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The Water Cooler
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<blockquote data-quote="dennishoddy" data-source="post: 3309907" data-attributes="member: 5412"><p>I love that method. Set it up in the morning, go do your thing, and at the end of the day your dinner is ready.</p><p>That being said, don't try this method at 8500 feet altitude. Charcoal won't stay lit in a chain like that. Not enough oxygen to sustain it. You can put charcoal in a pile at that altitude and cook with it but it's not going to be real hot.</p><p></p><p></p><p>Tonight had a 31 day old dry aged ribeye from Resors in Bixby. 1 1/2" thick and a truly incredible steak. This is my second, and they do require some cooking technique that is different from any steak. </p><p>They are so tender that they are easily overcooked. I can judge the doneness of any steak just by touching it and watching how the steak reacts to the touch. </p><p>When you think a dry aged is medium rare it's likely medium well. Slightly pink in the center. That's what happened to the first one we tried. </p><p>Tonight when pressing the steak on the grill in the center, I could see movement all across the steak like it was rare, but took it off, rested and it came out medium rare, but on the side of medium. I like mine to be more toward the rare side of medium rare if not rare. It was still extremely tender.</p></blockquote><p></p>
[QUOTE="dennishoddy, post: 3309907, member: 5412"] I love that method. Set it up in the morning, go do your thing, and at the end of the day your dinner is ready. That being said, don't try this method at 8500 feet altitude. Charcoal won't stay lit in a chain like that. Not enough oxygen to sustain it. You can put charcoal in a pile at that altitude and cook with it but it's not going to be real hot. Tonight had a 31 day old dry aged ribeye from Resors in Bixby. 1 1/2" thick and a truly incredible steak. This is my second, and they do require some cooking technique that is different from any steak. They are so tender that they are easily overcooked. I can judge the doneness of any steak just by touching it and watching how the steak reacts to the touch. When you think a dry aged is medium rare it's likely medium well. Slightly pink in the center. That's what happened to the first one we tried. Tonight when pressing the steak on the grill in the center, I could see movement all across the steak like it was rare, but took it off, rested and it came out medium rare, but on the side of medium. I like mine to be more toward the rare side of medium rare if not rare. It was still extremely tender. [/QUOTE]
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