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My first grilled steaks, some minor growing pains

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  • Thundercat710
    Former Member
    • Jul 2017
    • 9
    • Oregon

    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.





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    Thanks,
    Mike D.
  • ecowper
    Founding Member
    • Jul 2014
    • 3660
    • Maple Valley, WA
    • Grill = Hasty-Bake Gourmet Dual Finish
      Smoke = Weber Smokey Mountain 22.5"

      Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
      Thermometer = Maverick ET732
      Thermometer = ThermoWorks Chef Alarm
      Thermapen Mk IV = Light blue
      Thermapen Classic = Grey
      PID Controller = Fireboard Drive + Auber 20 CFM Fan

      Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
      Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
      Favorite beer = Sam Adams Boston Lager or Shiner Bock
      Favorite whisky = Lagavulin 16 year old single malt

      Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


      Eric Cowperthwaite aka ecowper

    #2
    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.

    Comment

    • ecowper
      Founding Member
      • Jul 2014
      • 3660
      • Maple Valley, WA
      • Grill = Hasty-Bake Gourmet Dual Finish
        Smoke = Weber Smokey Mountain 22.5"

        Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
        Thermometer = Maverick ET732
        Thermometer = ThermoWorks Chef Alarm
        Thermapen Mk IV = Light blue
        Thermapen Classic = Grey
        PID Controller = Fireboard Drive + Auber 20 CFM Fan

        Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
        Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
        Favorite beer = Sam Adams Boston Lager or Shiner Bock
        Favorite whisky = Lagavulin 16 year old single malt

        Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


        Eric Cowperthwaite aka ecowper

      #3
      By the way, that steak looks pretty good to me :-)

      Comment

      • Thundercat710
        Former Member
        • Jul 2017
        • 9
        • Oregon

        #4
        Thanks for that. I had a hell of a time getting 225 on both gg's using indirect heat

        Comment

        • JCGrill
          Club Member
          • Mar 2017
          • 1851
          • Minneapolis / St Paul burbs
          • Charcoal - 22" Weber Kettle
            Gas - Saber
            Smoker - Green Mountain Daniel Boone
            Portable - Charbroil Tabletop Propane Grill

          #5
          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).

          Comment

          • Thundercat710
            Former Member
            • Jul 2017
            • 9
            • Oregon

            #6
            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?

            Comment

            • texastweeter
              Club Member
              • Jul 2017
              • 2938
              • Republic of Texas

              #7
              have you bread tested with this method yet?

              Comment

              • ecowper
                Founding Member
                • Jul 2014
                • 3660
                • Maple Valley, WA
                • Grill = Hasty-Bake Gourmet Dual Finish
                  Smoke = Weber Smokey Mountain 22.5"

                  Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
                  Thermometer = Maverick ET732
                  Thermometer = ThermoWorks Chef Alarm
                  Thermapen Mk IV = Light blue
                  Thermapen Classic = Grey
                  PID Controller = Fireboard Drive + Auber 20 CFM Fan

                  Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
                  Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
                  Favorite beer = Sam Adams Boston Lager or Shiner Bock
                  Favorite whisky = Lagavulin 16 year old single malt

                  Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


                  Eric Cowperthwaite aka ecowper

                #8
                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.

                Comment

                • RonB
                  Club Member
                  • Apr 2016
                  • 13547
                  • Near Richmond VA
                  • Weber Performer Deluxe
                    SNS
                    Pizza insert
                    Rotisserie
                    Smokenator 1000
                    Cookshack Smokette Elite
                    2 Thermapens
                    Chefalarm
                    Dot
                    lots of probes.
                    CyberQ

                  #9
                  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.

                  Comment

                  • Thundercat710
                    Former Member
                    • Jul 2017
                    • 9
                    • Oregon

                    #10
                    Thankyou all. I think I didn't give the indirect side enough time to evenly heat

                    Comment

                    • kmhfive
                      Club Member
                      • Mar 2017
                      • 2988
                      • Northern Illinois
                      • Weber Kettle -- 22.5" (In-Service Date June 2015)
                        Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
                        Pit Boss 820 (Retired)
                        GMG Jim Bowie WiFi (In-Service Date April 2017)
                        Maverick ET-733
                        Fireboard
                        Home-brewer

                      #11
                      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!

                      Comment

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                      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
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