Hello Pitmasters,
These were overall really delicious New Yorks, but unevenly cooked, which kinda bummed me out. Any guidance I can get from you all would be greatly appreciated.
Ran into some 2-zone setup difficulties using my Broil King Signet 320 and Grillgrates:
3 burner grill with 5 Grillgrates (gg's), center grate removed for this operation
left two gg's were grates-up, no burner on
right two gg's were grates-down, burner set to high
shut the lid and left a wired probe through a small potato to measure the air temp above the left gg's
dry-brined steaks (table salt only) for 12 hours prior to cook, and they were surface-dry on a rack in the fridge at cook time
steaks went right from the fridge to the indirect side
I was hoping this setup would get me to an even 225 on the indirect side, and it didn't really work:
With the right burner on high, the indirect-side probe got to 180ish. I failed to IR gun the indirect gg's at this time, so I don't know what they themselves were at. When using gg's, I'm guessing all I care about is the IR gun temps, and don't care about what my wired probe says? So I ended up turning the middle burner on to low, which rocketed up the grill temp. At this point I stopped messing with the probe, and used the gun. The inner-most gg on the indirect (now actually kind of direct) side shot up to 300ish, while the outer-most gg was around 200. I got impatient (and starving) and so I turned on the left burner to low, turned off the center, and set the right burner to low. Put the wired probe into one of the steaks and flipped them at 80 degrees, and took them off at 110. The had slight sear marks at this point, and I was getting worried. Turned up the right burner to warp, and the gun showed 850 on the gg's within 5 minutes! Brushed oil onto the steaks and applied ground pepper, and then set them on the hot, inverted gg's. Flipped them every minute until I got the centers to 135 with the thermapen. When I was done with the sear, those initial sear marks were nowhere to be found, which did please me. Feasting was done with great joy, but still, I kept thinking about how to get these more even next time.
Some things I'd like to improve next time:
- Getting the fat strip on the side to melt down more - normally this delicious, melty piece is my favorite but this time it wasn't definitely not cooked enough - was my inital cook too fast?? I am almost convinced that it was, but maybe I'm not considering something else
- Overall even cooking from the center to the tips. When I cut into the end of mine, it was a dark red, and I was immediately wondering if my brand new thermapen wasn't functioning correctly. As I worked toward the center of the meat, it became like you see below.
Anyways, thanks for taking the time for reading over my method! Hopefully the pictures do it justice. Again, these were delicious, but I want perfect, if possible.
Thanks,
Mike D.
These were overall really delicious New Yorks, but unevenly cooked, which kinda bummed me out. Any guidance I can get from you all would be greatly appreciated.
Ran into some 2-zone setup difficulties using my Broil King Signet 320 and Grillgrates:
3 burner grill with 5 Grillgrates (gg's), center grate removed for this operation
left two gg's were grates-up, no burner on
right two gg's were grates-down, burner set to high
shut the lid and left a wired probe through a small potato to measure the air temp above the left gg's
dry-brined steaks (table salt only) for 12 hours prior to cook, and they were surface-dry on a rack in the fridge at cook time
steaks went right from the fridge to the indirect side
I was hoping this setup would get me to an even 225 on the indirect side, and it didn't really work:
With the right burner on high, the indirect-side probe got to 180ish. I failed to IR gun the indirect gg's at this time, so I don't know what they themselves were at. When using gg's, I'm guessing all I care about is the IR gun temps, and don't care about what my wired probe says? So I ended up turning the middle burner on to low, which rocketed up the grill temp. At this point I stopped messing with the probe, and used the gun. The inner-most gg on the indirect (now actually kind of direct) side shot up to 300ish, while the outer-most gg was around 200. I got impatient (and starving) and so I turned on the left burner to low, turned off the center, and set the right burner to low. Put the wired probe into one of the steaks and flipped them at 80 degrees, and took them off at 110. The had slight sear marks at this point, and I was getting worried. Turned up the right burner to warp, and the gun showed 850 on the gg's within 5 minutes! Brushed oil onto the steaks and applied ground pepper, and then set them on the hot, inverted gg's. Flipped them every minute until I got the centers to 135 with the thermapen. When I was done with the sear, those initial sear marks were nowhere to be found, which did please me. Feasting was done with great joy, but still, I kept thinking about how to get these more even next time.
Some things I'd like to improve next time:
- Getting the fat strip on the side to melt down more - normally this delicious, melty piece is my favorite but this time it wasn't definitely not cooked enough - was my inital cook too fast?? I am almost convinced that it was, but maybe I'm not considering something else
- Overall even cooking from the center to the tips. When I cut into the end of mine, it was a dark red, and I was immediately wondering if my brand new thermapen wasn't functioning correctly. As I worked toward the center of the meat, it became like you see below.
Anyways, thanks for taking the time for reading over my method! Hopefully the pictures do it justice. Again, these were delicious, but I want perfect, if possible.
Thanks,
Mike D.
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