View Single Post
Unread 01-23-2013, 11:10 AM   #35
Quintessential Chatty Farker

fingerlickin''s Avatar
Join Date: 07-08-10
Location: Boyertown, PA
Downloads: 0
Uploads: 0

Cast iron is definitely the way to go. I was taught only to touch the meat once while it's on the grill, when you flip it. I've modified that to 2 because I love the crosshatch look. Put the meat on and let it go, then a 1/4 turn to get a nice crosshatch and then once more to flip it. I know you can get better flavor from a nice even char, but those fancy steakhouses usually have an 1800* broiler which I don't have. I do have a cast iron pan, but there's just something sexy about nice grill marks.



"I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III

Backwoods Ext. Party,
Vision Kamado,
22" WSM, 22.5 Weber OTS, Mini WSM, UDS "No.8"

Napkin Killers BBQ
fingerlickin' is offline   Reply With Quote

Thanks from:--->