Re: IR grill

X-No-archive: yes
Spud wrote:
Did I mention that it really gets HOT? You cannot hold your hand within 2' over it.


Nonnymus---

Big boy's toy! (or Boi as Kev would say)

I'd be interested to know how a big ol' fat rib eye grills. Does it catch fire on the surface of the steak as the grease leaks out.

Have fun. Glad to see the fence is stucco. I image the tree and shrubbery are history though.

Spud

There was enough heat that the drippings in the V grooves of the grates burned instantly, as well as what fell through onto the burners. I did a T bone and Porterhouse tonight at 1-1/2 and 2 minutes per side as an experiment. It was different than a flare-up on a regular grill, though. There was fire all the time, but the meat was seared and not charcoaled as when you have a flare-up. Perhaps it is the intense heat that makes the difference. 1-1/2 minutes per side was perfect for me, since I prefer a cool center. The ribeye at 2 minutes per side was still red in the center, but the red was more like a med-rare. The flavor was terrific and even after letting the meat set for about 10 minutes after cooking, the juice ran out of it when cutting like crazy. In the future, my next test will be with steaks right out of the refrigerator. That extra coolness should permit 2 minutes per side with still having a cool interior.

I would offer up photos, but frankly, I was too excited to take any before putting the steaks on the plate, and afterward, there was only a gnawed bone left.


Nonnymus---
For those of you who might
not have guessed it, this
Is not my real name.
.

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