Kanco Connection
is Blowin Smoke!
- Joined
- Jun 28, 2017
- Location
- Colorado...
2.2# tomahawk w carne crosta (much appreciation to the Brethren for the fantastic recommendation) and additional S&P. Indirect about 235* took about 1:40 to get to 118*. Used Weber briqs and B&B lump.
Took it off and added some EVOO since that is recommended w carne crosta.
Got a raging fire going using the BBQ Dragon. I always thought this was a gadget I wouldn't use much, but it's come in handy--including getting the coals screaming hot before a sear.....So hot that the fire singed all my eyelashes and it looked like I'd got the tips of the lashes frosted. Not exactly the look I was going for. :icon_blush::shocked:
Pic of the sear stage after a flip at 45 seconds. I was using the cold grate technique. I'm finding I like that strategy a lot.
And done....
Man, this steak was good.
The kind you want to share with family and friends.
Family loved it--except my boy said it was a little too wet inside the meat....I'll take that as a compliment. Thanks for lookin.
Took it off and added some EVOO since that is recommended w carne crosta.
Got a raging fire going using the BBQ Dragon. I always thought this was a gadget I wouldn't use much, but it's come in handy--including getting the coals screaming hot before a sear.....So hot that the fire singed all my eyelashes and it looked like I'd got the tips of the lashes frosted. Not exactly the look I was going for. :icon_blush::shocked:
Pic of the sear stage after a flip at 45 seconds. I was using the cold grate technique. I'm finding I like that strategy a lot.
And done....
Man, this steak was good.
The kind you want to share with family and friends.
Family loved it--except my boy said it was a little too wet inside the meat....I'll take that as a compliment. Thanks for lookin.
