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#Post#: 18996--------------------------------------------------
Steak grillin and drinkin
By: Notso Date: February 6, 2015, 11:06 am
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Last night as I was havin a few and watchin the charcoal start
in the charcoal chimney I noticed it was smoking hot. Instead
of pouring the coals in the Weber, I put the grill on top of the
chimney and my cheapo COPPs brand steak come out lookin like it
was from a Ruth Chris steakhouse. At last, I have found a
grillin method with forge type heat.
#Post#: 19003--------------------------------------------------
Re: Steak grillin and drinkin
By: trollslayer Date: February 6, 2015, 6:38 pm
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The White Stag on Hwy 47 between Lake Tomahawk and Eagle River
cooks their steaks in what is basically a fireplace. They also
serve what is basically a quarter of a head of lettuce for your
salad. It's a great steak if you happen to be in the area. You
can't miss it. They have a huge white stag outside.
On a related note my Davy Crockett pellet pooper will put a
pretty nice char on a steak. It's got a heat shield that opens
up and allows the wood fire to kiss the steak and leave a nice
char. The heat settings go up to 550, or 50 degrees hotter than
my big pellet pooper. I also am on the road this week so I
smoked a turkey breast for sandwiches for my lunch and I've
found the smoked taste is much more prevalent than in my bigger
grill. I'm much happier with this than my Jim Bowie.
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