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My preferred method these days is with a "Fake Green Egg".
I heat up the "Kamado" to at least 600-700 degrees. I sear both sides for 2 minutes each. Then I close the grill and choke off all air. The fire goes out and the grill ends up around 300-400 degrees. I leave it this way for 4-10 minutes, depending on thickness and doneness.
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James
The pessimist complains about the wind; the optimist expects it to change; the engineer adjusts the sails.- William Arthur Ward (1921-1994)
Red-beard for President, 2020
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