John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
Looks like you have plenty of solid advise above but here is my tongue & cheek recommendation...........Run it over a few times in the driveway, leave it in the sun, then grill it on high heat
I have never grilled a steak for the MIL as she prefers everything to be mostly cremated. When she comes over for burgers & dogs, she usually has me drop one directly on the coals to make sure it gets done properly. To each their own, I guess.
I have a sous vide, and LOVE steaks cooked in the beer cooler. Wanted to try something different, and it was a HIT. She thought it was one of the best steaks she ever had. Unfortunately, through no fault of her desire for shoe leather, the rest of the steaks were over cooked. Even with the smoker at approx 200°F, the steaks went from 95 to 125 in literally seconds. Throwing the steaks on the grill to sear, left them on there too long. Remarkably juicy and tasty, in spite of being overcooked. A LOT of sort of homemade wine was drunk, and the one man band playing at the campground pool, made for a perfect evening.
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