Mmmmm....Grilled Meats...
by BatesHorn on Jul 8, 2010 2:30 PM CDT
in Pop Culture
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PrintFor those that know me, most will agree that I'm a bit of a mess. Already divorced in my thirties, with a couple of kids, my work involves talking to dorks and nerds when I'm not dealing with a bunch of sleazy pols, and I can be a slob of epic proportions. But I do take pride in one aspect of my life, and that's grilling. So with deference to this master of the roast meats, I've decided to impart my not unsubstantial wisdom as to grilling a steak. Plus, I'm putting off all the difficult decisions I need to make for tonight's LeBron-fest. Moet or Clicquot? Beluga or Sevruga? Stilton or Cabrales? Blonde or Brunette? Ah well, I digress....
A properly grilled steak is one of life's great pleasures. Glorious when done right, it is often butchered by both the naive and the inattentive. Like a good risotto, it must be fussed and fretted over. This is not your standard post college bbq, where you throw the meat on a salvaged gas grill that came with the rent house, then trundle off to do a couple of beer bongs and play some grab ass while the meat cooks to the consistency of an Aggie's Redwings. I once attended a dinner on the fourth of July where I was greeted at the door, handed a microbrew, and proceeded to nibble on apps and make small talk for about 30 minutes, when the host excused him self to "check on the steak", which apparently had been put on the grill prior to my arrival. I developed a visual facial tick when he reappeared in the living room to declare the rib-eyes would need about 10 more minutes, then should be done. Luckily, the rooftop fireworks salvaged the evening, but dinner was an unmitigated disaster.
We're hoping to avoid this
About a month ago, I found myself sans kids and my girlfriend, so I had an evening of me time, which boils down to making a cocktail, grilling a steak, and playing Call of Duty:Modern Warfare 2 until my eyes burn out of their sockets. If I was Scip, I probably would reread Ulysses; Huck? Run some regressions. Trips? Bore a local Houston bartender with analysis of Jai Lucas. For me, a warm evening with a slab of meat and some fire is heaven. Which is similar to how HenryJames spends his weekends as well, but in a far less work safe way.
The Equipment
I use the Weber One Touch Gold 22.5 inch, which I generally consider to be the greatest cooking device known to man. The One Touch system basically makes ash disposal a snap, which the giant maple tree on the back corner of my lot loves.
The Charcoal vs. Gas debate is straight forward and simple: Gas is easy, and unless you have a fancy infrared burner, you can't properly char meat without overcooking unless you add sugar of some variety to your meat. Charcoal fires can be built surface of the sun hot, allowing proper charring of a steak, but they can be an absolute pain in the ass on a weeknight when you just want to grill a couple of chicken breasts or hot dogs, and don't want to bother with a fire.
While charcoal does impart a mild "woodgrill" taste to plain meats, if you want steak to taste like it was grilled over wood coals, you'll need to use woodchips of some variety. I prefer oak for steak.
The only other tools you need are a good long pair of tongs (not those chintzy kind from some stupid backyard bbq set you got at father's day a couple of year's ago, but real, heavy duty kitchen tongs), and a way to start your fire. I use a chimney starter, because it's cheaper than lighter fluid in the long run and faster. I personally never found lighter fluid to leave an after flavor as long as you properly burned it off and allowed the coals to ash over, I just got sick of running out of it at inopportune moments.
Why, yes that is a fescue/bluegrass blend. Thank you for noticing.
I find if you build your fire properly, the whole "hotspot" charcoal grill discussion is moot. Just don't be afraid to use enough fuel, and take some time moving a few pieces around with tongs, and the fire is actually far more consistent than you'll get on a cheap gas grill from Depot. You'll notice in the above photograph, that I've crowded all the coals from my last grilling session over to one side. When the chimney's has the coals good and roaring, dump the lit coals on top of the leftovers to build a two layer deep fire on ONLY ONE SIDE.
That's a proper fire
As far as fuel, I used Kingsford Hickory Briquets on this eve. In an ideal world, I prefer to build a base fire with briquets, then throw a layer of unburned hardwood lump charcoal on top to really get the fire thrumming, but I was out of lump, and it was decidely cocktail hour, so I had decisions to make. Regardless, you want a blazing, can barely stand near it fire. Many cookbooks talk about a hand count test (how long you can hold your hand over the fire). You've got the right temperature when you won't even risk putting your hand over the fire.
I went with the Sapphire. It was the right choice.
The Meat
For this evening, I grilled a USDA Prime Strip Loin I froze a couple of weeks prior. One of the benefits of the recession is steakhouses are doing way less business, and Prime, once unobtainable from anywhere other than gourmet markets and mail order at absurd prices, can now be found at your local Costco and occasionally the neighborhood grocery market (which is where I got mine). I prefer a bone-in strip, but that's hard to get at the grocery store, which typically does not receive a side of beef, but prepackaged boneless strip loins.
I personally almost never do Ribeyes, as I find them too greasy and they will curl on the grill occasionally as the sinew and fat cook differently than the meat, but almost all my friends prefer ribeye to strip. Filet should be pan seared and roasted, as the high dry heat of the grill tends to brutalize the lean tenderloin.
I also highly recommend some of the less known, "butcher cuts", such as hanger steak or flatiron. Both are delicious on the grill, especially hanger, which looks a bit like a pork tenderloin and will cook similarily (sear and roast). Flatiron cooks much more like skirt or flank, in that the searing process will also effectively cook the meat since the cut is thin and flat.
Any traditional steak cut (Ribeye, Strip, Porterhouse/T-bone) should be at least 1.5 inches thick. Anything less tends to cook too rapidly and requires a very deft hand to prevent overcooking. If you do a Porterhouse, remember that you are effectively cooking two different cuts of steak, virtually guaranteeing a rare strip side will have a medium tenderloin side, unless you are clever about moving the steak around the grill to keep the filet away from heat after the initial sear.
The Preparation
How you prep the meat prior to putting it on the grill engenders debates as ardent as whether A&M should get pounded in the PAC-16 or the SEC. I generally do not marinate traditional steak cuts, as I prefer a dry rub, but if you do go with a marinade you should add a hint of sugar (honey, molasses, brown suger, etc.) to the marinade, as the sugar will caramelize on the grill and provide some crusty goodness to offset the wet that prevents charring. You must be hyper vigilant when using a marinade or rub with sugar (and paprika) as both will burn very, very quickly over a hot fire, long before the meat has even begun to approach rare.
This evening, I patted the steak with paper towels and applied a generous coating of kosher salt and black pepper just prior to putting the meat on the grill. I don't like to salt more than a minute or two before grilling, as it tends to draw moisture out of the meat. There are various theories, some of which I've tried and had good success, to heavily salting the meat well in advance of putting the steak on the grill in order to draw out moisture, then draw the salty moisture back in via osmosis to effectively tenderize the steak. But that requires forethought I was unwilling to engage in prior to making a gin and tonic.
The Cooking
Moisten a paper towel with a neutral vegetable oil and wipe the grill down just prior to dropping the meat on. You SHOULD have good grill maintenance technique and clean your grill after each use while still hot, but if not, use a wire brush to clean it off, then oil it up. The homoerotic metaphors in this post are overwhelming at this point.
And we're off
Since I only used salt and pepper, I don't have to worry as much about the meat burning, but over a well built fire, even a simple steak such as this will torch if left unwatched. Don't go back into the kitchen to prep the vegetables. Don't go refill your wine. Don't go take a piss. Stand there and remain vigilant over your grill. I've destroyed more 16.99 a pound meat than I care to admit by going into the kitchen to check the potato's.
Let it sear for two minutes. If you want, you can give it a half twist after the first minute to try and get cross hatching. After two full minutes (assuming a nice crust has developed), flip it over.
The fire is crowded to one side, because we want to sear the steak hard, then move it off the fire, throw on some chips, and lid the grill to let the steak roast to the desired degree of doneness. An oft overlooked part of using the Weber kettle grill, and really any grill with the possibility of flame ups, is the lid is meant to be used in almost every grilling occasion. Webers will burn like Sizzlechest's urine if left unlidded as the fat begins to cook off. So while it may not fit the media ideal of a man standing over a smokey grill, poking and prodding the meat, tuck your dick between your legs and cover the grill. Just remember, once you cover the grill, it just went from behaving like a skillet to a very, very hot oven. If during the searing process, the grill flames, cover it. It's way more effective than using a spray bottle or pouring beer on the coals, which will just put them out.
I use a weed preventer in March, followed by light fertilization in May.
So much goodness about to descend into my life. I'll reward Bateshorn by having the shits tomorrow.
Let the steak roast about 6-7 (for a steak this thickness, about 1.5 inches) minutes off the fire, but under the lid before checking the internal temp or doing the touch test. Always err on the side of undercooking, because you can put it back on for a minute or two if it's still gelatinous inside. Over the years, as I've fought my cigarette habit, I've learned one lazily smoked Camel Light is about the perfect roasting time. But hopefully you've not picked that up.
DO NOT, UNDER ANY CIRCUMSTANCES, CUT YOUR MEAT. You MUST let it rest for at least 10 minutes after coming off the grill, or the plate will look like a trench at the Battle of the Somme. This is when you cook the veggies.
Veggies
If I'm doing a big steak night at my buddy Don's house, we'll drink until 2-3 in the morning and play poker or video games, and one should ingest a fair amount of starchy carbs to soak up the booze. But as this was a decidedly quieter evening, I elected to go with early summer corn and asparagus. I season with the olive oil and salt and pepper, and grill them directly over the coals. Shuck or pull back the corn husk and grill the corn itself, as it will sweeten and intensify in flavor. If you soak the ears and put them on the grill with husks still up, you're just steaming it. If you wrap it in foil, you're steaming it. Only grilling the kernals themselves will give that smokey-sweet flavor. The corn will take longer than the asparagus, which was thin, so start it first.
Our work here is now done. I put a pat of herb butter I made earlier in the evening from the garden on the steak as it was resting, which just adds to the overall richness of the meal.
I've been enjoying a lot of good inexpensive Malbec this summer, and that's what I had with the meal. Like California Merlot, Australian Shiraz, and New Zealand Sauvignon Blanc, Argentinian Malbec is about to get overdone and insipid, but right now there are a ton of good cheap ones to be found. If beer is your deal, I recommend a good, hoppy ale.
Well, there you have it. Medium Rare. Hopefully this post will inspire my fellow barkers to do some grilling and chilling this weekend.
Sailor, um, where do I drop off the reimbursement form?
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I think I have a problem, if my thought after finishing that is “man I love Bombay Sapphire”.
by nordberg on Jul 8, 2010 2:42 PM CDT reply actions
Great post. Since my IR burner went down, I’ve been doing my steaks inside (sear on a pan, finish in an oven). I get good results but lose the grill marks (am thinking about getting a Le Creuset pan with ridges…or fixing the IR burner).
For me, the key is starting with a good quality steak, choice or better, and seasoning with just fresh minced garlic, fresh ground sea salt, and fresh ground pepper. Lately, since reading this article…
http://online.wsj.com/article/SB10001424052748704370704575228663711638580.html
…I’ve been trying grass fed steaks (cows fed only grass and not slaughtered until at least 2 years old). Whole Foods has some nice ones (the meat dept of Whole Foods has the most well adjusted people in the whole store), but they’ll tell you the steaks don’t have the marbling that feedlot corn-fed beef has. What are your thoughts?
by TaylorTRoom on Jul 8, 2010 2:45 PM CDT reply actions
A phenomenal complement to Chooky’s masterwork.
http://barkingcarnival.fantake.com/2008/05/15/brisket-pictorial/
by Scipio Tex on Jul 8, 2010 2:49 PM CDT reply actions
I’ve had good grassfed steaks, and bad grass fed steaks. It’s hit or miss on whether they’ll be tough or not. I recently tried buffalo, which has a clean, non gamey flavor like grassfed, and really, really liked it, but you have to be incredibly careful to keep it rare.
Occasionally, I’ve managed to get some local MD steaks, from a ranch whose name I can never recall, which are largely grassfed, with a brief corn finish, and they were excellent. The owner breeds some sort of Angus/Hereford/Charlois mix that is just awesome.
by bateshorn on Jul 8, 2010 2:49 PM CDT reply actions
I find that carmenere wines from Chile are also a good value. Oregon pinots have nearly been priced out of my range over the last few years.
by Nero on Jul 8, 2010 2:56 PM CDT reply actions
bates -
Your thoughts on quality blue cheese added to steak post-cook in lieu of herb butter?
And I’ve never read Ulysses. I understand it’s IMPORTANT, but not IMPORTANT enough for me to slog through it. Shouldn’t reading be fun?
I secretly suspect no one has actually read it, including English professors, and that everyone is just operating off of the same Cliff Notes.
by Scipio Tex on Jul 8, 2010 3:00 PM CDT reply actions
Also, this looks like an awesome idea:
http://www.mangrate.com/
by Scipio Tex on Jul 8, 2010 3:04 PM CDT reply actions
Scipio -
Does watching “The Odyssey”, the 1997 made-for-tv version of Ulysses featuring Armand Asante and Vanessa Williams count?
by Nero on Jul 8, 2010 3:05 PM CDT reply actions
Nero- I’ve had some good carmenere as well. I find Chilian wines are still a bit spotty on reliability, so once you find a really good one, it’s important to stick with it. Malbecs right now are in that perfect stage where there all good, no matter the brand, but I expect that’s not going to last.
I adore Pinot, but alas, my Non Profit employer doesn’t pay me enough to indulge the addiction.
Scipio- I’ve done that on occasion. I prefer a fresher blue cheese as opposed to something aged like a Stilton. Like a Maytag, or I recently discovered this rich Wisconsin blue cheese called Buttermilk Blue. Of course, you can always go old school with Roquefort, which is a classic. Bluecheese marries really well with a properly pan blackened steak.
Leviathan is the same way.
by bateshorn on Jul 8, 2010 3:07 PM CDT reply actions
TTR,
That’s what you get for using all those high tech gizmos. They’re just easier to break….
by Ag_in_TX on Jul 8, 2010 3:09 PM CDT reply actions
Oh, and why aren’t you at work today? I wanted to tell you about drinking beer with Colt McCoy last night.
by Ag_in_TX on Jul 8, 2010 3:10 PM CDT reply actions
I want to leave work right now and fire up my grill. My prodcutivity for the next 90 minutes will be non-existent.
by LosHorn on Jul 8, 2010 3:12 PM CDT reply actions
bateshorn -
I came across a “blue brie” awhile back, and it might as well be crack. Perfect mixture of the tang of blue cheese and the creaminess of brie.
by Nero on Jul 8, 2010 3:15 PM CDT reply actions
Damn, I just had a burger from Hubcap and you made me hungry. And craving a martini.
by TOR on Jul 8, 2010 3:35 PM CDT reply actions
When the conference realignment talks were going on, I agreed with those who said we weren’t a cultural fit at all with the SEC, but I was always confused as to why some people thought the we were so close to the Pac 10. After reading this thread and the comments, I understand why some thought that. Bunch of wine pricks.
I have never grilled corn without foil. Never thought to try asparagus. I think I will do both this weekend.
What’s with the Fuck Lion tag?…
by UT-06 on Jul 8, 2010 3:36 PM CDT reply actions
bates, Great post. I don’t have that skill set, so it’s steak night at the Red Lion for me. I’ll be sending you my reimbursement form.
Can’t wait to try that Malbec. Australian Shiraz is ftmfw.
by magnusbleuveigner on Jul 8, 2010 3:51 PM CDT reply actions
Well documented. This is the only way I’ll cook a steak. After ten years of cooking on the Weber One Touch Gold 22.5 inch, I too will declare this the greatest cooking device known to man. The only thing I do differently is a light coating of cyan pepper. You have to cook with the lid on to keep from burning it, but the added spice is well worth the effort.
by TexasFan101 on Jul 8, 2010 4:02 PM CDT reply actions
Have you ever tried using a Big Green Egg – Kamado style cooker? I use one and my steaks are excellent. They don’t lose heat like the Weber kettle will and can get extremely hot for searing steaks. You only use lump charcoal on these. If I use any wood for flavor on steaks it would be Mesquite. I only use Hickory/Pecan when cooking pork ribs/chops & pork shoulders. The Nakedwhiz website has a good step by step recipe for cooking the ultimate steak. They have a Kamado style grill made out of stainless called The Keg and sold by Home Depot. They are portable (will ride on a trailer hitch), whereas true Kamados are not. Also, to clean the grill I highly recommend the Billy Bar. It is much better than a wire brush.
by Kilgore Trout on Jul 8, 2010 4:12 PM CDT reply actions
For those times when separation by distance stands in the way of shared appreciation, this fills the Gap
by triplehorn on Jul 8, 2010 4:13 PM CDT reply actions
I’ve heard great things about the Egg. My problem is it weighs a gazillion pounds.
by Bateshorn on Jul 8, 2010 4:36 PM CDT reply actions
Nice job Bates. After letting your steak sit for 10 minutes do you put it back on the grill for a minute to warm it up, or is it good as is? 10 minutes seems like a long time.
I got a new gas grill for my bday. Love it, but the Weber is still close by. You can still find some good value Pinot’s, but most are very overpriced.
by Art Vandelay on Jul 8, 2010 4:40 PM CDT reply actions
Bates – The Keg doesn’t weigh a ton and is about 1/2 the price of ceramic one like I have. They are very versatile – you can slow smoke BBQ with indirect heat, or open up the vents and grill. You have to burp the lid a few times if you are getting it really hot or you can get a flash back. I use an electric starter for 8 minutes and then the grill heats up pretty fast from there. The Nakedwhiz site has reviews of nearly every kind of lump charcoal available and also has lots of good recipes and other useful info.
by Kilgore Trout on Jul 8, 2010 4:49 PM CDT reply actions
As hilarious as Clipper Cooper is, this is the most compelling BC post I’ve ever read. Well done.
by Zombie Horn on Jul 8, 2010 4:53 PM CDT reply actions
This whole post was top notch. Thanks, Bates.
by ColoradoAg on Jul 8, 2010 5:21 PM CDT reply actions
Art-
I’ve never thrown it back on to reheat, if you do, let me know how it turns out.
Personally, I don’t find the steak cools that much in 10 min. So it’s not an issue for me, but there are a couple of things you can do if you need it a lot more piping hot at the table:
If you’re in the zone, you can cook the steak to French rare (warmish purple center) then cover it with foil. The foil will allow it to cook a little more till it’s about deep red.
The other thing you can do is set your oven to warm, the turn it off just prior to cooking the steak. Put the steak in there after it comes off the grill, but that will also continue the cooking process some.
Either way, it has to rest or it will bleed out like a stuck pig.
by Bateshorn on Jul 8, 2010 5:27 PM CDT reply actions
Almost as good as the 500+ steak posts at the Shag.
by Bob Loblaw on Jul 8, 2010 6:49 PM CDT reply actions
I think the key to grass fed beef is getting properly grass finished beef and this is pretty hard. As far as I am concerned, grass fed and corn finished beef is just a marketing ploy to charge me extra.
I happen to know someone who grass finishes Herefords for a living and he told me all the reasons ranchers fuck up grass finishing at his brother’s wedding. I wish I could remember what he told me, so that I could relate, but they have alcohol and women in the Cayman’s.
Anyway, it was very convincing.
by The General on Jul 8, 2010 6:52 PM CDT reply actions
Yeah, but none of those have a picture of my dog.
by Bateshorn on Jul 8, 2010 6:58 PM CDT reply actions
Oh man I just had a sushi dinner but am craving some meat. Homoeroticism abounds.
by jc25 on Jul 8, 2010 8:46 PM CDT reply actions
If I’m lighting a fire, it’s to barbecue, not grill.
I can have a dozen steaks broiled to perfection in the time it takes Mr Griller to get the coals going. And mine don’t taste faintly of wood paneling.
If grill you must, get a professional grill with a shallow tray for the coals and an easily adjustable grill. Use real wood. (You can grill with mesquite, but don’t bbq with it!) Great way to go, IF yer grillin’ for more people than the usual backyard party (else, stick with the oven). I had Tips Iron and Steel in Austin make me a 4×8 expanda-metal grill—worked beautifully for parties of even 120.
by OldTimeHorn on Jul 8, 2010 9:21 PM CDT reply actions
Oh, and in California, we had real standalone butcher shops where you could have any cut of meat you wanted from any critter custom prepared on the spot. Back in Texas now and can’t believe there aren’t high-end butcher shops anywhere. It’s a BEEF state, fer heavensake. Somebody could make a killing!
by OldTimeHorn on Jul 8, 2010 9:29 PM CDT reply actions
Double oh… meant to say, Bateshorn, your advice is excellent for those willing to Weber a steak. That’s how it’s done alright!
And, son of a bitch, I’m impressed. I typed 4 – letter x – 8 above, and something automatically turned the x into a times sign. How slick is that!!??
by OldTimeHorn on Jul 8, 2010 9:35 PM CDT reply actions
That Perini Ranch Smoked Tenderloin is the bomb.
I also like Italian Brunello with steak – costs more as do Cabernet blends but you can’t take it with you. A nice cheap alternative is Monte Antico 2006 a super Tuscan blend that only costs $12 a bottle. You’ll thank me later as will your budget.
by Aggie Lurking on Jul 8, 2010 9:44 PM CDT reply actions
No beer, no starch, no pissing, no fun. I don’t get it.
by The fuck? on Jul 8, 2010 10:50 PM CDT reply actions
Very nicely done (golf clap).
The charcoal chimney becomes obsolete when you purchase one of these for $17.99 at your local Harbor Freight Tools. It’s the most manly of manly tools. Just hook it up to your propane tank on your gas grill – that you’re not using because you’re cooking with the only right fire fuel (wood or coal) for any quality meat.
http://www.harborfreight.com/propane-torch-91033.html
You can burn wet wood with one of these, by the way. Up to 3000 degrees of heat if you so desire.
by Cimarrones on Jul 9, 2010 9:25 AM CDT reply actions
You need to be afraid of the person who desires to go to 3000 F.
by UT-06 on Jul 9, 2010 9:51 AM CDT reply actions
I use a Big Green Egg too. Best steaks ever. They do weigh a ton, but they’re not bad to handle with a rolling base. I use thick NY strips, salt and pepper, sear over 650, remove for 20 minutes, cool the grill down to 350-400, and roast until done (usually 5 mins for med-rare). Bateshorn- did you have good results with salting an hour before?
by 98horn on Jul 9, 2010 11:10 AM CDT reply actions
Medium Rare… NICE: My 2nd favorite kind of pink!
by ChicagoTTU on Jul 9, 2010 12:11 PM CDT reply actions
98-Definitely. You have to really ladle it on and then wash it clean and pat dry after an hour. Don’t add salt at that point. It gives a deep, beefy flavor to the meat. Use Kosher salt, since that’s what the stuff was invented to do.
I like burning stuff as much as the next guy, but a blow torch seems a bit excessive.
by bateshorn on Jul 9, 2010 1:10 PM CDT reply actions
ChiTTU- Medium rare is great, but I eat it red and bloody too.
by 98horn on Jul 9, 2010 3:42 PM CDT reply actions
To update my previous post – the best grill cleaner is the Billy Bar www.billybar.com
Great BBQ & Lump charcoal info at www.nakedwhiz.com
98horn – your method seems very close to the Trex method on the naked whiz site http://www.nakedwhiz.com/trexsteak.htm
by Kilgore Trout on Jul 9, 2010 8:37 PM CDT reply actions
these guys are cool, this method of cooking a ribeye blew me away.
by Las Pistolas on Jul 10, 2010 1:01 AM CDT reply actions
and for corn i learned something new:
peel back the husk and remove the fibers, rub with butter, sprinkle with salt and paprika. pull the husk back over the corn so it basically looks like it did from the store sans the fibers inside. grill until the husks are brown and crispy. really good and really easy.
by Las Pistolas on Jul 10, 2010 1:09 AM CDT reply actions
I’d feel bad if i didn’t at least offer my two favorite bbq/grilling websites. they have taught me well and offer a wealth of information. very user friendly. great waste of time at work.
by Las Pistolas on Jul 10, 2010 1:12 AM CDT reply actions
GREAT ARTICLE.
Couple of other options: skippy the hoppy ale and go for an incredibly smooth a kolsch. Reisdorff is my favorite you can get in the states.Gaffel is ok, and St. Arnolds is brewing one they call “Lawnmower” that is actually a lot more complex than a regular kolsch, to me.
Also, if you can find grass-fed beef, you won’t believe the difference over that corn-fed agri-schlock.
by Sugarpants on Jul 11, 2010 1:11 AM CDT reply actions
Shiner made a ridiculouly good kolsch a few years back but it never caught on. Best beer i have ever had from a bottle.
by Sugarpants on Jul 11, 2010 1:12 AM CDT reply actions
I followed these instructions to the letter last night on my Weber and ended up with an absolutely perfect medium rare ribeye. Kudos, Bateshorn.
by Grilling Ruhtard on Jul 17, 2010 2:06 PM CDT reply actions
Don’t use computer with the charger plugged in unless it needs to be charged. Doing so will kill the battery in short order. Batteries are designed to be discharged and charged. Many say batteries have no memory which I dispute. Read several pages here and you’ll find that most of the battery problems are from leaving the charger plugged in.
by fantastic doctor on Nov 18, 2010 1:05 AM CST reply actions
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