On Sat, 29 May 2010 10:37:35 -0400, brooklyn1 wrote:

> Omelet wrote:
>
>>In article >,
>> sf > wrote:
>>
>>> On Fri, 28 May 2010 17:23:54 -0700, Don Martinich >
>>> wrote:
>>>
>>> > In article >,
>>> > wrote:
>>> >
>>> > > When cooking a steak on a gas grill (Weber, 3 burner) shouold the lid be
>>> > > up
>>> > > or
>>> > > down for best results? I've tried it both ways and get decent enough
>>> > > steaks,
>>> > > but
>>> > > I just got to wondering what everyone else is doing? Do they bake more
>>> > > than
>>> > > grill if the lid is down? Thanks.
>>> >
>>> > Good steaks are too expensive to grill with the lid down. The clues to
>>> > doneness are both visual and tactile. You can't look or touch when the
>>> > meat is covered.
>
> Mostly depends on the steak thickness; steaks 3/4" or less leave the
> lid open... with thicker steaks after two minutes per side move them
> to indirect heat and finish cooking with the lid down.
>
>>> Trust me on this one, they use a timer.
>>
>>Seconded... My cooking overall has improved drastically since I've
>>started using timers!
>
> I don't need any steenkin' timer, I can tell doneness by my 2ni
> glass... one 2ni is a little too rare for me, I like my steak done to
> 1 1/2 2nis. LOL

you drink one and a half martinis in maybe ten minutes? no wonder so many
of your posts are gibberish.

blake