Summer's in full swing. If you don't cook tons of ourdoor meals, you'll surely have regrets in a few short months. Decide now what you will be cookin' and get on with it!
Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .
FAQ Subject: How do I get crusty surface on the outside of steaks?
Hey, Charlie or Smoky,
I enjoy your newsletter and have a steak question....I have a gas grill that has a smoker box across the top of the burner (King Kooker) so always indirect heat; and really have enjoyed it....haven't screwed anything up yet! My problem is trying for the "rare on the inside, crusty on the outside," steak a la restaurants with grills that get up to 700 degrees......I can get 350-400 degrees easily, but the steak is done before the crust forms.....Maybe a rub of some kind? Or ??
Thanks for any suggestions,
Dave Wright
Ludington, Michigan 49431
Hi David,
Turn your grill up to the max., close the lid and wait about 15 minutes for the "smoker" to heat up to radiant temperatures and the grates to get properly heated. Put the steak on and it should seize the grill. Leave the lid open. Leave the meat alone until it releases - it should have deep brown sear marks. (If it doesn't your gas grill is not producing enough BTUs) Flip it over and put it on a new hot spot. When it releases, check for doneness.
Click into "According to Smoky" and read "Pursuit of the Perfect Steak" for more info.
Have fun,
Smoky
|
