For Meat Lovers

PSC

Hi Guys, Peter here.

I want to share some pics of yesterday's NFL (Go Broncos) cook.

Cowboy steak and Porterhouse 2" thick

Cooked at 300ºF until 120ºF internal, then seared over open flame for 90-120 seconds per side.

As tender as butter.

henapple

Nice

SGH

The Steak Gods are smiling down with approval from above my friend. Awesome job  

leemschu

Either there is a divider behind the steaks where I can't see the charcoal or that's a charcoal less cook. But either way looks good!!

chadpsualum

leemschu said:

Either there is a divider behind the steaks where I can't see the charcoal or that's a charcoal less cook. But either way looks good!!

That's exactly what I thought!

Ditto on the end product.  Looks awesome!

theyolksonyou

I spy some lump in the back left. 

Nice hunks o cow!

PSC

leemschu said:

Either there is a divider behind the steaks where I can't see the charcoal or that's a charcoal less cook. But either way looks good!!

hehehe

I always divide the XL in two zones for direct and indirect cooking, so charcoal is just pushed to the back of the BGE

PSC

thanks guys!

ndfaninnc

Very nice cook Peter.  What's in the foil?  Also, how much did the reverse sear add to the temp?  Go Panthers!

JohnnyTarheel

Great looking steaks. Love the cowboy !!

PSC

ndfaninnc said:

Very nice cook Peter.  What's in the foil?  Also, how much did the reverse sear add to the temp?  Go Panthers!

Sparagus with salt, pepper and butter

A whole garlic head with salt pepper and olive oil for a garlic puree


To tell you the truth, once it gets to 120 before searing, I just sear, rest and eat, no more probing temps.