Question for the Grillmeisters...

[dhoward]

Sounds like a new thread...

[Dottore]

Some great responses here guys.

I have visitors for the next five days, and will have many opportunities to report back.

Many thanks.

[Tobra]

Originally Posted by jyl

My beef with relying on charcoal exclusively is how long it takes to set up the coals, and how much charcoal you end up using just to grill a few pieces of meat. The propane grill is more practical as an everyday cooking appliance for a small family, IMO. I do think charcoal-grilled food tastes a bit better.

yup, but I need to burn out a stump, so will start using my little charcoal grill and dumping the coals on the stump.

Charcoal or hardwood are a lot more work than propane, but just plain better, IMHO

[Jim Bremner]

I just burn down to dust. I dump the dust on my garden.

I keep 2 5 gallon propane tanks at home and 4 bags of charcoal.

If the "big one" ever happens in my area I'll barter cooking heat for food.

I would love to try the Green Egg.

The best meal that I've ever had was on a Treager grill. damn tasty. I don't need a grill that requires electricity, or I would own one.

[Dottore]

You guys are great. I think I may have just passed "Charcoal Grilling 101". Tonight it was just my young wife and I. In a couple of days we will be inundated with visitors, and I am glad I had a few days to hone my skills—thanks to you.

So here they are. A couple of Alberta Angus grain-fed organic rib-eyes that just screamed "eat me" when I spotted them at the butchers. Rubbed slowly with a nice dry-rub, and at room temperature.



Then of course some serious lump charcoal. This was a critical bit of advice for which I thank you. No comparison to briquets. This lump stuff burns much hotter. And as you can see I moved it to the only half of the grill that I would be using. How obvious was that?





Then three minutes on the first side with the lid off:





And three minutes on the second side with the lid off: and then three minutes with the lid on to allow the heat to penetrate the meat.





And voila. Perfect rib-eyes. Seared on the outside. Vulva-pink on the inside. Served with just a few very garlicky vegetables.




I doff my hat to the collective expertise on this board. Best rib-eyes ever!

[jyl]

Looks yummy. Vulva-yummy?

And you did it without napalm - wow. I've learned here too, good thread.

[jeffgrant]

Originally Posted by jyl

My ideal grilled steak has crusty black-brown on the outside, but is red and very rare on the inside. Wouldn't I want the interior still refrigerator-cold when I start grilling?

Get thicker steaks. A proper steak should be easily confused with a roast.

[jeffgrant]

Also, one of the most important steps is to cover the steaks and let them rest for about 10 minutes after they're off the grill.

If you cut into a steak and the juices come out, you didn't wait long enough.

[Jim Bremner]

Originally Posted by jeffgrant

Also, one of the most important steps is to cover the steaks and let them rest for about 10 minutes after they're off the grill.

If you cut into a steak and the juices come out, you didn't wait long enough.

THIS!

Good Job! you earned yourself a decent cold beer!

[trekkor]

I always use Mesquite charcoal in my Weber.


KT

[Tobra]

Originally Posted by jeffgrant

Also, one of the most important steps is to cover the steaks and let them rest for about 10 minutes after they're off the grill.

If you cut into a steak and the juices come out, you didn't wait long enough.

vitally important

[MOMO3.2]

Weber charcoal grills are legendary.

I love my 22, 1/2" grill. The direct charcoal method is great for grilling steaks and burgers. The indirect charcoal method is even more impressive when barbecuing chicken or a large turkey at Thanksgiving. Weber charcoal grills are quite versatile IMO. Using apple wood, cherry wood, or mesquite makes the whole experience that much more enjoyable too.

But,... I would LOVE to be able to justify the $$$ it takes to buy a Kamado Big Green Egg. I have read that one can stoke the heat up to near blow torch temperatures in an Egg. They are basically pottery kilns. That would be perfect for a seared Ahi Steak or a high grade filet cooked char rare--yummmm.



Mike

[jyl]

What is different about the Egg? Is it simply that it is made from thick ceramic? Or is the elongated shape the secret?

I'm wondering if one can replicate the Egg by using a deep clay pot (like a big planting pot).

[Heel n Toe]

Originally Posted by jyl

What is different about the Egg? Is it simply that it is made from thick ceramic? Or is the elongated shape the secret?

I'm wondering if one can replicate the Egg by using a deep clay pot (like a big planting pot).

I think they have a website... check there for why the shape, etc. does what it does.

They are pretty thick from what I remember... much thicker than a clay pot. Those probably couldn't take the high heat.

But look for some backyard cooking sites and toss your question out there... you never know... someone may have figured out how to get BigGreenEgg-Like results from a clay pot.

[jyl]

We actually have a pottery kiln in the basement. I'm mulling over trying to throw and fire a homebrew Egg. But would have to get my wife interested, she is the potter.

[Jim Bremner]

Just think about the cost of the freight of the big green egg. As well as the failure rate of making them. Markup at the dealer, Plus the rate of sale on a $1,200-$1,500 smoker.

It's easy to see why it's the price that it is.