Practice on the grillgrates.


 
Bruno

Bruno

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CB924F67-5004-40BD-A091-71C032EE15C8.jpegDD5A0DF8-C33C-4043-A1CD-A66A4D5C98B8.jpegEasy first cook, a few pork chops on the performer with the grill grates under my slow n sear.
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Fun quick cook, served with spicy jicama Mango slaw. Chops were juicy and tender. Very happy.

Filets and and lamb chops tomorrow.
 
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Yeah I have them as well, I think I have been blaming the thick steel rods of the KG for the reason I don't get a better heat transfer when grilling steak. I think I just need to let the Grill Grates come up up to temp, like at least 15 minutes before searing a ribeye & possibly even throwing a chunk of wood on the coals to really get them up to temp.
 
EricV. said:
Yeah I have them as well, I think I have been blaming the thick steel rods of the KG for the reason I don't get a better heat transfer when grilling steak. I think I just need to let the Grill Grates come up up to temp, like at least 15 minutes before searing a ribeye & possibly even throwing a chunk of wood on the coals to really get them up to temp.
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We’ll see tomorrow, I’ve got a couple steaks and cut up a rack of lamb in 2 bone sections for the wife. I didn’t let it sit that long to be honest. I think the SNS helped for sure, it’s almost exactly the same size.
 
Bruno said:
We’ll see tomorrow, I’ve got a couple steaks and cut up a rack of lamb in 2 bone sections for the wife. I didn’t let it sit that long to be honest. I think the SNS helped for sure, it’s almost exactly the same size.
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Post pics! I think it's my my mistake when grilling just two steaks, I never had the SnS in the kettle, I have just loaded a chimney full of coals, spread them out & then placed the GG on top, brain fart....
 
An IR thermometer is very helpful to monitor the GGs. On my pellet grill, about the most I've been able to heat them up has been about 420F and they will put a beeeeyooootiful mahogany crust (flat side) but it will take about 3 or 4 minutes per side, 'way too long for a quick sear. On the Genesis, it's the opposite...they will get up over 700F and will blacken a steak in a couple of minutes (again, flat side). Yum! It's all about time and temp and...of course...experience.
 
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Ed P said:
An IR thermometer is very helpful to monitor the GGs. On my pellet grill, about the most I've been able to heat them up has been about 420F and they will put a beeeeyooootiful mahogany crust (flat side) but it will take about 3 or 4 minutes per side, 'way too long for a quick sear. On the Genesis, it's the opposite...they will get up over 700F and will blacken a steak in a couple of minutes. Yum! It's all about time and temp and...of course...experience.
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This was about 3/4 chimney and 10 minutes, I am going full chimney tomorrow for the lamb and the steaks.

I thought the chops today had plenty of char flavor and I think the cross hatches just look like you nailed it.
 
I started out with the grill marks, too. The juices vaporizing just under a thick juicy steak adds so much flavor! But little by little, the crusty char flavor from the flat side won me over...for now. It's nice to have options!
 
Ed P said:
I started out with the grill marks, too. The juices vaporizing just under a thick juicy steak adds so much flavor! But little by little, the crusty char flavor from the flat side won me over...for now. It's nice to have options!
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We all know that you get a great flavor from the all around crust, meathead and many others have backed it up. The purpose for me was a visual for others, wife, kids, guests.
What got me wanting one was I went to a fancy steakhouse with the wife and ordered a dry aged rib eye and kinda chuckled when I saw it, clearly they had a version of a grillgrate in the back. It was a great steak, but not lost one me it was for presentation.
My purchase was simply to play with presentation, and since none of you guys come for dinner, most won’t even know what they are looking at. 😃
 
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