mk1 Posted October 23, 2015 Report Share Posted October 23, 2015 In a word....Fantastic pics from my instagram @mkslf1990 if you are interested in BBQ, fitness, and the sky The cook was 2 prime 30 day dry aged bone in NY strips . My usual 2 inch thick cut. Sous vide for 90 minutes at 129 followed by a 700 degree sear on the new charcoal. It picked up a great flavor. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 23, 2015 Report Share Posted October 23, 2015 I believe it when you said "fantastic" I can well believe it, my mouth is watering. Quote Link to comment Share on other sites More sharing options...
egmiii Posted October 23, 2015 Report Share Posted October 23, 2015 On a high temp sear like that, how much coffee wood do you end up burning? Not that it matters one bit compared to the cost of even 1/2 of one of those steaks, but I'm curious anyway. How much fuel is left the next morning, once the fire is completely extinguished? Quote Link to comment Share on other sites More sharing options...
tony b Posted October 23, 2015 Report Share Posted October 23, 2015 Awesome! Quote Link to comment Share on other sites More sharing options...
kjs Posted October 23, 2015 Report Share Posted October 23, 2015 Very nice indeed. Quote Link to comment Share on other sites More sharing options...
mk1 Posted October 23, 2015 Author Report Share Posted October 23, 2015 I just did this last night....let me check on the residual fuel this evening. Thanks everyone! Thanks Dennis. It is a home run! Quote Link to comment Share on other sites More sharing options...
ckreef Posted October 23, 2015 Report Share Posted October 23, 2015 Looking good. Definitely interested in the burn results. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted October 23, 2015 Report Share Posted October 23, 2015 Man I wish I could get some charcoal...Dennis help. Quote Link to comment Share on other sites More sharing options...
egmiii Posted October 23, 2015 Report Share Posted October 23, 2015 If you feel like taking a long drive, I'm about 450 miles away in Connecticut and plan to place an order before the end of the year. Can you take it back across the border? Quote Link to comment Share on other sites More sharing options...
tinyfish Posted October 23, 2015 Report Share Posted October 23, 2015 If you feel like taking a long drive, I'm about 450 miles away in Connecticut and plan to place an order before the end of the year. Can you take it back across the border? Thanks for the offer but to long of a drive. Charcoal can cross the border. Dennis is trying to 0ut an order together for Toronto. Quote Link to comment Share on other sites More sharing options...
ckreef Posted October 24, 2015 Report Share Posted October 24, 2015 (edited) Thanks for the offer but to long of a drive. Charcoal can cross the border. Dennis is trying to 0ut an order together for Toronto.450 miles for a killer meal (I'm assuming egmiii will feed you) and some charcoal. Where is your dedication - road trip ............. Edited October 24, 2015 by ckreef Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted October 24, 2015 Report Share Posted October 24, 2015 Fantastic looking steaks. I too have recently used the coffee wood charcoal. I would characterize the pieces as medium in nature with very few chips and fines. It is pretty much perfect for grilling. The temperature raises in a hurry, imparts a nice smoky flavor, and has a fairly homogeneous size. Fogo has been my standard, but I like the coffee wood more for high temp grilling. Due to the massive chunks, Fogo is great for smoking, but I find the large size chunks impair high temp exposure to the protein. Benton 1 Quote Link to comment Share on other sites More sharing options...
Poochie Posted October 24, 2015 Report Share Posted October 24, 2015 That's a fine looking meal you created, MK1! I haven't tried the coffee char yet but it's another thing on my list. Quote Link to comment Share on other sites More sharing options...
egmiii Posted October 25, 2015 Report Share Posted October 25, 2015 Of course I'll feed you! Anyone who drives that far for charcoal deserves a 5 star meal. Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted October 25, 2015 Report Share Posted October 25, 2015 The boxes are hand packed with only medium to larger pieces.. Larger than usual because I wanted pieces that are less carbonized and still have lots of organic material for flavor.. Sorta like smoking charcoal. No sense in buying it for the flavor and using well carbonized pieces that impart little flavor.. My new high compression charcoal extruder from Thailand is in the factory.. I have plans to make coco char with smoking chips extruded in it.. Hopefully we'll end up selling Coffee, tamarind and apple smoking charcoal. Having the wood incorporated into the charcoal should produce very clean smoke because the gas will immediately burn off and not create bitter vapor.. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 25, 2015 Report Share Posted October 25, 2015 Now to get my hands on that new KK product;) Quote Link to comment Share on other sites More sharing options...
mk1 Posted October 26, 2015 Author Report Share Posted October 26, 2015 The charcoal is a home run! Can't wait for the other flavors!!!!!! It is easy to light, burns hot and leaves relatively little ash. I can't wait to try it on a low and slow mixed with coco char. Quote Link to comment Share on other sites More sharing options...
tony b Posted October 26, 2015 Report Share Posted October 26, 2015 Can't wait, Dennis!! The fitting charcoal for a KK - only the best!! Quote Link to comment Share on other sites More sharing options...
