BBQs

User avatar
JLv3.0
Posts: 4668
Joined: Thu Apr 12, 2018 11:42 am

Re: BBQs

Post by JLv3.0 » Sun Sep 08, 2019 11:44 am

Lowest indirect heat you can go and take it out 15F (yep, F) before the final cooked temp to allow for the searing to finish it off. Doddle.

User avatar
dinny_g
Posts: 1065
Joined: Wed Apr 11, 2018 4:31 pm

Re: BBQs

Post by dinny_g » Sun Sep 08, 2019 4:38 pm

One last question, I promise... :lol:

Do you let the meat rest between first cook and the sear or just afterwards like normal??
JLv3.0 wrote:
Thu Jun 21, 2018 4:26 pm
I say this rarely Dave, but listen to Dinny because he's right.

User avatar
JLv3.0
Posts: 4668
Joined: Thu Apr 12, 2018 11:42 am

Re: BBQs

Post by JLv3.0 » Sun Sep 08, 2019 4:43 pm

You don't really need to rest it at all after the first cook as it never encountered big heat. After the sear doesn't hurt but I don't think it's totally necessary. Few minutes while you sort out other bits of the meal and you're golden.

User avatar
dinny_g
Posts: 1065
Joined: Wed Apr 11, 2018 4:31 pm

Re: BBQs

Post by dinny_g » Sun Sep 08, 2019 4:53 pm

Sweet
JLv3.0 wrote:
Thu Jun 21, 2018 4:26 pm
I say this rarely Dave, but listen to Dinny because he's right.

User avatar
McSwede
Posts: 779
Joined: Wed Apr 11, 2018 10:04 pm

Re: BBQs

Post by McSwede » Sun Sep 08, 2019 7:25 pm

As a counterpoint to that lovely brisket I went the other way and did a big flat iron steak for the three of us. Seared for a few mins over red hot coals with some sweet bourbon glaze. Let it rest for 5mins then sliced thinly at a jaunty angle. Delicious!!

User avatar
JLv3.0
Posts: 4668
Joined: Thu Apr 12, 2018 11:42 am

Re: BBQs

Post by JLv3.0 » Sun Sep 08, 2019 7:28 pm

Feel free to share pics guys 👍🏼

User avatar
Carlos
Posts: 437
Joined: Thu Apr 12, 2018 10:38 am

Re: BBQs

Post by Carlos » Sun Sep 08, 2019 8:27 pm

I've never heard of a flat iron steak, I'd like to see these odd cuts 😎

User avatar
McSwede
Posts: 779
Joined: Wed Apr 11, 2018 10:04 pm

Re: BBQs

Post by McSwede » Sun Sep 08, 2019 8:47 pm

Carlos wrote:
Sun Sep 08, 2019 8:27 pm
I've never heard of a flat iron steak, I'd like to see these odd cuts 😎
It's a new one on me. I was in the local farm shop seeking inspiration and they offered me up one of these as they know I like a BBQ. It was lovely. Bags of flavour, juicy and tender.

No pictures I'm afraid JL, sorry! 😂

User avatar
JonMad
Posts: 881
Joined: Wed Apr 11, 2018 9:25 pm

Re: BBQs

Post by JonMad » Mon Sep 09, 2019 9:09 am

Yorkshire Puds on the BBQ on Sunday too :)
Tightens your line under power like an umbrella hooked round a lamppost [Car, March 2019]

User avatar
JonMad
Posts: 881
Joined: Wed Apr 11, 2018 9:25 pm

Re: BBQs

Post by JonMad » Mon Sep 09, 2019 9:12 am

JLv3.0 wrote:
Sun Sep 08, 2019 11:44 am
Lowest indirect heat you can go and take it out 15F (yep, F) before the final cooked temp to allow for the searing to finish it off. Doddle.
Being dumb and not following when you say, 'take it out 15F (yep, F) before the final cooked temp'.
Tightens your line under power like an umbrella hooked round a lamppost [Car, March 2019]

User avatar
JLv3.0
Posts: 4668
Joined: Thu Apr 12, 2018 11:42 am

Re: BBQs

Post by JLv3.0 » Mon Sep 09, 2019 10:03 am

Yes that wasn't very clear was it!! OK so I like medium rare which means a final internal temp of 130F. Take it off the low indirect heat at 115F and stop searing when it reaches 130.

User avatar
McSwede
Posts: 779
Joined: Wed Apr 11, 2018 10:04 pm

Re: BBQs

Post by McSwede » Mon Sep 09, 2019 10:33 am

JLv3.0 wrote:
Mon Sep 09, 2019 10:03 am
Yes that wasn't very clear was it!! OK so I like medium rare which means a final internal temp of 130F. Take it off the low indirect heat at 115F and stop searing when it reaches 130.
I like the sound of this. Thanks.

User avatar
JonMad
Posts: 881
Joined: Wed Apr 11, 2018 9:25 pm

Re: BBQs

Post by JonMad » Mon Sep 09, 2019 11:05 am

Understood :)

And found the page with the detail and other temps on it: https://www.seriouseats.com/2017/03/how ... steak.html
Tightens your line under power like an umbrella hooked round a lamppost [Car, March 2019]

User avatar
Orange Cola
Posts: 850
Joined: Wed Apr 11, 2018 7:56 pm

Re: BBQs

Post by Orange Cola » Mon Sep 09, 2019 9:58 pm

I’m cooking on a Weber 47 this week, unlike my more up market, larger and more expensive Weber at home the silver moving bits get really fucking hot and I managed to stop short of removing my finger prints. That’ll teach me.
Mustang GT 5.0 V8 -- Jaguar F-Pace

User avatar
JLv3.0
Posts: 4668
Joined: Thu Apr 12, 2018 11:42 am

Re: BBQs

Post by JLv3.0 » Tue Sep 10, 2019 4:39 am

JonMad wrote:
Mon Sep 09, 2019 11:05 am
Understood :)

And found the page with the detail and other temps on it: https://www.seriouseats.com/2017/03/how ... steak.html
Spot on, good article that 👍🏼

User avatar
unzippy
Posts: 447
Joined: Wed Apr 11, 2018 11:02 pm

Re: BBQs

Post by unzippy » Tue Sep 10, 2019 6:15 am

JLv3.0 wrote:
Sun Sep 08, 2019 10:37 am
Epic 8-)

I'm loving the reverse sear method for steaks - so much better, more controlled and less stressful than the normal "whack it on the grill as hot as you can get it and hope for the best" and you can use it for steaks of any thickness with a proper meat thermometer.

Finishing the outside sear in a smoking hot skillet with avocado oil, then butter and rosemary - it's the work of the gods.
Steak night - dirt cheap from Costco. Whole Wagyu Ribeye, works out at 3 pints per steak, just under 2 inch thick and as big as my face:

Image

Image

The opposite of reverse sear:



Used the center grate on the chimney, got the sear on first and the chucked it in a gentle oven to let it come up to rare.


I've also had very good results with the cold grate technique:
https://abcbarbecue.com/cold-grate-technique/
Last edited by unzippy on Tue Sep 10, 2019 7:44 am, edited 1 time in total.
The Evo forum really is a shadow of its former self. I remember when the internet was for the elite and now they seem to let any spastic on

IaFG Down Under Division

User avatar
JLv3.0
Posts: 4668
Joined: Thu Apr 12, 2018 11:42 am

Re: BBQs

Post by JLv3.0 » Tue Sep 10, 2019 7:36 am

I very, very much like the concept of using the chimney to sear!!

User avatar
JonMad
Posts: 881
Joined: Wed Apr 11, 2018 9:25 pm

Re: BBQs

Post by JonMad » Tue Sep 10, 2019 7:50 am

unzippy wrote:
Tue Sep 10, 2019 6:15 am
Used the center grate on the chimney
I wondered about this, if all I want to do is sear a few steaks - can do the slow bit in the normal oven whilst the chimney is getting ready. Still uses the same amount of charcoal but saves having to clean the BBQ after.
Tightens your line under power like an umbrella hooked round a lamppost [Car, March 2019]

User avatar
JLv3.0
Posts: 4668
Joined: Thu Apr 12, 2018 11:42 am

Re: BBQs

Post by JLv3.0 » Tue Sep 10, 2019 8:10 am

.............and in theory is a lot hotter, seeing as it's basically a blast furnace :D

I really am enjoying learning the theory of how steaks are cooked, after years and years of being disappointed with how they turned out, whilst wanting to punch a few of my best mates square in the face for being really fucking good at it :D

I've also realised that food cooked by someone else always tastes better, even when it isn't. That said, I've now broken the ability to go out for steaks as I prefer the way mine turn out. Bit of a bugger really.

User avatar
dinny_g
Posts: 1065
Joined: Wed Apr 11, 2018 4:31 pm

Re: BBQs

Post by dinny_g » Tue Sep 10, 2019 8:24 am

JLv3.0 wrote:
Tue Sep 10, 2019 8:10 am
That said, I've now broken the ability to go out for steaks as I prefer the way mine turn out. Bit of a bugger really.
This!!!
JLv3.0 wrote:
Thu Jun 21, 2018 4:26 pm
I say this rarely Dave, but listen to Dinny because he's right.

Post Reply