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Grilling 1” steaks - This guy from the UK says smoke & sizzle is the ultimate way!

Discussion in 'The Smokehouse' started by don2222, Jun 25, 2022.

  1. don2222

    don2222

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    Hello
    1. Grill on a pellet smoker on Low heat with a meat probe for perfect internal temp.
    2. Reverse sear with Infared on the sizzle zone!

    The 2 most popular LP or Gas BBQ grills made in Canada with an IR side burner are:
    1. Broil King
    2. Napoleon

    There are many good WiFi pellet smoker grills.

    See video below:
    Has anyone tried this?
    Is your grill ready for the big Holiday?


     
    Last edited: Jun 25, 2022
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  2. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    i dont own any of those grillz but i reverse sear all my steaks...only way to go
     
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  3. don2222

    don2222

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    Very good
    A pellet stove cooks the meat very slowly to keep the juices in!
    The new Broil King IR sizzle zone Infared side burner heats up from 1200 to 1400 degrees in 3-5 minutes for the best searing there is!!
    Sure beats the old way of cooking the meat in the oven and then throwing it on a hot cast iron skillet for the searing! LOL
     
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  4. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    i never did it the old wayo_O
     
  5. don2222

    don2222

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    You did not, but I did! LOL
     
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  6. don2222

    don2222

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  7. don2222

    don2222

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    Here are the specs on the new

    Broil King S490 Pro IR 304 SS grill with Rotisserie

     
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  8. lukem

    lukem

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    I reverse sear my steaks. Really to have a good one, you want a 2" or more steak. Let it sit in the fridge naked on a cooling rack for 2-3 days to get good and dry.

    Salt and pepper, in a 250 oven on a rack until it hits 115*. Pull it, rub it all over in an irresponsible amount of butter, and put it on the the hottest fire or cast iron you can come up with for 30 seconds per side.

    Best steak ever and almost impossible to screw up.
     
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  9. Smokinpiney

    Smokinpiney

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    I cook most of my thick steaks the same way except usually on the smoker. Can't beat it. Especially the irresponsible amount of butter part :thumbs:
     
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  10. Chvymn99

    Chvymn99 Moderator

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    Low and Slow...
     
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  11. buzz-saw

    buzz-saw

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    I'll follow SKEETER's lead on this one.
    Slow then hit it on high heat at the end.
    I would do something like a roast or a whole chicken in the same manner. Roast it slow then turn up the wick at the end to give it the desired crisp at the end.