After searching around a bit on the best way to sear a steak after sous vide, it seems like the "afterburner" method (sear directly over a charcoal starter chimney) is the best bet. Here's a YouTube video comparing some different searing methods:
And here's the AmazingRibs post on the afterburner searing method:
This got me thinking: I use a Slow 'N Sear with the custom-fit GrillGrate (flat side up) on my Weber to get a good sear. I wonder how a GrillGrate directly over a chimney would work?
Has anyone tried using a GrillGrate on a charcoal starter chimney? Does the chimney run too hot? Any thoughts or advice on doing this?
Thanks!
David
And here's the AmazingRibs post on the afterburner searing method:
This got me thinking: I use a Slow 'N Sear with the custom-fit GrillGrate (flat side up) on my Weber to get a good sear. I wonder how a GrillGrate directly over a chimney would work?
Has anyone tried using a GrillGrate on a charcoal starter chimney? Does the chimney run too hot? Any thoughts or advice on doing this?
Thanks!
David
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