The bad touch! (thank you dear enablers)


 
Jonas-Switzerland

Jonas-Switzerland

TVWBB Super Fan
You guys are terrible. You convinced me that no, a spirit gas grill and a wsm isn't enough. No. I NEED a kettle.

Winter season truly is a good time to look for used grills. Here is my latest addition:

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A master touch.

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It is used, but looks decent enough. It also came with a ton of weber accessories. It is only missing a vortex.

No idea what this is:
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You are most sincerely welcome! I think I can speak for most of the enablers here that we salute your find! Now, when you find a “Flame” you should be good for a few months! You will enjoy the kettle, get a rotisserie for that too!
 
Awesome kettle find, especially with a hinged lid. Love the way you transported it. That’s dedication. You’re going to have some fun!
 
No, you really do/did need a kettle. It's all the best parts of a WSM and all the best of a Spirit combined. Of course I believe everyone needs a kettle, so that bias is there.
 
Looks like the steaks need a little more sear before going on indirect side. A darker amber brown outside with fat more rendered out will yield more flavor.

I usually dust with McCormick MONTREAL steak seasoning before steak hits the grill. That's a always crowd pleaser in my house.

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I just lay out red hot briquettes on back half of grill so I get a good even sear (no basket necessary). I flip each side 2 times to roughly get a diamond grill mark pattern because that's usually enough time to get the overall amber look on the rest of steak I go for. I usually don't even need indirect after that since I go for medium rare inside. I pull steak off at 125°F-130°F. I let it rest about 5-10 mins.
 
Yeah no worries, this was "in between sears". Since its the first time I got to play around with high heat charcoal grilling, I did something like knox ave here:

Quick sear, quick rest, turn and repeat.

Final result had a better sear on it:
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Still, not exactly the crust I was looking for. I did put pepper on them before the sear, so no patting dry + oiling. Maybe that's the reason, maybe its the charcoal.

My reasoning for the basket was that a stacked charcoal would produce higher temps. Like a mini vortex. (and also because thats very expensive lump charcoal :D) But results are inconclusive. Gonna try some different things. Thanks for the help!
 
Your steaks turned out good looking. Maybe slightly more sear. I'll have to try the Knox Ave technique in the video to rest between sears.

I used to do all my Steaks with only salt & pepper with very good results until I met Montreal Seasoning. With the exception of filet mingons wrapped in bacon, burgers and marinated flank steaks... pretty much all my grilled beef gets dusted in Montreal seasoning now (no oil). It upped my game.
 
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