Frank H
TVWBB Gold Member
After the long winter layoff from cooking outdoors....
well , to begin with...I had these two petite sirloins that have been in the freezer since September so their time came today. Thawed em out and then marinated them in weber grill creations Italian herb marinade (which was excellent).
Sooooooo next I fired up the smoky joe with a mix of lump and briquettes in my medium chimney...the lump was a bunch of fragments left in the bag of Frontier brand that I bought a while back and that's where my troubles started. There was so many small fragments of lump that once it all got going , it was a pretty small fire when the chimney was dumped in the grill. I knew right away the fire wasn't going to get hot enough. This is what the steaks looked like after 6 minutes and a flip.
The meat was cooking but no grill marks and not really getting a good sear on the outside. The smoke did smell good , though. I almost gave up on the grill and brought it in the house to broil , but I summoned my patience and waited. I have to say these were not great LOOKING steaks when they were done , but the flavor was excellent and they were tender and juicy. I like this cut of beef and the Weber marinade was really nice.
I know Tony won't give me any points for (paper) plating
, but week nights I like to shoot for easy cleanup. So visually this was a bit of a fail , but it tasted durn good. And BTW , I am done with lump charcoal. Briquettes for me from now on. Too much waste to that lump stuff.
well , to begin with...I had these two petite sirloins that have been in the freezer since September so their time came today. Thawed em out and then marinated them in weber grill creations Italian herb marinade (which was excellent).
Sooooooo next I fired up the smoky joe with a mix of lump and briquettes in my medium chimney...the lump was a bunch of fragments left in the bag of Frontier brand that I bought a while back and that's where my troubles started. There was so many small fragments of lump that once it all got going , it was a pretty small fire when the chimney was dumped in the grill. I knew right away the fire wasn't going to get hot enough. This is what the steaks looked like after 6 minutes and a flip.
The meat was cooking but no grill marks and not really getting a good sear on the outside. The smoke did smell good , though. I almost gave up on the grill and brought it in the house to broil , but I summoned my patience and waited. I have to say these were not great LOOKING steaks when they were done , but the flavor was excellent and they were tender and juicy. I like this cut of beef and the Weber marinade was really nice.
I know Tony won't give me any points for (paper) plating
, but week nights I like to shoot for easy cleanup. So visually this was a bit of a fail , but it tasted durn good. And BTW , I am done with lump charcoal. Briquettes for me from now on. Too much waste to that lump stuff.
