Author Topic: Idea for tomorrow  (Read 2356 times)

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Offline Lemonhead78

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Idea for tomorrow
« Reply #-1 on: August 30, 2016, 09:19:49 PM »
I'm going to make some steaks and I like them rare and with a deep char. To do this I'm going to dump a big pile of lump wood charcoal on the cooking grate. Light with lighter fluid and wait till their ready and spread them out. Than I'll slide in the bars and put another grate on top of them. This way I'll have extra high heat since the coals will be closer to the top where I put the extra grate. Also it will be easier to cook since I won't have to reach down inside the barrel. Is this something people already have done? If so i apologize. I'll update with pics
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Offline Kona

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Re: Idea for tomorrow
« on: August 30, 2016, 10:01:20 PM »
I believe some will hang the coal basket from the rebars and place a new cooking grate on top of them or across the top of the barrel
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Offline teesquare

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Re: Idea for tomorrow
« Reply #1 on: August 30, 2016, 10:03:11 PM »
I'm going to make some steaks and I like them rare and with a deep char. To do this I'm going to dump a big pile of lump wood charcoal on the cooking grate. Light with lighter fluid and wait till their ready and spread them out. Than I'll slide in the bars and put another grate on top of them. This way I'll have extra high heat since the coals will be closer to the top where I put the extra grate. Also it will be easier to cook since I won't have to reach down inside the barrel. Is this something people already have done? If so i apologize. I'll update with pics

I would love it if you can take pictures and post your results...Why not try it? ;)
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Offline Lemonhead78

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Re: Idea for tomorrow
« Reply #2 on: August 30, 2016, 10:05:48 PM »
I'm going to make some steaks and I like them rare and with a deep char. To do this I'm going to dump a big pile of lump wood charcoal on the cooking grate. Light with lighter fluid and wait till their ready and spread them out. Than I'll slide in the bars and put another grate on top of them. This way I'll have extra high heat since the coals will be closer to the top where I put the extra grate. Also it will be easier to cook since I won't have to reach down inside the barrel. Is this something people already have done? If so i apologize. I'll update with pics

I would love it if you can take pictures and post your results...Why not try it? ;)
Will do
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Offline Lemonhead78

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Re: Idea for tomorrow
« Reply #3 on: August 30, 2016, 10:08:10 PM »
Kona that would get the coals even closer . Nice
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Offline Kona

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Re: Idea for tomorrow
« Reply #4 on: August 30, 2016, 10:17:49 PM »
I'm guessing you like your steaks Pittsburgh Style / Black and Blue  8)
Gordon
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Offline Smokin Papa Steve

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Re: Idea for tomorrow
« Reply #5 on: August 31, 2016, 10:24:24 AM »
I'm going to make some steaks and I like them rare and with a deep char. To do this I'm going to dump a big pile of lump wood charcoal on the cooking grate. Light with lighter fluid and wait till their ready and spread them out. Than I'll slide in the bars and put another grate on top of them. This way I'll have extra high heat since the coals will be closer to the top where I put the extra grate. Also it will be easier to cook since I won't have to reach down inside the barrel. Is this something people already have done? If so i apologize. I'll update with pics

If you have a chimney starter, you can place a grate over it and get near steak house temps.  Of course you are limited to the diameter size of the chimney but it will cook a steak really fast

Offline Hub

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Re: Idea for tomorrow
« Reply #6 on: August 31, 2016, 11:22:41 AM »
Try this:  Hang the charcoal basket from the rebar being careful to support it with enough hangers to keep it stable.  You may need to fabricate with an old coat hanger to two.  Fire up the charcoal then place the grate on top of the rebars.  You'll have direct, high heat without the inconvenience of the high sides of the PBC since you'll be working "on top".  With the proper amount of well-lit charcoal you'll get wonderful caramelization.  This will only work for medium rare and rare steak cooking since the outside of the steaks can go from sear to burned in a hurry if you don't watch it.

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Offline muebe

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Re: Idea for tomorrow
« Reply #7 on: August 31, 2016, 12:24:55 PM »
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Offline akruckus

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Re: Idea for tomorrow
« Reply #8 on: August 31, 2016, 12:52:04 PM »
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Offline ClimberDave

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Re: Idea for tomorrow
« Reply #11 on: September 01, 2016, 12:18:07 PM »
Quote
If you have a chimney starter, you can place a grate over it and get near steak house temps.  Of course you are limited to the diameter size of the chimney but it will cook a steak really fast


That's how I do it when I cook the steak sousvide,  puts  a great sear on it!
« Last Edit: September 01, 2016, 05:24:30 PM by ClimberDave »
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