both methods.
The Souse Vide can be a great tool, but high temp searing is the key. High grill temp, then transfer the steak into a cast iron grill that has been cooking sausage for breakfast, and finish in the oven.
If you don't know how to judge how a steak is cooked by the texture of the meat, you need to look at youtube......or cook a whole lot more of your mistakes and learn it by rote.
