"Nunya Bidnits" wrote:
wrote in message
On May 2, 11:19 pm, "
On May 2, 10:59 pm, wrote:
[ . . . ]
OK then, for what its worth, I like to grill steaks with some wood
(hickory, apple, and/or cherry) thrown in to the charcoal just before
cooking and still burning hot enough that it flames on but not enough to
burn the steak, and then shut the lid, as you are supposed to do on a
Weber anyway. I coat the steaks at minimum with a slather of prepared
mustard, black pepper, melted butter, and Worcestershire sauce. Its not a
marinade, its more to get a flavorful char on the steak. I usually add in
some of my home made sticky rub but its not necessary. However the wood
fired part combined with the slather gives me the best tasting steaks I
have been able to make. I cook for what they call charred rare around
here, but if you want to go any more done than medium rare I would
suggest letting the wood in the fire burn down a little more so the
outside doesn't overchar before the inside is done. I am a believer that
steaks should be cooked over as hot a fire as you can get away with
without messing up the food. That's what's great about a Weber charcoal
kettle.

Grilling is just as good as slow cooking, just different. ;-)

OK then, for what it's worth, I like to grill steaks over mesquite lump
with some Hickory and Kaffir lime wood on top, open lid. I wipe the steaks
with EVOO, then rub 'em with garlic powder, FGBP and Kosher salt. I drop
'em on the very hot grate and leave 'em for a minute or so to get some
color and grill marks, then flip 'em and do the same on the other side.
Then let 'em rest for only as long as it takes to plate 'em and start
eatin'. I like my steaks charred blood rare as it's called in
Neanderthalville.

For steaks, grilling is just as good as slow cooking, only better! ;-)

--
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