scooter
Moderator
You've all seen a space shuttle launch, right? A very impressive display of shear BTUs lifting a very heavy solid object into space. Conjures up quite a mental image doesn't it? OK, it may be an extreme example of what I've been thinking lately but I've been experimenting with ultra high heat, ultra quick searing of steaks, chops, roasts. I mean like 90 seconds worth of rocket searing over coals then into my MAK to slow roast and smoke until the desired temp. When done correctly, this process gives a beautiful dark crispy outer crust with a nice pink center from edge to edge like you'd expect to see from a high end steak house.
I've been experimenting with elevating a charcoal grate in my Weber kettle (the kettle seems to work particularly well because the lid can be used to stop/slow flare ups) up to where the top of the live briquettes are approx 1/2" below the cooking grate and using hardwood briquettes which supposedly get hotter than regular charcoal briquettes. Got this idea of the elevated charcoal grate from Craig "Meathead" Goldwin recently when he mentioned it almost in passing on the BBQ Central radio show as how he gets high heat searing done. Pretty much point blank charcoal searing done quickly. When the sear is done, into the pellet pit it goes to finish the job. This, in my opinion, improves on how high end steak houses cook their steaks and chops. They use very expensive salamanders/broilers that get between 1500* and 2500*F! (Very expensive) They then put the meat into a low temp oven to finish. A pellet pit is an improvement over an oven because we can add a kiss of smoke and heat instead of just heat.
I was reading somewhere recently, can't recall where but may have been on this site, that a guy tried using a propane torch to quick sear carne asada and other steaks with success.
What I've been wondering, is if a little propane torch would work, would one of those large propane weed eater/ice killer torches work for big steaks/chops and roasts? I've seen them used on the comp circuit to start up charcoal but have to wonder if they're usable for ultra quick, ultra high heat searing? Couldn't use them for searing in comps due to them being gas powered but certainly OK for backyard use. And charring from above would remove the flare up issue.
Any one tried a weed killer torch to sear with? I can only imagine what the neighbors would think when they see me using a large blow torch to cook with!! Am I just a crazed backyarder to want to try this???? (Probably truer than I want to imagine)
Some examples recently of high heat, quick searing done in less than 2 minutes per side then slow smoked in the MAK until desired temp. There are almost no grill marks as the whole surface of the meat turns into a grill mark.
I've been experimenting with elevating a charcoal grate in my Weber kettle (the kettle seems to work particularly well because the lid can be used to stop/slow flare ups) up to where the top of the live briquettes are approx 1/2" below the cooking grate and using hardwood briquettes which supposedly get hotter than regular charcoal briquettes. Got this idea of the elevated charcoal grate from Craig "Meathead" Goldwin recently when he mentioned it almost in passing on the BBQ Central radio show as how he gets high heat searing done. Pretty much point blank charcoal searing done quickly. When the sear is done, into the pellet pit it goes to finish the job. This, in my opinion, improves on how high end steak houses cook their steaks and chops. They use very expensive salamanders/broilers that get between 1500* and 2500*F! (Very expensive) They then put the meat into a low temp oven to finish. A pellet pit is an improvement over an oven because we can add a kiss of smoke and heat instead of just heat.
I was reading somewhere recently, can't recall where but may have been on this site, that a guy tried using a propane torch to quick sear carne asada and other steaks with success.
What I've been wondering, is if a little propane torch would work, would one of those large propane weed eater/ice killer torches work for big steaks/chops and roasts? I've seen them used on the comp circuit to start up charcoal but have to wonder if they're usable for ultra quick, ultra high heat searing? Couldn't use them for searing in comps due to them being gas powered but certainly OK for backyard use. And charring from above would remove the flare up issue.
Any one tried a weed killer torch to sear with? I can only imagine what the neighbors would think when they see me using a large blow torch to cook with!! Am I just a crazed backyarder to want to try this???? (Probably truer than I want to imagine)
Some examples recently of high heat, quick searing done in less than 2 minutes per side then slow smoked in the MAK until desired temp. There are almost no grill marks as the whole surface of the meat turns into a grill mark.
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