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Old 01-19-2017, 03:54 PM   #281
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These guys, IMO, are the authority on grilling and BBQ issues.

How To Grill Better-Than-Steakhouse Steaks




That was a nice read but anyone that uses heat beads and not hardwood charcoal has no clue
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Old 01-19-2017, 04:06 PM   #282
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Greetings,
Mr. BL. Thanks for that. Always learning...
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Old 01-19-2017, 04:16 PM   #283
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That was a nice read but anyone that uses heat beads and not hardwood charcoal has no clue
To suggest that the author of that site has no clue?
Sorry, you are wrong!!!
Go back and read more... Meathead may be one of the most accomplished grill masters going.
I have never failed to be impressed with his methods that i have tried.
He can be called a lot of things but clueless is not one of them.
Bruce
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Old 01-19-2017, 04:30 PM   #284
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To suggest that the author of that site has no clue?
Sorry, you are wrong!!!
Go back and read more... Meathead may be one of the most accomplished grill masters going.
I have never failed to be impressed with his methods that i have tried.
He can be called a lot of things but clueless is not one of them.
Bruce

Well its up to you if you like the horrid taste of heatbeads compared to pure lump charcoal.
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Old 01-19-2017, 04:38 PM   #285
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Sorry, I missed something in translation here. What the heck are heatbeads and where is/are they mentioned in Mr. BL's link.
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Old 01-19-2017, 04:47 PM   #286
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Sorry, I missed something in translation here. What the heck are heatbeads and where is/are they mentioned in Mr. BL's link.
The photo of the steak cooking in the kettle clearly show little square heatbeads which in the world of BBQ experts are the less excepted bbq fuel as they are made from crap wood which gives off a coal smell when cooking.

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Old 01-19-2017, 04:53 PM   #287
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Greetings,
Mr. g. Ahhh...Thanks I missed that. Indeed, here we call them charcoal briquettes and yes they ARE made with coal. I agree with you. Less than optimum heat source. Clueless? Well, just this once.
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Old 01-19-2017, 05:21 PM   #288
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Greetings,
Mr. g. Ahhh...Thanks I missed that. Indeed, here we call them charcoal briquettes and yes they ARE made with coal. I agree with you. Less than optimum heat source. Clueless? Well, just this once.
Clueless is anyone who doesn't take the time to read...
For the record, we only use hardwood as our BGE doesn't like briquettes for the reasons stated...
Open your minds and learn!
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How Charcoal is Made and How Charcoal Works
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Old 01-19-2017, 05:26 PM   #289
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Greetings,
Well it seems that not ALL briquettes include coal (anthracite) BUT some may. https://en.wikipedia.org/wiki/Briquette
I stand corrected and apologies given where due...
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Old 01-19-2017, 05:42 PM   #290
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I kind of liked the Japanese briquettes!
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Old 01-19-2017, 06:32 PM   #291
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I am so glad I came back to read this thread now.

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Old 01-19-2017, 07:18 PM   #292
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I prefer to eat my meat uncooked, just 5 minutes after the beast has been ripped off, still warm and jucy, and I do not loose any vitamin. Yes I am a cave man
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Old 01-19-2017, 07:34 PM   #293
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So after 292 posts let me summarize. People like to cook their pizza sous vide in a wood oven but only on one side to keep the meat rare and juicy, toped with BPA flavoured sauce made of charcoal briquette cooked in a pressure cooker on a bbq with bacon grilled in a toaster.

I am sorry but... you guys are really really strange!
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Old 01-19-2017, 08:11 PM   #294
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Greetings,
Mr. L_t. Easy on the anti-freeze there Lou...
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Old 01-19-2017, 08:17 PM   #295
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Greetings,u
Mr. L_t. Easy on the anti-freeze there Lou...
It is 2 degres C here, it is not even freezing!
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Old 01-19-2017, 09:35 PM   #296
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Wifey B: Where I currently am, 10:34 PM, 73 degrees, low tonight 69, high tomorrow 82 degrees.
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Old 01-19-2017, 09:37 PM   #297
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Wifey B: Where I currently am, 10:34 PM, 73 degrees, low tonight 69, high tomorrow 82 degrees.
Oh that's enough, stop it, enough complaining about the heat there!
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Old 01-19-2017, 09:40 PM   #298
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Oh that's enough, stop it, enough complaining about the heat there!
Wifey B: I'm definitely not complaining.
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Old 01-19-2017, 09:58 PM   #299
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My son did a pro-chef course, with different visiting Cordon Blue starred restaurant owners each week who gave insider tips...

UNEVEN COOKING Tip: the best way to fry or grill steaks or lamb cutlets etc is to sear them crispy on just one side , then flip then over and cook to whatever specs you want from red to pink to overcooked on the other side.


ie: DON'T cook them evenly on both sides!


Works a treat.
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Good to know, I will try that way. Thanks !
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Sounds counter intuitive, but it works!

Remember to let all cooked meat rest for minimum 10 minutes before serving to let the meat re-adsorb the moisture that has evaporated in the cooking process ...obviously you will need to let it rest on a hot plate or surface so that it doesn't get cold .

No so sure about the scientific basis for this particular tip?
Certainly here in Australia and over in NZ, all the expert chefs always advise this approach, and NEVER TO KEEP TURNING GRILLED STEAKS OVER FROM SIDE TO SIDE, as that is a recipe for a tough steak. Just the ONE turn..!

As to the highlighted comment re reabsorbing. I think you meant reabsorbing the juices which have come out on the surface during cooking. If they had evaporated, that's it - gone...
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Old 01-20-2017, 12:02 AM   #300
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Certainly here in Australia and over in NZ, all the expert chefs always advise this approach, and NEVER TO KEEP TURNING GRILLED STEAKS OVER FROM SIDE TO SIDE, as that is a recipe for a tough steak.

As to the highlighted comment re reabsorbing. I think you meant reabsorbing the juices which have come out on the surface during cooking. If they had evaporated, that's it - gone...
Once juices appear on the surface, it is cooked. Do not take it further, it may be too late already.
Some chef, maybe Heston Blumenthal,recommends turning the meat almost constantly. A kind of rotisserie effect?
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