This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.


  • Filter
  • Time
  • Show
Clear All
new posts


    Seriously it was like a scene from the movie backdraft out on my deck the other night.

    I've been unsatisfied with the sear on my Treager pellet smoker grill, so . . . I decided to try out the "grill on a chimney charcoal starter" technique.

    I meant to fill it only half full but maybe I went up to two-thirds.

    With in a couple of minutes of putting the first ribeye on, flames were shooting up from the chimney up to a foot high. I was battling the flames while debating how long to leave the meat on before flipping vs. should I use the JFK (just keep flipping) techniqe. ? ? ?

    Sorry I couldn't get any pics of the cooking process as I was mainly concerned with preserving my arm from immolation.

    Here are a couple of pics of one of the ribeyes though, both sides. Part of it were a little burnt tasting, parts were quite nice. Strangely it tasted better the next day warmed up in the microwave.

    OK hang on a sec, going to log in from my phone to post pics.

    Click image for larger version  Name:	PXL_20210802_180823076.jpg Views:	0 Size:	2.11 MB ID:	1072268Click image for larger version  Name:	PXL_20210802_180809202.jpg Views:	0 Size:	2.04 MB ID:	1072269
    Got them at Costco, choice grade. Finished in oven at 325 for about 10 min . . . because they were a bit rare straight off the grill.
    Last edited by zzdocxx; August 3, 2021, 10:24 PM.

    Nothing like the smell of ribeye and burnt arm hair.


      You still have eyebrows Kathryn?


      • pkadare
        pkadare commented
        Editing a comment
        Close, but not Kathryn. :-) She's fzxdoc and she's been around longer than a year. :-)

      • ecowper
        ecowper commented
        Editing a comment
        pkadare dang, don’t let me post late at night

      I use the “no grate” technique. You hover your meat over the charcoal chimney which provides the radiant heat necessary and perfect for searing. If you use grates, it provides conductive heat which can burn spices.

      how to hover? Use steel shish kabob skewers to put in side of meat and flip over. Those flames aren’t a problem since it’s radiant heat.
      Last edited by scottranda; August 4, 2021, 06:00 AM.


      • scottranda
        scottranda commented
        Editing a comment

      • scottranda
        scottranda commented
        Editing a comment
        This is using a pitchfork I got with the turkey roaster I got. But it eventually fell apart and I use two large skewers now.

      • scottranda
        scottranda commented
        Editing a comment
        I’ve had flames bathe in meat, but no burned flavors since it’s radiant heat.

        But, that “raw” comment… yes, you have to cook the inside of the meat before or after the sear so it’s like a medium rare (not raw). Be careful not to overshoot though!

      Black is burned, browned is seared. Or so I read. I do like the taste of slightly charred grill marks. The visual just makes things taste better. The pics are looking good and I would pair them with PBR. Now I had to review:
      We Define A Proper Sear And Bust The Grill Marks Myth (amazingribs.com)
      What is your take on it?
      Last edited by bbqLuv; August 4, 2021, 06:47 AM.


      • zzdocxx
        zzdocxx commented
        Editing a comment

        Editing that was not much of an answer, except I was just trying to say that I agree with you.
        Last edited by zzdocxx; August 4, 2021, 10:54 AM.


    No announcement yet.
    Rubs Promo


    These are not ads or paid placements. These are some of our favorite tools and toys.

    These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

    Use Our Links To Help Keep Us Alive

    A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

    Finally, A Great Portable Pellet Smoker

    Green Mountain Grills Trek smoker

    Green Mountain Grills Trek smoker

    Green Mountain’s portable Trek 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 Trek from your smart phone or laptop.

    Click here to read our detailed review and to order

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

    The Good-One Open Range is dramatically different from a traditional offset smoker. 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 ourcomplete review


    Comprehensive Temperature Magnet With 80+ Important Temps

    Amazingribs.com temperature magnet
    Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

    Click here to order.

    The Cool Kettle With The Hinged Hood We Always Wanted

    Napoleon’s 22″ Pro Cart 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 22″ Pro Cart a viable alternative.

    Click here for more about what makes this grill special

    Blackstone Rangetop Combo: Griddle And Deep Fryer In One

    The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

    Click here to read our detailed review and to order

    Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

    This is the first propane smoker with a thermostat, making 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

    The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

    kamado grill
    Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

    Click here for our article on this exciting cooker