GoFrogs91 Posted September 14, 2014 Report 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!
GoFrogs91 Posted September 15, 2014 Author Report Posted September 15, 2014 Stable around 500. Cooked on lower grate, not searing grate.
5698k Posted September 15, 2014 Report 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
Loquitur Posted September 15, 2014 Report 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.
tony b Posted September 15, 2014 Report 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.
