Weber Kettle Club Forums
Grill Talk => Gas Grills & Electric Kettles => Topic started by: HiDesertHal on May 23, 2017, 06:32:56 AM
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I've grilled 5 steaks...2 on a Kettle and 3 on a Gasser: 2 Ribeyes, 2 T-Bones, and a Porterhouse.
I seared them all, resulting in deep grill marks, but they were all overdone...too hard to cut and almost unchewable!
Then I bought a temp. probe and used it on my last beefsteak (the Porterhouse), to see what was going on inside, and sure enough...it was overdone, reading 150 degrees instead of the 125 I was shooting for.
How do I correct this? Can I have success without searing at all?
Thanks,
HiDesertHal
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Get a 1" cut sirloin, grill for 2 minutes per side, eat it, and stop your whining. [emoji3]
Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
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Hal.....maybe try out a bit different cut....
I've had a bit of success w/ injecting marinades into larger sirloin type things.....hyena brisket, for example:
http://weberkettleclub.com/forums/grilling-bbqing/hyena-brisket-w-taterzilla/msg106978/#msg106978
(http://i1223.photobucket.com/albums/dd520/1buckie/2014/HyenaBrisketwTaterZilla023.jpg)
This thing was basically fork tender & way not overdone.....considering my normal "I can't grill stuff @ high heat worth a dang results / mentality", I think it came out decently correct..... ;D
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Reverse sear.
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Reverse Sear?
I'll look it up and see what you mean.....
HiDesertHal
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I've grilled 5 steaks...2 on a Kettle and 3 on a Gasser: 2 Ribeyes, 2 T-Bones, and a Porterhouse.
I seared them all, resulting in deep grill marks, but they were all overdone...too hard to cut and almost unchewable!
Then I bought a temp. probe and used it on my last beefsteak (the Porterhouse), to see what was going on inside, and sure enough...it was overdone, reading 150 degrees instead of the 125 I was shooting for.
How do I correct this? Can I have success without searing at all?
Thanks,
HiDesertHal
If you were checking the temp. why did you let it go pass 125? Basically, pull them off the fire sooner. But then you may not get a good searing mark on the outside. If having nice searing mark or crust is important.... you may consider this.
#1: Get the grill hot as possible before throwing on steaks. Check out my latest charcoal setup here. http://weberkettleclub.com/forums/weber-kettles-accessories/big-thanks-to-mikerockesthered-my-completed-red-ssp-on-deck/. On your gasser, get it up to max. temp before putting steaks on. Keep the lid on except for flipping and taking them off when done. On my charcoal setup, I flip them every min. or less as not to burn them.
#2: Preparing the steaks. I usually dry the steaks with paper towel out of the bag and generous amount of salt to dry brine them. Leave them on the rack for about an hr. It will draw out surface moisture and be really wet. Again, paper towel dry them and make sure they are dry before going on the grill to get a nice sear. If the meat is wet, it take lot of energy to steam off the moisture before any searing action can happen.
Good cut of steaks you have mentioned don't need any marinading. Maybe sirloin. Anyway, as long as you don't over cook should be fine. You may also consider thicker cut of steaks as they take longer to cook before overdone stage.
I personally think you should go back to charcoal but that is just me. Just have fun and experiment.
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Hey greenweb,
I let it go past 125 because I didn't know I was letting it go past 125.
Next time, I'll pull it off the grate sooner and check it with the probe.
How about New York Strip steaks? Are they as satisfying as the Ribeye?
I'm still learnng about all this, but I want to keep things as simple as possible, because at my age (81), I'm not the analytical-minded Aerospace Lab Test Engineer I once was.
I looked at websites and videos about Reverse-Searing, and I want no part of it!
"There once was a man from Nantucket,
whose.............................................,"
HiDesertHal
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Hey greenweb,
I let it go past 125 because I didn't know I was letting it go past 125.
Next time, I'll pull it off the grate sooner and check it with the probe.
How about New York Strip steaks? Are they as satisfying as the Ribeye?
Not to my wife....what might you like?
I'm still learnng about all this, but I want to keep things as simple as possible, because at my age (81), I'm not the analytical-minded Aerospace Lab Test Engineer I once was.
It takes a little bit of analysis to cook something, anything of merit on a grill of any type....Wendy's Triple Burger is an alternative....
I looked at websites and videos about Reverse-Searing, and I want no part of it!
"There once was a man from Nantucket,
whose.............................................,"
HiDesertHal
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huh?
HiDesertHal
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Hal, first question, how thick are the steaks you are trying to cook ? 2nd question, have you eaten a steak at a restaurant recently that was tender enough for you ? If so, what was the cut ?
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@ HiDesertHal- New york strip, porterhouse, t-bone, filet mignon/tenderloin, and ribeye are all good grilling steaks. What kind of question is that Hal. You never had a good New york strip steaks before? Make sure to get the best grade meat with lots of marbling for best tenderness and taste. I usually get the top grade steaks on sale at the time but my top choice is the ribeye.
For you Hal, give filet mignon a try as it is the most tender steak. I usually buy the whole tenderloin and cut to about 2.5" to 3" thick steaks. For thick steaks are where searing and indirect cook to desired doneness comes in. Reverse sear meaning exact opposite of what I just described. Not hard at all.
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Hey demosthenes9,
The steaks that I've ruined so far were 1" to 1-1/4" thick. This kept the weight and the cost down for someone just experimenting.
I've tried every steak on the menu at the Desert's top-rated STEER & STEIN steakhouse, and they were all too tough to cut and to chew, even the Ribeye.
The only steak I could eat at that restaurant was the Country-Fried Steak, which was tenderized before cooking. It was smothered in gravy and was tasty and easy to cut and chew.
BUT it was recently taken off the menu, which leaves me with Fish & Chips or sloppy Baby-Back BBQ Ribs.
They even stopped selling Bud Regular and now offer only Light beers! >:(
However, my wife likes the staff so much that she isn't willing to look for another restaurant.
If I found a place that served tender steaks, I would also get rid of my new Q1200 gasser as well!
My wife could then drag out her trusty George Foreman Electric Grill and I could eat steaks again, without having to fool with any preparation, cooking, or cleaning up, AND they were certainly better than anything I've fumbled with so far!
HiDesertHal [Who never liked to cook anyway]
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HiDesertHal [Who never liked to cook anyway]
Honestly you seem like a guy I would love to have a beer with, maybe a bunch of beers with and I'll make you a steak. I'll make you pizza, chickens of all sorts, vegan delights, bacon wrapped bananas.
The fun in grilling for me is just the fun in grilling. You mess around and something's work, some don't.
Do you like anything other than steaks of various cuts? If so, check out the cooking specific sections on this site. Who knows, you may discover that you are a natural at searing pineapples on your Q or roasting a game hen.
The world is yours my friend.
Sent from my iPhone using Tapatalk
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Hey demosthenes9,
The steaks that I've ruined so far were 1" to 1-1/4" thick. This kept the weight and the cost down for someone just experimenting.
I've tried every steak on the menu at the Desert's top-rated STEER & STEIN steakhouse, and they were all too tough to cut and to chew, even the Ribeye.
The only steak I could eat at that restaurant was the Country-Fried Steak, which was tenderized before cooking. It was smothered in gravy and was tasty and easy to cut and chew.
BUT it was recently taken off the menu, which leaves me with Fish & Chips or sloppy Baby-Back BBQ Ribs.
They even stopped selling Bud Regular and now offer only Light beers! >:(
However, my wife likes the staff so much that she isn't willing to look for another restaurant.
If I found a place that served tender steaks, I would also get rid of my new Q1200 gasser as well!
My wife could then drag out her trusty George Foreman Electric Grill and I could eat steaks again, without having to fool with any preparation, cooking, or cleaning up, AND they were certainly better than anything I've fumbled with so far!
HiDesertHal [Who never liked to cook anyway]
Hal, hate to say it, but presuming that Steak $ Stein didn't totally screw stuff up, if a ribeye is too tough for someone, I'm not sure that any steak cut will work for them. The most tender cut is a filet, so I guess you could give that a shot.
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Hal, The T-Bone and Porterhouse have two different cuts of meat that cook totally different than each other. Could be the first issue.
Try cooking the steaks indirect to 10 degrees below what you want to eat it at. At 5 degrees below, throw them over a HOT fire (or even better a hot cast iron skillet) to sear and bring up to your pull temp. Let it rest for another 5 min and it should be up to 125 by dinner time.
On the toughness issue... If you don't get the results you were expecting with the above method. It could be the grade of meat your getting. Try getting one step up and see if that changes anything.
Another cure for tough meat is to Sous Vide it first then finish on the kettle. The longer a protein sits in the water bath the more tender it'll get.
Most importantly...Don't give up.
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ohh, and BYOB to Steak n Stein!
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EricD, my well-meaning friend, I'm old enough (81) to know that sometimes giving up is the preferred route to take!
VIVAS to those who have failed and given up as a result! They've LEARNED that they've taken the wrong route and are all the more heroic for having recognized it!
This is called Maturity!
I'll be proud to give up on a pursuit I should have known better than to try in the first place.
Yeah...I'm a Quitter, but not when it comes to other pursuits I've tried and succeeded at.
Grilling? Not my cup of tea, Sir!
HiDesertHal
(Oh yeah...it's STEER & Stein, not Steak & Stein and BYOB is not permitted!)
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HiDesertHal [Who never liked to cook anyway]
Hal, I applaud you for trying …. And, then … trying again …. and, again. However, your above quote says it all.
Go out for dinner with your lovely wife …. Have supper at home with your lovely wife ….
But, please, do not bore us with any more ruined cuts of beef …. That you attempted to cook … Leave that to your wife, or a chef at a raunt.
Some of us have tried to help …
Your attempts have been duly noted, however, please stop for the sake of all fine cuts of bovine waiting to be grilled and consumed. :D :D
Thank you.
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Dear MacEggs,
I do thank all those who have tried to help me deliver a properly-cooked cut of beef loin.
It's just that I don't have the patience for such pursuits like I do for electrical, optical, and mechanical devices and systems.
Thanks for understanding,
High Desert Harold
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Hey Hal,
Long time listener, first time caller...
Look man, don't give up on it. You're getting some well deserved flack over some of your post, but there is nothing more satisfy than finally cooking your steak and meal for you and your bride the way you like..
Using a 1 1/4" steak, use HIGH heat on your Q. Season and oil your steak, then place on grate, close lid and don't look for 3 minutes. Open lid, turn quickly, lid back down for 2 minutes. Open lid and touch the steak. That will tell you how it feels. Remember that feel. Pull steak to rest for 5 minutes. You should be very close to med rare.
If it's too much done than adjust cooking times, next time.
DONT GIVE UP.
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Hey Hal,
Long time listener, first time caller...
Look man, don't give up on it. You're getting some well deserved flack over some of your post, but there is nothing more satisfy than finally cooking your steak and meal for you and your bride the way you like..
Using a 1 1/4" steak, use HIGH heat on your Q. Season and oil your steak, then place on grate, close lid and don't look for 3 minutes. Open lid, turn quickly, lid back down for 2 minutes. Open lid and touch the steak. That will tell you how it feels. Remember that feel. Pull steak to rest for 5 minutes. You should be very close to med rare.
If it's too much done than adjust cooking times, next time.
DONT GIVE UP.
You are beating a dead horse here. Just sayin'. The man does not like steak it would seem. Hal.....stick to the Country-Fried Steak.........eat what you really like. If you don't have patience for something odds are it won't turn out great. Folks here who like bbq and are more than good at it have arrived for a real good reason. You should get yours at a restaurant....maybe go for the ribs or pulled pork.
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Hey Hal,
Long time listener, first time caller...
Look man, don't give up on it. You're getting some well deserved flack over some of your post, but there is nothing more satisfy than finally cooking your steak and meal for you and your bride the way you like..
Using a 1 1/4" steak, use HIGH heat on your Q. Season and oil your steak, then place on grate, close lid and don't look for 3 minutes. Open lid, turn quickly, lid back down for 2 minutes. Open lid and touch the steak. That will tell you how it feels. Remember that feel. Pull steak to rest for 5 minutes. You should be very close to med rare.
If it's too much done than adjust cooking times, next time.
DONT GIVE UP.
You are beating a dead horse here. Just sayin'. The man does not like steak it would seem. Hal.....stick to the Country-Fried Steak.........eat what you really like. If you don't have patience for something odds are it won't turn out great. Folks here who like bbq and are more than good at it have arrived for a real good reason. You should get yours at a restaurant....maybe go for the ribs or pulled pork.
I'm with hoss on this. You have to have the desire and enjoy cooking to turn out good food. I don't see it here. If I'm wrong than by all means, keep at it.
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All very good points
Sent from my iPhone using Tapatalk
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Hey Hal,
Long time listener, first time caller...
Look man, don't give up on it. You're getting some well deserved flack over some of your post, but there is nothing more satisfy than finally cooking your steak and meal for you and your bride the way you like..
Using a 1 1/4" steak, use HIGH heat on your Q. Season and oil your steak, then place on grate, close lid and don't look for 3 minutes. Open lid, turn quickly, lid back down for 2 minutes. Open lid and touch the steak. That will tell you how it feels. Remember that feel. Pull steak to rest for 5 minutes. You should be very close to med rare.
If it's too much done than adjust cooking times, next time.
DONT GIVE UP.
You are beating a dead horse here. Just sayin'. The man does not like steak it would seem. Hal.....stick to the Country-Fried Steak.........eat what you really like. If you don't have patience for something odds are it won't turn out great. Folks here who like bbq and are more than good at it have arrived for a real good reason. You should get yours at a restaurant....maybe go for the ribs or pulled pork.
I'm with hoss on this. You have to have the desire and enjoy cooking to turn out good food. I don't see it here. If I'm wrong than by all means, keep at it.
Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
You guys are all too nice! Imagine if a person joined a diehard enthusiast Mustang GT forum and said he does not like big v8 engines complaining of gas consumption. How he hates everything about the car. And he said how he hates driving in general and would rather take a bus.
How would that person be perceived by other members? Troll? maybe get banned?
I am just saying how nice we are here on this forum. I am sure Hal appreciates that.
After all, we are all here because we love all Weber charcoal kettles and cooking.
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HELL YES I appreciate it! You're all very sincere and helpful!
Those people are right who say that somebody who feels that cooking is a chore will not be successful at it!
And...that somebody is ME!
But I promised myself that I'll try one more Ribeye, and not cook any longer than it takes to sear both sides.
If my probe tells me it's under 125, then I'll throw it back on the Q again for a SHORT TIME until I get that 125 degree Medium-Rare doneness.
If I can easily cut and chew that steak, then I may want to stay in the game. Otherwise, it's Steer & Stein for Country Fried Steak, Fish & Chips, or Baby-Back BBQ ribs.
But if ALL my cooking attempts fail, then I'll make myself comfortable in the Off Topic section, and if I finally learn how to post pictures, then I'll treat the members to some great and unusual shots of my hobbies!
Adios, mis Amigos...hasta la vista!
Tu Compadre,
Alto Desierto Haroldo
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Oh ffs, Hal, you were a test engineer, so test! Go to butcher and tell him you want a ribeye exactly 1 1/4 inches thick. Bring it home. Put it on cutting board and cut into 1 inch or so strips across the short axis. This should give you 4 to 6 strips of equal thickness. Take one of the strips and follow the method spelled out immediately above. He a stop watch and take notes. PAY Attention to how the piece looks AND feels when you flip it and take it off. Let it rest for a few minutes then slice I and try a bite.
If it's perfect, then repeat exact process with the next pice and the next to practice.
If the piece was over cooked, repeat test but flip and pull 30 seconds sooner. If undercooked, flip and pull 30 seconds later.
Be sure to note what setting the grill is on so you can replicate in the future.
While an art, grilling still obeys the laws of physics. X thickness at Y temp will take Z long to cook. Obviously, if you change X or Y, it will affect Z. That's where the art comes in.
Sent from my Nexus 6 using Tapatalk
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Hey demosthenes9,
Sure, I was a Lab Test Engineer from 1962 to 1998, when I retired.
I still enjoy testing, developing, and improving Electrical, Mechanical an Optical systems on a hobby basis, but I will not take the same adventureous spirit into the world of BBQ!
I know you went to a lot of trouble, typing and editing this procedure to give me guidance and to assess results on a scientific basis, but I will not even try to do his, because I would reluctantly go though the motions not really caring, as it just seerms like too much trouble to be worth it!
It's not the same, Sir! It has to do with COOKING MEAT, which has no reference to Volts, Amps, Frequency, Torque, Pressure, Rotational Energy, and other apects of Physics which are my real interest.
I've built several Lightning Machines, one of which used electrostatic energy to produce 4-foot arcs of an estimated potential of over 1 Million volts DC. What grilling experiene can equal that?
See? It's what a preson WANTS to do!
HiDesertHal
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I'd say when you can reverse sear a steak to fine steakhouse quality at a fraction of the price with your own personal touch and flavor. That is why we are here. Off topic is fun once in a while but we are here to get better at grilling and live vicariously through those that have amazing collections of the classic Weber Kettle. We've tried to help you but you don't want to be helped. Good luck with those volts and amps Hal.
Sent from my iPhone using Tapatalk
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Hey demosthenes9,
Sure, I was a Lab Test Engineer from 1962 to 1998, when I retired.
I still enjoy testing, developing, and improving Electrical, Mechanical an Optical systems on a hobby basis, but I will not take the same adventureous spirit into the world of BBQ!
I know you went to a lot of trouble, typing and editing this procedure to give me guidance and to assess results on a scientific basis, but I will not even try to do his, because I would reluctantly go though the motions not really caring, as it just seerms like too much trouble to be worth it!
It's not the same, Sir! It has to do with COOKING MEAT, which has no reference to Volts, Amps, Frequency, Torque, Pressure, Rotational Energy, and other apects of Physics which are my real interest.
I've built several Lightning Machines, one of which used electrostatic energy to produce 4-foot arcs of an estimated potential of over 1 Million volts DC. What grilling experiene can equal that?
See? It's what a preson WANTS to do!
HiDesertHal
Wow. Now that was a complete PRICK response.
Goodbye sir.
Sent from my iPhone using Tapatalk
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Travis, I don't believe I'll be inviting you over for Supper anytime soon.
High Desert Harold
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Travis, I don't believe I'll be inviting you over for Supper soon.
High Desert Harold
He doesn't want to come over and eat one of your overcooked steaks anyway Hal.
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Oh well... :)
Hal
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If Hal happened to hurt, or damage anybody's precious, fragile, delicate feelings ….Then may I suggest you fill out the following form.
http://weberkettleclub.com/forums/kettle-club-discussions/got-your-feelings-hurt/
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@MacEggs nothing to do with hurt feelings here. A simple response to the OP question. He isn't a good grill cook and doesn't want to be so why the hell is he here? Oh yeah, he also doesn't give a shit about Weber Kettles.
Sent from my iPhone using Tapatalk
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so why the hell is he here?
Essentially that is a rhetorical question …. But, for comic relief, maybe … :D
My Dad is the same age as Hal, and I am grateful that he is still alive and well.
I don't have a problem with Hal. We can all learn something from him, I'm sure. 8)
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Hey kettlebb, Why am I here, you ask?
Because I really like the Off-Topic section; as much as I dislike Weber Kettles!
Is it OK for a man to have a preference on these forums?
"Let he who is without Propane cast the first Briquette." (Note the Biblical reference.)
HiDesertHal
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Thank You, MacEggs! 8)
The Mountie always gets his Man!
Hal
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Because I really like the Off-Topic section; as much as I dislike Weber Kettles!
The true reason for my negative attitude toward Kettle grilling is that after trying it, I quickly got sick of it!
Oh my.
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Hey kettlebb, Why am I here, you ask?
Because I really like the Off-Topic section; as much as I dislike Weber Kettles!
Is it OK if a man has a preference on these WKC Forums?
"Those of you without Propane may cast the first Briquette." (Note the Biblical reference.)
HiDesertHal
Of course, you are more than welcome to use the Off-Topic section. Although not my cup of tea, based on your thread topics and interaction with other members here on off topic section, seems to be quite engaging. I personally like Hal to stick around and pick up at least how to cook few things even on his gasser. Now, if you can not chew steaks due to a full denture and have to create another topic to say that is another story. Something I do not want to hear.
You are a smart man. Use your discretion on what you say to us. This topic is perfect example. Lot of members here sincerely trying to help out, but your negative attitude toward what we all love doing.... just not helping the situation. Overall, most of us don't mind, actually funny and entertaining at times, but if you do cross the line..... be prepared to get some heat back from others. It is only fair. Right?
Or are you intentionally provoking us to see what kind of reaction.... hope you are not a troll and I don't think you are, but the thought has crossed my mind on several occasion before.
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I seem to remember thanking those who have offered me help even if it didn't work or I didn't understand it.
The true reason for my negative attitude toward Kettle grilling is that after trying it, I quickly got sick of it!
And I am definetly not a Trollster!
Old Harold of the Desert
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Hal,
You might not be trying to be troll, but at this point, what's the difference?
You are active on a forum that you have yourself stated you are not interested in the main topic.
There are literally hundreds of thousands of online communities. Why not find one that you are interested in?
Sorry Hal, I was a fan because you were a funny old dude with some cool insights, but you gotta rethink the way you are interacting with people online.
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Hey kob,
I've decided to just let those irritated folks cool off. Everything's gonna be alright, I assure you!
Also, at my age, I don't have to "rethink" anything...I'm the Rock of Ages!
Just wait 'till you see some of my unusual pictures that a friend's gonna help me post!
HiDesertRock
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I don't mean to preach man... I have laughed out loud at some of the stuff you have posted in the past. Just thought you should know I have never seen some one unintentionally troll like you do. All I ask is you charge me less to cross the bridge than you do to the others haha.
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As I said, kob...I do not troll and I dislike those who do!
Does that "bridge" refer to the ancient tale about the Troll who lived under the Bridge?
haha to you too!
HiDesertHal
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Hal; Why the hell are you even here? For fuck sakes, we've tried to be nice to you, but you've shown no interest in our hobby... which is Weber fuckin' kettles.
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Hey Darko...I gave a Webster Kettle a try, but didn't like fackin' with charcoal, so I gave the fecker away. Since then I've ignored fickin' Kettles.
You fackers have hurt feelings because I ain't interested in your feckin' Kettles anymore, BUT I WAS AT ONE TIME, REMEMBER?
I'm on the Off fockin' Topic forum now, where grilling ain't discussed but more interesting things are!
How come you ain't showing no feckin' interest in MY hobbies, dude?
My hobbies are playin' fackin' Piano, Guitar, Banjo, and Ukuele, and also shootin' my feckin' airguns on my backyard range, and also designing and building fickin' Van de Graff, Wumshurst, and Bonetti Electrostatic Lightning Machines, man!
I built one that generates 1.12 millon volts of Electrostatic Energy!
I'll bet you don't even know what the feck I'm talkin' about, do you?
Then just go off and corrode somewhere in one of your fockin' Webbster Kettles, Darko.
HiDesertHal
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The original poster wants attention good or bad. You guys can use the block/ignore feature on the app if you prefer.
Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
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The original poster wants attention good or bad.
He got my attention. Hal's post above is fackin' hilarious !! ;D ;D ;D
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Get off my farking lawn!!
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Hey Darko...I gave a Webster Kettle a try, but didn't like fackin' with charcoal, so I gave the fecker away. Since then I've ignored fickin' Kettles.
You fackers have hurt feelings because I ain't interested in your feckin' Kettles anymore, BUT I WAS AT ONE TIME, REMEMBER?
I'm on the Off fockin' Topic forum now, where grilling ain't discussed but more interesting things are!
How come you ain't showing no feckin' interest in MY hobbies, dude?
My hobbies are playin' fackin' Piano, Guitar, Banjo, and Ukuele, and also shootin' my feckin' airguns on my backyard range, and also designing and building fickin' Van de Graff, Wumshurst, and Bonetti Electrostatic Lightning Machines, man!
I built one that generates 1.12 millon volts of Electrostatic Energy!
I'll bet you don't even know what the feck I'm talkin' about, do you?
Then just go off and corrode somewhere in one of your fockin' Webbster Kettles, Darko.
HiDesertHal
Here's the problem as far as I'm concerned Hal. You tried charcoal and didn't like it. I'm cool with that. You then bought a gasser Q and can't figure out how to cook a steak. You jeep whining and crying about it. Many people here, including myself actually bothered to take the time to teach you how to be successful at it. Your reply? Psssht, screw it, I don't care about or enjoy cooking enough to be bothered with it.
Where I come from, if you didn't want help, you shouldn't have asked for it. If you don't care enough, you shouldn't have asked. If you don't enjoy it enough, you shouldn't have asked. If you do ask for help, you try and follow the advice given.
With that out of the way, since you don't like charcoal, and apparently don't like grilling with gas either, then don't fucking post in either the charcoal grill or gas grill sections. Keep yourself in the off topic section for as long as they will put up with you.
BTW, just a little FYI, but when a genre type forum has an off topic section, it's not really there for people who don't give a fuck about the forums overall subject. Rather, it's a housekeeping kind of thing where members of a club can go and talk about thing non-club related.
And no, I don't give a shit about a 1.4 bazillion gigawatt whatever
Sent from my Nexus 6 using Tapatalk
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Hey Darko...I gave a Webster Kettle a try, but didn't like fackin' with charcoal, so I gave the fecker away. Since then I've ignored fickin' Kettles.
You fackers have hurt feelings because I ain't interested in your feckin' Kettles anymore, BUT I WAS AT ONE TIME, REMEMBER?
I'm on the Off fockin' Topic forum now, where grilling ain't discussed but more interesting things are!
How come you ain't showing no feckin' interest in MY hobbies, dude?
My hobbies are playin' fackin' Piano, Guitar, Banjo, and Ukuele, and also shootin' my feckin' airguns on my backyard range, and also designing and building fickin' Van de Graff, Wumshurst, and Bonetti Electrostatic Lightning Machines, man!
I built one that generates 1.12 millon volts of Electrostatic Energy!
I'll bet you don't even know what the feck I'm talkin' about, do you?
Then just go off and corrode somewhere in one of your fockin' Webbster Kettles, Darko.
HiDesertHal
Fackin hilarious!! [emoji23][emoji23]
Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
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Hey demosthenes 9,
I'll keep it under advisement, but you seem to be defining your own reasons for a club having an OTF.
I've belonged to some clubs whose members use rough languages, but you and Darko seem to enjoy using the F word!
Well, as long as your Moderator and Administrator allow such talk, then that tells me of the intellectual level of the WKC!
So go feck yourself...I'm stayin' and I WILL cook a fine Ribeye yet!
HiDesertHal
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Hey demosthenes 9,
I'll keep it under advisement, but you seem to be defining your own reasons for a club having an OTF.
I've belonged to some clubs whose members use rough languages, but you and Darko seem to enjoy using the F word!
Well, as long as your Moderator and Administrator allow such talk, then that tells me of the intellectual level of the WKC!
So go feck yourself...I'm stayin' and I WILL cook a fine Ribeye yet!
HiDesertHal
Sunshine, based on what I have seen, you don't even want to begin comparing intellectual levels. How's that photo posting coming ?
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The original poster wants attention good or bad.
He got my attention. Hal's post above is fackin' hilarious !! ;D ;D ;D
+1
4 pages on this thread. ;D ;D ;D No one needs to get nasty including Hal. If you are not interested on his thread.... just stay off of them. Hal is very interesting character and I am thinking lots of members here like him including myself.
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Hal is getting his dinner and his supper with all the troll feeding in this thread. :D
Just giving you a hard time Hal. Maybe you can use your lightning machine to cook a steak and post some pics of it on here?
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@HiDesertHal
You know Weber makes a watt burner right?
https://www.weber.com/US/en/grills/weber-q-2400-electric-grill
If you get your self a watt burner maybe you should consider having your wife join the forum too, sounds like she can cook a hell of a steak with a power grill.
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You should have titled this thread "Watt Is My Grilling Problem".
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If you want an easy great steak without charcoal or gas, try sous vide. :)
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Sunshine, lollipops, rainbows everywhere!!!
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BTW Congrats on building the flux capacitor!
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Hey demosthenes9,
Sure, I was a Lab Test Engineer from 1962 to 1998, when I retired.
I still enjoy testing, developing, and improving Electrical, Mechanical an Optical systems on a hobby basis, but I will not take the same adventureous spirit into the world of BBQ!
I know you went to a lot of trouble, typing and editing this procedure to give me guidance and to assess results on a scientific basis, but I will not even try to do his, because I would reluctantly go though the motions not really caring, as it just seerms like too much trouble to be worth it!
It's not the same, Sir! It has to do with COOKING MEAT, which has no reference to Volts, Amps, Frequency, Torque, Pressure, Rotational Energy, and other apects of Physics which are my real interest.
I've built several Lightning Machines, one of which used electrostatic energy to produce 4-foot arcs of an estimated potential of over 1 Million volts DC. What grilling experiene can equal that?
See? It's what a preson WANTS to do!
HiDesertHal
My cooking improved considerably when I changed tack a few years ago and decided to take an engineering approach to it. Think about it this way, you have the thermal mass of the food you're cooking, the vessel you're cooking it in, and with your various barbecues you have fuel rate, combustion air rate, and the associated heat output. Or straight up wattage and duty cycle control of one or more heating elements in an electric barbecue. And there's also the response times of everything to consider too.
One other thing you might want to consider if you're overshooting your steaks is lowering your starting temperature and go from fridge to hot grill instead of room temperature.
One thing I don't understand is beyond your own steaks aren't turning out well, you're finding restaurant steaks to be difficult/impossible to eat too save for the one example of the country fried steak you've mentioned several times. Are you having trouble eating other foods as well?
Also, have you tried cooking anything else on your barbecues like pork, chicken, hamburgers, etc. or just steaks? If so, how has the other food turned out?
If you're really, truly, not interested at all, why did you buy two barbecues? Why are you here? Why bang your head against the wall unnecessarily?
Lastly, to your question about how grilling compares to a lightning machine throwing off around a million volts, I can offer a simple answer: It doesn't. It isn't supposed to, and that's the point. Those hobbies won't feed you. Grilling's an unrelated activity whose output's supposed to be good food for you to enjoy eating.