GoFrogs91 Posted September 14, 2014 Report Share Posted September 14, 2014 Been a busy week so I didn't get too creative. Sticking with the basics as I seek to figure this beast out. Porterhouse in the ......err....house. Dizzy Pig Raising the Steaks seasoning. Straight up cook. No reverse sear or jacuzzi for these guys. The fire awaits. I think I can hear the Mormon Tabernacle Choir singing Hallelujah! Then again, that was quite a tasty martini, so maybe it's just me. Ahhhhhh. Fire. With a flash. Not as charred as I would like, but delicious just the same (med rare). I look forward to learning more from the KK veterans. Trying pizza tonight! Quote Link to comment Share on other sites More sharing options...
5698k Posted September 14, 2014 Report Share Posted September 14, 2014 How hot was your fire? Robert Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted September 15, 2014 Author Report Share Posted September 15, 2014 Stable around 500. Cooked on lower grate, not searing grate. Quote Link to comment Share on other sites More sharing options...
5698k Posted September 15, 2014 Report Share Posted September 15, 2014 Try over 600°, and for the last thirty seconds on each side, open the lid. That'll give you a really nice char!!<br /> <br /> <br /> Robert Quote Link to comment Share on other sites More sharing options...
Loquitur Posted September 15, 2014 Report Share Posted September 15, 2014 You'll get a nice char on your steak if you cook it on the low handles of the sear grate at 500 dome temp. I like 2 min per side for a "rare side of medium rare" steak. Quote Link to comment Share on other sites More sharing options...
tony b Posted September 15, 2014 Report Share Posted September 15, 2014 It won't take long for you to get the hang of it. Looks like you're well on your way! Good luck with the pizza. Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted September 16, 2014 Author Report Share Posted September 16, 2014 Thanks for the advice Quote Link to comment Share on other sites More sharing options...
