Grilling Steak with FOGO Briquets

FOGO Briquets

If you are not familiar with our new 100% Natural Briquets charcoal, let me tell you a little bit about it.  Our new briquets are made from coconut shell husks.   This fact should matter to you for a number of reasons.  First, they are much denser than your standard briquet, which means that they are much longer burning while giving off much more heat.  Regular old briquettes just can’t compare to the burning power of FOGO Briquets. 

The FOGO all-natural briquets also give off much less smoke than other briquets which in turn will give you a much better tasting meal.  Nobody wants to bite into an ash tray!  Nope, our charcoal will give a kiss of smoke, and that is all that you need.  Remember, treat smoke like an ingredient and your guests will thank you for not serving them ashy tasting food.

Speaking of ash, that leads me to my last point.  Our coconut shell briquets produce FAR less ash than other briquettes.  Because of the ingredients used to make these special little chunks of grilling fuel, they will not fill up the bottom of your grill with leftover ash.  This is a very important point because this allows these briquets to be used in Kamado style cookers such as Big Green Eggs, Kamado Joe, and Primo grills.  Normal briquettes will create a pile of ash so big that it can easily inhibit your air flow and prevent the grill from reaching and maintaining proper temperatures.  Thankfully, this is not the case with FOGO briquets.      The little bit of ash that ours puts off is miniscule in comparison.  That only means one thing, easier temperature control and better tasting food.

By now, many of you have already tried our new briquets and I have to say, the response has been nothing short of amazing.  We know that it is one thing for us to brag about our new charcoal, but it is very satisfying and fulfilling to read the comments and reviews that you all have left.  We are very glad that you are enjoying this new product so much and have had such great cooking success with it.  BBQ brings people together!  Remember to always get out and grill and we will see you the next time on The FOGO Life!

Directions:

1. Fill your grill with FOGO Premium Briquets and prepare for direct grilling over medium high heat.
2. Place your steak on a wire rack and coat it with Kosher Salt, Black Pepper, and dust it with garlic salt. Allow the steak to sit out, uncovered for at least 15 minutes, preferably 30 minutes if possible.
3. Once the fire is burning how you’d like, place the steak on the cooking grate. Cook for 30-45 seconds and flip it.  Continue this method until the steak has reached 115° internal temperature.  This is known as the Just Keep Flipping or JKF method.  This was first made popular by Jess Pryles.   Remove the steak from the grill, back on to the wire rack and allow it to rest for at least 10 minutes before slicing.

- While cooking the steak: If the flames get too high and too hot, simply close the dome for a minute or two to quell the flames. If the crust is building too much and it is not up to your final temperature,  simply move the steak to an area where the coals are not lit directly under it and close the dome to let it roast for a bit.