- Joined
- Jan 3, 2014
- Location
- Detroit...
I recently posted about the steak method my dad taught me for cooking steaks
http://www.bbq-brethren.com/forum/showthread.php?t=262590
Its 3.5 minutes per side with the lid off over a lit chimney of charcoal. I threw in a quarter turn and slide
The seven minute method works best with market steaks, the prepackaged 1 inch cuts from markets. Today I happened to stop at Walmart and found a nice T-bone, I usually use ribeyes from Meijer.
The dark lord of the Sith will be joining us for tonight's cook, it was seasoned with Montreal steak and left at room temperature for one hour.
Gentlemen start your engines
Things have changed some, gone is the large coffee can chimney starter of kingsford lit with the Sunday funny pages soaked in that mornings bacon grease. Today I fill less than half the charcoal grate four fingers deep with lump using a weber basket as a divider instead of the old mans 2 bricks. Dad never had a weed burner.
And flip at 3 min 30 sec
Seven minutes on the dot
Bruno knows when it's done
With some sugar peas
Dads doneness scale; poke with tongs
Meat stays indented, undercooked
(blu or rare)
*Meat rebounds some but not all the way is done*
(med rare)
Meat rebounds and springs to original position is over, oops try the 6 minute method
(Medium +)
http://www.bbq-brethren.com/forum/showthread.php?t=262590
Its 3.5 minutes per side with the lid off over a lit chimney of charcoal. I threw in a quarter turn and slide
The seven minute method works best with market steaks, the prepackaged 1 inch cuts from markets. Today I happened to stop at Walmart and found a nice T-bone, I usually use ribeyes from Meijer.
The dark lord of the Sith will be joining us for tonight's cook, it was seasoned with Montreal steak and left at room temperature for one hour.
Gentlemen start your engines
Things have changed some, gone is the large coffee can chimney starter of kingsford lit with the Sunday funny pages soaked in that mornings bacon grease. Today I fill less than half the charcoal grate four fingers deep with lump using a weber basket as a divider instead of the old mans 2 bricks. Dad never had a weed burner.
And flip at 3 min 30 sec
Seven minutes on the dot
Bruno knows when it's done
With some sugar peas
Dads doneness scale; poke with tongs
Meat stays indented, undercooked
(blu or rare)
*Meat rebounds some but not all the way is done*
(med rare)
Meat rebounds and springs to original position is over, oops try the 6 minute method
(Medium +)
