@zinfella you can get a nice crust on a gas grill. Take this tri-tip for example. If I'm just cooking a steak I don't see an advantage for using charcoal. If I'm cooking a whole tri-tip I would give a slight edge to charcoal because you can get a little smoke during the time it takes to cook the meat.
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I can't comment on IR burners because I have no experience with them. I could have got one for my Bull, it's an easy 15 second swap out of a stock burner with the IR burner, which IIRC is 20,000 btu's. But, I didn't because I can taste the difference between charcoal grilled & seared, and any other method. OTOH. if you're happy with gas, go for it.
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My buddy Dave is as serious as I am about searing steaks. We both want a good crust on the exterior. and a rare interior. that Takes heat!
So here the other day, Dave did Sous Vide Rib Eye to 110Ëš, then wanted to sear it, but he didn't have any charcoal lit and it was getting late, so he grabbed his Zippo to handle the sear. He got a decent sear, and nice rare interior. but he said that it definitely lacked the flavor that a charcoal sear provides. The same foes dor gassers, they can't provide the same flavor as charcoal or wood. For my part, I'm not a fan of reverse sear, I srart and finish over a hot charcoal fire. You van see Dave in action below.Attached FilesComment
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Now that’s what I call hot and fast!!!
Hey, whatever works. 👍ðŸ‘Comment
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I use my weber gasser all the time..to do sides..keep items warm while i have more on green egg/pk orginal/mb560/or barrell houseAttached FilesComment
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zinfella I am glad to know you love a good charcoal cooked steak, and prefer searing over charcoal. This is all great. Maybe you should start a new discussion thread to talk about the best searing techniques. I like that weed burner picture of your friend - sure never would have thought to do my steak that way, haha.
Anyway, all this discussion is off topic and somewhat out of place in a thread started by a guy who just wanted to tell us he bought his first gas grill, and wanted some affirmation on his purchase. You might not think he bought the right tool, but he seems to like it, and you don't need to bash his purchase or grill selection. All of this discussion belongs under a new discussion thread about searing techniques. I would like to see that discussion, but right now it is buried under a discussion topic that is very specifically Weber gas grills.Last edited by jfmorris; November 8, 2020, 08:04 PM.Comment
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Well, I've not intentionally bashed anyone's grill. Gassers are loved by an awful lot of people, the lion's share of which would probably not like the sear that I ,put on a steak, and they're happy with what they get.
I thought that I was originally responding to an erroneous comment. I was not aware that pointing that out us not kosher. Adios. -
zinfella - I don't think you bashed anything. I like the photo a lot an think in this thread it isn't highlighted the way it would in the "show us" thread. I think a lot of folks (me included) are more apt to look at that thread on a daily basis. Your photo of the method and the outcome should be seen by more folks.Last edited by tbob4; November 8, 2020, 11:01 PM. -
zinfella not saying anything isn’t kosher - just pointing out that you are giving us some great searing information in a topic that is really specific to one guys gas grill purchase. You didn’t really bash his purchase, so much as just say multiple times that gas grills don’t sear like charcoal grills, or give the same flavor. Having used charcoal more years than I’ve used gas, I agree. What you have started is a really great discussion of searing that is lost under Weber gas grills.
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