420 Strip steaks done and served!

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jcam222

Epic Pitmaster
Original poster
OTBS Member
SMF Premier Member
Jun 13, 2017
11,244
13,077
Northeast Ohio
Guys I appreciate all of the advice. Really took to heart the advice to place flavor over doneness for this type service. After a lot of thought I went in with this plan. Get the 5ft charcoal grill and the Lang both fired up. Lang as a back up plan. Decided to run a test of speed on grill only. Cooked 100 steaks on the charcoal grill as a test and was able to crank out 100 in about an hour or so. Into Cambros or roaster pans with some butter and spice drizzles. Based on that pace we went all in on the charcoal grill and cranked out 420 total steaks no problem. Did 220 from 1230 to 245. Took a break and restocked the charcoal. Started again at about 330 to finish. Myself and another guy ran the grill with third playing fireman with spray bottles and temp probe man. The other two ran the raw and finished meat in and out and did the butter and spice finish work. Serving started at 4pm. People were happy and they asked if we might be able to do 600-800 next time lol. They sold out. Thanks for the tips. It did give me my first chance to light my new to me Lang and it come up to temp easy and rolled some pretty TBS until we shut her down. I’ll use her soon for something. Overall learned a ton today and am no very confident on doing a paid steak feed if the opportunity comes up. I’d run 2 grills next time and go fresh from grill to serve for 400 in 4 hours. Few pics from the day. We had a great time. Left is me and the other guys are buddies off a Facebook grilling group.
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Nice job. Next time get a flipper made up before hand. Saves arm burn and makes life easy. The one on the right. View attachment 489040
That would have been useful for sure. I wore a welding glove on my left hand and used long tongs. Also had a long sleeved sweatshirt on the whole time that helped too. I actually think my cheeks are seared some from the grill. It was HOT when first fired up and when we reloaded. You had to back away at time lol. I’m amazed I have eyebrows. I have a fork and spatula with golf grips I got at a goodwill. Love them.
 
That would have been useful for sure. I wore a welding glove on my left hand and used long tongs. Also had a long sleeved sweatshirt on the whole time that helped too. I actually think my cheeks are seared some from the grill. It was HOT when first fired up and when we reloaded. You had to back away at time lol. I’m amazed I have eyebrows.
Oh I definitely know the feeling. Lots of Tri tip and chicken on large grills over the years
 
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Great job Jeff. Next time crank that Lang up it can be the second grill it will hit those kind of temps and not have the flare ups of a regular grill
 
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Bravo Jeff!!! you and the team did a fantastic job

Chris
 
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