Let's Talk BBQ
Outdoor Cooking Equipment => Charbroil Infrared & SRG style Cookers => Grills & Smokers => Big Easy (BEESR) and SRG Type cookers => Topic started by: tenorGJ on January 22, 2015, 04:18:58 PM
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I'm having an issue each time I cook steaks and I need help from the experts. I’m on my third round and the steaks come out average, a little grey in color. I'm not getting much char. Is this a function of the BE and infrared cooking? Maybe it just won’t hot enough for a proper sear? Thoughts?
The only thing I can think of if my gas tank is getting low. I've probably cooked for 20 hours on the same tank. Perhaps I’m low enough on gas that I’m not getting a strong enough flame?
My process:
-I rest the steaks until room temp, coat with olive oil, and season liberally
-preheat the BE on high for 20 minutes until the smoke pellets of choice are going good
-grill the steaks on high top down, turning once, using a meat thermometer when I achieve a little below medium rare, knowing they'll continue to cook a few more degrees as they rest
Any expertise is greatly appreciated….
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As for heat, the SRG grate can hit 700 + so temp should not be an issue unless your running low on fuel or the regulator has been tripped
It's best to turn the tank on first then turn the SRG on then lite if you turn the SRG on first the regulator will restrict the propane and the burner will not get enough fuel
Always pre-heat 15 mins with the lid down before placing the steaks on the grate
Hope this helps
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Other than shooting the temp with an IR gun to determine what you actual grate temps are....I would try patting the excess oil off of the steak before grilling. A dry steak will sear, a wet steak ( water wet ) will steam, and a well oiled steak will fry.
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The SRG grate when properly heated creates a great sear on steaks. Sounds like low fuel or the regulator safety valve tripped.
When you place your hand above the grate near it you should feel the heat! If not check the burner and make sure that you are getting a full ring of flames and the flames look large and sharp.
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Option 1. Season your steaks and leave them naked on a cooling rack in the refrigerator, overnight is better, a few hours will work. That should give you a well seasoned air dried steak.
No need to bring them to room temp for cooking, that's a myth. It would take all day to bring a steak to room temp or any meat as a matter of fact. And searing a cold steak helps prevent overshooting your desired serving temp.
Option 2. Do a reverse sear. This always drys out the outside and helps form a crust almost immediately when searing.
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No need to bring them to room temp for cooking, that's a myth... And searing a cold steak helps prevent overshooting your desired serving temp.
I totally agree on this! I leave steaks cold and in the fridge until ready to grill.
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If after following TMBs regulator suggestions and following the meat prep ideas you still don't have good luck.. You may want to try a different regulator.
My SRG never did a good job with steaks. Anything in the chamber did fine but nothing on the grates worked properly.
I recently put another regulator on it and now it cooks like a champ. Litterly better than it ever has.
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Mine will get up to 600 to 700 degrees in about 15 minutes depending on the weather. This is how it looks when it is right on the SRG.
http://www.letstalkbbq.com/index.php?topic=4289.0
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Thanks, all! I think my gas may be too low. That's my first step and I'll report back.
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Thanks, all! I think my gas may be too low. That's my first step and I'll report back.
If you will look through the vent one the top you will see the flames or remove the chamber and lite the burner. The flames should be blue with yellow tips or white (if your eyes are like mine ??? ??? ???)
If the flame is yellow or your seeing a black soot form your tube may not be set in the center of the burner and this will cause all kinda havoc with the flame
If still no issue found post a picture of the burner while it's lit