Seriously it was like a scene from the movie backdraft out on my deck the other night.
I've been unsatisfied with the sear on my Treager pellet smoker grill, so . . . I decided to try out the "grill on a chimney charcoal starter" technique.
I meant to fill it only half full but maybe I went up to two-thirds.
With in a couple of minutes of putting the first ribeye on, flames were shooting up from the chimney up to a foot high. I was battling the flames while debating how long to leave the meat on before flipping vs. should I use the JFK (just keep flipping) techniqe. ? ? ?
Sorry I couldn't get any pics of the cooking process as I was mainly concerned with preserving my arm from immolation.
Here are a couple of pics of one of the ribeyes though, both sides. Part of it were a little burnt tasting, parts were quite nice. Strangely it tasted better the next day warmed up in the microwave.
OK hang on a sec, going to log in from my phone to post pics.


Got them at Costco, choice grade. Finished in oven at 325 for about 10 min . . . because they were a bit rare straight off the grill.
I've been unsatisfied with the sear on my Treager pellet smoker grill, so . . . I decided to try out the "grill on a chimney charcoal starter" technique.
I meant to fill it only half full but maybe I went up to two-thirds.
With in a couple of minutes of putting the first ribeye on, flames were shooting up from the chimney up to a foot high. I was battling the flames while debating how long to leave the meat on before flipping vs. should I use the JFK (just keep flipping) techniqe. ? ? ?
Sorry I couldn't get any pics of the cooking process as I was mainly concerned with preserving my arm from immolation.
Here are a couple of pics of one of the ribeyes though, both sides. Part of it were a little burnt tasting, parts were quite nice. Strangely it tasted better the next day warmed up in the microwave.
OK hang on a sec, going to log in from my phone to post pics.
Got them at Costco, choice grade. Finished in oven at 325 for about 10 min . . . because they were a bit rare straight off the grill.
Comment