How do you have your steak.

How do you have your steak.

  • Burnt

    Votes: 1 1.0%

  • Well done

    Votes: 6 6.3%

  • Medium-well

    Votes: 10 10.4%

  • Medium

    Votes: 21 21.9%

  • Medium rare

    Votes: 45 46.9%

  • Rare

    Votes: 7 7.3%

  • Raw

    Votes: 1 1.0%

  • Still part of the cow

    Votes: 5 5.2%
  • Total voters
    96
My grill had two racks. On the bottom rack, I had a drip pan and the wood chips, the brisket went on the top rack. Turn the flame on low, and let it sit for a few hours, occasionally basting with the juice in the drip pan.
 
Jeff Anderson said:
Zaza my fingers are too soft and supple. All of em feel rare to me. Seriously - come over and feel my hands! Rare as can be!
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I'll take your word on that! I knew this would be hard to describe..so....

I just have learned by guessing and checking alot. Some tasty mistakes... Also pay alot of attention to how the meat feels when its raw. The first change in doneness I really detect is about medium rare then it slowly gets a little springier to the touch with well done feeling a bit like foam rubber. Works well for burgers too.
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This is what i'm talking about, while touching your thumb to one of your fingers, you need to feel the 'spring' in the flesh below your thumb. It's really soft when it's your thumb & index finger...and really firm when thumb & pinky.

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What brings us to the question:

What grill do you guys have?

I´m a oil drum guy.
I´m a firm beliver, that the only grill a real man can have is a - self welded - oil drum grill.

Everything else is borderline in my book - even a Weber.

Gas grills are absolutley out of the question.

Frank :D
 
When I grill I use one of those little $16 get-it-at-the-drugstore jobs.

Or at least I did, until I left it out in the rain and it eventually rusted away to nothing.

Now it's bricks and oven racks.

Safety first.
 
My father did something which I thought was a clever idea on how to recycle an old and what would be tossed away gas grill:

Rather than pitch it, he took out most of the lava rock, took out the part that produces the flame and cleaned it of all particles of rust and other loose things. He put it back, and only uses the right side's flame. Then directly above the flame sits his metal smokebox, filled with chips and water. He then puts a nice brisket or such on the topmost left side rack and just cooks it for hours and hours and hours. The only break is to refill the water and replace any burnt/used chips. It is now essentially a low-heat wet smoker, which works wonders. Add a few drops of liquid smoke to the smokebox and you really get some fantastic flavor.

Relaxing with the whole family out on the back porch (which is half the size of the downstairs entire), with the kids in the pool, Buffet on the radio, cigar in moth and cold drink in hand, the bamboo swaying and rustling in a light Saturday, summer evening breeze, while telling stories, laughing, or playing games is just the best. Take all that and add in the smell of cooking beef, smoke, and honeysuckle/lilac surrounding us and wow.

Man, it is a good, good time.
 
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Left the old gas grill during our last move, and currently also use the cheapo disposable from the store. I like gas grills, they fire up quicker, and have a more consistent flame than charcoal.
 
I've got some cheap char-broil I got at Lowe's one day when I was hungry. Seems to get hot and grill things pretty well. And I applaud you non-gas people but I'd grill half as less if I had to do all that work. I just turn it on go back inside or go play with the dogs and in 10 minutes I have a piping hot grill. Big ol knobs to make it hotter or cooler and you just turn it off when you are done. Starts to become work when its any harder...

Perhaps someday I will upgrade to a larger fancier grill, but it will always be gas. Probably will just stick with the little crappy grills though, its just how I roll.
 
Matt Grunau said:
Relaxing with the whole family out on the back porch (which is half the size of the downstairs entire), with the kids in the pool, Buffet on the radio, cigar in moth and cold drink in hand, the bamboo swaying and rustling in a light Saturday, summer evening breeze, while telling stories, laughing, or playing games is just the best. Take all that and add in the smell of cooking beef, smoke, and honeysuckle/lilac surrounding us and wow.

Man, it is a good, good time.
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That does it.

I'm moving to West 'by God' Virginia.
 
Matt Grunau said:
Relaxing with the whole family out on the back porch (which is half the size of the downstairs entire), with the kids in the pool, Buffet on the radio, cigar in moth and cold drink in hand, the bamboo swaying and rustling in a light Saturday, summer evening breeze, while telling stories, laughing, or playing games is just the best. Take all that and add in the smell of cooking beef, smoke, and honeysuckle/lilac surrounding us and wow.

Man, it is a good, good time.
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Can I be your honorary DVXuser brother? That way, I can legally come to the next get together...




ZazaCast said:
Albany area...
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Hey, we wuz neighbors. I'm from the Hudson Valley area...about 40 miles south of Albany. Which, I plan to be heading back to soon...
 
I might be upstate in November, around Kuka Lake- Penyan. Then again, my wife offered to take everybody and leave me alone in the house... :)
 
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