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High heat steak

 
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JimH
BBQ Super Pro


Joined: 09 Feb 2005
Posts: 1978
Location: Houston, TX

PostPosted: Tue Jun 26 12 11:31 pm    Post subject: High heat steak Reply with quote

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
Site Admin


Joined: 13 Oct 2006
Posts: 13184
Location: SLC, UT

PostPosted: Wed Jun 27 12 12:15 am    Post subject: Reply with quote

Thanks for starting things off JimH! Wink
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JimH
BBQ Super Pro


Joined: 09 Feb 2005
Posts: 1978
Location: Houston, TX

PostPosted: Wed Jun 27 12 7:12 am    Post subject: Reply with quote

My pleasure! You do such a great job running this place, you deserve the support.
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Canadian Bacon
BBQ Super All Star


Joined: 06 Sep 2007
Posts: 13513
Location: Mississauga ON Canada

PostPosted: Mon Jul 02 12 12:44 pm    Post subject: Reply with quote

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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Changeling
BBQ Fan


Joined: 03 Sep 2012
Posts: 237

PostPosted: Sun Oct 21 12 6:12 am    Post subject: Reply with quote

[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).
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SoEzzy
Site Admin


Joined: 13 Oct 2006
Posts: 13184
Location: SLC, UT

PostPosted: Sun Oct 21 12 6:24 am    Post subject: Reply with quote

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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