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Old 01-27-2013, 09:50 PM   #1
somebody shut me the fark up.

Toast's Avatar
Join Date: 03-17-12
Location: Shreveport, Louisiana
Default Second Voyage of the Weber GA with observations

Here is a link to the first voyage:

My goal was to buy a charcoal cooker that would be quick and easy to do HH burgers and steaks. So far, so good. This cook is with ribeyes. I've tried to show it step by step. After using a gasser for many yers, I'm having to relearn charcoal unless it's for a long smoke:

These ribeyes were about 1 1/4" with ksalt, ground peppercorn and a sprinkle of SM pecan rub. Up to about 68*F after an hour out of the fridge. :

Used 25-30 coals for HH. Almost ready. Put them in the middle this time:

Got the rig up to around 480*F. It was starting to peak at this temp. :

Steaks on. I noticed that my coal spread was bad. Not a uniform heat so I placed bones out. :

Chooglin' at about 400*F. I normally do them between 500-550*F dome on the gasser. :

Lid up for a check after about 10 mins. OAT about 70*F with a 10 mph wind from the South. :

At this point I had spread the coals some and flipped the steaks.

Pulled the steaks and still had a scad of coal left. Closed all vents for another cook.

Steaks off and resting. Looking good except for no real sear marks. I've seen mods for cast iron overlays etc. Going to get one. :

End product equaled

It was Tasty.

A Special Thanks to phubar (The GA Master).

Thanks for lookin. This is just my learning curve to share with the Brethren.
Cooking Equipment:
Weber WSM, Weber GA, Weber Spirit S-320, Weber 22" OTG
Charbroil Oilless Turkey Fryer
Wife LuzziAnn 1956 model.
GrillEye Bluetooth Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q

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