Off topic: Rinker owners who grill!

LaReaLaRea Alexandria VirginiaMember Posts: 5,475 ✭✭✭✭✭
Willhound said:
@LaRea (and anyone else interested) I follow the Traeger pellet grill website and they posted this. 
http://enews.traegergrills.com/q/Ki4NCeQIxo-KI0n804-V7DjY_ocNd__k1TMn6df7hMUzRooQJF0JA9lzU
Featuring one of my favourites. Danielle "DivaQ"  Bennett who is originally from right near our hometown in Barrie Ontario but now lives in Winter Haven Florida. 
One if the topics to be covered is reverse sear. Even though being done on a Traeger I'm sure some of the tips will apply for any grill.

This topic deserves its own thread!  I'll check out the video.  And thanks again @Willhound for posting info about Meadhead's book!
«13456712

Comments

  • Dream_InnDream_Inn Annapolis, MDMember, Moderator Posts: 6,473 mod
    I know at last year's Rinkervous Raft-up, I was really impressed with the pellet grill mounted on the back of Pat's 410. I took over some frozen pizza's for late night snacks that he smoked on it (first time he every tried that), and they turned out great.  He also smoked up some different meats thru the day, and wow!  He had the electric portion of it wired into boat and the rest was just pure magic!  Sure made me think about getting one.

    Dream 'Inn III -- 2008 400 Express

  • halifax212halifax212 Halifax NS CanadaMember Posts: 396 ✭✭✭
    Just watched the presentation and I can't wait to try some of the techniques. Thanks for posting!
  • WillhoundWillhound Lake Simcoe, Ontario, CanadaMember Posts: 3,489 ✭✭✭✭✭
    Happy you liked it. I love my Traeger but whether or not you have one they have a great website with recipes and tips. I'm trying a reverse seat on a 2 inch thick sirloin tonight. 
    "Knot Quite Shore" - 2000 FV270
  • rasburyrasbury Sanford, FLMember Posts: 6,766 ✭✭✭✭✭
    what is a reverse sear? 
  • aero3113aero3113 Long Island, NYMember Posts: 6,266 ✭✭✭✭✭
    We made a big order from Omaha steaks a couple of weeks ago, we had a filet last night. We couldn’t grill because it was pouring out so my wife seared it on a cast iron pan for 2 minutes each side then put in the oven @ 415 for 5 minutes (for medium rare). Came out amazing!


    2008 330EC
  • LaReaLaRea Alexandria VirginiaMember Posts: 5,475 ✭✭✭✭✭
    Normal sear means you get the grill has hot as possible, and sear the steaks for a few minutes before moving them to lower heat to finish cooking.  The theory that I always heard was that searing seals in the juices and creates the GDB (golden delicious brown) crust.  I've grilled that way for years, and always been happy with it.  

    Reverse sear is the opposite.  Cook the steaks at low heat (225*F) until they are almost done, and then sear them on high heat to create the GDB.  The theory here is that it doesn't overcook the outer 1/4" of meat.  The entire piece of meat is cooked to the same perfect temperature.  

    I've only tried it once, but wow what a difference.  
  • WillhoundWillhound Lake Simcoe, Ontario, CanadaMember Posts: 3,489 ✭✭✭✭✭
    I tried my first reverse sear last night, some bacon wrapped sirloin medallions I had in the freezer. OK results, not stellar. On y Broil Kink Barn NG grill which has always been stellar but I didn't take into account that it was about 33F with a 30 mph wind, so probably about 25F with wind chill. Because I didn't want to stand outside and watch I let the temp initially get too hot, so the low and slow part went a little too fast and then when I cranked up the hot side to do the sear it took longer than I figured to heat, so they were on longer than they should have been.
    They were still tender but closer to medium than our usual medium rare/rare that we like. Not the best quality steaks either but I figured that I'd try it a few times on cheaper stuff and if I can get that down, then when I get something decent it should be stellar!
    I can definitely see the potential.
    I had always been taught to crank the grill as high as possible and once at 500-600F use the 1 minute per inch method. So a two inch thick steak would be 2 minutes, turn (not flip) another two, flip for two, turn for two. I'd always get a nice pink centre but the outside 1/4" or so was always well done.
    The reverse sear allows a much more relaxed approach. No so frenzied. Even allows for a glass of wine for the cook while grilling, so a win/win.
    "Knot Quite Shore" - 2000 FV270
  • halifax212halifax212 Halifax NS CanadaMember Posts: 396 ✭✭✭
    Thanks @LaRea for that clear explanation. Made my day :)  I can visualize the process now...needed that.  
  • rasburyrasbury Sanford, FLMember Posts: 6,766 ✭✭✭✭✭
    Im fixing to try it!
  • GMSLITHOGMSLITHO Greenwood Lake NY Member Posts: 1,108 ✭✭✭
    Sent a omaha a order  to my son in Colorado he just got it today 
  • shawnmjrshawnmjr Detroit MIMember Posts: 2,089 ✭✭✭✭
    When this pandemic is over we’re all going to be fat alcoholics who know how to cook. 
  • GMSLITHOGMSLITHO Greenwood Lake NY Member Posts: 1,108 ✭✭✭
    with clean homes also 
  • WillhoundWillhound Lake Simcoe, Ontario, CanadaMember Posts: 3,489 ✭✭✭✭✭
    shawnmjr said:
    When this pandemic is over we’re all going to be fat alcoholics who know how to cook. 
    Uhhh.....too late. By many years!
    "Knot Quite Shore" - 2000 FV270
  • rasburyrasbury Sanford, FLMember Posts: 6,766 ✭✭✭✭✭
    So I tried a London broil...so I cooked it low heat and then seared...not the best meat to try and grill...pretty good so I'm not sure that means success or not. I need to try some nice thick Ribeyes...
  • skennellyskennelly ChicagoMember Posts: 1,750 ✭✭✭✭
    Alton Brown debunked the idea of searing meat to seal in juices.  It doesn't.
    2002 - 270FV Mag 350 B3
  • LaReaLaRea Alexandria VirginiaMember Posts: 5,475 ✭✭✭✭✭
    From my vast five minutes of web research, I've learned that reverse searing entered the mainstream only within the last 15-20 years.  I wish I had known sooner.  
  • LaReaLaRea Alexandria VirginiaMember Posts: 5,475 ✭✭✭✭✭
    BTW I have a Magma boat grill that I don't use.  Will sell at nominal cost for a forum member.  PM me.  
  • aero3113aero3113 Long Island, NYMember Posts: 6,266 ✭✭✭✭✭
    @LaRea , which model Magma do you have?
    2008 330EC
  • LaReaLaRea Alexandria VirginiaMember Posts: 5,475 ✭✭✭✭✭


    Used it a few times and it works well.  I think all the parts are there.  (Sorry didn't mean to make this a classified ad.)

    Tonight I did a reverse sear on a strip loin steak.  It was thin and fatty ... a cheaper cut of meat than the awesome 2" prime cuts I cooked last week.  The result was good, not great.  Lesson:  maybe the reverse sear works best on thicker cuts.  
  • aero3113aero3113 Long Island, NYMember Posts: 6,266 ✭✭✭✭✭
    edited April 2020
    Ok, I have the same one except my top is on a hinge. Was wondering if it was the rectangle one.
    2008 330EC
  • shawnmjrshawnmjr Detroit MIMember Posts: 2,089 ✭✭✭✭
    edited April 2020
    Gonna do some BBQ next weekend. You guys that are serious into BBQ will probably laugh at my pre-prepped ribs lol
  • Black_DiamondBlack_Diamond Holland, MichiganMember Posts: 5,133 ✭✭✭✭✭
    Fun thread!  Big Green Egg fan myself. 

    2003 342FV "Black Diamond", 350 MAG MPI, 20P 4x4 Props, PC BYC, Holland, MI
  • aero3113aero3113 Long Island, NYMember Posts: 6,266 ✭✭✭✭✭
    Awesome @shawnmjr , looks like his and hers, LoL!
    2008 330EC
  • shawnmjrshawnmjr Detroit MIMember Posts: 2,089 ✭✭✭✭
    edited April 2020
    aero3113 said:
    Awesome @shawnmjr , looks like his and hers, LoL!
    @aero3113 yeah she loves the fruity drinks, but I ain’t gonna lie they do taste pretty good (well that’s what I heard)
  • LaReaLaRea Alexandria VirginiaMember Posts: 5,475 ✭✭✭✭✭
    @shawnmjr what time should I be there.
  • aero3113aero3113 Long Island, NYMember Posts: 6,266 ✭✭✭✭✭
    LoL, I’ll admit she has me hooked on some of the fruity drinks also.
    2008 330EC
  • shawnmjrshawnmjr Detroit MIMember Posts: 2,089 ✭✭✭✭
    Beer drinking starts around noon @LaRea
  • 212rowboat212rowboat Member Posts: 2,548 ✭✭✭✭✭




    now we're mixing pleasurer's... boating, cooking, football and booze... 
    this is what i call my "Bar-n".  the cooker is a Eco-Que gen 2 wood burning smoker and pizza oven... i've made pizza once, but it was covered in smoked sirloin and chicken, to m defense.  beside the smoker is a small gas grill- it took me a long time to realize smaller is better... after some mods to it, that thing will hit 800*... the griddle beside the lil' grill is used ALL THE TIME... i didn't anticipate how handy that thing would be when i put it in. 

    re: reverse sear... I've done it all kinds of ways, but by far my favorite is to smoke an entire standing rib roast to around 108* internal, then pull it.. wrap it in foil, then towels, then in the cooler for a few hours... once sides have been prepared and later that eve, I'll get that little gas grill as hot as i can get it and for at least 20 minutes so the heat is thorough and throughout- a cool steak won't cool it down hardly at all... then, i'll cut thick steaks off that standing rib (eye) roast, dredge them through butter, and flop them on the grill... no more than four minutes per side (the things are at least 2" thick, mind you)... this will blacken the outside to a nice crisp and when they're cut? wall to wall floor to ceiling medium rare... perfection. 

    another idea (and because i secretly want to direct this thread towards sharing recipes instead of techniques) is what i call a cowboy quesadilla.  it is SO simple, but fellas? you'll be a smashing hit if you ever find yourself serving masses of people where you can't focus on each and every plate... here goes:

    12" flour tortillas... bell peppers of differing colors... mozzarella cheese shredded... smoked standing rib roast OR a good prime sirloin, whole.  a few sweet onions. 

    smoke teh sirloin/rib roast to under serving temperature on the smoker... i usually pull it around 105* internal temperature... it can go in the fridge or directly to the griddle if you wish... i like to have it staged pretty much all the time in the summer... so... it's pretty much in the 'fridge at any given point... 

    strip cut the meat, onions and peppers in equal strips. sheen the griddle with veg oil... drop some tortilla's on one side after it reaches temperature BIG BUBBLE SIDE DOWN... make a pile of peppers/onions on the other side and begin cooking them.. flip the tortilla's over SMALL BUBBLE SIDE DOWN and sprinkle some mozzarella over them.  Add some of the meat and veggies on them and fold them closed... flip them over to golden brown/crips the sides equally...  top with salsa, and serve with dollop of sour cream. you will be famous. 

    I can literally make 100 of these in less than half an hour.  we'll pile up at the bar and watch football in the fall, drowning beer (on tap and bottled), smoking cigars (another pleasure) and chowing down.  good times... 
  • aero3113aero3113 Long Island, NYMember Posts: 6,266 ✭✭✭✭✭
    Nice set up @212rowboat !!
    2008 330EC
Sign In or Register to comment.