Keg Grilled Steaks

The Best online firearms community in Louisiana.

Member Benefits:

  • Fewer Ads!
  • Discuss all aspects of firearm ownership
  • Discuss anti-gun legislation
  • Buy, sell, and trade in the classified section
  • Chat with Local gun shops, ranges, trainers & other businesses
  • Discover free outdoor shooting areas
  • View up to date on firearm-related events
  • Share photos & video with other members
  • ...and so much more!
  • N4sir

    Well-Known Member
    Premium Member
    Rating - 100%
    26   0   0
    Aug 13, 2010
    2,507
    83
    Metairie, LA



    Grilled a few steaks on the Keg tonight. Served with baked potatoes, carrots and warmed buttered bread.

    48740733327_1bfa2e0ca6_b.jpg


    48740733132_90dac8e3e9_b.jpg


    48740545926_0cc74684b3_b.jpg


    48740546116_a0b3af997d_b.jpg


    48740545731_a4781e864d_b.jpg






     

    Labeeman

    Well-Known Member
    Silver Member
    Rating - 100%
    23   0   0
    Oct 11, 2010
    1,001
    83
    Baton Rouge
    Just the way I like em. I have not eaten a lot of steak over the past 20 years, but lately I’ve grilled some and I really have enjoyed them.
     

    MOTOR51

    Well-Known Member
    Rating - 100%
    72   0   0
    Dec 23, 2008
    6,342
    113
    here
    How do you season yours if you don’t mind me asking. I usually do some type of salt and pepper only.


    Sent from my iPhone using Tapatalk Pro
     

    N4sir

    Well-Known Member
    Premium Member
    Rating - 100%
    26   0   0
    Aug 13, 2010
    2,507
    83
    Metairie, LA
    Simply with black pepper and Kosher salt. More salt than you think you need as it melts away. After the first of four flips I baste with melted butter. At the end I let the lump flare up to add more light char. These were perfect!
     

    MOTOR51

    Well-Known Member
    Rating - 100%
    72   0   0
    Dec 23, 2008
    6,342
    113
    here
    Simply with black pepper and Kosher salt. More salt than you think you need as it melts away. After the first of four flips I baste with melted butter. At the end I let the lump flare up to add more light char. These were perfect!

    That’s sounds about like what I do. I was just making sure there wasn’t a magic seasoning I was missing out on. Yours looks great.


    Sent from my iPhone using Tapatalk Pro
     
    Top Bottom