First time cooking choice NY Strips with lump charcoal (B&B Oak) and it was amazing. I was impressed by the heat the lump put out and it made my sear crispier than I've ever got it. Also seemed to smoke much less and get lit faster than briquettes. Over shot the doneness ever so slightly but overall the steaks were delicious!
by AuntLydiaSucks
19 Comments
Omg that cook looks incredible. Great work!
Lump is the way to go!
Briquettes are great for smoking on a kettle. Lump gives you higher heat, for direct grilling, but briquettes are great when you need a low, even, long cook for smoking/bbq. The snake method is basically a briquette method.
Never go back!!!
Cooking a steak over high heat seems to be a lost technique in this sub, what with everybody wanting to do safe shit like reverse sear and sous vide.
Congrats on the char and a steak that doesn’t taste like roast beef.
I used briquettes a couple days ago and didn’t get enough concentrated heat. I got decent color but not the level of sear you got. Great job!
Git in mah belleh!
The worst part is when you’re done pulling everything off the grill and have nothing left to put over the nice white hot coals lol
Been 4 years.
Never again, Hank. Never again.
It’s the wood, that makes it good.
I was usually pleased with the results I got from cooking with lump charcoal, but I’ve always been disappointed in the consistency of the lumps. One bag I bought actually had particle board in it.
This looks delicious! How soon can I come over?
Did you break apart your charcoal baskets and combine them into one bigger charcoal basket?
I’ve been using lump mesquite for years now and it’s all I’ll use if it’s up to me. I tried some briquettes last year and they smelled super chemically and they burnt out really fast. I just have a kettle and it’s perfect for what I need it for. I live somewhere that can get pretty windy so I use a mapp torch to light it up and it’s usually good to go in 15 minutes. If there’s a Hispanic market near you grab a bag it’s usually pretty cheap too.
I agree with the lump, but just watch out for the chunks. Can cause an even cook if you get some bigger chunks
Lump is the only way to go. For smoking or grilling. Throw you some wet wood on your lump for longer cooks. You won’t be disappointed.
I run Fogo black bag lump in my kettle for steaks, chops, prime ribs. I use the KBB briquettes for hotdogs and thinner cuts. Everything else goes on the smoker. The wife and I were blown away by how much better thicker steaks turned out on lump.
Looks absolutely delicious brother
You use briquettes you don’t know grilling.
I switched to lump almost exclusively in my 26 wnd dont regret it. I went so far as to add an expanded steel charcoal grate to keep so much lump from dropping through the bottom. That was my expensive accessory purchase, I’m basically 50/50 split between a Vortex and three fire bricks.
That’s a fine-lookin’ sear on those steaks.