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EpicBeardMan

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About EpicBeardMan

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  1. I don't think you can go wrong by posting that pic in any thread, honestly.
  2. Hold on a second guys. Something is missing from this thread. Oh, right. SHUT UP SHORTY. Carry on.
  3. I use the Kingsford Competition Briquets. Home Depot and Costco carries it.
  4. Not on top. Under it. You get two cinder blocks, and a grill. Place the cinder blocks next to each other with a nice space in between. Lay the grill on top of the cinder blocks. This isn't my setup, but it's a visual for you: Place the chimney on the grill and light the coals. The chimney will get the grill nice and hot. Knock off any excess ash, and then place the meat on the grill. Place the chimney over the steak. Depending on the size of the steak (I suggest ribeye or porterhouse) cook 90 seconds on each side for rare or 2.5 minutes each side for medium rare. Take the steak off and place it on a plate, covering it with foil. Make it air tight and let sit for 10 minutes.
  5. I only use kosher salt and pepper as a rub for steaks. This steak was cooked on a direct flame and then rested for 10 minutes with a foil cover. I have another method of cooking smaller steaks which mimics Ruths Chris steaks. Ruths Chris uses an oven that cost several thousand dollars. I use this: Note. This thing actually is used to do the cooking, and not a grill.
  6. Two inch thick ribeye. Got the meat from here: http://www.kneedeepcattlecompany.com/
  7. I was just going to post this. Funny stuff.
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