Steaks and Burgers

BACON CHEDDAR STUFFED BURGER

reverse sear method

(grill grate not required)

if you need to cook larger quantities you'll need more time (to run iterations) and some supportive beverages

one pile cooked bacon, one pile cubed cheddar - or melt cheese in microwave to reduce runaway cheese!

put some on each patty, put a second patty on top, seal

depending on fire heat and burger mass, the first convection cook could run 3 to 7 minutes/side, key is to get to 90 or so degrees (quality thermometer only)

run a two-stage fire, hot left, not right, cook to 100 or 105 internal

the second sear cook gives the crusty outside and mahogany color (who wants a tan burger?) and takes another 1-2 min per side

thanks Meathead for this great method!

while finishing to 110 or 115, heat a grill grate, flanges down, on the hot side, or up for grill marks

the target is a little darker than this but you get the idea

ta da! topped with red onion and mayo and a little slaw on the side

REVERSE SEARED FILETS

I wanted to see what the flat vs. ribbed grill grates would produce...

in the end I like the flat result but there's no grill lines. OK, back to the butcher for more meat!!!!

(I may have had more active fire under the flat [inverted] grate)

same hi-lo fire as above but one grate ribs up one ribs down

brought meat to 105 on cool side of grill, then went to grates to sear.... flat wins!

darn near perfect, in my humble opinion

FLAT IRON STEAK

Next up in the beef dept.,

what's all the fuss about this cut?

A Coke and orange juice and garlic marinade for a couple hours in a bag in the fridge, then....

add caprese salad; temp rose to 130 on the "rest";

verdict: winner!!!

this Maverick was my first two-probe digital thermometer; I recently upgraded to four-probe Thermoworks Signals...

Thermoworks Signals

Thanks to Thermoworks, I now have this four-probe device - three for meat, one for pit. I have the app on my Pixel phone and an iPad, and the monitoring of a cook is awesome.

Thermoworks Billows

And, from the same company, the fan that'll run if the temp in the pit drops. This is a huge leap forward, especially for those overnight brisket cooks. Thanks Thermoworks!!

And while we're on the subject, check out their blog. Yikes! Crazy good recipes!!! This one is for pork butt. Also, I stole their pics (above) for the equipment. Can't beat the clarity, and their stuff is actually clean!

SteveHecker@gmail.com

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