He’s back! Jamie from local Flagstaff restaurant Satchmo’s is back with another HomCookin’ instructional grilling video. Once again, Jamie’s showing us what can be done on an Oklahoma Joe’s Bronco Drum Smoker. This BBQ smoker is Oklahoma Joe’s take on how to retain an authentic style of smoking, but in a grill that has been engineered to flow for enhanced airflow. Listening to those coals sizzle sure makes our mouths water!
Satchmo’s specializes in Cajun and BBQ comfort food and keeps a strong emphasis on community and the people within it. They make tasty chicken, great ribs, beef brisket, and pulled pork. With food so great that it made it onto Southern Living magazine, you’ll have to try it out!
What You’ll Need for This Project
- Steak - Jamie uses a 3 lb. Tomahawk Steak that is 2” - 3” thick
- Charcoal - any standard chunk hardwood charcoal
Step #1:
Place steak directly on the hot coals to sear. Leave it there for approximately 1 minute. Flip steak over and sear the other side for 1 minute. Searing is an essential step to making a flavorful steak. Searing a steak builds flavor and texture by caramelizing the natural sugars in the meat.
Listen to that sizzle!
Step #2:
Remove steak from hot coals. It is normal for some coals to stick to the steak when you take it off. Let the steak rest for 15 minutes.
Conclusion
Jamie has shared the secret to creating a really juicy steak with you! Allowing your steak to rest after searing gives the juices time to redistribute. If you cut into the steak immediately after searing, those juices will pour out of the steak leaving you with a flat, dry steak. While resting, the steak will reach your desired doneness temperature. How long you let it rest depends on how thick the meat is and how done you prefer your steak.
It takes some experimentation, but start with Jamie’s recommendations of 15 minutes for a 3 lb. steak and you’ll have juices dripping down your chin in no time!
Questions about the Oklahoma Joe or Grilling? Contact us at Homco Lumber & Hardware, your local grilling experts.
He’s back! Jamie from local Flagstaff restaurant Satchmo’s is back with another HomCookin’ instructional grilling video. Once again, Jamie’s showing us what can be done on an Oklahoma Joe’s Bronco Drum Smoker. This BBQ smoker is Oklahoma Joe’s take on how to retain an authentic style of smoking, but in a grill that has been engineered to flow for enhanced airflow. Listening to those coals sizzle sure makes our mouths water!
Satchmo’s specializes in Cajun and BBQ comfort food and keeps a strong emphasis on community and the people within it. They make tasty chicken, great ribs, beef brisket, and pulled pork. With food so great that it made it onto Southern Living magazine, you’ll have to try it out!
What You’ll Need for This Project
- Steak - Jamie uses a 3 lb. Tomahawk Steak that is 2” - 3” thick
- Charcoal - any standard chunk hardwood charcoal
Step #1:
Place steak directly on the hot coals to sear. Leave it there for approximately 1 minute. Flip steak over and sear the other side for 1 minute. Searing is an essential step to making a flavorful steak. Searing a steak builds flavor and texture by caramelizing the natural sugars in the meat.
Listen to that sizzle!
Step #2:
Remove steak from hot coals. It is normal for some coals to stick to the steak when you take it off. Let the steak rest for 15 minutes.
Conclusion
Jamie has shared the secret to creating a really juicy steak with you! Allowing your steak to rest after searing gives the juices time to redistribute. If you cut into the steak immediately after searing, those juices will pour out of the steak leaving you with a flat, dry steak. While resting, the steak will reach your desired doneness temperature. How long you let it rest depends on how thick the meat is and how done you prefer your steak.
It takes some experimentation, but start with Jamie’s recommendations of 15 minutes for a 3 lb. steak and you’ll have juices dripping down your chin in no time!
Questions about the Oklahoma Joe or Grilling? Contact us at Homco Lumber & Hardware, your local grilling experts.