mikel7829

You have to remember I am not a master chef,and have very little time to practice.usually I only have maybe one day of month to actually be able to spend time trying.sometimes months go by before I have the chance.me neither. CO of a German tech company and not a chef..but the only way to improve is to practice and I usually eat two meals a day so that is practice I get very little time to enjoy myself.when I do I usualy work as well

You have to remember I am not a master chef,and have very little time to practice.usually I only have maybe one day of month to actually be able to spend time trying.sometimes months go by before I have the chance.

And I could not have put the shrip directly on the grill they were itty bitty they would have fell through. Maybe next time I will try that.

I ran low on propane..wouldn't past 300 dont you eat raw beef?

Was so juicy and tender....and I could barley suck and the meat of the shrimp would come right off the tail...Mmmmmmmmmmm

Hey at least I didn't burn it.. I'd rather have some black than no Brown at all[/quoteWas brown to me. Tasted pretty good too!

Hey at least I didn't burn it..

Almost out of propane.

It is actually cool out this morning.

So this is the outcome. ">http:// ">http:// ">http://http://s1293.photobucket.com/user/mikel7829/media/20150802_203448_zpsandir26u.jpg.html'>

To late now.

Fuck I don't have no kosher salt! just regular,sea salt or celery salt.

Still at 300 bro. not put the steaks on yet.

Mofo is still at 300...seems like the flames are not big at all coming from the orifice's

it isn't at 300 if you open it for 1min and close it and it stays at 300. I just did chicken breasts and a Ton of veggies at 600 Temp gauge is on top no need to open.

Grill is at 300.

Nope..Just the temp gauge on the grill.

I'm too cheap to run propane full blast for 60 min. I would normally do 15 on a grill like his.I did butter on burgers yesterday and it really helped make a crust. I was cooking on a Weber. Funny thing. I turned the Weber up full blast and walked away. MominLaw saw it smokin and when she opened it a flame jumped up and she flipped. She grabbed a bunch of baking soda and threw it on the "fire". It was comical. a burger is not a shrimp lolWhat makes butter worthless on the shrimp. 9 times out of ten I cook shrimp in the stainless pan and it usually involves everything O mentioned above. What temp do I need to get the grill up to mike?

Charcoal is what he means.. When i use Charcoal i let it burn down real good. Rub the steaks in olive oil and use kosher salt and cracked peppercorn. Move all the coals to one side of the grill and sear each side of each steak for a minute or 2 depending on thickness directly over the coals. Then move away from coals and cook 3-5 minutes per side only flipping once. Why would I do that? I might as well cook them over the fire pit

Seriously what size should my steak be?

Lol..Tuna can? Or did you mean .5 inches

my strip my a as.Those are super thin once hot a couple minutes aside max followed by a nice rest in a tented plate How thick should they be?

What I have to work with NY strips. ">http:// ">http://http://s1293.photobucket.com/user/mikel7829/media/20150802_152921_zpswah5rv1x.jpg.html'>

Fuck it I am going to do the steaks as well...Should I marinate or anything?