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Slow N Sear-Searing Option Advice
Posted on 2/26/20 at 11:51 am
Posted on 2/26/20 at 11:51 am
I have been using the slow and sear to slow cook food and smoke. The results have been great, better than I was expecting actually.
I used it for the first time the other night to high heat sear some prime steaks. I was not happy with the results. In my opinion, the steaks tasted like soot. I was using Kingsford Blue label as I typically use. From those who use it to sear, do you have the same result?
I generally cook my steaks on my Weber Genesis at about 625 in a cast iron skillet. Those steaks are night and day better than the sear method on the slow and sear.
I used it for the first time the other night to high heat sear some prime steaks. I was not happy with the results. In my opinion, the steaks tasted like soot. I was using Kingsford Blue label as I typically use. From those who use it to sear, do you have the same result?
I generally cook my steaks on my Weber Genesis at about 625 in a cast iron skillet. Those steaks are night and day better than the sear method on the slow and sear.
This post was edited on 2/26/20 at 11:52 am
4
Posted on 2/26/20 at 12:17 pm to Bigryno7
More of the surface of the meat is seared in a skillet than on the grates with a Slow n Sear.
That could partially be the issue.
Additionally, how close are your grates to the coals? Did you burn the steak?
That could partially be the issue.
Additionally, how close are your grates to the coals? Did you burn the steak?
Posted on 2/26/20 at 1:06 pm to Bigryno7
quote:
In my opinion, the steaks tasted like soot. I was using Kingsford Blue label as I typically use
were the coals white hot, or still burning?
Posted on 2/26/20 at 1:13 pm to PapaPogey
coals were still orange-redish, with the white ash on them.
This post was edited on 2/26/20 at 1:14 pm
Posted on 2/26/20 at 7:10 pm to Bigryno7
Sounds like an air flow problem. I've never gotten a snooty flavor from the slow n sear.
That being said, for prime steaks, cast iron is going to be my choice every time.
That being said, for prime steaks, cast iron is going to be my choice every time.
Posted on 2/26/20 at 9:45 pm to heatom2
Hmm. I had both vents open. I did this time put the vent wide open right above the steaks instead of on the indirect side.
However, for about halfof the time I cooked lid off so I could gauge how fast the steaks were cooking.
Maybe I’ll try it again with some lesser quality beef.
However, for about halfof the time I cooked lid off so I could gauge how fast the steaks were cooking.
Maybe I’ll try it again with some lesser quality beef.
Posted on 2/26/20 at 10:34 pm to Bigryno7
Use lump charcoal (burns hotter and cleaner) and the Cold Grate method:
https://snsgrills.com/pages/the-perfect-sear-using-the-cold-grate-technique
https://snsgrills.com/pages/the-perfect-sear-using-the-cold-grate-technique
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