Learning to use a sear station and griddle
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- Опубликовано: 23 янв 2022
- It's been about two months with the 56" Alfresco All Grill model with sear station and griddle accessory. It's a learning curve for sure. In this video I share some of my experience so far. If you have any tips or comments please leave them. I need all the help I can get!
Put the steak on for 90 sec, then quarter turn (NOT FLIP)... 90 sec then flip, 90 sec quarter turn... 90 sec then take off. The quarter turns will give you "X" pattern grill marks if you do it right. Also the grill marks are not just for show. They mean you got an even cook when they are dark. If the marks on the first quarter turn are darker than the 2nd quarter turn, you know your cook was uneven. Amazing setup!!
Thank you! Great tips!
the method of repeatedly moving the steak is commonly done when pan frying, but works great btw :)
Thanks!!
I continually flip my meat too It's still Sears fine and then it's more even. Question for you How hot do you think that gets? Do you think you're better off getting a Napoleon grill with a searsation on the side? I really don't feel like having a separate sear station on the side. That's why I wanted one that is integrated into the grill but I want to make sure truly gets to a thousand degrees Do you know what yours gets to?.
I am very confident it gets 1000°. I haven’t taken a measurement, but it gets hotter than it needs to. It will cause the grates to glow red. Also helps heat the rest of the grill for once it’s off the sear. And less mess moving from one unit to another. All good in my opinion.
How does that griddle slide over the grates?
Just slides. Like metal on metal
You're putting seasoning on and you don't know what it is. The only thing you need with a good quality cut of meat is salt. That's it. There's a reason we pay big bucks for good meat.
Beautiful grill by the way.
Thank you and thanks for the tip!
i like the sear station Bobby. Why do you move the meat around and flip constantly? Let it sear. At least you don't use butter on your meat like the steak houses! Do you still use the Green Egg?
Thanks! I don’t know. Seems like it will actually burn if I just leave it. We moved from the house with the egg. I didn’t replace it. Now it’s gas or the Traeger only. Life is simpler lol. Thanks for the comment!
@@bobbygfl Wonder what chefs do with respect to searing meat? Assume same temp and thickness, etc. Good decision to simplify. :)
You’ve got this high end grill, nice steaks, the start was great and I like the sear…. But then you start spraying it and dumping that flavouring…. That’s when it went south :(
Thanks for the tips!
Sir, u can’t keep flipping your steaks, as u well know, like that other guy said here, quarter turn them, and this way u will get your slashes of char burnt on them, let them cook way more then flipping them like eggs,
Good meat u have, but the cooking is not right at all,
Add seasons within 1 min on the grill, after they cook, as u will taste thr seasons raw, its designed to melt into the meat, not raw,
Over all I love the grill u have, I like the way u made the appearance u have there come to life and it looks like a joy to cook in your yard, Next video u make, grab a cold beer and show it off, when u are cooking , I would rather see u slightly drunk to feeling good , this way we can say u was drunk and did not know how to cook ,
Again love the design u have, and the bbq grill
I love this comment! Thanks and yes I have much to learn! Thanks for commenting! And great tips!
Stop turning the fucking steak over on the steering station, let it sit there for four minutes get a good seer on one side, then turn it over and get another seer leave it alone, then put it over to the other side and when it’s medium rare, that’s a red warm inside then it’s ready. That’s the only way to cook a steak jerky.
Thanks Joe
so, 4 min on each side. New to the sear station, and hunting youtube at the moment :)
4 minutes on each side at that type of heat seems way too long. More like 2 1/2 to 3 minutes each side
Jesus Doode ur cooking with ways too much oil butter etc. your cholesterol must be thru the roof. Just use salt and that’s it.
It’s actually not bad at all but I hear you. Need to be healthier.