Bone In NY Steaks on the Chargrill

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flatbroke

Master of the Pit
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Sep 16, 2007
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I’d been using the pellet grill quit a bit as of late and it was time to give Big Jake some Love. I started the chargrill with a chimney of Kingsford professional and then switched to hickory logs. I seasoned sliced some onions and sautéed them in fajita skillets
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I added some Philly Cheesesteak sausage I made last week. And can be found here https://www.smokingmeatforums.com/threads/philly-cheesesteak-with-jalapeño-and-swiss-cheese-easy-to-make.326825/
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Let them cook for about 30 min. Rotating as needed and pulled when sausage hit 165 on the thermapen
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once they were off it was time for the Bone in NY steaks taken from beef we raised.
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Let them cook 5 mins a side before flipping the. After that I moved them over to the fire side

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I pulled the steaks when they reached 125.
I’m pretty happy with the outcome.

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The steak was perfect for us
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the jalapeño added a nice touch to the sausage and I think I will keep adding in future.
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The wife and I shared a steak so we still have 3 left for the week.
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The fire was pretty hot and felt good to cook over wood. Even busted out my pig tail meat flipper. Thanks for looking.
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