Since I got the Meathead book, I have done a lot of trial error on my old Broil King Monarch 30 with infinity burner.
I just love the reverse sear. The bark just tastes like heaven. I prefer rare steak but I am willing to sacrifice a little bit doneness to get more bark if necessary.
However, as my Broil King is limited in Mach 10 power, here is what I do now: low and slow with Mo's Smoking Pouch then sear on a 66K BTU outside burner (just 50$) with GrillGrates on it.
Damn.... Look at this 2 lbs Angus AAA
Last edited by NinthWave; September 8, 2017, 05:20 AM.
Do you know how hot you're getting them? I happen to have one of those burners, though I also have an infrared gasser. So I'm curious whether it will be worth the setup and real estate used.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
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Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
EdF You mean how hot I get the GrillGrates? I have a 2200F probe with my Thermoworks Q. I will try to place the probe above the grates and get a reading and keep you informed.
I can say that even with both burners at high in the Broil King, I need at least 3x 1min per side to get a so so bark at wich point the internal temps gets around 140F. With the outdoor burner, after 3x 45sec per side, I get this beautiful bark and internal temp is still at 125F.
EdF Here is a picture of the full setup. I reached 800F and I wasn't at max setting. I could only keep the T-bone 30 secs per side per run. I prefer a 45s-60s searing per side per run. Hotter that that, it tends to burn instead of sear. This is a 65$cdn burner. It's about 40U$D.
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