TNHarley
Diamond Member
- Sep 27, 2012
- 94,096
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I do them in 2 ways.
With both ways, I put the meat in the freezer for about 30 minutes before cooking. If you use a liquid marinade, wipe it off before putting it in the freezer. "room temp" is old school.
1 - Grill. I use lump charcoal as it is a lot hotter than charcoal. I move all the charcoal to one side. A couple minutes on both sides over the coal, and a few minutes on the side. I like to sear it, then heat the middle.
I have found that rubbing them with olive oil or butter during the searing process is about the best thing you can do. I used butter sat night with some creole in it. AMAZING
I usually just use salt, pepper a touch of oil and maybe some creole. That's it. I might re-salt after freezing.
2. Pan sear and broil
Same rub. I sear them on high with a touch of oil for a couple minutes on both sides. Then broil the hek out of them until desired temp is reached.
IMO, searing is the most important. That's why I freeze them.
With both ways, I put the meat in the freezer for about 30 minutes before cooking. If you use a liquid marinade, wipe it off before putting it in the freezer. "room temp" is old school.
1 - Grill. I use lump charcoal as it is a lot hotter than charcoal. I move all the charcoal to one side. A couple minutes on both sides over the coal, and a few minutes on the side. I like to sear it, then heat the middle.
I have found that rubbing them with olive oil or butter during the searing process is about the best thing you can do. I used butter sat night with some creole in it. AMAZING
I usually just use salt, pepper a touch of oil and maybe some creole. That's it. I might re-salt after freezing.
2. Pan sear and broil
Same rub. I sear them on high with a touch of oil for a couple minutes on both sides. Then broil the hek out of them until desired temp is reached.
IMO, searing is the most important. That's why I freeze them.