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What are you Grilling now?


Edwood

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I tried the reverse sear method even though I don't have an infrared or other serious sear option on the grill. Heated up the cast iron on the side burner for sear duty. Also cooked corn and asparagus on the grill simultaneously.

Mostly good results but the Warriors elimination final and the Stanley Cup final opener and a Giants game thrown in were distracting, and I let the NY Strip go a little long but I really like the texture and will try this again. 

 

 

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Edited by Voltron
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I'm lazy enough to have spent time figuring out the absolute easiest way to cook a ribeye steak on the pellet pooper. Set to 325 degrees and throw the meat on the grill directly above the firebox once it hits 150 or so.  The auger dumps a bunch of pellets in there at once to try and heat up fast, so there's a nice hot flame. Turn once, then remove to indirect heat and drink wine until the Chef Alarm goes off at 140 degrees internal temperature. Perfect medium every time with a nice, even crust. Top with Mt. Tam blue cheese and devour immediately. Do not rest, resting is bullshit.

Total intellectual effort: Not so much.

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  • 2 weeks later...

Had Colin, our buddy Mike, and one of Xavier's friends over for the first grill out of the summer on the "vintage" Weber 3 burner grill that came with the house.

Had 3 Waygu burgers, 3 pounds of 73/27 ground beef, a few brats, corn, and of course, some Searzall melted cheese on grilled Franz buns. Pulled the larger buns for a smaller burger early on, but got the sizing right-er later.

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Also, sampler pack of Strongbow Cider and a 6 pack Angry Orchard to go along with it. Great impromptu gathering!

Sent from my LG-H932 using Tapatalk

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On 5/28/2018 at 10:12 PM, shellylh said:

Having an infrared side burner on the grill is pretty fucking awesome. Thanks for the tip Marc.

Indirect heat @225F for 30 minutes and then a 30 second sear per side on the infrared burner.

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On 5/28/2018 at 10:12 PM, shellylh said:

Having an infrared side burner on the grill is pretty fucking awesome. Thanks for the tip Marc.

Indirect heat @225F for 30 minutes and then a 30 second sear per side on the infrared burner.

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Is that cheese under the meat? It's mouth watering though. :)

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