bigfootinindiana
Knows what a fatty is.
- Joined
- Jun 13, 2010
- Location
- AmishLan...
Well today was our anniversary and the Gramps took the Little One for the evening, so the Wife and I knocked back some good beer, smoked a couple cigars, and cooked up some strips for dinner.
Fired up the OTG with a full chimney and a couple small chunks of hickory cause that's all I had split up. For this cook I placed all the coals on one side and heaped them up as close to grate as I could(pics of this to follow). Here's what we started with...
I clarified about a stick of butter and add ~1/4cup veg oil. Dip the steaks and drain off the excess. Heavily season one side with kosher salt and large grain black pepper. I will put this side down first on the grill and then season the bare side the same.
Here's are side for tonight; simple; split zucchini's tossed in evoo with s & p.
Zucchini on the grill.
Steaks just on.
My gorgeous wife and some meat.:-D
After the first flip...
Ready to come off...
The wife's plate, hers was prettier than mine. There's also a squirrel in there since some of you are so obsessed with these farking things.:shocked:
Wife's sliced.... what is that darn thing looking at.
Mine, if I can fight the squirrel off...
Everything was delicious...
For those interested my strip technique for a perfect rare steak...start with room temp 1.5 inch steaks, super hot grill, wide open bottom vents/lid off, only flip 3 times every 3 minutes so each side see's the fire twice for a total of 12 minutes cooking time. No lid only move the steaks off fire during flare ups briefly, dont slide, pick them up with tongs. Flare ups usually only occur at start when butter/oil melts off, as long as your coals are close enough to the grate. The heavy salt and pepper mix ends in a crust that is almost as good as bacon.
Cheers and thanks for looking
Fired up the OTG with a full chimney and a couple small chunks of hickory cause that's all I had split up. For this cook I placed all the coals on one side and heaped them up as close to grate as I could(pics of this to follow). Here's what we started with...
I clarified about a stick of butter and add ~1/4cup veg oil. Dip the steaks and drain off the excess. Heavily season one side with kosher salt and large grain black pepper. I will put this side down first on the grill and then season the bare side the same.
Here's are side for tonight; simple; split zucchini's tossed in evoo with s & p.
Zucchini on the grill.
Steaks just on.
My gorgeous wife and some meat.:-D
After the first flip...
Ready to come off...
The wife's plate, hers was prettier than mine. There's also a squirrel in there since some of you are so obsessed with these farking things.:shocked:
Wife's sliced.... what is that darn thing looking at.
Mine, if I can fight the squirrel off...
Everything was delicious...
For those interested my strip technique for a perfect rare steak...start with room temp 1.5 inch steaks, super hot grill, wide open bottom vents/lid off, only flip 3 times every 3 minutes so each side see's the fire twice for a total of 12 minutes cooking time. No lid only move the steaks off fire during flare ups briefly, dont slide, pick them up with tongs. Flare ups usually only occur at start when butter/oil melts off, as long as your coals are close enough to the grate. The heavy salt and pepper mix ends in a crust that is almost as good as bacon.
Cheers and thanks for looking