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W. Kansas | I have a Primo ceramic grill/smoker. I set it up where I have my lump charcoal on one side. I then put the steaks on the opposite side which most refer to as indirect grilling. I also have a deflector plate below the steaks. I keep the grill temperature around 250-300* and let the internal temperature of the steaks come up to 120*. I pull the steak off until I have the coals red hot and then finish the steaks directly over the coals. Only takes a couple minutes per side. This technique is typically used with charcoal or wood so to add a little more smoky flavor to the steaks. | |
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Cook at home anniversary ideas?
