Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
How many times have we read or seen articles about cooking, steaks in this case, that make no sense whatsoever? I came across this one, and expecting to read yet another misinformed author writing about something they were clueless about, I actually agree with most of what is said. What’s y’all think?
The usual suspects. My opinion...
1. Never let the steak warm up to room temp, frig, prep and cook.
2. Season as desired.
3. Flip every 60 to 90 seconds.
4. Pull at 120 degrees.
5. It can rest in the amount of time it takes to plate it and consume. Resting at our altitude equals cold food.
Just another steak article nothing enlightening. Grill it as works best for you, that is the best way.
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