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Old 12-10-2008, 11:19 AM   #21
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Originally Posted by PanchoHambre View Post
Fanatic... I dont think posting your url would make anyone think you were trying to sell anything.. I will say I have my limits with the weather.... you are hard core dude
Maybe I'll add the URL at some point. The discussion is more important than people seeing my quasi neurotic grilling obsessed web site!?!?!

And I have limits with the weather too. The first time I did lamb, I did it inside. Dad and I do Guy Night every now and again. Guy night is usually steaks bigger than your foot, a really good bottle of red wine (some beer after that is gone) and a guy flick. You know, not a ton of plot but plenty of gun battles, car chases and explosions and possibly some gratuitous nudity.

Well, I decided to do lamb one night for this rather than a steak. It was all of about 8 degrees out that night. F that. My dad, a smoker, didn't even go outside for a smoke that night and he was at my place for about 3 hours. Cooked them on my Grill pan inside and baked them in the oven the rest of the way.

The next guy night is probably early Jan and I'm thinking Lamb again. This time it will be outside...
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Old 12-10-2008, 02:00 PM   #22
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You might want to consider searing without direct flame.

Over cooking or burning is not as pleasant a flavor to most as a simple good sear, plus the burning is a carcinogen and very bad for your health. The idea behind searing is just to change the chemical composition of the surface and bring out the flavor and give a juxtaposition of texture between the soft chewy inner and slightly crusty outer.
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Old 12-10-2008, 02:05 PM   #23
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You might want to consider searing without direct flame.

Over cooking or burning is not as pleasant a flavor to most as a simple good sear, plus the burning is a carcinogen and very bad for your health. The idea behind searing is just to change the chemical composition of the surface and bring out the flavor and give a juxtaposition of texture between the soft chewy inner and slightly crusty outer.
Oh, I don't oversear. The flame lasts for 30-60 seconds and then it's just the high heat from the coals. It's my inner pyro that goes with the flame searing....I realize the picture isn't the greatest of the steak resting (I was shielding the light and didn't use a flash) but you can see in the initial post that the steak is not overly seared...

This is a better picture of a different steak. Looks over seared, but the only part that overly done is the fat along the edge of this NY Strip steak. The rest is just a nice sear:

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Old 12-10-2008, 06:45 PM   #24
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Originally Posted by PanchoHambre View Post
... trying to grill a steak inside on a cast iron grill pan in a NY apartment with no cross ventilation is qute a challenge when you have to explain to your vegetarian roomate why the whole place smells like beef eveytime she comes back from vacation.
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Old 12-10-2008, 07:09 PM   #25
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Wink I have the solution to year round grilling

Hey Fanatic - I too grill year round, even in the rain if it holds off long enough to get the coals going. Any way the solution is to move to sunny Southern California. It may be expensive but I do not think it is to high a price to be able to grill all year long.
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Old 12-11-2008, 02:19 PM   #26
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Hey Fanatic - I too grill year round, even in the rain if it holds off long enough to get the coals going. Any way the solution is to move to sunny Southern California. It may be expensive but I do not think it is to high a price to be able to grill all year long.
I can grill all year long too here in St. Louis. But some times for me it's a bit painful!?!?!
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Old 12-12-2008, 09:09 AM   #27
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Hey fanatic - you're really into your grilling! I've been a year round griller myself for years. I have a nice stainless JennAir natural gas right outside my kitchen. Beside that I have a Big Green Egg that I bought this past spring. It's an incredible smoker, grill and oven. I've been smoking Boston Butts & Chuck Roasts all summer, as well as grilling steaks, and roasting rib roasts and whole filets. On the patio below I built a fireplace with a wood fired oven on top to make pizza, bread, roasts, chicken, potatoes, jerky, etc. I baked 15# of bread before Thanksgiving in the rain. Kept warm with a fire in the fireplace below, and dry with an umbrella. The stereo system keeps me occupied also! I know what you mean about your 'inner pyro'. When I split 4-5 logs, stack them inside the oven which is 32"x36"x16" high and get it going, it's amazing. Temps get well over 1000*. The oven is ready for pizza when it turns white. (It's actually hot enough to burn the soot off the firebricks)

Back OT - I do my steaks & roasts the same way. I have a portable Ultra Sear Grill (I stores nicely in my JennAir) that I fire up. It has a ceramic sear burner that gets extremely hot, quickly. I throw the steaks/roasts on for a good sear and then I put them in the Egg at around 400*, indirect, until the internal gets to 125*. Or, if I fire up the WFO, I'll do the final bake in there. Let 'em rest and serve 'em up!

Here are some pics of my cooking gear. What are you cooking on?

I build the fire right in the oven on top. When baking bread, I shovel the ash to the fireplace and have a blazing fire in no time.



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Old 12-14-2008, 09:47 AM   #28
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Originally Posted by 70chevelle View Post
Hey fanatic - you're really into your grilling! I've been a year round griller myself for years. I have a nice stainless JennAir natural gas right outside my kitchen. Beside that I have a Big Green Egg that I bought this past spring. It's an incredible smoker, grill and oven. I've been smoking Boston Butts & Chuck Roasts all summer, as well as grilling steaks, and roasting rib roasts and whole filets. On the patio below I built a fireplace with a wood fired oven on top to make pizza, bread, roasts, chicken, potatoes, jerky, etc. I baked 15# of bread before Thanksgiving in the rain. Kept warm with a fire in the fireplace below, and dry with an umbrella. The stereo system keeps me occupied also! I know what you mean about your 'inner pyro'. When I split 4-5 logs, stack them inside the oven which is 32"x36"x16" high and get it going, it's amazing. Temps get well over 1000*. The oven is ready for pizza when it turns white. (It's actually hot enough to burn the soot off the firebricks)

Back OT - I do my steaks & roasts the same way. I have a portable Ultra Sear Grill (I stores nicely in my JennAir) that I fire up. It has a ceramic sear burner that gets extremely hot, quickly. I throw the steaks/roasts on for a good sear and then I put them in the Egg at around 400*, indirect, until the internal gets to 125*. Or, if I fire up the WFO, I'll do the final bake in there. Let 'em rest and serve 'em up!

Here are some pics of my cooking gear. What are you cooking on?

I build the fire right in the oven on top. When baking bread, I shovel the ash to the fireplace and have a blazing fire in no time.


HOLY CRAP!!!! You have my dream backyard!?!?! LOVE THAT FIREPIT!!!! What a view!!!

I do my grillin on 3 grills. 1 horizontal offset smoker that also has a rotisserie attachment. And two 22 inch Weber kettles. One is about 25 years old. The other is a brand new One Touch Gold that my 2 month old son bought me for father's day. Not sure what he does to earn an allowance to afford one of those, but I love it. First thing I put on that grill? How bout a little shrimp on the Barbie?!?!

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Old 12-14-2008, 10:34 AM   #29
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looks great .. thats a nice hunk of meat ..
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Old 12-21-2008, 09:30 PM   #30
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sure looks inviting to eat.
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