On Jul 20, 1:28*pm, "Theron" > wrote:
> "sf" > wrote in message
>
> ...
>
> > On Sun, 19 Jul 2009 09:53:05 -0700, "Theron" >
> > wrote:
>
> >>There's not enough sear or char on the surface surface of the steak for my
> >>taste. As well there's too much of a grey band between the surface and
> >>where
> >>the steak becomes rare. You need a hotter fire. How close was the glowing
> >>charcoal to the undersurface of the steak? What kind of grill do you use?
> >>Was the grill lid completely up?
>
> > She cooked for herself, not us. *Although I agree with you about the
> > char, I think the rest was perfect.
>
> > --
> > I love cooking with wine.
> > Sometimes I even put it in the food.
>
> I was being a bit harsh and I apologize to Koko and all. I'm sure the steak
> "ate great" *Too many of my steaks have the grey band, and I"m trying to
> correct that. Her steak looks a lot better than anything you get with a gas
> grill. I'm a very dedicated charcoaler, always with steak.

Personally, I don't want a large gray band either, but I like steak
thick and blue rare in the center. I can understand having a gas
grill for roasting veggies or for cooking meat in inclement weather.
I seldom cook with charcoal as I have access to free wood, and lump is
expensive. I very seldom buy briquets, but I had coupons combined
with a crazy low price that got me briquets for under $2/18 lb. bag.
They are handy for providing heat, and I have plenty of wood for
flavor (hickory, cherry, peach). So I have about a hundred pounds of
briquets that cost me about ten bucks.

One thing that everyone should agree on is NEVER using charcoal
lighting fluid. (Anyone like to defend that stuff?)
>
> Ed
>
--Bryan