hey guys, so I've been doing a lot of looking around and web surfing bbq this week as I contemplate the next purchase to add to my napoleon pro prestige and my BGE (looks like either weber performer or PK360) and I see an awful lot of post/pics/videos of what is supposed to be seared meats. I've seen grillgrates, and slow n sear , etc. So to me , a sear is when you get a fully caramelized (maillard effect) over the entire surface of the meat. What i am seeing most people post is burnt in grate marks on their meat and not a true "searing" from end to end like in a high end steak house. What's up with this?
You have the proper understanding of searing. It has nothing to do with grate marks. It’s just s9metimes due to equipment, technique or for some of us laziness there are grate marks as a by product. Bottom line, it’s the end of a cook with FIRE!
Thanks , thought I was misinformed. I generally use a Cast Iron pan or Carbon steel pan and let that get blazing hot. a quick toss in there and I've got the maillard all over. Or use the gassers sear station . Can you get that result with either grillgrates or slownsear?
Jon Liebers you are exactly right. PROPER searing is all over, versus grill marks. (Ignore the fact that the AR website has Grillgrates showing a the top and side of every page!). I use my Grillgrates for burgers, chops, chicken, more as a heat shield to prevent flareups, and used them upside down last time I did burgers, to get a better crust. I do not use them for steaks. My steaks these days, I reverse sear and then move over the Slow 'N Sear on my Performer, or sous vide with my Anova, and sear on cast iron.
You will love the Performer if you go that way. Its my favorite grill of the ones I have, as the large work surface makes it a nice outdoor kitchen prep or serving area for me. I like the PK360 too, but it costs a good bit more than my Performer Deluxe. If you get the one with the propane lighter feature, you will love it. It's the only way I start charcoal now - even for my other charcoal grills.
Every time you see a photo of a steak, or hot dog, or pork chop, or anything else - think Marketing. Grill marks look great if you don't know better. So when anyone does an add with grilled meat, you will almost always see those dastardly grill marks.
Very Nice, indeed!
Ya still got yer chin whiskers, so I'd reckon yer accomplished at it!
Bet th kiddo had a blast; how many dads let their kid play with a flamethrower?
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