Jim H.
TVWBB All-Star
Found some good looking T-bones on sale at that famous French grocery pronounced Kru-gere for $5.99/lb., which was about as cheap as I could find. Even chuck eyes (they rarely carry them) were more than that when I asked the clueless young butcher, who I'm not sure that he knew what I was asking for.
I salted them with Kosher salt for 30 mins, then rinsed, dried and rubbed 'em with granulated garlic and white pepper. Also wanted some grilled taters, and I decided to cook some extra for work the next day, so I seasoned them with some BBQ 3000 and some Pam butter spray.
OK, let's start the show...
Now, you kids play nice together. You both have different diet requirements today, so I don't want to hear anybody fussin' about RO lump vs. KBlue. Threw in a couple of pecan chunks for flavor.
Had to remind the budget committee that there will be times when I need more than one grill at the same time, this being one of those days.
Started the T-bones indirect on the Performer with the taters.
When the taters were good & brown, I stacked them in the skillet to finish up and stay warm. The steaks still look a little apprehensive about their impending trial by fire and they were in no hurry to brown on the much cooler indirect fire.
I finally tried the "chimney as sear burner" with some RO lump as fuel. As you will see, it gets pretty darn hot... surely hot enough to give a nice sear and create those drawn-on looking grill marks that you people seem to be so fond of. I'd say that 800° grate temps should be good enough. About 3/4 chimney of RO lump and the party was off to a roaring start.
Can you hear the sizzle? couple of minutes on each side and they were done.
The all important rest phase. Had to take a minute to throw a little salad together with some homemade vinaigrette.
Here's your plate. Enjoy!
These were juicy, cooked just right and had a touch of smoke flavor too. This has to be one of my favorite meals to cook and to eat too. Thanks for looking.
I salted them with Kosher salt for 30 mins, then rinsed, dried and rubbed 'em with granulated garlic and white pepper. Also wanted some grilled taters, and I decided to cook some extra for work the next day, so I seasoned them with some BBQ 3000 and some Pam butter spray.
OK, let's start the show...
Now, you kids play nice together. You both have different diet requirements today, so I don't want to hear anybody fussin' about RO lump vs. KBlue. Threw in a couple of pecan chunks for flavor.
Had to remind the budget committee that there will be times when I need more than one grill at the same time, this being one of those days.
Started the T-bones indirect on the Performer with the taters.
When the taters were good & brown, I stacked them in the skillet to finish up and stay warm. The steaks still look a little apprehensive about their impending trial by fire and they were in no hurry to brown on the much cooler indirect fire.
I finally tried the "chimney as sear burner" with some RO lump as fuel. As you will see, it gets pretty darn hot... surely hot enough to give a nice sear and create those drawn-on looking grill marks that you people seem to be so fond of. I'd say that 800° grate temps should be good enough. About 3/4 chimney of RO lump and the party was off to a roaring start.
Can you hear the sizzle? couple of minutes on each side and they were done.
The all important rest phase. Had to take a minute to throw a little salad together with some homemade vinaigrette.
Here's your plate. Enjoy!
These were juicy, cooked just right and had a touch of smoke flavor too. This has to be one of my favorite meals to cook and to eat too. Thanks for looking.
