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Life After Brown
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<blockquote data-quote="cosmo1" data-source="post: 2742390" data-attributes="member: 13442"><p>If I want a thick steak, cooked just right, I'll put a half kiln shelf on the grate below the cooking grate. Build my fire on the open side, cook the meat to about 120º, then move it over the open coals to get the good crust, sear. </p><p></p><p>Comes off at about 130º, and is medium-rare all the way through.</p></blockquote><p></p>
[QUOTE="cosmo1, post: 2742390, member: 13442"] If I want a thick steak, cooked just right, I'll put a half kiln shelf on the grate below the cooking grate. Build my fire on the open side, cook the meat to about 120º, then move it over the open coals to get the good crust, sear. Comes off at about 130º, and is medium-rare all the way through. [/QUOTE]
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