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Bit of grillin' today

Jailtime

Jailtime

Standin' on a corner
I pitched this USDA Choice t-bone on my grill today. First time I've grilled some meat on charcoal. Turned out pretty damn good, I must say. I like steak rare, got this one just right. Sizzlin' hot all the way through, but still juicy and red. Got the seasonings burned on pretty well too.

Steak and beer, what more could you ask for in a meal? :D

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that is actually a porterhouse even better for you !!!!!strip on one side nice ize tenderloin on the other side
 
lookin mighty good. If you like a good sear when charcoaling meat, brush or rub it with olive oil, then your herbs etc. I like cooking with charcoal briquets just fine.
 
kneeOhFight said:
lookin mighty good. If you like a good sear when charcoaling meat, brush or rub it with olive oil, then your herbs etc. I like cooking with charcoal briquets just fine.
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Try "Lump Charcoal". All hardwood... no coal dust. I'll bet you'll like it.:yes:
 
Lookin good JT... With Steak, it's good to get a nice hot fire and throw it on and let it sear sealed quick.. keeps it nice and jucey inside... A good Steak should be done in about 5 to 7 minst per side, so long as you don't like it well done. Don't use a fork to flip it. Lets out more juices.

Only mentioned it because you said it was the first time you've cooked over coals.. Experiment with temps until you find something you like... Hot fire is good.. flames are even better for short times.. That's the way I like 'em..
 
Stephen J said:
According to the USDA, the only difference between a T-bone and a Porterhouse is that Porterhouses are thicker than T-Bones (a minimum of 1.25 inches as opposed to 0.5 inches): they're fundamentally the same cut.:yes:
Just for the record !!
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In practice the tenderloin side is usually bigger on the porter than the T. I go for the Spencer steak anyway.
 
Totally OCD about grilling (nice looking steak btw), but I have to do the 45 degree turn to get the cross-hatch grill marks! If the cut is good all you need is sea salt and pepper!
 
similost said:
Lookin good JT... With Steak, it's good to get a nice hot fire and throw it on and let it sear sealed quick.. keeps it nice and jucey inside... A good Steak should be done in about 5 to 7 minst per side, so long as you don't like it well done. Don't use a fork to flip it. Lets out more juices.

Only mentioned it because you said it was the first time you've cooked over coals.. Experiment with temps until you find something you like... Hot fire is good.. flames are even better for short times.. That's the way I like 'em..
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I like my steak pretty rare. As long as it's hot throughout, I'll pretty much eat it. I need to figure out how to get this little grill hotter. I want to be able to cook the steak quicker, and get the pepper burned real good.
 
For faster cooking you'll need to use twice as much charcoal as shown in your opening photo. Also real Mesquite lump charcoal besides adding flavor burns rocket hot. You can smelt iron on that stuff. :yes:
 
When the charcoal is ready to go, hold your hand about 4"-5" above the grill. You should be able to hold it there for roughly 3-4 seconds before you have to pull it away. If it's too hot to hold your hand there for more than a second or two, it's too hot. If you can hold it there for more than 5 seconds or so, it's not hot enough.

This ain't an exact science! Try it a few times and you'll get a good feel for the right temp to give you a nice outside and a nice juicy inside.
 
Jailtime said:
I like my steak pretty rare. As long as it's hot throughout, I'll pretty much eat it. I need to figure out how to get this little grill hotter. .
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Try putting your charcoal on top of that bottom grate,the one that is just over the coals now. I am seeing that right aren't I ? You have the coals in the bottom and then a grate over them,and then the cooking grate ?
 
Stephen J said:
Try putting your charcoal on top of that bottom grate,the one that is just over the coals now. I am seeing that right aren't I ? You have the coals in the bottom and then a grate over them,and then the cooking grate ?
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Yep, you're seeing it right! I'm sure it would work much better to put the charcoal on that grate, instead of the dumb ass way I did it! :stupid:
 
Jailtime said:
Yep, you're seeing it right! I'm sure it would work much better to put the charcoal on that grate, instead of the dumb ass way I did it! :stupid:
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Mebbe so, but now you know. Time to grab some more meat action, fire the grill back up and try again. MMmMmMm, tasty redos!

Go now!

xo, Biggles
 
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