Ribeyes over Hickory Chunks and Charcoal (no pron)

JMSetzler · 09-24-2011, 09:39 PM

After reading a thread here earlier about someone using wood in their kettle, I decided to sorta give that a try tonight with some ribeyes. I took about 12 or 14 chunks of hickory and spread them out on my OTG charcoal grate and then dumped in about 3/4 of a lit chimney of kingsford blue. I left the cover off and let the Hickory chunks burn for 20 minutes or so. Then I covered it for another 10 minutes or so and let my cast iron grates get really hot and then tossed on my ribeyes...

The flavor was really nice. They had a nice Hickory flavor and aroma that was not overpowering at all...

Saiko · 09-24-2011, 09:52 PM

I like that idea. I usually throw about 6-8 chunks of red oak or hickory on top of some lump when I grill steaks. I'll play around with dumping the lump on top of the chunks next time and see how I like it.
Oh, and by the way, go Georgia Tech!

HeSmellsLikeSmoke · 09-24-2011, 09:55 PM

Don't need no pron. You had me at the thread title.

I am gonna have to try wood chunks only next time. Sounds promising.

JMSetzler · 09-24-2011, 09:56 PM

Quote:

Originally Posted by Saiko

Oh, and by the way, go Georgia Tech!

I was happier that Clemson beat Florida State :)

Pappy · 09-24-2011, 10:56 PM

I don't even like steak and it sounded good to me.

ALLENY · 09-25-2011, 01:00 AM

This is how i usually do it. I think it tastes great!!

JMSetzler · 09-25-2011, 07:42 PM

I did the same thing tonight with some hamburgers and the GF said they were too smokey... mine was pretty good but since hers was on the grill twice as long as mine it might have taken on too much smoke...

Boshizzle · 09-25-2011, 07:49 PM

Sounds good! I have tried oak for steaks before but not hickory. Perhaps, I'm missing out.

Carbon · 09-25-2011, 07:53 PM

Sounds good. I've done it with whole red oak splits in the kettle. Burned them down to coals, then came the tri-tip.

09-24-2011, 09:39 PM	#1
JMSetzler Babbling Farker Join Date: 04-25-11 Location: Valdese, NC Downloads: 0 Uploads: 0	Ribeyes over Hickory Chunks and Charcoal (no pron) After reading a thread here earlier about someone using wood in their kettle, I decided to sorta give that a try tonight with some ribeyes. I took about 12 or 14 chunks of hickory and spread them out on my OTG charcoal grate and then dumped in about 3/4 of a lit chimney of kingsford blue. I left the cover off and let the Hickory chunks burn for 20 minutes or so. Then I covered it for another 10 minutes or so and let my cast iron grates get really hot and then tossed on my ribeyes... The flavor was really nice. They had a nice Hickory flavor and aroma that was not overpowering at all... __________________ Visit Man Cave Meals on Facebook and YouTube! Kamado Joe Classic * Kamado Joe Big Joe Ugly Drum Smoker * Weber Performer * Weber Go-Anywhere * Mini WSM Man Cave Meals Video Index

09-24-2011, 09:52 PM	#2
Saiko is Blowin Smoke! Join Date: 12-24-03 Location: Kennesaw, GA Downloads: 0 Uploads: 0	I like that idea. I usually throw about 6-8 chunks of red oak or hickory on top of some lump when I grill steaks. I'll play around with dumping the lump on top of the chunks next time and see how I like it. Oh, and by the way, go Georgia Tech! __________________ Shelter me from the powder and the finger Cover me with the thought that pulled the trigger Think of me as one you'd never figured Would fade away so young With so much left undone For links to all my BBQ Brethren recipe posts, click http://markandteri.com/recipes.htm

09-24-2011, 09:55 PM	#3
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	Don't need no pron. You had me at the thread title. I am gonna have to try wood chunks only next time. Sounds promising. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

09-24-2011, 10:56 PM	#5
Pappy is One Chatty Farker Join Date: 05-09-11 Location: Granite City, Illinois (Near St. Louis "GO CARDS") Downloads: 0 Uploads: 0	I don't even like steak and it sounded good to me. __________________ Performer, UDS, 1983 WSM, Frank-in-Weber, 120 Gallon Offset, IQ-110, ET-732

09-25-2011, 07:42 PM	#7
JMSetzler Babbling Farker Join Date: 04-25-11 Location: Valdese, NC Downloads: 0 Uploads: 0	I did the same thing tonight with some hamburgers and the GF said they were too smokey... mine was pretty good but since hers was on the grill twice as long as mine it might have taken on too much smoke... __________________ Visit Man Cave Meals on Facebook and YouTube! Kamado Joe Classic * Kamado Joe Big Joe Ugly Drum Smoker * Weber Performer * Weber Go-Anywhere * Mini WSM Man Cave Meals Video Index

09-25-2011, 01:00 AM	#6
ALLENY Full Fledged Farker Join Date: 06-20-11 Location: woodland hills, california Downloads: 0 Uploads: 0	This is how i usually do it. I think it tastes great!!

09-25-2011, 07:49 PM	#8
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	Sounds good! I have tried oak for steaks before but not hickory. Perhaps, I'm missing out. __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

09-25-2011, 07:53 PM	#9
Carbon is One Chatty Farker Join Date: 08-24-08 Location: Los Angeles Downloads: 0 Uploads: 0	Sounds good. I've done it with whole red oak splits in the kettle. Burned them down to coals, then came the tri-tip. __________________ UDS / Mini-WSM / Weber 22.5 OTG / Modified ECB / Lodge hibachi / 34" WFO.

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