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07:44 AM on 07/30/2010
I did some research on just this topic for Public Radio:

http://sdpb.sd.gov/tv/shows.aspx?MediaID=37447&Parmtype=RADIO&ParmAccessLevel=sdpb-all
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Elamdri
I will scream defiance from the highest tower
07:35 AM on 07/30/2010
It's so nice to see an article by someone who knows what they're talking about for once. Nothing worse than watching someone ruin a good, expensive cut of beef. Nothing better than a well grilled 1.5" thick Ribeye.
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Elyriaohio
Stop the Monarchy
07:05 AM on 07/30/2010
Good article,
A good meat temperature probe is essential for weekend meat-burners. 'Nothing worse than an over-done steak. (or the looks from my wife if it's underdone) Nice to see the gas grills are finally putting out enough BTUs to properly sear.
07:02 AM on 07/30/2010
Craig, I have to say that, in sum, this is the best single article on this subject available on the web, and I've shared it profusely. Steak love that I am, I was affirmed by it more than educated, but hey, that's just me. :-D

Now if I can only gets you to just once try a steak grilled with Tangan-tangan wood charcoal. ;-) Seriously, you really must try this. Ask me, I know how to get it delivered by mail, and no I don't benefit a thing from it.
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Meathead
I am a Barbecue Whisperer and Hedonism Evangelist.
08:03 AM on 07/30/2010
I have never heard of tangan tangan and of course I am curious. You can email me through my website:
http://amazingribs.com/meathead/contact_meathead/index.html

That said, charcoal is mostly carbon, and I have never noticed any taste difference between charcoal types in controlled tastings.
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02:49 AM on 07/30/2010
Hi Craig,

Thanks for your thoughtful article. I have been mostly grilling bison for the past three years, which I'm sure you know is a lot leaner than beef. My bison comes from a ranch where they feed out on native prairie grasses for the first one and half years, then in the Fall are switched to a diet of millet hay that lasts through Spring when they are butchered. I own a Weber gas grill and have been on endless quest to grill the perfect bison steak. I've had good luck with various dry rubs, although find that Worcestershire sauce, salt, pepper, and dry mustard can produce a nice sear. I'm curious if you have any suggestions for bison that differ from the advice in your article?
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Meathead
I am a Barbecue Whisperer and Hedonism Evangelist.
08:06 AM on 07/30/2010
Weber makes great grills, but great steaks need higher heat than a normal gasser can produce. New grills with sear burners are closer. GrillGrates is a product I highly recommend for gassers that amplifies their heat. But bottom line, although I see little or no difference between gas and charcoal for most cooking taste wise, for searing steaks and lambchops and burgers, charcoal is the best tool.
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OneFish
Various and assorted mutualistic microbial buddies
02:17 AM on 07/30/2010
Mesquite chunk charcoal burns really hot - great for searing. What I like to do is put a little salt and pepper, maybe a little thyme or garlic, on ribeyes then put them in a low temp smoker for about 30 minutes to get some hickory flavor. Then I put a little butter on them and give a quick treatment on a hot grill. Doesn't take long since they're already warm. I like it just fine.
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Meathead
I am a Barbecue Whisperer and Hedonism Evangelist.
08:07 AM on 07/30/2010
This is also my favorite technique.
12:50 AM on 07/30/2010
Hi Craig,

It's great to see you sharing your knowledge with everyone. Please keep it up because this old dog (me) can still learn a few new tricks!

My favorite is a 1 1/2 to 2 inch thick porterhouse steak with a dollop of Lemon Parsley butter added right off the grill while the steak rests. I put a thin coating of olive oil or garlic olive oil and fresh ground salt and pepper about 30 minutes before grilling. I build a 2 or 3 zone fire to get my Weber kettle as hot as possible and keep it covered to prevent flare ups.

I use a mix of charcoal briquettes and Cowboy Brand lump coal to get the grill really hot. Cowboy brand is the best lump coal I have tried. It burns really hot, produces a great flavor and aroma with very little ash.

I'm getting hungry!
12:10 AM on 07/30/2010
Best Steak I ever had was down in the Pampa in Argentina.
A big Slab of a freshly-terminated 2 year old Angus dunked in a Marinated solution of Brown Skinned Oranges, Extra Virgin Olive Oil ( first pressing ), sea salt and some red wine.
A hole was digged where a wood fire from lemon and other local woods was built.
The Gauchos like their meat well done and burning hot with plenty of local wines to wash it down.
The way these guys select the stear, terminate it, and prepare the cuts for the fire is a sight to behold; masters at work ( they leave the hides on the pieces to be cooked - they say it imparts the real flavor of the meat ).
Get yourselves to Argentina if you can and go down to the Pampa for some REAL cuts of FRESH meat the way it was meant to be eaten.
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MarcusBrutus
11:21 PM on 07/29/2010
A good place to get USDA Prime, believe it or not, is Costco. Costco usually carries Prime Sirloin, Rib Eye and NY Cuts. They also have choice and select, so look at the ratings. You will pay a premium for Prime, so make sure you know what you want to do with it when you get it.
01:14 AM on 07/30/2010
Costco does have good quality meats and it seems to be a good value. For a really special steak or piece of fish I prefer my local high end market such a Lunardi's in the SF Bay area. To me a steak tastes best if it has never been frozen.
10:54 PM on 07/29/2010
I LOVE your deep understanding of how meat cooks. I learned to cook steaks at Jack Gibbons Gardens at 147th and Oak Park Ave on the South Side of Chicago. There they used aged meat and basted steaks with lemon butter before, and after, grilling. So far that's the best I have had. Other places I cooked used PAM or olive oil. But I really want to try the bacon fat mentioned below. Thanks.
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Meathead
I am a Barbecue Whisperer and Hedonism Evangelist.
11:17 PM on 07/29/2010
Bacon fat makes everything better. Bacon fat would make Sarah Palin palatable.
12:51 AM on 07/30/2010
LOL
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RarianRakista
12:51 AM on 07/30/2010
Cannibalism is a cuisine deserving of a decent cook book, you could become the James Beard of Cooking with Humans.
12:20 AM on 07/30/2010
Born and raised south sider... 159th st and Harlem area. You, sir, are a gentleman and a Chicagoan!
02:20 AM on 07/30/2010
Yeah, I grew up in Tinley Park. HS class of 67
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Meathead
I am a Barbecue Whisperer and Hedonism Evangelist.
08:08 AM on 07/30/2010
Hey! I'm Chicago too!
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madisonhack
I prefer not to......
09:24 PM on 07/29/2010
Gonna cook some meat this weekend. I may be a lefty, buy I'm certainly not vegan.
09:22 PM on 07/29/2010
Anyone who grills alot of steak knows you butter or oil or PAM both sides of the meat before it goes on the grill to seal the meat and keep the juices in.
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Meathead
I am a Barbecue Whisperer and Hedonism Evangelist.
09:25 PM on 07/29/2010
That's what I said above. Oil the meat, not the grill. Now I know why they call you the Rude Guy.
10:05 PM on 07/29/2010
Thanks for the compliment. Now I know why they call you Meathead, because the oil is about keeping in the juices not sticking to the grill.
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Meathead
I am a Barbecue Whisperer and Hedonism Evangelist.
10:58 PM on 07/29/2010
It's both. And it also conducts heat to the surface helping to form a crispy sear, sorta like frying.
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awa611
She's a snarl-toothed seether.....
09:06 PM on 07/29/2010
Man! I was thinking about getting steaks to grill for dinner tonight and decided against it. Now I wish I would have.
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PRONESE
Somewhat Opinionated Curmudgeon
08:23 PM on 07/29/2010
Great Article!
Now how do I get the coals closer to the grilling surface in my Big Green Egg?
R/ PRONESE
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Meathead
I am a Barbecue Whisperer and Hedonism Evangelist.
09:25 PM on 07/29/2010
Dunno. On my Weber I raise the charcoal grate with bricks. Might work on the BGE.
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dfranz
With Liberty and Justice for all
08:14 PM on 07/29/2010
Excellent. I always knew that it wasn't a crime to flip a steak more than once.