Thread: Rig (Lemon fish)

Originally Posted by veitnamcam

Secret to a good sear.

I still remeber the 1st time I saw wife cooking a steak with lid on
Started screaming saying WTF are doing etc etc
Soon learnt to shut up
12 years on and in all honesty - I can think of maybe 2-3 tuff-ish steaks.
Always perfect
Steak also coated as with fish mention above.

Fish like 1" rig is no more than 90/60 seconds - done

My weber family Q BBQ has turned me into a master steak cook

It gets Farkin hot and I cook steak with lid down. Took a bit to get times right but everyone I have cooked steak for has made polite comments about my abilities whether it is beef or game you can't muck it up once you have your times right.


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Originally Posted by R93

My weber family Q BBQ has turned me into a master steak cook

It gets Farkin hot and I cook steak with lid down. Took a bit to get times right but everyone I have cooked steak for has made polite comments about my abilities whether it is beef or game you can't muck it up once you have your times right.


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Wow - you guys are surprising me - thought be sreams of "no lid on"
Webber same - lid down - but for more guarantee of tenderness the sreaming - smoking hot frypan on the Gas at full revs is more reliable
Ours is the baby webber but - still great and gives that littel extra flavour as you all know already :-)

Originally Posted by Sarvo

Wow - you guys are surprising me - thought be sreams of "no lid on"
Webber same - lid down - but for more guarantee of tenderness the sreaming - smoking hot frypan on the Gas at full revs is more reliable
Ours is the baby webber but - still great and gives that littel extra flavour as you all know already :-)

Used my baby Q last night . absolutely smoking hot , thick cut steak seared both sides lid down 2 mins max . Then into hot oven 200 for 6 mins .

Originally Posted by R93

My weber family Q BBQ has turned me into a master steak cook

It gets Farkin hot and I cook steak with lid down. Took a bit to get times right but everyone I have cooked steak for has made polite comments about my abilities whether it is beef or game you can't muck it up once you have your times right.


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steak should not be cooked, just sealed. for every inch of thickness it needs 10 seconds a side. thats it !! i want to hear it go moo when i put the knife in

Originally Posted by gonetropo

steak should not be cooked, just sealed. for every inch of thickness it needs 10 seconds a side. thats it !! i want to hear it go moo when i put the knife in

Spot on. If I ever order steak at a restaurant I always get funny looks when I say very rare. I want to have to shoot it again when it arrives

The last steak I had while out was in Masterdon. They mucked up the cooking a bit but it was easily the best steak I remember having paid for anywhere.

Right up there with what we get off the farm.


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Goes well

Originally Posted by gimp

Goes well

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Attachment 76184

When was that Pete? Gunna go to Haast for a fish when I get home. Keen? Weather dependent of course.

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Originally Posted by R93

When was that Pete? Gunna go to Haast for a fish when I get home. Keen? Weather dependent of course.

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Got out for a fish on Sat, beautiful day. Yep would be keen, when are you back?

Originally Posted by gimp

Got out for a fish on Sat, beautiful day. Yep would be keen, when are you back?

Friday next. Take the boat down for some blue cod and trumpeter.

Just a day trip but will be a long day.
Just need the tides right.

We can work around you. I won't be in any hurry.

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Originally Posted by gimp

Goes well

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Looks good apart from the rod torture.

I have an idea.
I will supply @mikee some fresh rig he can prepare and cook then I can review the recipe

The family only kill Jersey/Hereford or Angus.
Never had a bad beefy off the farm. Best farm meat I have eaten.


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Poor SI'ers, reduced to eating shark and pretending you like it

Originally Posted by Gibo

Poor SI'ers, reduced to eating shark and pretending you like it

I thought the same thing. No doubt they can have yet another venison steak to cheer themselves up though