I'll take a photo later! I've settled on a new steak cooking configuration. A Weber Smoky Joe with Cobb Grill Grill Grates (I wanted edge all around the Grill Grates so the charcoal can "breathe") and a Lodge bacon press. The bacon press will hold the steaks down to get pretty grill marks. With my first contest of the year happening February 9-10, I'll get a couple of "Steak Nites" to practice! First contest in Monroe, LA, IBCA and SCA.
This doesn't count for MCS! Already had the cooker, Grill Grates. Got the carry bag and bacon press.
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
love this travel case! About $19.50 from Amazon.
opening it up. There’s a strap to hold the Joe to the case.
Hard part was finding a press that didn’t have a tall handle. This is on sale for under $15 again at Amazon.
Cobb Grill Grates I had. Since I want a hot fire, it will get lots of air with the open edges. I know that these Grill Grates do cut fire way back in the Cobb.
That looks PERFET!!!! I really need a panini press or bacon press for my J. Wellington Wimpy burgers, I don't like running two spatulas when I am drunk....too many moving parts. I cant wait for pics. What size are the steaks they give you?
Usually about 1/2 inch thick ribeyes. My purpose with the press is to get consistent grill marks on ONE side. The other side doesn't matter, it's not seen. I use Meathead's guide for thin steaks. Use a ChefAlarm super thin probe to keep temp right.
I have that press too. Makes great smash burgers since it won’t bend under any pressure I can manage.
between that, a cast or steel griddle, and a wallpaper scraper, it’s smashing.
use a smokey joe, a tamale steamer and a ratchet strap. small bag of charcoal goes inside the steamer along with thermometer, and a few paraffin starters, and you have youself a fantastic portable smoker. if you want details, pm me.
I like the grillgrate idea and the carry bag also, I need that.
I made a SnS clone for my smokey joe for my son to use in the kids Q. Dave was not making and he didn't think there was enough room for it, but i disagree and it works really well. What do you think?
Thank you, thank you, thank you Candy Sue. I have two Lodge grills I was going sell or something. One of them was square with this press. Never thought of .........well maybe you get the picture. Sorta like couldn’t see the forest for the trees.
First off, I wish you the best of luck. I am such a novice at this kind of stuff, but I have a question... I was told at a young age never to press burgers or steaks... are you concerned at all with the weight 'pushing out' some of the juice? Have I been misled my entire life?
Well, let’s just say a portion of your life & leave it at that.
BTW (for you anachronists), steaks are bein discussed here, not burgers. Burgers are squishy in their make up, so’s we don’t want to squish the juice out o them. Steaks are not squishy. That is my scientific reply. I will now consider writing a book.
Kenji does a nice job in his book and blog on serious eats "the food lab" on optimal burger cookery and how it bifurcates into thin diner style burgers vs thick steakhouse style burgers.
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