Searing tips?

[TrickyDick]

Hey all,

Been re-learning how to cook, grill, and BBQ since getting my MAK. It makes things very easy for the most part. For me, the biggest thing I've noticed is that, similar to cooking with charcoal, that it takes more time to heat up the grill than with propane I'd been used to for years. On my 4 star, I think it takes a bit longer still (to heat up to searing temp) due to the size of the grill. Also, I think different pellets have different BTU capability, and I'm still learning which is best (Oak I think, but not charcoal).

So are there any general recommendations on how-to quick sear a steak (1 to 1.5" thick generally are what I get at the market, occasionally 2" but very rarely any thicker than that)? I've read most all the threads on the T-Rex vs reverse sear, etc. but what I'm really after is: what temp should I set the grill at and for how long to heat up, to achieve perfect sear marks on the standard grate.

I've tried using 450 but that doesn't seem hot enough. I have a small cast iron griddle which has a flip-side with grill ridges I have used over propane side burner but haven't tried it on the grill as yet. Frankly its a bit on the thin side and struggles to sear more than one side when full with 3 medium sized steaks. I've been thinking about getting one or two of the "Grill Grates" but not ready to pull that trigger as yet. Maybe I'm just impatient or going about it the wrong way.

Thanks

TD

 

[TentHunter]

For searing we turn our MAK up on High. The MAK searing grates work, but they do take a while to heat up to support a longer sear.

What's great about the GrillGrates is that they capture heat over a large area, then direct and concentrate that heat into thinner channels giving you the grill marks. They really do work very well and don't take as long to heat up to temp.

Otherwise the MAK griddle also does a phenomenal job at searing, especially when placed over top the FlameZone. It sits lower and closer to the heat source so it gets plenty hot enough. Because it's a flat surface, you don't get the pretty grill marks, but it sure is a nice sear.

 

[Big Poppa]

Ok Great post. with the four star you should keep cranking it up until you find the right temp for you using the flame zone....
Grill grates do a great job a faking sear....I love them

Onto the warming up part....the funny thing is that I maintain that gas grills are rarely truly heated up before people start to cook...the see fire and feel heat but to truly warm the units up is 15 minutes....the pellet grill will take longer but really not a whole lot

On the searing note Pellet grills are great swiss army knifes....trul;y remarkable all the things they can do....but for real true sear lump charcoal is still the best. The four star does it the very best....

 

[TrickyDick]

Yeah I think I am spoiled from searing on my tuscan grill in the wood fired pizza oven. takes a LOT longer to get that going than the 4 star though. i think i posted some pics once View attachment 2027Thanks for the tips though. Couple of quick follow up questions though.

Using the flame zone. Do you suggest uncovering one or both sections (ya know those cover up plates)? Was wondering if left one section closed if more heat and hot air would go through the opened half?

The MAK griddle. What's is made of? SS, AL, Cast Iron? My griddle is a generic griddle about the size of a computer keyboard but slightly wider, flat on one side, ridges on the flip side, not very thick though, probably about 1/3-1/4" thick. Not sure the MAK griddle gonna be much different than this?

The Grill Grates, 19.25x9.25 seems about the size of one of the cover plates for the flame zone insert. That about right?

TD

 

[Big Poppa]

use just what you need with the flame zone

the griddle is aluminum and not good over 325

grill grates are fabulous and sit right on top of your regular grill grates.

 

[RickB]

use just what you need with the flame zone

the griddle is aluminum and not good over 325

grill grates are fabulous and sit right on top of your regular grill grates.

Grill grates are the bomb. BTW..no sense in messing up you regular grates, take them off and the GG fit right in.

 

[Big Poppa]

actually Rick mak doesnt reccomend that it messes with the convection.

 

[dpom]

wow learn something new every day. I have been taking mine off also I'll have to try both ways to see the difference?

 

[TrickyDick]

Primary rack I assume, not elevated rack, for placing the grill grates? At this point, what's another $60. I'm waiting until after taxes then I'll get a grill grate and see how I like it.

Thanks for the tips

TD

 

[Big Poppa]

sit them right on the grate closest to the fire

 

[hank858SD]

I am a novice & far from being an expert. . but here is what I did this past weekend using guidance from this forum.

I had my first cook this past weekend. Did 15 Rib Eyes using the BP reverse sear method. I cooked all 15 steaks (1.5-2" thick) on both racks @ 225 until IT=110 moved all to warmer box. Then put the GG on and cranked up to MAX when it rached 425 put 8 back on for about 5 min a side. Then the second batch of 7 for about 7min a side. The gill was at max but down to about 350 on the 2nd batch and took longer for the sear than the 1st batch. All turned out to be a perfect Med-rare IT=125-130

 

[TrickyDick]

I have tried this before, but my hunger got the better of my patience, and when it came time to sear, my grill wasn't hot enough. Funny though, I hadn't pressed the power button when I was done, and by the time dinner was over, my grill was at 600! DOH! I have also used my cast iron griddle/grill, roughly same size as the grill grate, on the dual propane side burner to sear, but it can only really handle 2 steaks, 3 with suboptimal sear on the flip side. Tenderlion filets would probably work well on this. I have also reverse seared on the Tuscan grill. I think I need to get a grill grate. Is the size for sale on BPS website the one I need or is there another being developed for the 4 star? For some reason I thought there was.

TD

 

[MAK DADDY]

We are building some for the 4star as well as a griddle. We are Also building some pans that slide in the upper rack channels for added versatility. We already made these pans for the super smoker box and they are way cool!

 

[TrickyDick]

Did some fajitas last night. Wife had really thick chicken breasts marinating when I got home.
I decided to try searing them with more patience this time. Seared great. I slapped them on, set grill to smoke until it lit, and permit time to enjoy a chilled beverage. Then switched to high. Flam zone insert. Had the rack two slots up to soak up some smoke. Once grill hit about 300 I flipped them and they were starting to show some sear marks. Before long it was up to 350 and then 400. I moved them onto primary grate at about the 350 mark and they seared up beautifully. Had my veggies on the other side, two racks up on frogmat. Those grilled up nicely as well. They were done before the chicken was however. Getting the timing right will come with time.
I think the missing element was my own patience.
TD

 

[Big Poppa]

nice post Dick

 

[TrickyDick]

We are building some for the 4star as well as a griddle. We are Also building some pans that slide in the upper rack channels for added versatility. We already made these pans for the super smoker box and they are way cool!

In light of the lost and forgotten, but recently found gift certificate to Big Poppas store, is that grill grate going to be available in the next couple weeks? If so, then I'll hang on to the gift certificate, otherwise I'm going shopping!

TD

 

[MAK DADDY]

In light of the lost and forgotten, but recently found gift certificate to Big Poppas store, is that grill grate going to be available in the next couple weeks? If so, then I'll hang on to the gift certificate, otherwise I'm going shopping!

TD

Go shopping, I have you on the list for the searing grate when done