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| Name: |
Island Camper
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| Subject: |
Steak Preparation
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Date:
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7/1/2004 2:28:59 PM
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Here's a topic that I couldn't find by searching the forum: what is the best way to prepare a steak for the grill? I'm sure some of you lake folks will know some good grilling tips. (I say that because every time I go to the lake, we end up grilling......full-timers may not grill out that much, I wouldn't know....)
IC
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| Name: |
mbrook
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| Subject: |
Steak Preparation
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Date:
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7/1/2004 4:32:00 PM
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The only key to a great steak is getting the grill as hot as possible. Kingsford and standard charcoil does not get hot enough. Look for Cowboy charcoil. This is real charcoil and gets extremely hot. A little salt and pepper and your good to go.
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| Name: |
F1Fan
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| Subject: |
Steak Preparation
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Date:
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7/1/2004 11:07:36 PM
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Sooooooooo......... tell us where to find the Cowboy charcoal in the area!
Thanks!
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| Name: |
Anon Y Mous
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| Subject: |
Wow!
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Date:
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7/2/2004 12:48:29 AM
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Nothing says "I'm an expert on charcoal" like not even knowing that the word is "charcoal", not "charCOIL."
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| Name: |
lamont
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| Subject: |
Steak Preparation
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Date:
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7/2/2004 7:31:13 AM
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Kingsford sure works fine for me. Have used it all my life. I am somewhat prehistoric; Have never owned a gas grill. Nothing but Weber for me.
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Kingsford and Weber is my combo too. It's the grill, the steak, and the way you build the fire that count. Rub a little canadian steak seasoning on a 2" tenderloin, open the Weber vents for max airflow (after spreading a 2" thick layer of red hot coals) throw on the steak, and cover. 4-6 minutes on each side for medium rare......the only way to eat a tenderloin!
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| Name: |
Lakeman
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| Subject: |
Steak Preparation
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Date:
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7/2/2004 9:16:09 AM
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Use to I would rub two sticks together to fire up the fat lightered kindling. Then I would add the hickory chips that I had so carefully chipped up. After that I would add hickory logs on the side fire, carefully moving the hot coals to the BBQ Pit. Lay the steaks on the grill after marinating in Dales sauce. Still maintaining the hickory chip fire, I would turn the steaks as needed. Never let the inner juices pool on top of the steak and you will not have to worry about a dry steak. I could never stand the taste of charcoal and starter so I never used it.
Since I have aged a little I just fire up the old gas grill. But I still marinate and turn them the same way I use to. The hickory really did a good job but it's a lot of trouble now. The steaks are still delicious. There are a lot of sauces out there and rubs so just find what suits your taste. Peace and have a good 4th.
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| Name: |
mbrook
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| Subject: |
Steak Preparation
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Date:
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7/2/2004 9:23:01 AM
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I did not know we had spelling police on this site. You can find Cowboy charcoal at Bruno's and most Piggly Wiggly. It is made in Franklin, Tennessee. I also use kingsford and agree it is great. Cowboy is an option that has worked better because it gets alot hotter and I am able to get a more medium rare steak that is juicier because of the searing process. PS I did not check for spelling.
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| Name: |
JUA
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| Subject: |
Cowboy phone
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Date:
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7/2/2004 10:55:58 AM
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It is sold from an office park in Brentwood, TN between Franklin and Nashville. I'm sure they have a list of retail outlets around LM.
Cowboy Charcoal
5141 Virginia Way
Brentwood, TN 37027
615-661-6882
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