Last night's dinner.

I've been craving steak for a while now... didn't manage to get my fix whilst over in the USA, so decided to splash out yesterday (3 Sirloins = $20.00). Plus did a whole trout wrapped in foil for my lovely wife (she doesn't eat red meat).





I could've eaten at least 2 of the steaks, but that would be greedy

Nice Dinner Ian, and it sounds like you got the perfect wife. At least she wont eat your steaks

DM

Mack wrote:I could've eaten at least 2 of the steaks, but that would be greedy

Looks great...and sounds like you had leftovers for breakfast!

bowhnter wrote:Looks great...and sounds like you had leftovers for breakfast!

I wish Mike, with 4 kids there are seldom left overs

Mack wrote:
... with 4 kids...

Aaaah, now i figured out where you got your stacker idea...

DM

Looks great, but no invites,

Sorry

So how about some details of your cook there Ian.

How did you set up the ProBBQ for your grilling.??

Here goes Roxy...
All you need to use is the Base and the lid (making a small "kettle" BBQ) of your ProQ.
I like to marinade the meat for at least 15 minutes with Terriyaki sauce and sprinkle loads of ground black pepper on it prior to cooking.
I like a bit of smoke flavour on my steak, so I set up the base unit for indirect grilling, by building a small mound of charcoal on the one side of the charcoal basket. Drop one of the grills onto the base (there's 3 brackets just below the lip of the base that hold the grill in place).
I put the steak on the opposite side (away from the fire)of the grill, throw some wood chips on the fire and pop the lid on... I love using Scottish Heather for my smoke, as apart from the taste, the smell reminds me of the bush fires in Africa. Cook it with the lid on for about 3 minutes (half a beer, Using Roxy's timer).
Take everything off and spread the coals out, so you can sear the steak on both sides, I like my meat fairly raw so this only takes a couple of seconds.

Enjoy!

It seems more and more people I hear of using the reverse sear, I am going to have to try it. I am so conditioned to searing at the beginning.