Fetzervalve

Re: Flank Steak Perfection... I try to, but this time I didn't have time to wait unless I was going to stay up past my bedtime to eat... eating is one thing I will stay up for!

So are you saying that I'm worshiping a false God??

Poppa, I seem to experience the opposite with regard to temps in an indirect setup. (dome shows hotter than grill level)

You have full service, I don't take custom orders, you can have it any way you like, as long as it's medium rare!

Cruz, I don't mean to steal your thunder, but I just wanted to show off my coffee setup. Grinder and the AeroPress that Dennis posted about a while back. Now, wipe that slobber off your chin.

Marinated Flank Steak Our first flank steak experience. Details here

Grilled Marinated Flank Steak INGREDIENTS Marinade Ingredients 1/3 cup olive oil 2 cloves garlic, minced 2 Tbsp red wine vinegar 1/3 cup soy sauce 1/4 cup honey 1/2 teaspoon freshly ground black pepper Other ingredients 2 pounds flank steak Kosher salt Freshly ground pepper METHOD 1 Score the surface of the steak with 1/4 inch deep knife cuts, about an inch apart, across the grain of the meat. Combine the marinade ingredients. Place steak and marinade ingredients in a large freezer bag. Coat the steak well with the marinade. Seal the bag and place in a bowl. Chill and marinate for at least 2 hours and up to overnight. 2 Using olive oil soaked onto a paper towel, coat the grill rack of your grill with olive oil. Preheat the grill with high, direct heat. The grill is hot enough when you hold your hand about an inch over it and you can only hold it there for about a second. 3 Take the steak out of the marinade bag and sprinkle generously on all sides with coarse salt and freshly ground pepper. The salt and pepper will help form a savory crust on the steak. Place steak on the hot grill. If you are using a gas grill, cover the grill. Grill for 4-6 minutes on each side. Half way through grilling on each side, turn the steak 90° so that you get more grill marks. How do you know if the steak is done? The best way to tell is to poke it with your finger tips. While the steak is still raw, test it with your fingers; it will be quite squishy. That's what a very rare steak feels like. As the steak cooks the muscles contract and firm up. Touch the tip of your nose and that's what a very well done steak feels like. Here's a visual guide from Men's Health magazine. 4 Flank steak is best eaten medium rare; well done will make it too tough. When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat and to keep the steak from drying out, and let rest for 10 minutes. 5 Make very thin slices, against the grain, and at a slight diagonal so that the slices are wide. If you want, you can take the excess marinade and bring it to a boil, simmer for several minutes, and serve with the flank steak. Great also with salsa or horseradish sauce. Source; http://simplyrecipes.com

I Finney'd a couple Costco steaks and I now bow at the feet of the Finney Method Master. We usually do our meal planning with the chimney starter in one hand, so getting things lined up to do a reverse sear steak was an event on its own. We will endeavor to do it more often. 5 STARS!

Hey Marcy, come on in. We have a couple members in your neighborhood, perhaps they will chime in.

Take it back and smack the butcher. Nice looking setup. Next time try your potatoes without the foil.

umm, yea sure, now that it's public.

Re: We just made that up this morning.. Dennis, I seem to have several email addresses for you, please confirm the best one for this purpose.

I love it! Put me down for one also. Could I get a couple extra of the half-moon pieces so I could have if attached permanently by my local welder? Same question as Dave - do I need to make it official in some other way?

Yes I still have some. I'll send you a PM

Check

Syzy uses a 2qt and seals the lid.

Funny you should mention that, it will work for that, you simply need a hammer and mason's chisel. Start near one side and bust out enough material to conform the the VersaGrill and bodda bing. BTW, how often do you find yourself adding smoke wood vs the number of time you would/could benefit from a full coverage lower grill - just ask'n.

Even to hold a drip pan?

Have you ever thought about your lower grill? Vote or add your idea.

I always set the lower vent at 100%* and use the top damper to control the temp. I am able to deal with only one variable and can get repeatable temp setting consistently. *Pizza and steaks I pull the lower door out an inch or so for super high temps.

There should be bolts at the base of each corner of the crate allowing you to lift the entire crate off - no prying. Look here; http://www.komodokamado.com/forum/viewtopic.php?t=837

Re: conversion Does it go well with an ass chew'n? I had a similar experience, I didn't the chew'n (I don't buy much for myself so she was supportive ) but I got the real seal of approval a month or so later. She likey the KK food!

Once I seemed to note that if my heat deflector was not sitting pretty level in all directions (meaning the lump basket handles must be level in all directions) I would tend to get a hot spot on the high side. Double check that next time and see if you notice any difference. I generally rotate them a half turn at approx half done anyway - I just gotta have something to do...

I haven't committed to anything as ambitious as making everything in the book, but I have tried about 5 things so far and all have been excellent. Last weekend was the brined chicken breast with the white sauce. Thanks to Chris for the great book!