Official CCS Grillmasters thread

[Guess Who]

On what?

Asking out of interest, not as a challenge.

The cut of meat and thickness. I think a thinner steak doesn't need much rest. I also like to collect the resting juices to add to a pan sauce.

 

[Ares]

The cut of meat and thickness. I think a thinner steak doesn't need much rest. I also like to collect the resting juices to add to a pan sauce.

Now I have to inquire, what kind of sauce are you making for your steak?

 

[clonetrooper264]

It definitely takes some practice, you normally only need to flip the steak once. I would also be sure to let it rest once you pull it off the grill. it makes a world of difference.

Can't remember where I read or heard this but someone somewhere said that flipping the steak once or multiple times doesn't really make that much of a difference. Yet it seems most people I know insist you must flip the steak only once.

What is the benefit of this?

 

[Xuder O'Clam]

The cut of meat and thickness. I think a thinner steak doesn't need much rest. I also like to collect the resting juices to add to a pan sauce.

Reverse searing anything less than 1.5" or 2" is kind of pointless. And reverse searing does not produce much "juice". That is the one of the big reasons for reverse searing, the juice stays in the meat, and a sauce is not needed.

 

[gpphat]

Can't remember where I read or heard this but someone somewhere said that flipping the steak once or multiple times doesn't really make that much of a difference. Yet it seems most people I know insist you must flip the steak only once.

What is the benefit of this?

flipping it multiple times really shouldn't effect the taste...I think flipping it once can ensure a more even cook on the steak. A NY Strip thats 1-1.5" thick should take 5-7 minutes on each side. Moving it around and flipping it multiple times may end up getting an uneven cook. I may be wrong on the reasoning, but in my experience I only really needed to flip my steak once.

 

[gpphat]

The cut of meat and thickness. I think a thinner steak doesn't need much rest. I also like to collect the resting juices to add to a pan sauce.

*gravy

 

[Burque]

I suck at grilling steak... I know I need to just use some of the techniques discussed.

I just seem to always wind up leaving them on too long and they get overcooked.

I need to practice on steaks over the summer.

My method is simple.

1. Buy ribeye
2. Stab with a fork a bunch of times on one side
3. Salt, pepper, and Olive (Or Avocado) oil lather it. Not a shit ton, but enough to get good coverage when rubbed in.
4. Repeat steps 2 and 3 on the other side of steak
5. Leave on the counter for 40 minutes or so
6. Get your grill HOT every grill is different but mine gets way up in the temp gauge when I have it med high (Like 650) yours might be diff than mine
7. Put steak on 4 minutes for rare, 5 minutes for med rare (This varies a bit with thickness)
8. Flip and repeat cook time
9. rest on plate for 5 - 10 minutes
10. Enjoy your amazing steak

 

[Ares]

My method is simple.

1. Buy ribeye
2. Stab with a fork a bunch of times on one side
3. Salt, pepper, and Olive (Or Avocado) oil lather it. Not a shit ton, but enough to get good coverage when rubbed in.
4. Repeat steps 2 and 3 on the other side of steak
5. Leave on the counter for 40 minutes or so
6. Get your grill HOT every grill is different but mine gets way up in the temp gauge when I have it med high (Like 650) yours might be diff than mine
7. Put steak on 4 minutes for rare, 5 minutes for med rare (This varies a bit with thickness)
8. Flip and repeat cook time
9. rest on plate for 5 - 10 minutes
10. Enjoy your amazing steak

Question.... do you cook it with the cover open or closed for those 4-5 minutes each side.

 

[Burque]

Can't remember where I read or heard this but someone somewhere said that flipping the steak once or multiple times doesn't really make that much of a difference. Yet it seems most people I know insist you must flip the steak only once.

What is the benefit of this?

Usually the reason to flip only once is to have an even cook time on both sides of the meat. So the med rare band in the middle is even and you do not end up with a rare side that devolves into a well done side.

Also if you are familiar with what you are cooking on it is easy to use a time and flip and know what you are getting.

 

[Burque]

Question.... do you cook it with the cover open or closed for those 4-5 minutes each side.

Closed cover. I open, put steaks on, close, start my timer.

Open, flip, close, start my timer.

Open and pull steak

 

[Guess Who]

Now I have to inquire, what kind of sauce are you making for your steak?

Just maybe saute some onions or shallots, capers mushrooms in some butter or olive oil. De glaze with wine or chicken stock. If you want a thicker sauce add a little flour before de glazing.

 

[hebs]

Ok... I admit. First time seeing this thread. I’ll be reading through it today to catch up. Here’s a quick pic to see what I’m working with.

 

[hebs]

Ok... that took a while, but I just went through the thread. It seems like a lot of new guys were interested in getting into the art of grilling several years ago. I'm curious if those guys are still doing it and how much progress they've achieved? I've been grilling for years and years and have been smoking on a BGE since the early part of 2012. I've learned plenty of tips and tricks along the way and have come to understand the reasoning behind a lot of different methods. Of course just like with everything else in this world, nothing is without controversy. (who would have it any other way? lol)
I'm currently out of the country so I can't even touch my babies for another few weeks. I am however planning several cooks when I get back to include some chipotle smoked salmon and pork chops on cedar planks, a better than sex smoked brisket, some blackened spatchcock chicken and of course some delicious ribeyes. A pork butt will probably end up in there somewhere as well, but I cook those so often that it's much lower on the list.

About 2 years ago I switched to a thicker stainless steel grill grate. The main reason is because my old porcelain enameled steel grid was on it's last legs. I went overboard and bought a grate that I would never have to replace. This baby has 3/8" thick rods and weighs about 14lbs. The benefits to this grate is heat retention, thicker and more even grill marks on BOTH sides your meat, easier clean up and zero issues with rust.

I use Royal Oak lump charcoal pretty much exclusively because it has a great price point (around $9 a bag) it's the same lump that is in the Big Green Egg bags (that goes for what $18 - $20 a bag?) it burns consistantly, lasts for a long time (26hrs at 235 for 1 full firebasket) and it puts a good flavor on meat. I cook my ribeyes at about 650 - 700 degrees depending on thickness. For med-rare, I cook a 1" thick Ribeye for 1min and 30 sec per side and then pull it. This gives it a very tiny band of what some would call "grey meat" and the rest is med-rare. My wife prefers her steaks ruined... er I mean well done, so her steak take around 6-7min total depending on the marbling. Normally I flip steaks about once a minute, (a recommendation by numerous professional chefs to create a good caramelizing on the outsides with out burning the seasonings) but since I only go 3 minutes total on my steaks, I look past the extra 30 seconds to maintain even cooking results. I do season my steaks with a little seasoning salt, a ton of fresh cracked pepper and a touch of cajun blackening seasoning. I don't neccessarily wait for my steaks to come up to room temperature (especially if they're thinner as I would prefer the inside to cook slower than the outside), but do season them before starting the grill. (It takes about 20min for me to clean, start and get my BGE up to 650) It's true the salt will draw out the moisture on a steak, but due to how fast I cook mine it's not a big deal... and my crazy wife prefers her dry so it's not an issue with hers either. I typically get very consistant results, however every now and again I get a piece of meat that is more dense or lean or both and it can affect the outcome if I maintain the exact timeframe. For those I adjust accordingly based on the poke and flex test.

Before I got my BGE, my grilling results were very inconsistent. I didn't understand the science behind it. But now that I have equipment that allows me to control most of the varibles, the results are light years better. Heck, I remember when I didn't know you're supposed to cook different animals at different temperatures. I always thought chicken breasts and porkchops were dry and that's just the way it is. Now both are just as juicy as a steak with minimal effort. Heck, I have to go out of my way to dry them out for the wife because she prefers drier meat. So that's a brief summary of my cooking background. Lemme know if you have any questions. I'm always open to trying different flavor combos and recipes.

 

[hebs]

Additional I'm into camping so my buddy and I built a couple of these baby's to take camping with us. They work freaking awesome! I don't have a pic right now, but we hook up a camping stove to the bottom of it. On the road we use 1gal propane tanks. At home I use a 20lb tank. The center can get really hot, the outsides stay warm, so if you're cooking say, breakfast, you can cook each component and then move it to the outside to stay warm while you finish the rest. My wife cooks fried rice on it all the time at home. We call it the HDSkottie. It packs down into a Christmas wreath holder. (minus the legs)

 

[1COBearsfan]

Ok... I admit. First time seeing this thread. I’ll be reading through it today to catch up. Here’s a quick pic to see what I’m working with.

Does the bge do everything you want/need or are there specific foods you need different grilling equipment for? I have a grill that I like but the temptation to buy a kamado is almost overwhelming. Also, my kids need to hurry up and get old enough to camp so I can copy that round griddle you made, that looks bad ass

 

[hebs]

Does the bge do everything you want/need or are there specific foods you need different grilling equipment for? I have a grill that I like but the temptation to buy a kamado is almost overwhelming. Also, my kids need to hurry up and get old enough to camp so I can copy that round griddle you made, that looks bad ass

Everything and more man. I cook turkeys for holidays, (3hrs for a 14lb bird at 350 w/indirect) smoke briskets and pork butts, I've baked pizza on it, I cook chili in a dutch oven (which is awesome because it gives it just a hint of a smokeyness flavor to it without being overbearing) Med-rare steaks in 3min with only the slightest hint of a grey band. I've got a wok for it, but since I built the HDSkottie I no longer use it. People say you can bake cakes on it, but I'm not sure about the smoke infusion affecting the taste. It's basically an oven, grill, stovetop and smoker all in one. Now that sweetcorn is in season again, I'll be cooking up tons of mexican street corn. (I just grill the corn, the wife applies the magic to it)

The best part about it is you have total control over it to make even the smallest adjustments in temp and it will maintain that temp for hours. I will warn you though... if you get good on it, you will become a food snob and won't really enjoy buying steaks or other foods in a restaurant anymore because you'll know yours are cheaper and taste way better.

If I were you I would look at the Kamado Joe. They basically copied the BGE in every way and improved on it in several categories. (it is about $100 - $200 more though I think)

 

[hebs]

I'm kinda curious how everyone starts their charcoal? (It's probably 1 of the main reasons why people stick with gas, they just don't want to deal with lighting charcoal) For about 3.5 years now I've been using a Looftlighter. (https://www.amazon.com/Looftlighter-70018-Charcoal-Starter/dp/B000WYY65Y) It's basically a long hot air gun that gets up to ~550 degrees. It lights the charcoal in about a minute and then you can keep blowing the flame to stoke it faster. It usually takes about 3min to get a good lil flame going and then close the dome, open the bottom vent all the way open and take the pinwheel off the dome. You can also use it to start a flame in several spots, or spread the flame out. It is hands down one of the best accessories to have for a charcoal grill. I couldn't imagine going back to anything else. Heck, I've even used it a few times to start a fire in my chiminea because I was being lazy.

 

[1COBearsfan]

Everything and more man. I cook turkeys for holidays, (3hrs for a 14lb bird at 350 w/indirect) smoke briskets and pork butts, I've baked pizza on it, I cook chili in a dutch oven (which is awesome because it gives it just a hint of a smokeyness flavor to it without being overbearing) Med-rare steaks in 3min with only the slightest hint of a grey band. I've got a wok for it, but since I built the HDSkottie I no longer use it. People say you can bake cakes on it, but I'm not sure about the smoke infusion affecting the taste. It's basically an oven, grill, stovetop and smoker all in one. Now that sweetcorn is in season again, I'll be cooking up tons of mexican street corn. (I just grill the corn, the wife applies the magic to it)

The best part about it is you have total control over it to make even the smallest adjustments in temp and it will maintain that temp for hours. I will warn you though... if you get good on it, you will become a food snob and won't really enjoy buying steaks or other foods in a restaurant anymore because you'll know yours are cheaper and taste way better.

If I were you I would look at the Kamado Joe. They basically copied the BGE in every way and improved on it in several categories. (it is about $100 - $200 more though I think)

Can you talk to my wife and help me convince her I need one of these things?

 

[Burque]

Additional I'm into camping so my buddy and I built a couple of these baby's to take camping with us. They work freaking awesome! I don't have a pic right now, but we hook up a camping stove to the bottom of it. On the road we use 1gal propane tanks. At home I use a 20lb tank. The center can get really hot, the outsides stay warm, so if you're cooking say, breakfast, you can cook each component and then move it to the outside to stay warm while you finish the rest. My wife cooks fried rice on it all the time at home. We call it the HDSkottie. It packs down into a Christmas wreath holder. (minus the legs)

That looks awesome! Good stuff. Would like twice if I could

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[Burque]

So yesterday did shrimp, lobster tails and asparagus on the Traeger.

Today doing Ribeyes on the grill and wifey is doing pan seared scallops.

Salad from the garden with some Romain added.

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