The trick here is bricks. Or some other way to make a radiant barrier. I found some nice tall bricks in my yard when I moved in and cleaned em off just for this purpose. Fire bricks are also available at HD.
Make a L with bricks on one edge of coal grate. Coals will go in there obviously. You don't really want coals past the top edge of the bricks. Now you have 3/4 of cooking surface available instead of just half. You can place food within 2 inches of bricks and still not be in a hotspot but I still place more done steaks closer to fire. I usually throw a smoke chunk on cooking grate above the fire..fyi.
Now place lid and leave it alone for 12-15 minutes depending on temp of meat when it hit the grill (brought to room temp or not). Probe steaks for temp. About 3 degrees from target temp open grill and clean off area above coals. LEAVING LID OFF. Move steaks over to sear section one or 2 at a time. Leaving the lid off will cut the heat source to the rest of the grill. When done searing close the lid and go grab your resting platter. Probe for temp again, pull em, rest for minimum 7 minutes tented with foil.
With this method I was able to cook a whole beef tenderloin cut into 21 steaks in one shot and on time. I can't take credit for this technique. I pulled together a hodgepodge of info from WKC and weber grill skills videos, and some books I've read. Basically just happened out of necessity when wife said we got 21 for dinner and I have a 22 ots to please the crowd. Make it happen..
Tip..place fat trimmings above fire with smoke wood. The heat will liquify the fat and drip into fire for another layer of flavor. This all works great with chicken also
Topic: Christmas Challenge (Read 1559 times)
