SJG Craycort Grate Break-In.

[TonyUK]

Hi. Apologies for being a bit of a forum-hog lately.

A quick dinner last night, to break-in my new CCI grate on my SJG.

Meat: Aberdeen Angus Sirloin.

Prep: Light smear of English mustard & N'Orlins Cajun seasoning.
Fuel: Aussie Heat Beads.
Method: Direct.
Smoke: Mesquite.
Time: 4 mins each side. Medium rare.(Rested for 15 mins).

Your plate. A simple EVOO/Lemon Juice dressed salad, & crispy fries. The steak was beautiful!

Thanks for looking.
Cheers,
Tony.

 

[Rich Dahl]

Great looking quick cook Tony!

 

[Bob Correll]

Hog all you want with tasty cooks like that Tony!
I really like that you give details, wish more folks would too.

 

[Brian Dahl]

You plucked the words right outta my mouth, Bob.
Tony: re-read what Bob just wrote, but pretend it's me

 

[Gene Brownson]

My favorite meal, steak. Only thing better is more steak. Looks great Tony, thanks for sharing.

 

[John Solak]

That really is a very nice looking dinner!! How are you linking those grates?

 

[TonyUK]

John. The grates sit in a circular frame. Either side can be removed.

 

[Jose Suro]

Keep those pics coming . Great looking plate!!

 

[Tim McCann]

Nice work! Steaks are very nice, lean!

 

[Enrico Brandizzi]

The steak is looking good but I believe it tastes better!

 

[S.Six]

I've had my CCI grates for less then a year now and I Love'em! Great cook. Keep'em coming.

 

[T MacGreggor]

Looking good, Tony! You picked up two CCI grates? Now I'm jealous!

 

[Jim Lampe]

Tony
first of all I got to tell you, I love your animated cow! It's perfect! So perfect, I think I'm going to borrow it
Then after seeing those beautiful red awesome looking steaks,
it was almost a crime to cover them with any type of rub or seasoning...
...but after seeing your plated dinner, it looks absolutely fabulous!!
Great photos!!
Great post!!!

 

[JimK]

No apologies necessary for 'hogging'. Loving your posts, and this one is no different. CI grates are awesome!

 

[TonyUK]

JimL. Yeah, the animated moo-er is pretty cool. Use it as you wish mate.
I agree to an extent about covering excellent quality meat in rub/seasoning.
However, I have found that a light smear of mustard helps to keep the meat moist. Just my opinion.
I could have added a little seasoning after cooking to taste.

 

[Jake Wilson]

those do look nice...

and yet another piece of BBQ equipment on my list to get (Craycort grates...for my Gold Performer)

I'm sure you'll enjoy any cook atop those iron grates Tony...

 

[Dwain Pannell]

I am deducting points for the lower steak's grill marks not being exactly 90*. It's a hair out of parallel with the other. LOL

 

[TonyUK]

I am deducting points for the lower steak's grill marks not being exactly 90*. It's a hair out of parallel with the other. LOL

Dwain, I was hoping someone wouldn't spot that.

 

[Barb D]

Great looking steaks Tony, those grates are interesting it's nice to beable to remove either side.

 

[Cliff Bartlett]

Great job, Tony. Beautiful plate shot.