Charcoal N00b

I really can’t recall the last time (or any time) that I actually grilled on charcoal, but I’ve been watching and reading enough about grilling on natural charcoal that I wanted to learn how. So this weekend, being Memorial Day, I purchased a 22.5″ Weber One-Touch Silver grill, a chimney starter, a bag of natural charcoal and 3 1 lb Porterhouse steaks. No more messing around.

I aged the Porterhouse steaks in paper towels in the refrigerator for most of the day. 3 days worth of aging would have been better but I didn’t want to wait that long. The paper towels pulled some moisture out but I’m sure there was more to be had.

About 30 minutes before I was ready to grill I salt and peppered  the steaks on both sides and let them come to room temperature, more or less. I also filled the chimney starter full of charcoal and set it in the grill. I drizzled some oil on a few pieces of newspaper, lit the paper and stuck it under the starter. That was it. Lit just like I’ve seen on TV and read about in recipes. Could not have been easier.

Once a fine layer of grey ash developed on top I dumped the coals onto the grate. Most of them were piled up on one side. On the other I put together a single layer of about 1/2 dozen coals. The cooking grill went on and then the cover for five minutes.

When the grill was hot, on went the steaks – strip toward the hot side and fillet toward the cool side. Flipped after 4 minutes and repeat for another four.

After that it was fully to the cool side for about 6-8 minutes until the internal temperature was about 135 degrees or so – I like mine medium. Off to a plate, covered with aluminum foil and rested them for 5 minutes so the juices have time to redistribute.

During the grilling I baked potatoes in the oven – 400 degrees on a cookie sheet for about 45-50 minutes. Before starting the potatoes I washed, dried, oiled and salted the skins. I also poked a few holes in them to keep them from exploding – no messy oven.

Steak and baked potatoes for Memorial Day. Washed down with a beer and there couldn’t possibly be a better ending to a long weekend. All in all I think I’ll be doing some more charcoal grilling – I’m thinking ribs next.