Sunday steak night. Indirect for about 30 minutes and reverse seared for about 60 seconds per side. Costco tenderloin...this one wasn’t very good...very tender, but little juice in the meat...the whole tenderloin has been like this. Must of got a subpar one
Memphis Elite
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Keep all these awesome cooks coming!!!
Question if you don’t mind.....are you pulling the steaks then cranking up and indirect searing or the insert? What temp or open flame setting are you using?
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Yes, I usually cook indirect at 180-200 for 30-45 minutes...until I think they r ready...usually around 110-115 internal. Pull them off and cover and crank pitt to 500 or so....when it’s climbing past 450 I swap out the deflector plate and put the sear plate on....around 500 I put the steaks on...30 seconds, twist for 30, then flip and repeat...or somewhere around here depending on thickness. Usually no more than 90 seconds total per side, otherwise it’s toasty. I’ve used open flame a few times, but honestly I don’t think it’s needed. The grate is so close to the open fire as you know.
For burgers, I’ve settled on 450 degrees with sear insert in but cook them on the middle shelf...keeps them from turning into a grease fire from all the fat dripping on the fire, but allows for a good all over sear
Memphis Elite
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