No, but I do take a piece of split hickory or oak and lay it across on the charcoal grate and then place/concentrate all of the charcoal behind it. The “log” holds the burning coals back like a dam...
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Type: Posts; User: ChipDog; Keyword(s):
No, but I do take a piece of split hickory or oak and lay it across on the charcoal grate and then place/concentrate all of the charcoal behind it. The “log” holds the burning coals back like a dam...
I want to try this as Mrs CD loves salmon. If I recall there are two shades of vermouth - which do you recommend, and in what form is the dill?
Inches and bones - unavoidable.
If it’s a bone-in and 1 to 1.5 inches it’ll be closer to medium-rare. Without a bone it’s been what I consider medium.
My son likes it a little more done, so I crank the oven to 400 and do his in...
I love the “can’t mess it up” quality. I tried to get my favorite waiter at a local steakhouse to snap some pictures of their process, but he said he’d get fired - he did give me a good description...
I have something I want to come clean about. I haven’t thrown a steak on the grill since I learned about the cast iron skillet. I’ve been turning the gas as high as it’ll go on the stove and...