Huskee and David Parrish - it's working now. Very well done video except I wanted to see the smiles on your faces when you guys ate the steaks. What I like most is that there no condescension in your explanation of how and why you like your technique. When I watch other videos I often hear "I see other people do this and this is why it's wrong". You simply showed your method, explained how and why and did not put anyone else down for doing it another way. Good job!
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Very clever process. Cold grate...flip and rotate...1 minute...repeat x 3 (total of 2 minutes per side)= gorgeous steaks.
I've never tried this technique before but you can bet your bippy I'm going to be giving it a go on that next steak cook.
Thanks, Dave!
Kathryn
P.S. It looks like those steaks are about 1.5 inches thick. This works great for 2 inch steaks? Or should I think about sous vide at that point? Thanks, David Parrish
THAT steak is a thing of beauty. Now--can someone tell to to what doneness that is?
I will guess it is medium rare? And I would say IF I could order a steak at a steak house medium rare and it turned out like this then medium rare would be my absolute choice from here on out. But most of the time medium rare tends to be too much on the rare side for me.
Whatever it is that steak is perfect!!
Thanks! Jerod Broussard is right. It took a while to get the set ready to shoot the final scene and the steak had rested up to the high side of Medium Rare. It was still Medium Rare, though I prefer the low side of MR myself.
I am totally impressed, both with the video and the well-explained process.
My two take-aways were...
The sear adds about 20o to the internal temperature of the steaks. I've been getting mine too high and had to short myself on the sear time to keep within the medium rare, internal temps.
Turning the grate to present a cold side at the flip is a great tip. I always end up with heavier grill marks than an even sear.
Thanks much for the outstanding video. That ought to be a sticky somewhere, for sure.
Not sure if I missed it but did you let the steaks come up to room temp before putting them on the grill or did you put them on right out of the refrigerator. Nice video!
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