(Topic ID: 217481)

What are we grilling?

By Rascal_H

1 year ago

Topic Stats

  • 354 posts
  • 85 Pinsiders participating
  • Latest reply 84 days ago by jalkelly
  • Topic is favorited by 11 Pinsiders


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You're currently viewing posts by Pinsider pinballerchef.
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#71 1 year ago
Quoted from PokerJake:

I love my Camp Chef. The sear box is what sold me on it. A reverse seared smoked steak is the greatest way to cook one. Brats/sausage were perfect, ribs were great, going to do pulled pork next weekend.

What's the reverse sear on that grill? I have an old Weber that has one burner to the right of that I put a cast iron pan to get that nice crust that the grill grates just can't get and stay hot enough for.
People make the mistake of finishing off nice steaks in the oven which dries them out.
Your grill grate looks nice n hot to keep the seared love gleaming.

#80 1 year ago
Quoted from PokerJake:

To reverse sear the steak, you smoke it until its internal temp is to your liking. I use 110°, and then I throw it on the sear box which is set at 900° for a minute on each side to give it a nice crust. Then I'll let it cool for about a half hour to let the juices redistribute. Give it a shot, you won't regret it.

Ok good info. The fact that you can get those grates to 900 degrees is HUGE...get that nice crust on the outside. Thanks!

2 weeks later
#122 1 year ago
Quoted from mannymasy:

Work hard play hard

Wicked plate presentation!! Most of what I see on here is food mounds glopped on plates (killing me with these paper plates) haha.

1 week later
#162 1 year ago
Quoted from o-din:

Looks juicy and tender and all and presentation indeed. I like a little more char on the outside though.

Agreed. I like a nice crispy char to the meat on the outside...get some of that marbling rendered. Sous vide is super sweet tho...looks tight djreddog! The presentation got lost on that busy plate tho

1 week later
#216 1 year ago
Quoted from RVH:

Behold the Trager Timberline 850!
Just picked it up this morning. It’s like the surgical instrument of BBQ!
Made some wings and corn, sorry no pics.
Love my Trager tailgater so upgraded to the new Ferrari of barbecue.


1 week later
#233 1 year ago
Quoted from mcluvin:

Any of you folks using Grillgrates?

Those are nice...I have a 12 year old WEBER gas grill that the grates still look good on but I like the idea of even heat distribution and no flare ups....looks solid for getting those pro sear marks as well.

Quoted from tilted81:

You see it directly under those steaks? That’s how I get those sexy ass lines! I bought a set for a gas grill I don’t use, but I rob a grate or two for finishing off steaks and chicken real Purdy like. My biggest complaint about them tho... pain in the ass to clean!!!

You really shouldn’t have to clean them as they should stay seasoned. Just crank the grill with the grates in them and cover for 5 to 10 minutes to turn any particles to cinder than scrape away the debris.....should do the trick.

#244 1 year ago
Quoted from mcluvin:

Grillgrates arrived today. I originally intended to replace the existing grates, but I think it's gonna work better sitting on top. There just wasn't enough clearance for airflow on the sides unless I start removing sections, which I may yet do. An added benefit of doing it this way, the grates touch the lid in the back leaving a good 1/2" for airflow there as well. Time to start experimenting!

These are def very cool looking....please post the outcome of your experimenting! I’m still 50/50 on these as an add.

#257 1 year ago
Quoted from mcluvin:

My first attempt at a rotisserie chicken. I need to practice trussing a bit more. Had to remove the wings as I didn't have enough string. It looks a little burnt, but it was actually very moist. We don't eat the skin anyway.
I've got to find a good source for Peruvian seasonings.

Burnt? Looks caramelized to me! Gotta eat the crispy skin

10 months later
#321 6 months ago
Quoted from Wolfmarsh:

Burgers, sausages, hot dogs, and corn.[quoted image]

Put some char and grill flavor on that corn...no foil necesssary and waaaaay yummy.

2 months later
#349 3 months ago
Quoted from jalkelly:

Flank Steak.

That flank is extremely thick! It’s the best for steak tacos for sure.

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