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I may have mentioned this technique in this thread already, but in case I didn't...
Making some t-bones tonight. About 1.5" thick. I take the bottom charcoal grate out of my Weber kettle, and put 3 foil wrapped bricks in the bottom in a triangle sort of. Charcoal grate goes on top of that. This raises the heating surface by like 3-4", producing a better sear. Full load of charcoal goes on that from a chimney.
Steaks: allow to come to room temp, pat dry, grind on some sea salt and coarse black pepper, cook hot and fast only flipping once, rest 5-10, and that's it.
Making some t-bones tonight. About 1.5" thick. I take the bottom charcoal grate out of my Weber kettle, and put 3 foil wrapped bricks in the bottom in a triangle sort of. Charcoal grate goes on top of that. This raises the heating surface by like 3-4", producing a better sear. Full load of charcoal goes on that from a chimney.
Steaks: allow to come to room temp, pat dry, grind on some sea salt and coarse black pepper, cook hot and fast only flipping once, rest 5-10, and that's it.