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I’m searching for the ULTIMATE sear
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forgot to chime in with my experiment with the home made char crust. Flour had an off, burnt taste. Cornstarch was great. time to take it to the next level with my own seasoning instead of St.Elmos. heavy on the salt and cornstarch, and then next is sugar. ill keep working on it. java has me intrigued.
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Keep it going! I had Char Crust (Peppercorn Garlic) on pork chops last night. Seared with my no grate technique. It was awesome. But, I’m going to Raleigh next weekend and I’m going to see if I can find that Java flavor of Char Crust.
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Plus, someone on here told me about Oak Ridge has a similar Java flavor. I’m going to try that too.
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I sear over a open fire. My stick burner fire boxes open on the top as well as the side. When I want to sear steaks I throw a couple of oak splits in the fire let it build up a good flame. Throw a grate over the opening and then throw the steaks on. Get a excellent char flavored crust!
Just another reason everyone should own at least one stick burner!
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I finally found some coffee crust season for my steaks. This is from Oak Ridge BBQ, and I found it at Grill Billies BBQ in Raleigh, NC. The USDA Prime Filets turned out awesome!
The three videos below are a slow mo sear close up, a time lapse of me lighting my charcoal chimney (BBQ Dragon fan too), and a full 4 minute video of the no grate technique (pitch fork method).
SV at 137, cold shock, avacado oil and Carne Crosta seasoning, seared, then enjoyed!
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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Club Member
- Feb 2017
- 2157
- At a river near me, MD
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Weber Smokey Mountain 14.5"
Weber 22" Kettel
Weber Smokey Joe (2)
One Grill 45" Rotisserie
Lodge 5 qt. Dutch Oven
Lodge 10.5" Double Loop Skillet
Cast Iron 9" Skillet
Cast Iron 12" Skillet
Weber 22 Grill Grates
Home Built 55 Gallon Ugly Drum Smoker - "MUDS"
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I've come a long way since opening this thread, but thanks to you all, I think I've finally got a searing technique that works for me. I think the secret is the charcoal chimney no-grate (cold grate technique would work too), plus the steak seasoning. It forms a CRUST (lemme tell ya). Char Crust or the Oak Ridge Carne Crosta works phenomenal! Hopefully others find this thread helpful. I was struggling for a while to finally nail it down.
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UPDATE:
I am continuing to use the "Flamethrower/Weed-burner" to sear meat, however, if the meat contains a large amount of fat, it renders, drips into the Weber Kettle, catches on fire, and basically coats the meat with a sooty, nasty black oily smoke that tastes like creosote.
This is not to mention the fact that a very large oil fire then erupts inside the Weber Kettle that makes removing the meat difficult.
So...
I went to Home Depot and purchased some concrete blocks and expanded metal.
Then went to Autozone and purchased a metal drip pan and a bag of absorbent.
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Lastly, I proceeded to build what I have now renamed my new...
Super Sear Station!
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Go HERE to find the photos and results of this easy and cheap build.
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Smoke On!Last edited by BBQ_Bill; June 9, 2018, 08:12 PM. Reason: (Playing with font and color just because I can)
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