Quote:
Originally Posted by CowboyCold
ec,
I can not abide by lemonade in my beer.
Otherwise everything looks great!
What about beer in your lemonade?
Quote:
Originally Posted by REDeYeS00
yup, meat looks highly edible
Quote:
Originally Posted by golddog
What Cowboy wrote. Leinie's a good start, but not a fan of shandies.
Steak, however, looks great!
Quote:
Originally Posted by Tom Ames
All of this!
Thanks guys. Even as someone who has posted several steaks over the years, posting in here is always a bit scary given the elite steaks we've seen. But that's why I made that fist post before I started grilling...to make sure I didn't back out. If the biggest critique I'm getting is about the beer and not the meat, I'll take it! But man, if you guys don't like a cold Summer Shandy(or 8 as was the case last night) on a warm spring day(80+ here), you're missing out.
Quote:
Originally Posted by Bigdaddydvo
Looks really great EC, especially since it looks like you weren’t working with super high heat/chimney.
Thanks. Definitely wasn't using super high heat. On thinner steaks I'll go high heat for just 3-4 minutes per side, but on thicker ones like these I'll go a little lower and slower. I typically try to keep the grill around 350, flipping every 2 minutes with a 1/4 turn on every other flip. After 16 minutes and a full 360 turn I'll stand them up and hit the edges for a few minutes, then check the temps and adjust from there. Without an open flame(I suppose I could take one of the deflectors out from under the grates) it's hard to get a great sear while still nailing the interior temps but I've gotten better at it over the years...though they got a little overcooked this time.