paymaster
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Post by paymaster on Jan 11, 2014 21:51:15 GMT -5
Did steaks and taters on the Akorn. Used Montreal Seasoning on the steak and garlic and olive oil on the taters. My wife sautéed some shrimp for a side item.  |
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jmfauver
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Post by jmfauver on Jan 12, 2014 4:50:17 GMT -5
What temp did you do the taters on, and how long did you cook them before you slapped the cow on the grate?
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paymaster
creek wader
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Post by paymaster on Jan 12, 2014 14:48:42 GMT -5
Poked holes in the tater skins with a fork, rubbed with minced garlic and olive oil and cooked at 400*. I foiled them about half way thru. Then I opened up the vents and grilled the steaks at 600*.
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jmfauver
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Post by jmfauver on Jan 12, 2014 17:59:22 GMT -5
Poked holes in the tater skins with a fork, rubbed with minced garlic and olive oil and cooked at 400*. I foiled them about half way thru. Then I opened up the vents and grilled the steaks at 600*. 
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boomboom
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Post by boomboom on Jan 13, 2014 13:47:47 GMT -5
Looks like some MIGHTY fine eating paymaster.
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paymaster
creek wader
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Post by paymaster on Jan 13, 2014 19:52:16 GMT -5
Thanks Y'all! |
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blood
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Post by blood on Jan 18, 2014 15:53:49 GMT -5
Thanks Y'all! steak like that will make ya slap granny an run over your dog to get a taste..... Looks mighty fine PayPal! |
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bitteroot
creek wader
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Post by bitteroot on Jan 21, 2014 14:05:34 GMT -5
Sweeeet.....again;)
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