Undrstm8ed
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Scrambler82 wrote:
Steak, Hamburgers, good steak, bad steak, thin steak, or thick... all the same to me.
450-500 grille temperature on the grille.
Spray the Rack with a good quality Grilling Spray.
Put on the Meat, watch the top of the meat until a good amount of blood is coming out. ( I call it Blood Rise)
Look at the under side if nice and browned grille marks... flip it !
Watch for the blood rise again and look at the cooking side for grille marks.
Meat should be around Med., maybe little less.
While waiting for the blood to rise, keep the cover closed.
Most meat works the same for me, thinner meat has a faster blood rise time and of course thicker meat is slower to blood rise !
The only time I look at the temperature of the meat is for the Grille Temp when starting, BUT if the meat is thick a Temp Probe might help some.
I have never used a Temp Probe but got one this year for my B-Day... from the Wife, maybe that is a hint !
Good Luck !
Got a Marine buddy of mine, I don't know how he does it but you could give him and some sauce and he'll turn that into the best tasting meal ever. He cooks with a probe and never disappoints with his Webber grill which made me get one. Seafood, including shellfish, veggies, Steak, Chicken, ribs.. I don't care what hes making its ridiculous the efforts he goes through and better than any restaurant I've eaten at so far and a $45 meal isnt a rare thing for me at times.
I just wish he didnt move all the way to Wisconsin to be a Cheese-head-faggot.. lolololLast edited on Mon Jul 30th, 2018 01:43 am by Undrstm8ed
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