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Thread: Grilling

  1. #241
    Champ ChipDog has a reputation beyond reputeChipDog has a reputation beyond reputeChipDog has a reputation beyond reputeChipDog has a reputation beyond reputeChipDog has a reputation beyond reputeChipDog has a reputation beyond reputeChipDog has a reputation beyond reputeChipDog has a reputation beyond reputeChipDog has a reputation beyond reputeChipDog has a reputation beyond reputeChipDog has a reputation beyond repute ChipDog's Avatar
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    Re: Grilling

    Quote Originally Posted by tenacious_dog View Post
    OK, maybe the best two NY Strips I've ever done in my life!

    Started with 2 16.4 oz, 1 1/2 inch strips from Tech farm meat lab (thank you Gordon, for such an even thickness cut). Did reverse sear, with steaks off to the side of the coals but still starting basting with butter ever single time I turned. Got them to about 120 F and put them directly over the coals to finish them off. Nice amount of char and grill marks. Pulled them at 130F.

    OMG! After the couple of weeks I've had, this was just what the Dr ordered! Now if the Dogs will just finish knocking off NTSU all will be right with the world.
    That sounds great. But just to be absolutely clear, when you said, "directly over the coals," did you mean still up on the grate or down on the coals (caveman style)?

  2. #242
    Champ tenacious_dog has a reputation beyond reputetenacious_dog has a reputation beyond reputetenacious_dog has a reputation beyond reputetenacious_dog has a reputation beyond reputetenacious_dog has a reputation beyond reputetenacious_dog has a reputation beyond reputetenacious_dog has a reputation beyond reputetenacious_dog has a reputation beyond reputetenacious_dog has a reputation beyond reputetenacious_dog has a reputation beyond reputetenacious_dog has a reputation beyond repute tenacious_dog's Avatar
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    Re: Grilling

    On the grate. Only an 1 1/2" 2" above the charcoal. Once you're directly over the coals, you have to mind them closely and turn very regularly & continuing to baste. Char is once thing....incineration is another. And it doesn't take long to finish.

    I use one of my Thermapens to be sure of the internal temperature. No guessing on how done you are. And if you're unsure what temperature is what degree of done-ness there's always the handy-dandy:

    https://www.amazon.com/Improved-All-.../dp/B005VPVMQK

    Don't grill at home without it!
    Graduate of Louisiana Tech University - Flagship of the University of Louisiana System, Lifetime Alumnus, LTAC Champion, Season Tickets: 10 Football, 4 MBB, 4 Baseball. Go Dawgs!

  3. #243
    Champ Dowty has a reputation beyond reputeDowty has a reputation beyond reputeDowty has a reputation beyond reputeDowty has a reputation beyond reputeDowty has a reputation beyond reputeDowty has a reputation beyond reputeDowty has a reputation beyond reputeDowty has a reputation beyond reputeDowty has a reputation beyond reputeDowty has a reputation beyond reputeDowty has a reputation beyond repute Dowty's Avatar
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    Re: Grilling

    Any of y'all ever built your own smoker/ BBQ pit? I've been looking around online at DIY plans for old-school brick and cinder block pits for awhile, and will probably put one together early next year. They don't look hard to build, just wondering if anyone had ever built one and had tips on anything I need to make sure I consider when designing/building/using it.

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