THis is the first time that I tried starting fire with just splits and newspaper soaked in cooking oil, instead of a chimney of charcoal. This actually seemed easier to me than starting with charcoal. Also used my new Kindling Cracker to make smaller splits which I think helped.
With a nice big fire, spent most of the time with grate fully raised (grate temp showing mostly around 200-240). Then brought it down for a sear at the end, and and moved away from fire while I prepped asparagus.
Unfortunately this was a late breaking plan, only got salt on about an hour ahead of time and the meat was not yet fully defrosted. It ended up less juicy than I'd hoped and I guess this is why. (I also unhelpfully sliced a bunch with the grain before I came to my senses and switched..)
Still not bad, the middle was a nice medium rare (though thin end overcooked), and the smell just standing near the fire while it cooked was almost worth it on its own.
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