The Texas BBQ Forum

First of all let me say that my usage of the word WONDER is in the Verb sense and not the Noun, except for the Awesome Steak Seasoning Taste from Suckle Busters Campfire Steak Seasoning. that is definitely a WONDER

OK, I was in WONDER when I actually bought a Beef Lion Strip Steak that was from Australia while shopping at HEB and looking for all natural raised Angus. The Aussie part just happened to go with the chunk I found.

I was also in WONDER as to why I could not seem to get those pretty cross hatched grill marks that others achieve so I used my Kingsford Kettle with Charcoal and a Grill Plate that didn't work even at 300 Pit Temp directly over the coals.

So I WONDERed if doing the flip side straight on the Kettle's Grill itself would help Weeeellll, it kinda did but in the process, I overcooked it, therefore, I am not getting the cool center rare meat that I love so much.

So it's probably no WONDER why I'm going to forget about the marks and start concentrating again on the pretty hot quick sear and the cool juicy center.

Sides were loaded tater and simple salad that got eaten while the tater was finishing up.

Looks good to me! My first bottle of the new recipe campfire steak seasoning got here yesterday, so I've got to find a reason to use it now!

Looks good to me, too!

Getting sear marks is, I'm beginning to think, a matter of having a surface-of-the-sun hot grill. This is why we so often turn to the Mini-Q. It's an inferno.

thanks, it was certainly eatable and nothing went to waste BUT the thinner cut and being a Strip instead of a thick cut bone in Ribeye or Filet didn't produce that Vampire drool melt in your mouth finish.

Sailor Kenshin wrote:Getting sear marks is, I'm beginning to think, a matter of having a surface-of-the-sun hot grill. This is why we so often turn to the Mini-Q. It's an inferno.

I think you're spot on, Sailor, being that I love the charcoal flavor so much, I'm pretty limited - - - who needs grill marks anyhow

Nice marbling on that meat oup, supposed to be a good sign.?

Russ

hi,that looks very delicious.

I could make a meal off of that and be pretty dang happy about it!!

OldUsedParts wrote:

Sailor Kenshin wrote:Getting sear marks is, I'm beginning to think, a matter of having a surface-of-the-sun hot grill. This is why we so often turn to the Mini-Q. It's an inferno.

I think you're spot on, Sailor, being that I love the charcoal flavor so much, I'm pretty limited - - - who needs grill marks anyhow

Charcoal isn't your problem. Grates make all the difference. I only cook on charcoal and can get great marks, no problemo. :) I use grill toppers though. I started out with this one without the legs https://www.amazon.com/Steven-Raichlen- ... ill+topper. It creates great grill marks when you get it hot and oiled. I now use these https://www.grillgrate.com/. I have four of them and LOVE to cook on the surface. My only complaint with them is that although they are suppose to hook together for a solid piece, mine rarely stay together. I'd rather have one solid piece. At any rate, they are lightweight and make great grill marks and make grilling easy, especially direct grilling.

Thanks, Tobe, in the fourth pic down you can see the type of grill plate that I used that was taken after 6 minutes with the side you're looking at face DOWN on the grill plate and gauge on lid reading 300. However, I am so set on "screaming and bleeding" when done that, as you say, I may not be getting it hot enough. My Wiffy is NOT much of a meat eater so when I grill steaks it's usually just one piece of meat to worry with and I still ain't getting it. Let me see if this can soak into my gray matter and see what I can accomplish. Appreciate your info and comments.