The grocery store had grass fed NY strip steaks on clearance the other day cause the sell-by date was that day. Picked up two for dinner. Cooked them hot and fast at 600 degrees for 3.5min per side and they came out perfect. Had some garlic mashed potatoes and girlfriend made some Mexican creamed corn to go along with it.
I went on a golf trip to Hilton Head with a few buddies a couple of weeks back. Whenever I go to the coast I always love to eat fresh seafood. We talked with some locals during the day and they recommended the best market to grab fresh seafood that the tourists don't know of.
So we picked up 3lbs of black grouper and 3lbs of jumbo shrimp all fresh caught that morning. Did some red skin potatoes and some corn on the cob and the condos had a public area with two grills. We needed both to cook it all. Some of the best seafood I have had in a long time.
All plated up with a glass of Evan Williams Single Barrel to go with it.
The shrimp was a simple cook. We wanted to have most of natural flavor since it was so fresh. Local made seafood season dusted on it. A little bit of fresh minced garlic and a little more than half a stick of butter for the 3lbs. Cooked in tinfoil made into a pan on the grill for about 7-8 minutes turning every 2min to make sure cooked all the way through.
I used to think it is a pain but now I find it super easy. I mean yes you don't have the convenience of cooking in minutes but your right the flavor and presentation are indeed amaing. I can't cook most stuff any other way anymore.
I use these and typically within 20-30min I am looking. Mostly depends on the temperature I am trying to achieve but even 500 degrees can be achieved in 30min. I know for a lot though that is too timeconsuming.
I have one of these already. Can't remember the last time I even used my charcoal grill though...
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Originally Posted by CCColtsicehockey
I use these and typically within 20-30min I am looking. Mostly depends on the temperature I am trying to achieve but even 500 degrees can be achieved in 30min. I know for a lot though that is too timeconsuming.
I'm WAY too impatient for that. The thing I love about charcoal is that you can get the grill surface ripping hot, you can get super hot temps for searing that are difficult to get with gas or pellet.
I'm WAY too impatient for that. The thing I love about charcoal is that you can get the grill surface ripping hot, you can get super hot temps for searing that are difficult to get with gas or pellet.
That is for sure. I have had my egg at the top of the dome thermometer read 700 for some sears which means the grate is typically around 50 higher than that. I'm talking like 45 seconds sear at that point for huge ribeyes even. With those temps I keep meaning to get a pizza setup for it.
I used a mixture of Spice Hunter Spicy Garlic and Mango Habanero. I also then put some Honey Jalapeno bbq on half of them at the girlfriend's request. I tried 2 of those and they came out good as well.
Did not know Costco now has Tomahawks. That looks great.
Recently bought a new house and decided that I didn't want to bring my 10 or so year old grill with me, it was beat up and starting to rust so I decided to just bite the bullet and get a new one. I went for the newer model of what I had the Char Broil Pro Series 6 burner. I had the Pro Series 4 burner before and it served me well. Since the deck is up off the ground I decided to buy boxed instead of pre-assembled so that I could get it onto the deck easier. It was a bit of a pain putting together, but I'm a diy guy so it was enjoyable as well.
Here's all the parts laid out, good lord there were a LOT of parts!
The majority of the assembly is the base and wheels. I didn't really get any pics of that since it was so many pieces, but here is the grill assembly seated on top of the assembled base.
Here I installed all the stainless steel flavor bars
Another feature that I'm very excited about on this model is the sear plate on the right, definitely excited to experiment with that.
And here it is all assembled.
The manufacturing date made me chuckle, it's also stamped on the back of my grill
And here is it's first run, heating up charcoal for my Labor Day smoke on the Weber. I won't be keeping it near the window, this was just until I got a cover for it.
Reverse sear on the smoker has become my go to way for steaks. They had ribeyes on sale at the store. Asked the butcher to cut me a special one as they are never thick enough. Told him I wanted it 2.5-3in thick. Never did measure it to see what I ended up with but it was 1.98lbs.
Seasoned up and let rest at room temp for 45-60min while the egg came to temp.
after smoking at 250 to internal temp of 110 for a nice medium rare after sear
Had a cast iron pan going in the gas grill where the temps were around 600 degrees Here is the resulting sear after 1min per side.
The money shot
Lunch yesterday
So for lunch today I figured I would use the left overs
I'll likely be replacing my grill & possibly adding a flattop.
New house has a gas line plumbed to the back porch, and my grill isn't convertible, but the same company sells a NG model.
PO also left their grill, so I have 2 LPG grills on the porch: 5 burner NexGrill & my 4 burner+griddle DynaGlo.
I'll likely be replacing my grill & possibly adding a flattop.
New house has a gas line plumbed to the back porch, and my grill isn't convertible, but the same company sells a NG model.
PO also left their grill, so I have 2 LPG grills on the porch: 5 burner NexGrill & my 4 burner+griddle DynaGlo.
Looks like NexGrill units might be convertible. Don't know if that particular one is.
The Dyna is mine & I really like it, was planning on just selling the Nex though the main reason I like the Dyna is that it has the griddle & I've never used the 'stovetop' burner that most grills have.
Adding a Blackstone & converting the Nex might work, will have to look at the parts cost compared to a NG Dyna like the LPG I already have.
The Dyna is mine & I really like it, was planning on just selling the Nex though the main reason I like the Dyna is that it has the griddle & I've never used the 'stovetop' burner that most grills have.
Adding a Blackstone & converting the Nex might work, will have to look at the parts cost compared to a NG Dyna like the LPG I already have.
I was going to suggest that option as well. Convert the Nex and get a Natural gas Blackstone. Put a T on the end of the natural gas line and hook both up so you never have to fill either.
You can get flat tops for any gas grill these days. I just use a cast iron griddle on my grill for that and it's fantastic.
Do they fully fit in place or does it just sit on top of the grill grate? I hate the Lodge one I have for my gas cooktop inside the house as it just slides around on the grates.
Do they fully fit in place or does it just sit on top of the grill grate? I hate the Lodge one I have for my gas cooktop inside the house as it just slides around on the grates.
I don't think they fully fit in place but they're big enough that it shouldn't move around on you.
That revers sear looks great. That is now my go to method for cooking steaks unless I'm doing skirt/flank steaks. I've also bounced around with various meat suppliers - Flannery Beef is probably my go to distributor at the moment. I buy tenderloins from Costco that I'll use in a beef wellington.
Just get a steelmade flat top for the grill you plan on ditching and use that instead of buying a new blackstone.
The fact he has a gas line I would convert the grill he can to NG and then get the NG blackstone. Never having to deal with bottle fill ups again would be amazing. The one thing you do have to be careful with is NG has less BTU than Propane.
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