Perfect grill marks & reverse sear on the Rec Tec.

[BBQ Bill Wyko]

I set the Rec Tec at 375, put the rib eye on until it had an internal temp of 120 degrees on the stainless rack. Then I moved it over to the grill grates with no changes, left it on the GG's until it came back up to temp, then turned it 90 degrees. Brought it back up to temp then flipped it and repeat the process. Just salt & pepper seasoning and it was superb. So next time someone says you can't sear on a pellet cooker, show them this, or better yet, cook one up for yourself.

[DWCowles]

Very nice, I will have to do some on my Rec Tec. Thanks for sharing

[BBQ Bill Wyko]

Be sure to get grill grates from Rec tec. They are the key to success.

[DWCowles]

The Grill Grates came with mine and I also have them on the Weber gasser. They do a great job.

[Medusa]

Veerrrrrrrrrrrrrry Nice! Can't wait to get my GG's!

--Ed

[Dr ROK]

Now flip them grill grates over and get a perfect sear across the entire surface.

[BBQ Bill Wyko]

Ill give that a try soon, thanks for thetip

[smarkley]

Jeesh that looks great! Didn't know you could do that on a pellet burner. .. good job!

[BBQ Bill Wyko]

Grill grates are the trick. I don't think my other grills are going to be getting much love.

[Breadhead]

bbq Bill Wyko... Great cook. I agree with Dr ROK. Flip those GG's over and put a proper all over crust on those beautiful steaks. Meathead has taught us all that defined grill marks that cover a low percentage of the surface of the steak... Is leaving flavor behind.

[swartzster]

That's a great looking rib eye! I ordered a Rec Tec a few days ago, but didn't order the grill grates. I think I'm gonna have to correct that

[CandySueQ]

Don't miss the Amazing Ribs tips for cooking a thin steak! And Secretariat Horsey Sauce. Just plain YUM!

[OyinboSteve]

Hello - This is my first post/question in the pit... I have Rec-Tec and Grill Grates and love both. I feel when slow cooking/hot smoking on the stainless grates the temperature and convection is different at grate surface vs higher in the cooker. The heat comes from the front and back gaps between the drip pan and the barrel, and meat close to this flow cooks and dries faster. If I replace all the SS grates w/ GG, and cut off this air flow gap, how will the effect hot smoking and grease draining? I'm curious how having more heat under the meat and less airflow on edges would change the cooking dynamics of this machine. Thanks for your thoughts!

[_John_]

This thread is pretty old, I suggest posting a new one so more folks will see it!

[OyinboSteve]

Thanks John.