You definitely can. I prefer lump since it is has no additives and is just wood but briquets are fine if that's what you have on hand. I recommend the kind that is NOT self lighting.
Unless they are really thick, one side is plenty. If they get to 1.5 inches thick or more, I sometimes dry brine 1 side for a couple of hours then flip it over and dry brine the other side for a few hours.
See the written recipe + a printable version at www.smoking-meat.com/searing-steaks-on-a-charcoal-chimney
Great tip on the charcoal chimney for a hot sear. Thanks Jeff!
Jeff, been getting your emails for years. I love this!
Been doing this for years...works amazing
Great video and advice thank you muchly!!!
Great job Jeff, really appreciate you sharing your method and really appreciate your seasonings, they’re fantastic. Fred. 🙏🏻🙏🏻👍🏻👍🏻👏🏻👏🏻✋🏻✋🏻
Thank you!
Very Nice!!!
Looks like a great steak appetizer.
Perfect!
Jeff, could you use regular charcoal with this? (Not lump.) THANKS!
You definitely can. I prefer lump since it is has no additives and is just wood but briquets are fine if that's what you have on hand. I recommend the kind that is NOT self lighting.
Do you only dry brine one side of the meat?
Unless they are really thick, one side is plenty. If they get to 1.5 inches thick or more, I sometimes dry brine 1 side for a couple of hours then flip it over and dry brine the other side for a few hours.
@@tulsajeff Thank you for your quick response. The steaks looked delicious!!
@@tulsajeff Do you put the rub on one side as well?
Yes.. that is correct.