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Posted on 8/12/14 at 11:19 am to TigerHam85
Let's make it happen Thursday
Posted on 8/12/14 at 11:19 am to bbrou33
I'm in.
Posted on 8/12/14 at 11:20 am to Jax-Tiger
1.25". I'm going to insert my temp probe and go a little lower in the oven. Maybe 250. I was thinking of only taking it to 115 or 120 internal, but still unsure. The hottest I can get my grill is about 650. It's a webber kettle.
Posted on 8/12/14 at 11:38 am to BottomlandBrew
650 should be fine. I think you're spot on with your target temps, too, as the temps will continue to rise during the resting period, and more so with a thinner steak, I would imagine. Let me know how it comes out.
Some have expressed concern about the amount of time this takes, but the first stage requires no work, especially if you have a remote thermometer. It gives you the time to perpare your side dishes - something you can't do when your cooking your steak hot and fast.
Some have expressed concern about the amount of time this takes, but the first stage requires no work, especially if you have a remote thermometer. It gives you the time to perpare your side dishes - something you can't do when your cooking your steak hot and fast.
Posted on 8/12/14 at 11:56 am to Jax-Tiger
Exactly...it does take longer to cook them but like you said you have time to do other stuff...like drink 
Hell I have done thick burgers like that before too.
Hell I have done thick burgers like that before too.
Posted on 8/12/14 at 12:39 pm to NOLAGT
quote:
thick burgers
I'm still working on perfecting mine
This post was edited on 8/12/14 at 12:39 pm
Posted on 8/13/14 at 1:09 pm to Jax-Tiger
quote:
650 should be fine.
I got to thinking (never a good thing), but it seems like a waste of charcoal for just two minutes of cooking. My stove top can't get super hot, so I'm thinking of taking out my propane burner I use for brewing and placing my cast iron skillet on there. I can probably get that super hot. Bonus is I don't smoke up the house like I would on the stove.
Posted on 8/13/14 at 1:49 pm to BottomlandBrew
quote:
I got to thinking (never a good thing), but it seems like a waste of charcoal for just two minutes of cooking.
Why not cook it the whole time on the charcoal grill? Add that charcoal flavor. Then add some more charcoal and adjust the airflow to jack the temp up when the meat is resting?
If you can't get the grill temp low enough, then the cast iron skillet on the propane burner will probably suffice...
Posted on 8/13/14 at 1:53 pm to Jax-Tiger
I tried it a few weeks back on the Kamado. Overall didn't care for it. Too much smoky flavor incorporated into steak.
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