| Name: |
Mack
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| Subject: |
[Message deleted by author]
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Date:
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3/26/2011 9:52:04 PM (updated 3/26/2011 10:00:13 PM)
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| Name: |
Mack
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| Subject: |
Burning Meat on Saturday Nite!!
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Date:
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3/26/2011 10:41:19 PM
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That's a 3 pound Sirloin at 135* and seared on both sides. Oh, man,, mercy me. Tender and juicy.
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| Name: |
roswellric
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| Subject: |
Burning Meat on Saturday Nite!!
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Date:
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3/26/2011 10:43:43 PM
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CAn you still find the pinbone sirloin? I remember when sirloin was one of the best cuts....
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| Name: |
Tall Cotton
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| Subject: |
Burning Meat on Saturday Nite!!
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Date:
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3/28/2011 11:54:36 AM
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Looks REALLY good Mack. Is this just for you or did you share?
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| Name: |
Mack
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| Subject: |
Burning Meat on Saturday Nite!!
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Date:
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3/28/2011 12:27:03 PM
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No way, Cotton. That serves me and my bride 2 dinner meals and maybe a steak sandwich also. I get them that big because I cannot seem to cook a thin steak worth a shoot. Leftovers are great.
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| Name: |
Ulysses E. McGill
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| Subject: |
Burning Meat on Saturday Nite!!
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Date:
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3/28/2011 1:43:05 PM
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I always cut my steaks at least 1.5 inches thick and I like them 2".....it's the only way to get a well seared exterior with a thick and juicy red interior. Yum Yum!!
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| Name: |
Tall Cotton
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| Subject: |
Burning Meat on Saturday Nite!!
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Date:
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3/28/2011 3:29:45 PM
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I agree with both points. I like to buy whole ribeyes and cut them the way I want. We always have leftovers for steak dinners and have come to like a hillbilly Philly Cheesesteak with sauted onions, mozzarella, cheddar, and special spices on a hogie roll. Or they make great steak quesadillas or fajitas.
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| Name: |
Mack
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| Subject: |
Burning Meat on Saturday Nite!!
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Date:
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3/28/2011 3:46:07 PM
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Do you guys subscribe to the "Sear and Slide" method for grilling a steak? That is sear it super hot on both sides, then stick the thermometer in and move it to the indirect heat side, cover and wait for the right temp? Or the reverse method with searing last? Since I don't like it rare I find I cannot get the inside cooked enough without burning the outside if I leave it over direct heat. Just interested.
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| Name: |
Jim Dandy
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| Subject: |
Burning Meat on Saturday Nite!!
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Date:
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3/28/2011 4:52:35 PM
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Cooked my first steaks on the BGE Saturday night. Did the two minutes, flip, two minutes, then kill the fire and let 'er sit for five. Turned out great. I'm not a fan of overly rare, so this technique worked perfectly.
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| Name: |
Ulysses E. McGill
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| Subject: |
Burning Meat on Saturday Nite!!
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Date:
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3/28/2011 5:47:04 PM
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We like medium rare. For a 2" steak, I sear over red hot lump charcoal for 3-4 minutes (2-3 minutes for 1.5 inches) on each side then put it on a plate and cover with foil. Let stand for 5-10 minutes and dig in....even with that, I get accused of overcooking now and then (and never under cooking) since my wife and boys like it closer to rare and dripping red.
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| Name: |
Talullahhound
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| Subject: |
Burning Meat on Saturday Nite!!
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Date:
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3/29/2011 8:31:04 PM
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Letting it rest makes a huge difference. Try putting a bit of smoked sea salt on after it is cooked. And a bit of butter. Insult to the cholesterol level, but it is great.
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| Name: |
Ulysses E. McGill
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| Subject: |
Burning Meat on Saturday Nite!!
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Date:
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3/29/2011 9:46:38 PM
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Butter and Bacon are good on almost anything....I use a seasoning rub that has the course salt, garlic, black and red pepper, and paprika.
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