You guys seem to be cooking very hot?
I smoke ribs at ~120C. Above 150 and surely you're roasting, not smoking?
I've got some huge beef flat rib to smoke this week. Midweek, lockdown smoking has been a treat.
Found a couple of options that I'm considering
One is a combi griddle and hot-plate:
https://www.nisbets.co.uk/buffalo-6-...-griddle/cp240
The other is a large hot-plate: https://www.australian-bbq.co.uk/bee...burner-gas-bbq or
https://www.nisbets.co.uk/buffalo-6-...52808725806_c_
Not much info on either to be honest. Any thoughts or experience?
Cheers
Personally they are a little commercial looking with the Nisbets ones, given that is what they are. Aesthetically they don’t do anything for me.
Although I’m also not a fan of flat Aussie style bbqs after having had one. Much better flavours with lid down cooking & easier to burn the grates clean after cooking too
Sent from my iPhone using Tapatalk
I bought a stainless tabletop one from Costco several years ago, and found the heat output was abysmal. Checked on line and found that low heat was a universal complaint, also that they had tendency for going up in flames !!!! (Thought that was a pre-requisite for BBQs). Think it was called “NexGrill” or something like that.
It went in the skip.
So here’s a steak question for the experienced gas bbq people on here:
How do you get a sealed dark outside and a red/pink inside on the gas bbq?
I’m heating to 260 then 4 min per side, resulting in nice even colour and tender meat throughout (1” thick ribeyes, 21 days or so), plus a few minutes to rest
Thanks
Ian
To get a decent sear, run hot m and close the lid as it cooks. 1 inch thick rib eyes will take 4-5 minutes. I place diagonally and turn them onto hot unused grill sections (with retained heat) to create a crosshatch sear (this is on stainless steel rather than cast iron).
Thanks, I'm doing the above. I am getting grill marks but really what I'm after is almost a crust. A pal has suggested a mayo baste beforehand to help blacken the steak, plus go to 1.25 inch thick as well. Mouth's watering as I type :)
There is a good article I read previously that interestingly comments that the best malliard reaction comes from small bars and high heat (cant find it though, will post up if I do). I do this on my charcoal that has thinner bars.
For Gas burner with thicker bars you need to reposition on hot bars for each turn.
Good article here:
https://www.thespruceeats.com/how-to...-steaks-336363
We bought one of these in the sale for about £275 i think and can’t fault it, we have used it throughout May after my much more expensive one caught fire and melted in front of me
https://www.manomano.co.uk/p/cosmogr...-42-cm-9538438
Edit, ours actually has 4 burners under the grill and 2 under a hot plate but other than that it’s the same
Sent from my iPhone using Tapatalk
A sensible choice. I find gloves work fine with really hot things until you have nowhere practical to place them down without causing damage & then they heat up instantly!
Learned the hard way that suede gauntlets with fat in the fingertips become useless as the fat heats up as do your fingers.
Sent from my iPhone using Tapatalk
we went for all steel as previously we had one the black paint and it peeled off but who knows with this one (different brand)
Just used it now to cook some amazing Pork chops and ribs
Sent from my iPhone using Tapatalk
Last edited by J3w3ll3r; 1st June 2020 at 19:34.