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Gene Gene is offline
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Posts: 63
Default Question: Converting ti infrared

On Tue, 29 Sep 2009 16:25:06 -0700, "Theron" >
wrote:

>
>"Gene" > wrote in message
.. .
>> On Tue, 29 Sep 2009 11:46:16 -0700, "Nonny" > wrote:
>>
>>>
>>>"Gene" > wrote in message
...
>>>>
>>>> Too rich for me right now, but thanks for the tip.
>>>>
>>>> I do not have the tools to do what you did. Guess this will have
>>>> to
>>>> wait. OH well!
>>>>
>>>> Thanks for lookin for me before I leap!
>>>
>>>We've always enjoyed 'char rare' steaks and some seafood like
>>>shrimp can be improved with a blast of high heat to blacken the
>>>loose edges. Before building the IR grill, I always kept an LP
>>>torch out by the grill and used it with MAPP gas to sear foods.
>>>Perhaps that would be an inexpensive idea for you. To this day, I
>>>use it on squid and shrimp, with occasional touch-up of chicken
>>>wings.
>>>
>>>The idea is to go ahead and cook the food on the grill like you
>>>normally would, then fire up the MAPP gas torch just before
>>>removing it. A pass over seafood adds to the flavor and takes
>>>virtually no time. Steaks benefit as well, though you don't get
>>>the stripes like you do with a true IR Grill. Give it a try- the
>>>torches are cheap and can be found at Lowe's, Home Depot or any
>>>hardware store. LP works, but if you get a MAPP gas cylinder for
>>>it, it'll give you a hotter flame and better searing.

>>
>> I will have to try MAPP. Wouldn't you want to hit the meat with it
>> FIRST? Thanks much for all the info!
>>
>> If I want to sear I use wood. I can get that over 700 degrees. But of
>> course I'm looking for a solution that is quick.
>>
>> Perhaps LOX ?
>>
>> Hehhehe
>>
>>

>If you don't have cast iron grates on your Brinkmann try to find a cast iron
>grate that will fit. Grill with the flat side of the grade toward the meat
>and you'll get the most sear possible. Plain cast iron is fine, but keeping
>it seasoned and rust free on a outside gas grill is almost impossible, for
>me at least. If you can find a porceleinized grate, that's probably the
>best. Stainless steel is the worst grate material from a searing
>standpoint.. Doing this made quite a difference for me; it's not anything
>like charcoal, but better than before.
>
>Ed
>
>
>
>

Yes, I have porcelin covered cast iron grates.

The searing process has nothing to do with the type of grate and
EVERYTHING to do with how high a heat you can get.