Ceramic is not just for the low N slow

[mtbchip]

When using a ceramic kooker, one can blast the meat in high heat on the first round on the grill, then flip and SHUT DOWN for the second flip. That "dwell" period is what truly separates ceramic from metal cookers. In all the years on metal cookers prior to the Kamado, I have never had much success with steaks/chops/chik breasts. Not bad, but dry compared to what can be done on the K.


Rib eye tonight!
1) Prime from the local Albertsons... not bad!
2) Rub just a tad. One side only.
3) Temp is ready. Pushing 700° in the dome, the grate which is 3" from the fire must be in the 900°+ area.
4) One turn down and now flipped.
5) Dwell time... 3 minutes. Then burp or die (potential flash back)
6) Dang juicy beef!
7) Home grown squash saute with garlic butter, steak finished with bleu cheese and a half of a baker.
A couple of home baked rugelach to top it off!

Enjoy.... we sure did!

[nucornhusker]

I do something similar with steaks in my KJ. The dome therm reads about 650* usually, 1 minute then quarter turn for 1 minute then flip, 1 minute then quarter turn for 1 minute then flip and shut the cooker down for about 4 minutes. It gets me a perfect medium rare very reliably.