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View Full Version : strip steaks on the tuscan grill



BlazerQue
04-20-2008, 07:54 PM
I broke in the tuscan grill from this thread:

http://www.theqjoint.com/forum/showthread.php?t=651

tonight with some strip steaks. They were seasoned with Dizzy Pig Cow Lick, and I did some taters for the side.

http://img.photobucket.com/albums/0903/legacy38/food/IMG_3166.jpg
http://img.photobucket.com/albums/0903/legacy38/food/IMG_3168.jpg
http://img.photobucket.com/albums/0903/legacy38/food/IMG_3169.jpg
http://img.photobucket.com/albums/0903/legacy38/food/IMG_3174.jpg
http://img.photobucket.com/albums/0903/legacy38/food/IMG_3176.jpg

The steaks had a nice flavor to them, but I think I like the Cow Lick better on big pieces like a chuck roast done low and slow than I do on a grilled steak.

Bassman
04-20-2008, 08:51 PM
Good lookin' steaks and I do like potatoes!

BA_LoKo
04-20-2008, 09:00 PM
Yum! Yum! Those look great!!

PigCicles
04-20-2008, 09:02 PM
Still some great lookin food, even if that cow lick ain't right for steaks.

Thanks for the pics

BA_LoKo
04-20-2008, 09:04 PM
Still some great lookin food, even if that cow lick ain't right for steaks.

Thanks for the pics

Oh, c'mon, Joe. You know you'd let a cow lick ya....and you ain't no steak. :roflmaoha0:

BA_LoKo
04-20-2008, 09:06 PM
Okay, I admit it. I don't have a clue what that means. LOL I cooked with Daddy Hinkels this evening. It must be makin' me goofy!

BlazerQue
04-20-2008, 09:57 PM
Thanks for the kind words. I tried to season the grill, but it is going to take bit more effort. Next time I think I'll let it heat a little more before I put the meat on it.

TX Sandman
04-21-2008, 06:09 AM
:thumbs up: Looks like that grill is a winner to me! Great grill marks, even if you don't think you let it preheat enough.

Q-N-Brew
04-21-2008, 11:02 AM
Looks like it did a fine job to me. Those steaks and taters would hit the spot. The more you use it the more you're going to like it. It puts some nice grill marks on too.

SmokyOkie
04-21-2008, 04:38 PM
OK. Now you did it, you made me have to up and order another piece of grilling equipment.

I gotta have one...no, make that 2 or 3 of those.

I've seen how those Italians do it. They keep a fire burning to one side and then shovel coals over as needed.

Great lookin grub!

Ny my experience with CI, you will probably burn off a certain amount of seasoning every time you use it. About the only solution I know of is to spray it down with oil after every use when its cool.

Of course, for a mere$29.99, if you burnt through one every couple years, what the hey?

BlazerQue
04-21-2008, 05:39 PM
OK. Now you did it, you made me have to up and order another piece of grilling equipment.

I gotta have one...no, make that 2 or 3 of those.

I've seen how those Italians do it. They keep a fire burning to one side and then shovel coals over as needed.

Great lookin grub!

Ny my experience with CI, you will probably burn off a certain amount of seasoning every time you use it. About the only solution I know of is to spray it down with oil after every use when its cool.

Of course, for a mere$29.99, if you burnt through one every couple years, what the hey?

This one has screw on/off legs legs so that it can be laid on the grill grate. I'll have to try it as a true tuscan grill at some point though. :)

SmokyOkie
04-22-2008, 11:28 AM
They have a recipe for Bistecca alla Fiorentino. It involves a porterhous four fingers thick. Salt and pepper only (we like to use a little oregano) then there's the time thing. over a hot fire I think its 4 minutes on each side, then stand on end for 12 minutes. I've got it written down somewhere and I'll dig it out if anybody is interested. The result is a perfect medium steak for 4 (or 3 if you eat like some folks do:blushing:)