Boundary Waters Quetico Forum :: Group Forum: Home Cooking :: Grilling; I Have Arrived!
|
Author | Message Text | ||
fraxinus |
|
||
Frenchy19 |
First, I finally purchased a dual probe thermometer. This allows me to check the heat in the cooking pit and the meat, and it is light years more accurate than the thermometer placed in the lid of grills. Second, it was time for a new Weber, so I got a 22" green professional. Next, the game changer: something called a Slow n Sear. This amazing piece of equipment has turned my Weber into a true smoker at a fraction of the cost of buying a dedicated smoker. The manufacturer claimed it would allow a 2 zone system where the indirect heat side would maintain a temp of 225 for hours. I thought, no way! Well, all I can say is that I was wrong. I have used this setup to cook a 15 pound brisket for 12 hours with very little fuss. The ribs that I have made are beyond compare, and using this setup to grill a steak utilizing something called the reverse sear method makes me drool as I write. Attached are a couple of links to sites that have totally changed my take on grilling. Also, I have a couple of pics that show the setup and some ribs. So, so good! Amazing Website For Those Who Grill! Slow n Sear: A Weber's Best Friend! |
||
boonie |
quote Frenchy19: "quote boonie: "I'm obviously not as into grilling as you, but I'd be happy to sample anything you grill, so load 'er up and truck it on down here! :)" We'll truck it down to the Gorge and go WW rafting, then we'll fire it up and party until dark, maybe even a little after ! ;). My friends and family are carnivores :). |
||
Frenchy19 |
Regarding thermometers, I have a ThermoPro TP 20 Wireless with 2 probes. One measures the temp of the cooking pit and the other the temp of the meat. On Amazon, this costs about $60. There are other better units out there, but this one has worked fine for me. I also have an instant read thermometer, and for this I invested in the best: a ThermoWorks Thermapen Mk4. This reads internal temps in 2 seconds! Retail is around $100, but you can find it cheaper. I use this for much, much more than grilling; anything that needs a temp check will benefit from this, even if you never use it for grilling. Let me know if you have any more questions. I have come to firmly believe that cooking by temp with accurate tools is the way to go on the grill. Some pics from the monster porterhouse I am now digesting... Slow cook on the indirect side at 225 degrees...about an hour Once the internal temp hits 115, time to sear at warp 10! Note: When the internal temp hits 90, start a full Weber chimney of coals. When the internal temp hits 115, dump the hot coals into the SnS and burn, baby burn! Once the internal temp hits 135, you have a medium rare beauty ready to carve! Time to eat! |
||
Frenchy19 |
quote fraxinus: "nice!! got the smoking and searing merit badge huh? i looked at the slow n sear site, which model are you using, and what are you using for a thermometer? i've been smoking ribs, turkey, and pork shoulders on a weber for a while, the cooking temp and internal temps are guesswork, usually turns out pretty good, a thermometer would be nice. thanks for the tip. I've read about the reverse sear method, sounds as though if you have the internal temp dialed in the rareness of the steak is a done deal. Chicken fajitas on the grill tonight for Cinco de Mayo." Grilling a 2 pound porterhouse as I write this! Almost ready for the sear; will post pics and answer your questions once I am done. |
||
boonie |
|
||
Frenchy19 |
quote boonie: "I'm obviously not as into grilling as you, but I'd be happy to sample anything you grill, so load 'er up and truck it on down here! :)" A road trip would be awesome! You never know, I might just take you up on your offer some day. With my summers off, I get restless come the end of July, and it would be cool to tell my buddies that I paddled in WV!! |
||
fraxinus |
|