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Thread: You're cooking your steak wrong

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    Howzabout I just go to Hustons and call it a day.
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    what I am, you shall be nocturn's Avatar




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    Good read but I'll stick with my Shoyu, Green Onion and Garlic marinade.

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    My go-to steak is a bone-in ribeye with smoked salt and pepper and oil. I usually get the grill ripping hot to sear and get a nice crust and then move to the cooler part to finish. I'm going to try the start cool and move to hot technique next time and see what it turns out like.

    But sometimes you need a little variety - Texas-style Porterhouses, korean bbq flank steaks, black and blue filets, goat cheese ribeyes with a red wine reduction, etc.
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    Learned a while back to cook over low heat. The steaks come out way better then. Usually I put garlic salt and secret monkey spice on it before grilling.
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    Steaks are subjective. My wife will order a filet mignon well done and that's how she likes em. I'm closer to walking the cow by the fire.
    Within that though once you get around the idea of just the meat flavor there's some pretty awesome rubs out there. My current is this stuff call Lava that I bought at a Kauai farmers market. No idea what's in it but I'm loving it.

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    Quote Originally Posted by jammer06 View Post
    My current is this stuff call Lava that I bought at a Kauai farmers market. No idea what's in it but I'm loving it.
    Silly Hauole! You're eating Mongoose!
    roenick, King Ludwig and jammer06 like this.

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    4th Line Rabble-Rouser beedee's Avatar




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    • Marinated Tri-tip from Trader Joes

    • Coals on the Weber, wait about 20 minutes or so, spread

    • Place grill on Weber, cut an onion in half, stab the onion with the large BBQ fork, glide it back and forth across the grill...inhale

    • Place Tri-tip on the grill, flip every 7 minutes for a total of 30-35 minutes depending on how you like your meat

    • Finish your beer of choice, put the steak on a plate and bring in to eat

    I always use Kingsford Matchlight, but I've been wanting to try out the Jack Daniels Whiskey Barrel Charcoal, has anyone here used it?
    [img]

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    1st Scoring Line Salty Dog's Avatar




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    Quote Originally Posted by beedee View Post
    I always use Kingsford Matchlight, but I've been wanting to try out the Jack Daniels Whiskey Barrel Charcoal, has anyone here used it?
    Having briquets and smoker blocks together seems odd - at least for grilling on a Weber/kettle type grill. I can see maybe for an offset smoker, but I'd think controlling the heat would be tricky.
    For a helluva a list of charcoals check this site out: The Lump Charcoal Database Reviews -- Naked Whiz Charcoal Ceramic Cooking
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    Quote Originally Posted by daxx View Post
    Howzabout I just go to Hustons and call it a day.
    First you'll have to get in your time machine and go back about 7 years. These days Huston's is a fancy Applebees.
    Henry1515 and lunchbox like this.

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    FIRE BETTMAN!! BeerMan's Avatar




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    Quote Originally Posted by beedee View Post
    • Marinated Tri-tip from Trader Joes

    • Coals on the Weber, wait about 20 minutes or so, spread

    • Place grill on Weber, cut an onion in half, stab the onion with the large BBQ fork, glide it back and forth across the grill...inhale

    • Place Tri-tip on the grill, flip every 7 minutes for a total of 30-35 minutes depending on how you like your meat

    • Finish your beer of choice, put the steak on a plate and bring in to eat

    I always use Kingsford Matchlight, but I've been wanting to try out the Jack Daniels Whiskey Barrel Charcoal, has anyone here used it?
    [img]
    why the matchlight? they are coated with lighter fluid ready to get lit up quickly, and that stuff gets in the smoke and can contaminate your food. since you've been using it for a long time, have you considered switching to regular briquettes? the differences has to be huge. some come blended with hickory and some have mesquites, either are fine. use a charcoal chimney, stuff a couple wads of newspapers underneath, light it up and prepare the meat while the chimney gets hot, then when the coals at the top turn ashen white, they are ready.

    Quote Originally Posted by Salty Dog View Post
    Having briquets and smoker blocks together seems odd - at least for grilling on a Weber/kettle type grill. I can see maybe for an offset smoker, but I'd think controlling the heat would be tricky.
    For a helluva a list of charcoals check this site out: The Lump Charcoal Database Reviews -- Naked Whiz Charcoal Ceramic Cooking
    great site, but some of the reviews are old. for instance, Royal Oak? highly recommended? come on. I kept getting small bits than large chunks which I prefer. and I get more dust. lately, I've been buying Nature's Grilling Hardwood Blend and have been happy with them.

    anyway, back to the point of mixing briquettes with lump coals, I like to scatter the smaller chunks of lump coals atop the bed of briquettes so they don't fall through the firebox crating rendering them useless. if you must smoke with wood in a regular Weber, get a smokebox and find some wood chips. soak the chips for an hour or two, lightly stuff the smoke box, then place the box on the hot coals.
    Henry1515 likes this.
    I BELIEVE I'll have another beer!

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