Branding Iron question

skihorn

I got a branding iron (a Longhorn) for Christmas and need some advice on how to use it. I am sure an Aggie or Sooner would be happy to tell me where I can stick it.

I am thinking cook the steak as usual. Then when I take the meat off place it on a plate next to the Egg and place the branding iron down in the lump and angle it so the handle is outside. Obviously this means leaving the lid open which may make it really flame up. How long does it need to be in lump that was just creating a 650 degree fire? I then brand the steak.

Is that the way to do it? Does it make more sense to brand the meat before cooking?

Freddie
League City, TX

stike

lump is 1200 degrees. won't take long to get it to any temp suitable for branding

thirdeye

I've got one too, the family brand. Mine works a little better when the beef is still on the hoof. :laugh:

Seriously, when the steaks come off the pit, stick your iron in the coals... By the time the steak is rested the iron will be hot enough to go to work. If you are doing more than one steak, keep your mapp torch handy for a quick reheat in between steaks.

lowercasebill

i took a piece of foil and folded it over loosly to leave air space between the layers [4]. then heated the iron with the weed burner.

skihorn

Thanks guys! I didn't figure it was anything too complicated but then I have never done it nor seen it done.

Freddie
League City, TX

RRP

I just hope you get as much satisfaction out of branding some meat with pride that you serve as I do when I put my brand on some wooden creation I've made! BTW what does your brand read? Your initials, unique symbol or what?

skihorn

It is the Longhorn emblem. I bleed burnt orange.

Hook'em Horns!
Freddie
League City, TX

TXTriker

I'll behave!

BobS

I was just wondering if it would fit thriough the draft door at the bottom?