"Gene" > wrote in message
...
> 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
m...
>>>>>
>>>>> 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.
>
Gene, the heat output from the propane burner is low to the point where any
"sear" comes from the grate. The degree of "sear" with the same burner will
be different with cast iron, stainless steel, and enamaled steel grates
because of that. With charcoal, with its infrared heat output, you get a
good "sear" that's much less dependant on the heat of the grate. The few
times I've used a cast iron grate on my Weber charcoal grill the sear was
pretty spectacular. However, as we all know, you get great sear from
charcoal and steel grates you see on Weber grills. With an infrared propane
burner on a properly designed grill the sear comes from the heat source
itself, not the grate. Having said that, you still don't want a grate that
obstructs the heat, like the large stainless steel grates you see on
expensive grills.

Ed