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Thread: You're cooking your steak wrong

  1. #21
    1st Scoring Line Salty Dog's Avatar




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    Quote Originally Posted by BeerMan View Post
    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.
    Agree about the smoke box, use mine all the time. As for mixing, this stuff sounds different from mixing lump and briquettes - it mixed wood with briquettes:

  2. #22
    #SimianNation mitchrock's Avatar




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    I cook with a gas grill. For smoking, I usually soak some applewood chips and wrap it in tinfoil then just punch a few holes in it. Always does the trick.
    rinkrat, BeerMan, roenick and 1 others like this.

  3. #23
    FIRE BETTMAN!! BeerMan's Avatar




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    Quote Originally Posted by mitchrock View Post
    I cook with a gas grill. For smoking, I usually soak some applewood chips and wrap it in tinfoil then just punch a few holes in it. Always does the trick.
    that works too.

    what I do with my smoker, I make an horseshoe layer of coals with a big rock inside the curve, then 2 or 3 chunks of wood atop the layer. I start the coals by dumping between 15-20 hot ones at the end. this layer can last at least 6 hours but I want the wood chunks close to the starting line to get the smoke to the food in the first hour, nothing more.

    happy grillin'!
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    I BELIEVE I'll have another beer!

  4. #24
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    I agree that simpler is better:

    a little salt on my NY strip with olive oil.
    get my Lodge Logic indoor griddle up to MH.
    4 minutes each side.
    a little pepper as it rests on the "cool end" of the griddle.
    Comes out a perfect medium every time.
    Better than mid-level steakhouses and just a notch below the premiums like Ruth Chris at 1/5th the cost.
    Great wine to finish off of course.

    My favorite game day meal.
    BeerMan likes this.

  5. #25
    2nd Scoring Line GALLY's Avatar




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    For the most tender tri-tip you will ever eat....Sous Vide for 36 hrs at 57.5 C then sear on the BBQ for a couple minutes per side to get a nice crust on the outside. Best. most tender tri-tip you will eat.

  6. #26
    Registered abuser Henry1515's Avatar




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    Quote Originally Posted by shadowalk View Post
    recently had the Porterhouse for two at Ruth's Chris and they finish it off with butter. Did it need the butter? Probably not, but it was divine.
    The filet at Ruth Chris is to die for, one of my favorite places for a steak...A bit pricey but well worth it for special occasions, I think most High end steak houses finish off the steaks with butter.

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