Made steak and lobster for dinner, on the red kettle of course! Steaks weren't thick but weren't thin. I just went with the sear n slide approach because I wanted to see how well that would work with the SnS and Kingsford Competition briquettes. My wife said it was the best ribeye I've made yet! It wasn't wall to wall pink so I'm thinking the hot sear temp made it extra flavorful. But still, yay to deliciousness!
This was my first time cooking lobster tail. I cooked it over direct heat while the steaks we're resting. They're like the perfect compliment to steak for that reason lol. I ended up over cooking the tails (IT was 170 lol) because I was trying to multitask. Even so they were still really tasty, but a tad dry! I bet if they were cooked correctly they'd be really succulent. They were 4-5oz tails, 3 minutes meat side down then 3.5 minutes meat side up. Next time I'll have to check after 1 or 2 minutes to see whether the tails are done. I also need to detach the meat more before grilling so that it isn't so difficult while eating, although I wonder if properly cooked tails would come out more easily. I'm always learning with every cook I do.
I usually use my performer because that's all I had for a while. Using the red, I really miss having a table and the higher height. I'll have to make some adjustments but it was fun to use a different kettle.
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Topic: Steak & lobster (Read 1428 times)
