Looks awesome brother but let me ask you a question: do you think it is worth it to fire up the grill for one or two steaks compared to just throwing it on a cast iron? I mostly do slow cooks and larger cuts of meat on my Weber though sometimes if I have a spare weekend afternoon I’ll fire up some burger patties on the grill; real thick ones that I let smoke for a good 20 minutes or so before searing and slapping on a slice of cheddar. I am just worried that a steak might be too thin and lord knows I never want to over cook a fine steak. I’ve had the idea of asking a butcher to cut me a a double thick ribeye off the roast for the sole purpose of Q’n but it would be rather decadent of me and expensive.
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Looks awesome brother but let me ask you a question: do you think it is worth it to fire up the grill for one or two steaks compared to just throwing it on a cast iron? I mostly do slow cooks and larger cuts of meat on my Weber though sometimes if I have a spare weekend afternoon I’ll fire up some burger patties on the grill; real thick ones that I let smoke for a good 20 minutes or so before searing and slapping on a slice of cheddar. I am just worried that a steak might be too thin and lord knows I never want to over cook a fine steak. I’ve had the idea of asking a butcher to cut me a a double thick ribeye off the roast for the sole purpose of Q’n but it would be rather decadent of me and expensive.