Skip to main content

Reply to "INQUIRY - Gas/Charcoal Grills"

We'll the first meal reinforced my decision to purchase the charcoal grill.  Using boneless Ribeye's, 1 inch thick cut, from Publix I started with one of those charcoal lighting chimneys to get the coals hot quick, without the lighting fluid and it worked great.  All it took was a singled rolled up newspaper page in the bottom (placed around the edge so as to leave a hole in the center to allow for air to flow through) and once lit I was ready to cook with hot coals 10 minutes later with perfect looking hot charcoals.  

After preparing the steaks by placing my chosen seasoning, and centering the already hot coals in the center of the grill.  I first seared the steaks on the center of the grill (hottest part, directly over the hot coals) for around 2 minutes 30 seconds each side.  I then moved the steaks to the outer part (outside) of the grill, away from directly over the hot coals, and allowed them to cook with indirect heat while also choosing to place Dale's steak sauce over the steaks each time they were turned.  All together I only turned them three to four times from start to finish, including searing.  It was the first time in a long time I cooked over charcoal but the end result was fantastic.  The design of the Webber Kettle Grill created evenly distributed heat (direct & indirect).

My mistake was I just left the steaks on just a little too long as they were med-well instead of the medium temp that I like best but they were still super moist, fork, cutting, tender, with absolutely no charcoal fuel taste (as no lighter fuel was used).  They were as good as I've had in a long while.  Added to that  perfectly cooked (microwave) baked potatoes (using the oven's preprogrammed baked potato button) and microwave cooked corn on the cob, according to internet (YouTube, see link below) directions by placing the entire corn cob into the microwave and cooking it 4 minutes (per cob) after which I cut off the bottom of each cob and squeezed the cob out from the top.  They come out with no silk threads what so ever, totally clean and ready to eat.

see: https://youtu.be/AJ75-64Gm5w  <--Cooking Corn on the Cob in a Microwave

 As much as I do enjoy eating out I have to say this was as good a (steak) meal as I've had anywhere in a while.   I now look forward to adding smoke to the next grilling session from either some Hickory or Mesquite wood added with the charcoal (just for some experimentation).

Again, thanks to those who contributed their thoughts.


Untitled Document
×
×
×
×