High heat steak

JimH · Posted: Tue Jun 26 12 11:31 pm Post subject: High heat steak

Cool new section SoEzzy! I pile a a chimney and a half of KBB, lit of course, on the back side of my Performer. I leave the lid off till the charcoal is rocket hot. It usually pegs the therm on the lid when I put it on. I will foil potatoes and corn but what I do is put a steak over the charcoal for a minute or two per side. Nothing fancy but the outside gets seared and the inside is nice and really rare. For fajitas this works too, I just go a little longer to get a flank steak to rare. You want that fire as hot as you can get it. Nice thing is that the meat doesn't burn, just caramelizes.
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SoEzzy · Posted: Wed Jun 27 12 12:15 am Post subject:

Thanks for starting things off JimH! Wink

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Here's a change Robert.

I still work here!

JimH · Posted: Wed Jun 27 12 7:12 am Post subject:

My pleasure! You do such a great job running this place, you deserve the support.
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The Demolition Man - Demolition Man BBQ

Canadian Bacon · Posted: Mon Jul 02 12 12:44 pm Post subject:

If you guys keep adding things..................
I may never leave Laughing

......I think the Hot & Fast section will take flight real fast....nice new addition.
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LIAR #25

Changeling · BBQ Fan Joined: 03 Sep 2012 Posts: 237

[quote="SoEzzy"]Thanks for starting things off JimH! Wink

[/quote]

I "really" like this section, I've seen so many people ruin steaks (my opinion) by cooking them for a half hour or so because that's what dad did, or the local chef at the steak house told them perfection was a low to medium fire and turning freuently!!

It really is infuriating to see some one completly ruin a great piece of meat because of lack of "REAL" information.

Now, that said, there are a few individuals out there who happen to like the taste of a heavily cooked/burnt steak or burger, to them I would think they have a right to have it there way (not talking chain burger joints here).

SoEzzy · Posted: Sun Oct 21 12 6:24 am Post subject:

I like a little char on the outside but I like a little pink in the middle of my steaks, I like the middle of ground meat to get to 165 at least, and IMO hot and fast is the way to grill them.

When smoking at high heat, it tends to be the larger pieces of meat, whole pork shoulder does really well, and full packers do too, I've also used high heat on Top and Bottom round as well.
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Here's a change Robert.

I still work here!