I do the same on a big green egg.
3 minutes per side and then three minutes to dwell.
Not only is perfect evertime, I get the smoke flavor of
real hardwood lump charcoal that cannot be duplicated on
any gas grill. Add the chips you want, you can't get tot he
same level without the real thing.
"Nartker" > wrote in message
...
> >I moved into a new home and had natural gas plumbed for a built-in
> >BBQ. After researching a little I discovered infrared grills which I
> >am unfamiliar with. I BBQ quite a bit and was looking to upgrade
> >between 36"-48". It must have a rotissarie, be able to slow cook
> >(smoke) and get high heat for searing without overcooking. Does
> >anyone have any practical experience with an infrared grill? Can I
> >get one grill to do all this successfully?
> >
> >
> >
> >
> >
> >
>
> I have a Tec Cherokee for home use and love it. It will encrust a large
2"
> thick steak, and cook it medium rare in under 10 minutes.
>
> After a season of using it at home, I put a 56" Tec in my commercial
kitchen.
>
> For slow cooking, i.e. smokie stuff. I use a Weber.
>
>
> Nartker @ AOL.com
>
> Nartker
>
>
>