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Meat-Up in Memphis

T-Shirts & More T-Shirts & More
Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

Click here for more info.

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Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 


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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


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 for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


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


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


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

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. 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


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

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. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

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 in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

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


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their 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


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard 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

The First Propane Smoker With A Thermostat Makes 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


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

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 much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


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

Announcement

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Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Click here for details. (https://amazingribs.com/memphis2020)
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Why not sear steaks first?

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  • Top | #16
    Thanks to all for your comments. I think switching to the front-sear technique will likely help me minimize overshooting my terminal temp. I typically use a leave-in meat probe during the indirect phase, but that doesn’t work well at all for me during the searing phase when flipping, etc. So I’ll experiment with a sear-probe-bake sequence. Thanks again!

    Comment


    • Top | #17
      Originally posted by mstruth View Post
      Thanks to all for your comments. I think switching to the front-sear technique will likely help me minimize overshooting my terminal temp. I typically use a leave-in meat probe during the indirect phase, but that doesn’t work well at all for me during the searing phase when flipping, etc. So I’ll experiment with a sear-probe-bake sequence. Thanks again!
      You should really look at getting a Thermapen. They read fast, they are accurate and you can monitor your steak during the searing phase. They also work great for all times of cooking.

      Check out our review on them right here, it explains it all in much more detail.

      Comment


      • mstruth
        mstruth commented
        Editing a comment
        Thanks. I have one and use it frequently.

      • ddmcwhirter
        ddmcwhirter commented
        Editing a comment
        The Thermoworks (?) site has a lot of information obtained in their cooking lab. For example, they tested rib roast sears...front, none and reverse. With the meat near freezing, they found the front sear left no gray meat under the sear. Also...sear with salt and pepper, then add oily goop seasoning.

      • ddmcwhirter
        ddmcwhirter commented
        Editing a comment
        I did a twenty pound seven bone rib roast (ribs cooked separately) with the front sear...I have a large 1/4" steel plate that slides over my fire box...the original purpose to direct the heat into the smoker boxes...then I discovered its perfection for searing while the fire gets going and the pits heat up.

    • Top | #18
      If your looking to cook a steak as best as you can definitely reverse sear. It's ugly when you mess up a 2" steak but chalk it up to practice. The cooking methods on this site work. Especially reverse sear, I'd re-read everything before i gave up on this technique. Read Kenji on it as well...

      Comment


      • Top | #19
        I cook a steak once a week, needed or not. Mostly 1.25 inch rib eye .The best way IMOP to cook steak, is sou vide for 1.5 hours to 130 Degrees. then get the charcoal hot 600 degrees + using grill grates at the grate, I in 1.5 minute, turn 90 degrees then flip at 3 min, then turn 90 degrees, at 4.5 min at 6 min turn 90 degrees, thrermo pin in hand at 145 it's done. Might be done at about 6 min 30 seconds. Of course use your favorite steak rub, before sou vide. and sprinkle a little more at the last 30 seconds. Brush on unsalted butter, and plate.

        The method is the same if not having the time to sous vide, takes about 12 minute's. total to get to 145. Just longer time's period before turn's and flip.

        I'm useing a PK grill with grill grate's, entered a steak comp in the spring came in 5th of 25. Using this method.

        Comment


        • mountainsmoker
          mountainsmoker commented
          Editing a comment
          At 145 you have a medium done steak. Which is well above the recommended 125-135 medium-rare range recommended for the best flavor and chew of a great steak. I would never, never ever serve a steak that. well done, if they want it more done I'll throw in the microwave. IMHO you have ruined it. Obviously the judges liked there steaks medium. Some people do. LOL
          Last edited by mountainsmoker; August 12th, 2019, 03:46 PM.

        • JeffJ
          JeffJ commented
          Editing a comment
          mountainsmoker optimal doneness is purely subjective. Like you I want my steaks to be medium rare. My mother-in-law adamantly wants her steaks medium. My wife likes hers medium-rare to medium, and that's only because I've force-fed her enough medium rare steak that she's come to appreciate it.

      • Top | #20
        KenC52 I've been cooking steaks from frozen quite a bit lately. I've usually got a stash of ~2" dry-brined ribeyes in the fridge, and it makes it easy to grab 'n' go, as it were. If I'm cooking with the SnS I reverse sear and usually roll some light smoke. If I'm cooking on my gasser I front sear, mostly because my gasser is crap for searing without getting a CI piece screaming hot, so searing first lets me get a good crust without overcooking. And the steaks turn out fantastic either way.

        Comment


        • Top | #21
          Originally posted by Huskee View Post
          I've switched a couple years ago to doing exactly what you're asking. It's called front sear. It's my method of choice for steaks & burgers. I sear to whatever level pleases me then slow cook indirectly up to my target temp. I personally feel I have better control over the final temp instead of zooming past it during a reverse sear.
          Agree! I came full circle. Used to front sear back in the day... then when reverse sear became all the rage, I switched... about a year ago I decided to do a front sear just for old times sake... 1) Couldn’t tell the difference vs reverse sear 2) It was so much more relaxing just being able to allow the meat to slowly come to temp after the initial sear.

          Comment


          • Huskee
            Huskee commented
            Editing a comment
            Amen! But, most folks who grill steaks use direct heat the whole time, which is of course different than front sear. I still don't recommend all direct, unless it's a thin steak.

        • Top | #22
          For steaks I like to put them in the freezer for at least an hour, if not longer, prior to cooking. The outer sides of the meat freeze but the center does not. Since they cook from the outside-in I've found that doing it this way all-but eliminates that gray band between the surface and the interior. Here's a pic of a thick cut NY strip I cooked in my 14.5 WSM utilizing this method:

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          Comment


        • Top | #23
          I like my steaks rare, so, front sear only!

          Comment


        • Top | #24
          I try and use ABCBBQ Dave's cold grate method when I can:



          If I can't cook them outside, it is front sear with some CI than into the oven.

          Comment


          • fzxdoc
            fzxdoc commented
            Editing a comment
            Me too.

        • Top | #25
          Tonight’s front-sear cook worked well. Having only one useful arm, the technique resulted in a much less “frantic” and fairly relaxed cook – plus we really enjoyed the results. Thanks again for the input and advice!
          Attached Files

          Comment


          • Donw
            Donw commented
            Editing a comment
            Good looking steak!

          • fzxdoc
            fzxdoc commented
            Editing a comment
            Perfect! You did well. I may switch from reverse searing after all. My front seared thick steaks never looked that good, though, back in the day. Plus it was harder to back the fire's temp down low enough for the lower heat phase 2, even on the indirect side. I like starting with a small fire and then adding the heat at the end for searing. But I also like trying (or re-trying) new methods.

            Kathryn
            Last edited by fzxdoc; August 18th, 2019, 07:30 AM.

        • Top | #26
          I think what this thread proves is that there is always more than one way to cook good food, and everyone has their preferred method. It is all good.

          Comment

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