Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 2 page views remaining.

Announcement

Collapse

2021 Meat-Up In Memphis Canceled

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
See more
See less

My first grilled steaks, some minor growing pains

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • kmhfive
    replied
    That steak looks wonderful! I don't use gas, so I don't know what you should expect. But, I do know that when you try next time, just change one thing and look for the changes. Be patient and you will soon MASTER your grill!

    Leave a comment:


  • Thundercat710
    replied
    Thankyou all. I think I didn't give the indirect side enough time to evenly heat

    Leave a comment:


  • RonB
    replied
    I agree that you really need to do some dry runs on your gasser. You should be able to light your grill, set the dials and be very close to the temp you want. Once you can get the temp you want, your timing should get much better, so you will not have to turn your grill up to hurry the steaks. Then give the grill some time to allow the grates to stabilize. You are close - keep at it and you will be making some great steaks.

    Leave a comment:


  • ecowper
    replied
    Thundercat710 I've never used grill grates, so I can't definitively say .... but every grill I have ever had, I had hotter and colder spots on the indirect side. Over time that evens out and the whole indirect side gets pretty even. Not perfectly even, but pretty close. I assume it's due to convection in the grill.

    Leave a comment:


  • texastweeter
    replied
    have you bread tested with this method yet?

    Leave a comment:


  • Thundercat710
    replied
    Am I correct in thinking that the grillgrates on the indirect heat side would, eventually, achieve even temperature across the whole surface? Maybe I didn't wait long enough for the heat to migrate all the way across the grates?

    Leave a comment:


  • JCGrill
    replied
    I agree with ecowper. Dry runs, temp probes, mark your dials. Makes everything easier. IR should be OK on grill grates since they are solid, won't work very well on the grill itself.

    Personally, I don't try to get my gasser to do both 225 and warp at the same time. I have multiple grills and I use them. I think you can do both with an SnS, but I don't have one (yet).

    Leave a comment:


  • Thundercat710
    replied
    Thanks for that. I had a hell of a time getting 225 on both gg's using indirect heat

    Leave a comment:


  • ecowper
    replied
    By the way, that steak looks pretty good to me :-)

    Leave a comment:


  • ecowper
    replied
    The best thing I ever did was to do dry run cooks on my Hasty-Bake. I did a bunch of testing to get the hang of how to get my indirect and direct zones to specific temps. The key ones, for me, were 225, 275, 350 on the indirect zone and 450 and 750 on the direct zone. Once I knew how to do that, it made it so much easier to follow various grill and BBQ techniques without having to fiddle and mess with the grill.

    Leave a comment:


  • Thundercat710
    started a topic My first grilled steaks, some minor growing pains

    My first grilled steaks, some minor growing pains

    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.





    Click image for larger version

Name:	meat 1.jpg
Views:	31
Size:	526.9 KB
ID:	366149Click image for larger version

Name:	meat 2.jpg
Views:	25
Size:	300.8 KB
ID:	366150


    Thanks,
    Mike D.

Announcement

Collapse

2021 Meat-Up In Memphis Canceled

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
See more
See less
Working...
X
false
0
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
{"count":0,"link":"/forum/announcements/","debug":""}

Spotlight

These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use Our Links To Help Keep Us Alive

A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder's fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here's a link that takes you to a page on Amazon that has some of our favorite tools and toys:

If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear
The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill
The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Griddle And Deep Fryer In One

Pit Barrel Cooker Smoker
The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all!

Click here to read our detailed review and to order


The Pit Barrel Cooker May Be Too Easy

Pit Barrel Cooker Smoker
The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

Click here to read our detailed review and the raves from people who own them


The Undisputed Champion!

thermapen
The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don't accept cheap substitutes.

Click here to read our comprehensive Platinum Medal review


Grilla Pellet Smoker proves good things come in small packages

Grilla pellet smoker
We always liked Grilla. The small 31.5" x 29.5" footprint makes it ideal for use where BBQ space is limited, as on a condo patio.

Click here for our review on this unique smoker


Delta by Nuke,
Stylish and Affordable
Gaucho Grill

Weber Genesis Grill
Delta by Nuke burns wood or charcoal and comes with an adjustable height grill grate. This Argentinian grill will get your flame on!

Click here to read our complete review


Genesis II E-335
A Versatile Gasser That Does It All!

Weber Genesis Grill
Webers? Genesis line has long been one of the most popular choices for gas grillers. The new Genesis II E-335 offers solid performance, a sear burner for sizzling heat and an excellent warranty.

Click here to read our complete review


GrillGrates Take Gas Grills To The Infrared Zone

grill grates
GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

Click here for more about what makes these grates so special


Is This Superb Charcoal Grill A Kamado Killer?

PK 360 grill
The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

Click here to read our detailed review of the PK 360

Click here to order directly and get an exclusive AmazingRibs.com deal


Our Favorite Backyard Smoker

kareubequ bbq smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker
This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp's dial from 175? to 350?F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer
A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here to read our complete review


Track Up To Six Temperatures At Once

Grilla pellet smoker
FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

Click here for our review of this unique device


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill
Napoleon's NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill
Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order