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The Water Cooler
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I need some freeking help!
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<blockquote data-quote="vvvvvvv" data-source="post: 1624418" data-attributes="member: 5151"><p>Here's how I do mine on <em>my</em> grill, but I know my grill very well. It's charcoal, and has an adjustable coal tray. I try to only get steaks around 1.5" or thicker.</p><p></p><p>First, I start with a chimney starter. No lighter fluid means happy guests. When it's ready, I lay the coals out in one even layer.</p><p></p><p>Then I put the coal tray at its closest to the grills let the bad boy heat up good. I don't know the temp, but I place my hand about 4" above the grills. When I can't make it to "1-mississippi" without wincing or pulling away (whichever comes first), the fire is ready.</p><p></p><p>Then I throw on the steaks for 30 seconds and then flip. After another 30 seconds, I lower the tray about three-quarters of the way (where I can hold my hand for 3-4 seconds) and flip again. So 30 seconds on each side, approximately 1 minute total on "high". This flashes the outside and seals up my special marinade inside. (No, you cannot have that recipe.)</p><p></p><p>Now, this is where it gets easy. My flips from here on out are in 2 minute intervals.</p><p></p><p>2 flips = Rare</p><p>3 flips = Medium Rare</p><p>4.5 flips = Medium (yes, that's four and a half... basically make flips #4 and #5 last for 90 seconds each if this is your target.</p><p>5 flips = Medium Well</p><p>6 flips = Well</p><p>7 flips = Very Well</p><p></p><p>I rarely get charring on the outside taking this approach. Also, I let flare ups be. If they last more than 5 seconds, I close the lid for a couple of seconds. Spraying water just deposits ash, and ash tastes really sour and kills a steak.</p></blockquote><p></p>
[QUOTE="vvvvvvv, post: 1624418, member: 5151"] Here's how I do mine on [I]my[/I] grill, but I know my grill very well. It's charcoal, and has an adjustable coal tray. I try to only get steaks around 1.5" or thicker. First, I start with a chimney starter. No lighter fluid means happy guests. When it's ready, I lay the coals out in one even layer. Then I put the coal tray at its closest to the grills let the bad boy heat up good. I don't know the temp, but I place my hand about 4" above the grills. When I can't make it to "1-mississippi" without wincing or pulling away (whichever comes first), the fire is ready. Then I throw on the steaks for 30 seconds and then flip. After another 30 seconds, I lower the tray about three-quarters of the way (where I can hold my hand for 3-4 seconds) and flip again. So 30 seconds on each side, approximately 1 minute total on "high". This flashes the outside and seals up my special marinade inside. (No, you cannot have that recipe.) Now, this is where it gets easy. My flips from here on out are in 2 minute intervals. 2 flips = Rare 3 flips = Medium Rare 4.5 flips = Medium (yes, that's four and a half... basically make flips #4 and #5 last for 90 seconds each if this is your target. 5 flips = Medium Well 6 flips = Well 7 flips = Very Well I rarely get charring on the outside taking this approach. Also, I let flare ups be. If they last more than 5 seconds, I close the lid for a couple of seconds. Spraying water just deposits ash, and ash tastes really sour and kills a steak. [/QUOTE]
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