Sear-iously Interestin' Video

[Mr. Bones]

I enjoyed this, hope some of ya' may, as well...

[Polarbear777]

Yep. That one is a classic. I like the forge. I warped one of my grates with something similar.

[Huskee]

LOVE this video. One of my favorite TV dudes, the Mythbuster himself Adam Savage, and the kitchen mythbuster Kenji together tackling one great topic.

[Mr. Bones]

What Huskee said!

[barelfly]

Cool video. Thanks for sharing.

[RonB]

I never get tired of this video - except watching them chew...

[BourBonQ]

Must. Eat. Steak.

[scottranda]

Thanks for sharing! I hadn’t seen this. I wish they did a pitchfork / no-grate technique... perhaps with a steak rub haha!

[smokenoob]

Great vid, made me hungary at 9 am!
Few questions:
If you are doing say 4 steaks with those methods, where do you put the finished steaks so they don't continue to cook or cool?
Their prefered sear was the chimney, if I am using the propane IR sear burner on my Napoleon grill (they claim will go to 1800 deg), what temp should I set it at to simulate the chimney? (thinking I could test and set with IR thermometer)

[Troutman]

Yep seen it and variations on it as well. Actually tried it one time, steak came out real nice but to be honest my sear zone on my Weber Summit does just about as well.

[Mudkat]

Cool stuff! I haven't tried the chimney sear yet but since I just got the SnS I'll be fiddling with that the next few ribeye cooks.

[Brewmaster]

will have to try the chimney, looks great

[DWCowles]

I enjoyed the video

[DeusDingo]

i enjoyed that and i am so freaking hungry now. thanks for posting

[Mosca]

I would think that the chimney and a full S&S with no water would be close to the same. You could do two steaks over that, no problem.

[Mudkat]

Good point. The SnS does raise the coal bed to about the same level beloe the steak.

[Polarbear777]

I’ve done both and it is pretty much the same. Difference is the chimney is easier for a single steak or two for cleanup. With the SNS you are using the chimney anyway but spreading them out so you get more space to work with but cools down faster.

[cgrover60]

Nice vid for sure. I'm wondering how a cast iron grate on the chimney starter would work.

[Mosca]

I tried that over the S&S, it got way too hot and the steak burned almost instantly.

[Polarbear777]

For the chimney I now vote for no grate at all. The grate gets really hot so you either get a perfect sear on the meat with black lines OR you get good grate sear lines but meat isn’t seared as well, or you have to move/flip it constantly. I like flat metal skewers through the steaks instead. Works for sous vide sausage finish also.

[Potkettleblack]

+1 Polarbear. Of course, no charcoal, no chimney starter,