Hey Good Work?

I recommend to sear the steak first. Do it at very high heat, direct
flame and for a very short time (30 to 60 seconds) just to get the grill
mark on both side. What it will do, it will seal the juice and will be
still tender and juicy at the end. You may re-adjust the cooking time
down to 20 minutes.

Michael C. Neel wrote:
> This weekend I posted about my first pork shoulder, which I'm pretty proud
> of =)
>
> Tonight was another test of my skills, the one which I first came to the
> group about; BBQ 'roasting' with my NBBD. Thanks to the FAQ and the group
> on how to work the vents, which fuel to use, and raising the rack in the
> firebox for better airflow, I'm glad to say I'm able to roast quite well!
>
> The meat was two 17oz (hugh! lol) porterhouse steaks. Both of them cost $5,
> because they were at the sell by date. Beacuse I wasn't smoking, I laid a
> bed of brickettes <gasp!>, and on top of them laid big chunks of hickory. I
> got temp gauge reading 375-400, and place the steaks in the middle of the
> cook chamber for 27 minutes, turning them over twice during cooking.
>
> They came out great, tender and juicy. It doesn't bother me any, but the
> wife missed the searing you would get with a direct flame. My only question
> is, would you do this at the start, or at the end? I'm thinking at the end,
> there is no need to do it at the start to keep the steak from drying out.
>
> This weekend's project is a rack of ribs, so I'll be studying up on that FAQ
> =)
>
> Mike
>
>