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  #31  
Old 05-21-17, 08:58 PM
EagleGuy EagleGuy is offline
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Don't mind waiting for charcoal, but could use some ideas for the red-hot coals after the burgers, etc. are done. Looks like they are just waiting for an encore! Shame to douse them with water. Gas is good with wood chips. Someone mentioned fruit tree wood. Interesting...
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  #32  
Old 05-21-17, 09:44 PM
buckeye53 buckeye53 is offline
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Usually the taste of the meat, comes from the marinade, so I will generally marinate and then cook with propane. If I want a smoked taste, I'll run a large batch through my Big Chief smoker, then cook it off, on my gas grill as needed. Used to have a Weber Kettle, it was fine, just gas is easier.
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  #33  
Old 05-21-17, 09:46 PM
ronnie mund ronnie mund is offline
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Quote:
Originally Posted by gneiss rocks View Post
Yea, and well done with extra ketchup!
You do know that every respectable chef worth his weight will hork a loogy on that crap before it hits your plate...pretty sure it's state law in Texas. I heard uncle Donny likes them the same way.
Rare for me. How do you think steaks in restaurants are cooked?

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  #34  
Old 05-21-17, 10:09 PM
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eastside_purple eastside_purple is offline
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Originally Posted by ronnie mund View Post
Rare for me. How do you think steaks in restaurants are cooked?
Most of the best steakhouses use inrared broilers, which reach around 1000 degrees, to cook steaks.
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  #35  
Old 05-21-17, 10:27 PM
Sig Hansen Sig Hansen is offline
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I've got an infrared grill. Hated it at first but have learned to like it. Gets up to 700 pretty easily and really keeps the moisture in which is great.
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  #36  
Old 05-21-17, 10:30 PM
ronnie mund ronnie mund is offline
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Originally Posted by eastside_purple View Post
Most of the best steakhouses use inrared broilers, which reach around 1000 degrees, to cook steaks.
Fair enough. Doesn't change the fact that cooking a steak on the stove is perfectly acceptable.
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  #37  
Old 05-22-17, 12:14 AM
jtk jtk is offline
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Quote:
Originally Posted by ronnie mund View Post
Fair enough. Doesn't change the fact that cooking a steak on the stove is perfectly acceptable.
and its not that hard if you have a good cast iron skillet. i did steak, chicken, burgers, etc. the whole winter on the cast iron, my wife got me for xmas. just don't do seafood/fish in a cast iron you want to cook steak/chichen in lol

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  #38  
Old 05-22-17, 05:06 AM
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eastside_purple eastside_purple is offline
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Originally Posted by ronnie mund View Post
Fair enough. Doesn't change the fact that cooking a steak on the stove is perfectly acceptable.
I agree.
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  #39  
Old 05-22-17, 06:29 AM
Uncle Ted Uncle Ted is offline
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Quote:
Originally Posted by ronnie mund View Post
Stove top for steaks.
I did the stove and it was good, the smoke was unbearable.
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  #40  
Old 05-22-17, 07:50 AM
OhioBobcatFan06 OhioBobcatFan06 is offline
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Situational. Prefer charcoal for taste but it's definitely not as convenient.

I'd do steak in a pan if it was just myself, but cooking for others it's more convenient to throw them all on the grill.
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  #41  
Old 05-22-17, 08:01 AM
cabezadecaballo cabezadecaballo is offline
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I did the stove and it was good, the smoke was unbearable.
No ducted hood, huh ?

Or did you just forget to turn it on ?
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  #42  
Old 05-22-17, 10:53 AM
Uncle Ted Uncle Ted is offline
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Not strong enough
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  #43  
Old 05-22-17, 10:46 PM
jtk jtk is offline
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just let the smoke detector go off and waft around it until it stops beeping. lol

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