Michael Richards
TVWBB Emerald Member
Picked up this two pack of choice New York Strips. Got a salt brine started yesterday early evening and this is when I pulled them out at one today to add some all purpose and Oak Ridge Carne Crosta.
Seasoning added and back in the frig.
Took them out of frig and add a little more Carne Crosta and a light coat of EVOO. My family got me a lodge CI griddle for Christmas and I have only used it once, so I really wanted to use it on these steaks to try to get a killer crust. Set up the vortex upside down at the side of the grill then I place the griddle on the lower level of my Aura Kettle Zone Cooking System and then one half of the grate above for some chicken.
I let the griddle warm heat up until it was reading above 550 on the surface and then put the steaks on.
Flipped.
And done.
Cut.
And plated.
That was fabulous eating. My son and daughter both loves the steak. My daughter always does, but my son, it has to be good and tonight he asked for more twice!!! He said, "dad I can cut it with a butter knife" I loved the CI flat top, the crust was amazing. It was really cool to set up the kettle with two level cooking, while the CI surface was reading over 550, the lid was reading 350, and the chicken was able to cook above the CI griddle and not turn to hockey pucks.
I used a new charcoal tonight, blue hogs briquettes (new and only available at ace, check out this thread if you are interested). I have to say I really liked it. When I lit it there was the typical white smoke for a very few minutes, then no smoke at all. Very little drop in the chimney while getting hot and stayed together when poured into kettle. I want to go check how much is left after I shut down the kettle, with Weber I could always reuse after a normal cook, with the two Royal Oak products I use not so much. If I can reuse the Blue Hogs it makes the price much more reasonable. I really think there will be reusable pieces, but we will see... Now this was a weird cook to use a new charcoal because I have never cook in this set up so it is hard to compare. I love Weber for the low, slow, long cooks and in the vortex. The next cooks I will use the Blue Hogs with will be those two and I think I will be able to give a better review after those experience.
Seasoning added and back in the frig.
Took them out of frig and add a little more Carne Crosta and a light coat of EVOO. My family got me a lodge CI griddle for Christmas and I have only used it once, so I really wanted to use it on these steaks to try to get a killer crust. Set up the vortex upside down at the side of the grill then I place the griddle on the lower level of my Aura Kettle Zone Cooking System and then one half of the grate above for some chicken.
I let the griddle warm heat up until it was reading above 550 on the surface and then put the steaks on.
Flipped.
And done.
Cut.
And plated.
That was fabulous eating. My son and daughter both loves the steak. My daughter always does, but my son, it has to be good and tonight he asked for more twice!!! He said, "dad I can cut it with a butter knife" I loved the CI flat top, the crust was amazing. It was really cool to set up the kettle with two level cooking, while the CI surface was reading over 550, the lid was reading 350, and the chicken was able to cook above the CI griddle and not turn to hockey pucks.
I used a new charcoal tonight, blue hogs briquettes (new and only available at ace, check out this thread if you are interested). I have to say I really liked it. When I lit it there was the typical white smoke for a very few minutes, then no smoke at all. Very little drop in the chimney while getting hot and stayed together when poured into kettle. I want to go check how much is left after I shut down the kettle, with Weber I could always reuse after a normal cook, with the two Royal Oak products I use not so much. If I can reuse the Blue Hogs it makes the price much more reasonable. I really think there will be reusable pieces, but we will see... Now this was a weird cook to use a new charcoal because I have never cook in this set up so it is hard to compare. I love Weber for the low, slow, long cooks and in the vortex. The next cooks I will use the Blue Hogs with will be those two and I think I will be able to give a better review after those experience.
