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Learn to Grill the Perfect Steak Every Time
Keeping the House Chill- Pizza on the Grill!
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No Fry French Fried Jo-Jo Potato's done on the grill
I have been using this method with my smoker. I "cheat" with an electric brinkman. I plug in the smoker and soak chips while the steaks are coming up to room temp. Then put the steaks and chips on at the same time. Wait for temp (about 2hours) and then sear. I have never let them rest before the searing, but I am going to try that this weekend! Thanks for the tips!
I realize this comment comes way too late, but consider getting an old-school Weber kettle (charcoal) grill. They are pretty cheap, durable, and effective. If you think a single kettle lacks capacity, just buy a second one. You'll still be spending less money than on a decent propane grill, yet you will have all that great wood fire flavor at your disposal.
I like the idea of using the thermometer at the lower/indirect cooking temperatures and then pulling the rip cord and bringing these babies home on high heat. I have a nice metal wrapped temp cord but it could not take the direct heat temps.Thanks for sharing this.
I second the motion on amazing Costco ribeye steaks. I stopped serving one per person and started doing that cross-cut thing you see at restaurants and just let peeps chose as much as they want. Everyone ends up stuffed full and I can usually get by with 1/3 fewer steaks at any one cook out. OMG - that sounded way too much like my Dad. Never mind.
Hmmm. Your method is the exact opposite of professionally trained chefs the world over. Interesting. - Harly9
The Chuck eye is the best. - AndrewO4
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