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pkrainert
09-30-2010, 11:46 AM
Hello My name is Patrick,

I am from California and I am an inexperienced BBQ'er... It seems almost anytime I try to cook red meat I burn the outside but the middle is still bloody. I joined this forums in hope to gain some knowledge in the area's of the actual BBQing what meat to choose, how to prepare it and enjoy it.

I have a webber charcoal grill, its about 3 months old. I use to have a charbroil gas grill but I truly hated it. I have been using Kingsford Charcoal since I bought the grill, I have had great success with Chicken but anytime I try to cook a steak or tri tip I ruin it... I pretty much know zero about grilling so any input would be greatly appreciated by me, my wife and my daughter lol.

southernsmoker
09-30-2010, 12:02 PM
Welcome Patrick, you'll learn scads here, just read and ask questions, come down to to Wood Pile to BS once in awhile.

Midnight Smoke
09-30-2010, 12:55 PM
Hello and Welcome! If your steaks are blackened on the outside and the interior is raw, your cooking over too hot a fire. Hang around awhile and you will be an expert!

frognot
09-30-2010, 01:12 PM
Welcome aboard Patrick!

Westexbbq
09-30-2010, 01:22 PM
Welcome to the camp,
Patrick.
Stroll around the grounds until you feel at home,
Enjoy.

bbquzz
09-30-2010, 02:37 PM
Welcome Patrick from The Land of the Buckeye Nut :becky: This is great place to learn and if you having something to share ... Put it out there :thumb: Check out the BBQ Pit Boys for a beginners course on doing a steak. http://www.bbqpitboys.com/steak_recipes.html

bluetang
09-30-2010, 05:01 PM
Welcome Patrick, come on in, take your shoes off and sit a spell.

pkrainert
09-30-2010, 05:34 PM
Thank you All! I am going to check out some posts and read up before I post anymore questions lol.

wnkt
09-30-2010, 09:20 PM
Welcome.
Ask as many questions as you like. Dont feel like anyone is telling you not to ask. We were all new once and we have all burned the heck out of many a meal....in or out of a grill.

Now a quick answer to your question....build a smaller fire and only put the meat directly over it to sear it, then move it away so it will cook through a tad slower.
And to get some smoke flavor too i throw on some wood chunks.

rescue_ranger
10-01-2010, 10:08 AM
Welcome brother!

Neil
10-02-2010, 04:22 AM
Welcome aboard Patrick, enjoy what you learn and share what you know, it's what we do here.

Rookie'48
10-06-2010, 06:51 PM
Welcome to our crazy little club house!

Alan in Ga
10-07-2010, 05:25 PM
Welcome from Ga