I am an INFI wielding, whiskey drinking, steak eating.....ANIMAL!!!!!!! [pic heavy]

Damn nice!!! Looks awesome!!! Change that black label over to some blue label, thennnnnnnnn you will be rolling!!!
 
Looks great! However, you should probably let the steaks rest BEFORE you cut em in half next time. Retain dat juice boi.
 
It took me quite a while to gather up the nuts to toss a couple of steaks directly onto a bed of coals but I'm glad I eventually did, something very primal about it .

Hooroo !!!


Sent via telegraph with the same fingers I use to sip whiskey.
 
AntDog said:
Looks great! However, you should probably let the steaks rest BEFORE you cut em in half next time. Retain dat juice boi.
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Yeah at least 10 minutes from what I've heard. I wrap the steak in foil or cover it to keep some of the heat in and it's still pretty warm after. Doesn't keep cooking it either.
 
I expected that bottle to be downed buy the time you got done cooking.:D And I'll let a steak sit 1/2 hr- to an hour sometimes before I eat it. It's torture but so worth it, espeaically if put the steak in with onions and shrooms you had in tinfoil so they can also soak up all the steak juice. Mmmmm. I need a drink.

Good cooking, and those tequila sunset scales look awesome. :thumbup:
 
AntDog said:
Looks great! However, you should probably let the steaks rest BEFORE you cut em in half next time. Retain dat juice boi.
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VashHash said:
Yeah at least 10 minutes from what I've heard. I wrap the steak in foil or cover it to keep some of the heat in and it's still pretty warm after. Doesn't keep cooking it either.
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Ulf Krogstad said:
I expected that bottle to be downed buy the time you got done cooking.:D And I'll let a steak sit 1/2 hr- to an hour sometimes before I eat it. It's torture but so worth it, espeaically if put the steak in with onions and shrooms you had in tinfoil so they can also soak up all the steak juice. Mmmmm. I need a drink.

Good cooking, and those tequila sunset scales look awesome. :thumbup:
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When cooking on a frying pan (more consistent and more experience) I let the steak rest before cutting it, sometimes wrapping it in foil but not always.

However because this was cooked straight on the coals and the oil flamed up a bit, it was basically just a quick sear and I wanted to actually make sure I cooked them lol. Let me tell you this, they were JUICEY !

Not saying I did everything perfect but the results were pretty damn good :D
 
glad to see you using that BT6. I still haven't grabbed one and almost posted last week to see how many guys were actually using them.
 
ExtraBaconPlease said:
When cooking on a frying pan (more consistent and more experience) I let the steak rest before cutting it, sometimes wrapping it in foil but not always.

However because this was cooked straight on the coals and the oil flamed up a bit, it was basically just a quick sear and I wanted to actually make sure I cooked them lol. Let me tell you this, they were JUICEY !

Not saying I did everything perfect but the results were pretty damn good :D
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Just messing with you man. I used to eat my steaks ASAP but i always cook em rare or blue rare and they're still juicy.
 
This thread makes me happy --- I love this forum and the outstanding people who makeup the Busse/Bussekin community!!
 
jbs121s said:
glad to see you using that BT6. I still haven't grabbed one and almost posted last week to see how many guys were actually using them.
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Man, I LOVE my BT6. It's my favourite Busse model (well, that I have tried out, but I have tried a few!!). I just bought a second one the other day... love em!!
 
We call that Cave Man grilling around here. Was a bit scared the first time but it works so well that we haven't used the regular grill since. We even made a custom Cave man grill here at the shop to handle all the steaks. I believe we have done up to 40 steaks at a time on it so far. We use natural lump charcoal (not the brickets) and it works great. Some of the best flavored steak ever and it doesn't take long at all.

Thanks for sharing all the pics with us.

Garth
 
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