> "Peter Aitken" wrote:
>
>I like to use a cut that is about 1.5 inches thick. I know thicker cuts are
>prized by some, but I have never mastered the art of cooking them. If the
>fire's hot enough to give me a nice crust, then the outside gets
>over-charred before the steak is done (medium rare). I expect a more skilled
>grill-man could avoid this problem.

No real skill involved... grill thick steaks the same as you would pan fry them
indoors... with high heat get a good crust both sides, then instead of placing
the pan in the oven finish your thick steak (which is essentially a roast) by
grilling over medium *indirect* heat with grill lid closed. With experience
one becomes accustomed to interpolating cooking time with accuracy, until then
check occasionally with an instant read thermometer. The only real trick is to
learn your grill. Of course Weber makes this easy, by including an accurate
thermometer and infinitely adjustable flame controls, and that the right side
if a Weber gas grill is always hotter than the left side.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````