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05-18-2005, 10:18 AM | #26 |
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05-18-2005, 10:20 AM | #27 | |
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05-18-2005, 10:20 AM | #28 | |
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12345 Does it stand for Briquette, gas, electric? |
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05-18-2005, 10:23 AM | #29 | |
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I have to go do some work in the machine room, but when I get back I'll post up tips on how I would do steak on the Weber. |
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05-18-2005, 10:24 AM | #30 |
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The BGE is not only a grill but a smoker and an oven also depending on how you are using it. BGE stands for Big Green Egg.
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05-18-2005, 10:30 AM | #31 |
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Damn it! It's 10:30 AM and now I am dying for a steak!!!
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05-18-2005, 10:32 AM | #32 | |
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05-18-2005, 10:33 AM | #33 | |
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i'm craving steak now too.. |
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05-18-2005, 10:38 AM | #34 |
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Pardon me if I'm the only one it was unclear on, but let me elaborate on the finger method.....
Place your hand, palm up. Now, touch the "pad base" of your thumb with your index finger, the middle finger, then ring finger, etc.... Notice that, when you touch it with your index finger, it's much softer than when you touch it with your pinkie. That is a rough proxie for what the meat should feel like [rare (index) through well (pinkie)] when you poke it with your finger. HTH. |
05-18-2005, 10:48 AM | #35 |
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Looks awesome! Can't wait to see what a bird looks like.
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05-18-2005, 10:48 AM | #36 | |
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05-18-2005, 10:52 AM | #37 | |
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Pfft. That juice is to be mopped up with a dinner roll or fries. That is a perfectly done steak. Num, num. I'm jonesing for steak now. All's I have on my desk is hard boiled eggs. |
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05-18-2005, 10:52 AM | #38 | |
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05-18-2005, 10:53 AM | #39 |
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Okay, for dongzero:
If your Weber has the charcoal baskets, then it will make this process easier. Fill your baskets to the top as normal with the charcoal and put it on the sides of the grill where your grate "flaps" open. Get the charcoal lit and going until it's all completely hot ash (as normal). Now, before you throw the steaks on the grill, open the side flaps of the grate and put wood chips on the coals that have been soaking in water for 30+ minutes, hickory wood is my favorite for beef. Now move the baskets to the middle of the grill and close the flaps. Cook your steak on the outer edges of the grill. Because the baskets were sitting on those outer edges, you should be able to sear the steak 2 minutes per side. The grate will cool down after that and you can just leave the steaks on the outer edges to finish. Usually around 5 minutes or so. If you don't have the baskets, you can do a similar method by having the charcoal on one side of the grill. Put your wood chips on it and then sear your steaks directly over the charcoal. Once they are seared, move them on the other side of the grill where there is no charcoal to finish them up. Last edited by aod; 05-18-2005 at 10:59 AM. |
05-18-2005, 10:55 AM | #40 | |
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05-18-2005, 10:58 AM | #41 | |
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05-18-2005, 11:00 AM | #42 | |
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Stuff looks awesome though aod. Can I come over? |
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05-18-2005, 11:08 AM | #43 | |
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Let me know when you're about 30 minutes away and I'll fire up the BGE. |
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05-18-2005, 11:10 AM | #44 |
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goddamn i want a steak now. Also I definately just spent about 5 minutes poking my left hand in various configurations
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05-18-2005, 11:11 AM | #45 | |
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Me too. -A |
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05-18-2005, 11:14 AM | #46 |
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I wish I could have a grill. Damn HOA.
*sigh* |
05-18-2005, 11:18 AM | #47 | |
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05-18-2005, 11:53 AM | #48 |
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Bump for people getting ready to eat lunch.
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05-19-2005, 09:25 AM | #49 |
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Goddamn you, aod, I had a dream about grilling up a thick-ass juicy steak.
On a moving bus. -A |
05-19-2005, 09:29 AM | #50 | |
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Quote:
Was I clear on the instructions on how I used to do my steak on the Weber? Are you going to try it? |
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