In all of the above posting about searing beef in the thread initiated by
Gene abaove no one has defined what searing is. Look at these youtube
videos.
http://www.youtube.com/watch?v=mrphxgEmm2g This is not remotely a sear as
far as I'm concerned. I'd be embarrassed to put this on a plate.
Then look at this. This is what I would call a sear.
http://www.youtube.com/watch?v=9FlRf...1&feature=fvwp

Both of these steaks were grilled with the grill hood down. What do you do?
Do you grill with hood up or hood down with gas? Do you grill covered or
uncovered with charcoal? I almost always grill over charcoal with the
Weber uncovered.

Kent
--
,hoping your weekend is going well,

"Kent" > wrote in message
...
> In all of the above posting about searing beef in the thread initiated by
> Gene abaove no one has defined what searing is. Look at these youtube
> videos.
> http://www.youtube.com/watch?v=mrphxgEmm2g This is not remotely a sear
> as far as I'm concerned. I'd be embarrassed to put this on a plate.
> Then look at this. This is what I would call a sear.
> http://www.youtube.com/watch?v=9FlRf...1&feature=fvwp
>
> Both of these steaks were grilled with the grill hood down. What do you
> do? Do you grill with hood up or hood down with gas? Do you grill covered
> or uncovered with charcoal? I almost always grill over charcoal with the
> Weber uncovered.

Hood up until I flip, then down until finished. On thicker steaks I lower
the heat after the sear.

In article >,
"Kent" > wrote:

> In all of the above posting about searing beef in the thread initiated by
> Gene abaove no one has defined what searing is. Look at these youtube
> videos.
> http://www.youtube.com/watch?v=mrphxgEmm2g This is not remotely a sear as
> far as I'm concerned. I'd be embarrassed to put this on a plate.
> Then look at this. This is what I would call a sear.
> http://www.youtube.com/watch?v=9FlRf...1&feature=fvwp

I have to agree. The first is not a real sear, but it depends on
customers too. Some would consider that second one charred. I would not!
I'm considering a mini-grill of some sort as I don't always want to fire
up my pit, just for doing quick steaks! Altho' a good pan sear works
well, as does the contact grill.

>
> Both of these steaks were grilled with the grill hood down. What do you do?
> Do you grill with hood up or hood down with gas? Do you grill covered or
> uncovered with charcoal? I almost always grill over charcoal with the
> Weber uncovered.
>
> Kent

I always grill with the hood down for the very reason the Chef mentioned
in the second video. Keeping the hood open is more likely to result in
overcooked meat because it keeps it too cool.

Heat is your friend.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

"Omelet" > wrote in message
news
> In article >,
> "Kent" > wrote:



>> Then look at this. This is what I would call a sear.
>> http://www.youtube.com/watch?v=9FlRf...1&feature=fvwp


I'm getting old. All I see is a grill on a wood deck.

Violation of Rule #1.

(it's actually Trex flooring, but it's still a no-no)

TFM®

On Mar 27, 11:35*pm, Omelet > wrote:
> In article >,

> I have to agree. The first is not a real sear, but it depends on
> customers too. Some would consider that second one charred. *I would not!
> I'm considering a mini-grill of some sort as I don't always want to fire
> up my pit, just for doing quick steaks! Altho' a good pan sear works
> well, as does the contact grill.

I have a Lodge cast iron hibachi that I love. We had steak for dinner
last night. I am posting 2 pictures of the steaks on ABF>

Cam

In article
>,
Cam > wrote:

> On Mar 27, 11:35*pm, Omelet > wrote:
> > In article >,
>
> > I have to agree. The first is not a real sear, but it depends on
> > customers too. Some would consider that second one charred. *I would not!
> > I'm considering a mini-grill of some sort as I don't always want to fire
> > up my pit, just for doing quick steaks! Altho' a good pan sear works
> > well, as does the contact grill.
>
> I have a Lodge cast iron hibachi that I love. We had steak for dinner
> last night. I am posting 2 pictures of the steaks on ABF>
>
> Cam

I do want one of those. :-)
I have a little cast iron japanese Hibachi that is only large enough for
a single Hamburger patty, or some small skewers...
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

On Sat, 27 Mar 2010 22:45:19 -0400, "Ed Pawlowski"
> wrote:

>
>"Kent" > wrote in message
...
>> In all of the above posting about searing beef in the thread initiated by
>> Gene abaove no one has defined what searing is. Look at these youtube
>> videos.
>> http://www.youtube.com/watch?v=mrphxgEmm2g This is not remotely a sear
>> as far as I'm concerned. I'd be embarrassed to put this on a plate.
>> Then look at this. This is what I would call a sear.
>> http://www.youtube.com/watch?v=9FlRf...1&feature=fvwp
>>
>> Both of these steaks were grilled with the grill hood down. What do you
>> do? Do you grill with hood up or hood down with gas? Do you grill covered
>> or uncovered with charcoal? I almost always grill over charcoal with the
>> Weber uncovered.
>
>Hood up until I flip, then down until finished. On thicker steaks I lower
>the heat after the sear.

I do them like Ed. The only difference is that I move them over to a
cooler side of the grill and not turn the heat down. Same principal.

Gene


http://www.nowyourcooking.net/

"If people let government decide
what foods they eat and what medicines
they take, their bodies will soon be
in as sorry a state as are the souls of
those who live under tyranny"

"Thomas Jefferson"

On Sat, 27 Mar 2010 21:35:35 -0600, Omelet >
wrote:

>In article >,
> "Kent" > wrote:
>
>> In all of the above posting about searing beef in the thread initiated by
>> Gene abaove no one has defined what searing is. Look at these youtube
>> videos.
>> http://www.youtube.com/watch?v=mrphxgEmm2g This is not remotely a sear as
>> far as I'm concerned. I'd be embarrassed to put this on a plate.
>> Then look at this. This is what I would call a sear.
>> http://www.youtube.com/watch?v=9FlRf...1&feature=fvwp
>
>I have to agree. The first is not a real sear, but it depends on
>customers too. Some would consider that second one charred. I would not!
>I'm considering a mini-grill of some sort as I don't always want to fire
>up my pit, just for doing quick steaks! Altho' a good pan sear works
>well, as does the contact grill.
>
>>
>> Both of these steaks were grilled with the grill hood down. What do you do?
>> Do you grill with hood up or hood down with gas? Do you grill covered or
>> uncovered with charcoal? I almost always grill over charcoal with the
>> Weber uncovered.
>>
>> Kent
>
>I always grill with the hood down for the very reason the Chef mentioned
>in the second video. Keeping the hood open is more likely to result in
>overcooked meat because it keeps it too cool.
>
>Heat is your friend.

Steaks of an inch, up. Thicker down. Thats the way I do them anyway.

Gene


http://www.nowyourcooking.net/

"If people let government decide
what foods they eat and what medicines
they take, their bodies will soon be
in as sorry a state as are the souls of
those who live under tyranny"

"Thomas Jefferson"

On Sat, 27 Mar 2010 18:16:42 -0700, "Kent" > wrote:

>In all of the above posting about searing beef in the thread initiated by
>Gene abaove no one has defined what searing is. Look at these youtube
>videos.
> http://www.youtube.com/watch?v=mrphxgEmm2g This is not remotely a sear as
>far as I'm concerned. I'd be embarrassed to put this on a plate.
>Then look at this. This is what I would call a sear.
>http://www.youtube.com/watch?v=9FlRf...1&feature=fvwp
>
>Both of these steaks were grilled with the grill hood down. What do you do?
>Do you grill with hood up or hood down with gas? Do you grill covered or
>uncovered with charcoal? I almost always grill over charcoal with the
>Weber uncovered.
>
>Kent

When I do steaks on my propane drill I have a searing station. I warm
up the searing part of the grill with the hood down but sear them with
the hood up. Then I finish them on the normal cooking area at a lower
temp and still with the hood up. Although when I am doing a really
good steak, ie: large porterhouse or strip, I have now prefer the
caveman style of cooking a steak as defined by Steve Raichlen. People
thought I was nuts the first time I did this and that I was going to
ruin some really nice steaks. Man were they wrong! Here's the link for
those of you that don't know what I'm talking about.
http://www.barbecuebible.com/feature...veman_tbon.php

On Mar 28, 10:18*pm, Gene > wrote:
> On Sat, 27 Mar 2010 21:35:35 -0600, Omelet >
> wrote:

WTF is this hood thing? Y'all belong to the KluKooksKlan or sumthin?
And how does that hood work with grilling, it act like a flash hood or
something?

Light charcoal, raise grate to highest level, heat grate, cook 2-3
minutes, flip, do again. If thin(ner) steak, it's ready, if not lower
grate and move to edges of fire for a few more minutes. Done.

No costumes needed. I'm sorry, but you boys are doing it wrong.

Kent wrote:
>
> In all of the above posting about searing beef in the thread initiated by
> Gene abaove no one has defined what searing is. Look at these youtube
> videos.
> http://www.youtube.com/watch?v=mrphxgEmm2g This is not remotely a sear as
> far as I'm concerned. I'd be embarrassed to put this on a plate.
> Then look at this. This is what I would call a sear.
> http://www.youtube.com/watch?v=9FlRf...1&feature=fvwp
>
> Both of these steaks were grilled with the grill hood down. What do you do?
> Do you grill with hood up or hood down with gas? Do you grill covered or
> uncovered with charcoal? I almost always grill over charcoal with the
> Weber uncovered.
>
> Kent
> --
> ,hoping your weekend is going well,

Up is sear, down is bake.

wrote:
> When I do steaks on my propane drill I have a searing station. I warm
> up the searing part of the grill with the hood down but sear them with
> the hood up. Then I finish them on the normal cooking area at a lower
> temp and still with the hood up. Although when I am doing a really
> good steak, ie: large porterhouse or strip, I have now prefer the
> caveman style of cooking a steak as defined by Steve Raichlen. People
> thought I was nuts the first time I did this and that I was going to
> ruin some really nice steaks. Man were they wrong! Here's the link for
> those of you that don't know what I'm talking about.
> http://www.barbecuebible.com/feature...veman_tbon.php


I've done carne asada directly on the coals and it works great!





--Brett

vex wrote:
> wrote:
>> When I do steaks on my propane drill I have a searing station. I warm
>> up the searing part of the grill with the hood down but sear them with
>> the hood up. Then I finish them on the normal cooking area at a lower
>> temp and still with the hood up. Although when I am doing a really
>> good steak, ie: large porterhouse or strip, I have now prefer the
>> caveman style of cooking a steak as defined by Steve Raichlen. People
>> thought I was nuts the first time I did this and that I was going to
>> ruin some really nice steaks. Man were they wrong! Here's the link for
>> those of you that don't know what I'm talking about.
>> http://www.barbecuebible.com/feature...veman_tbon.php
>
>
> I've done carne asada directly on the coals and it works great!
>
>
>
>
>
> --Brett
>
>

I have never actually done this, but have been known to sear directly on
the red-hot starter chimney.