Cooking a steak...and brats

[LD1]

With charcoal, there is no turning off the heat. I just close the lid and let it bake. Any food remains are nice an crispy and come right off with a brush once cooled.

I never thought of the water/steam trick. I will have to try that next time.

 

[forgeblast]

Watch The Wire: How Your Grill Brush Could Make You Sick : The Salt : NPR
Watch the grill brush...when it gets old ditch it. I heard this last year on the way home, that people were being hospitalized for injesting grill brush metal.

 

[Bird]

Watch The Wire: How Your Grill Brush Could Make You Sick : The Salt : NPR
Watch the grill brush...when it gets old ditch it. I heard this last year on the way home, that people were being hospitalized for injesting grill brush metal.

Yep, I saw a story about a fellow who nearly died before they found a tiny wire that apparently he ingested in a hamburger, so I clean my grill with the wire brush, but then when I start to use it again, I like to spray the grates with PAM Grilling spray and wipe them with a paper towel.

 

[Alan L.]

I don't know how others clean the grates, but in the past I've used a wire brush when the grates were cooled, sometimes even took them in the house and scrubbed them in the kitchen sink, etc. However, the instructions with our new Hamilton Beach gas grill recommend cleaning the grates as soon as you finish cooking and turn off the heat. They recommend dipping the wire brush in water, then scrubbing the grate while it's hot, so you have steam cleaning.

I had not thought of that before, but that does get those grates cleaner, and it does it quicker and easier than ever.

I usually fire up the grill and get it hot, then clean the grates with a wire brush. But then I have to close the lid and recover the heat before I put the steaks. Cleaning right after cooking would be the better solution, but when I pull the steaks off I am instead busy loading up my baked potato, and getting ready to enjoy the meal....

Not only the pan, but if you let those "flavor bars" get caked up with burned on grease, then the fat will tend to stick to them and flare up there to. Those flareups can give you a good sear, but I have burned up a steak with flareups before, because I am depending on keep that lid closed until I turn the steak on time. On that Genesis you know you can open the bottom doors and look in on the pan to see if it is flaring up and if it is, maybe turn the steak quicker.

The Genesis is about 5 years old now and rock solid build and I agree it heats more evenly than any grill I have ever owned. Not real cheap, but worth it. Only problem is a I have a side burner but its not getting any propane to it and won't light. I don't use a regulator at all because the grill is hooked up to my big whole house propane tank which is used for hot water and lighting the fireplace.

 

[mvwicker]

After years of cooking steaks on charcoal I find that I have much better luck on the gas grill. I have a Weber Genesis and if you clean out the drip tray and the "flavor bars", the secret is NO flareups! I turn on all 3 burners full blast to get the grill to 550+ and cook 1" ribeyes about 6:45 total with the lid down. The steaks are really turning out great very tasty, juicy medium rare every time, and with beautiful grill marks. I just never could master cooking them on charcoal, battling flareups, moving them around and flipping them more than once and losing the juice....

Like Hank hill says, taste the meat, not the charcoal.....or something like that.

Tried something else with Johnsonville brats too. Put them in a pan with a bottle of beer, onions, and garlic. Cooked them about 35 minutes on the grill, then took them out and put them on the fire and cooked another 20 minutes or so. Wow, they turned out much juicier and tastier than I have ever turned out either on the grill or the smoker.

Later edited....I found that the beer adds much more flavor when you open and pour the contents in the pan.

You're making me hungry.

Also, don't pour all of the beer into the pan, pour some into the chef.

 

[whistlepig]

I have a Weber Silver gas grill that is over 10 years old. I agree that it is best grill for even heating. The only thing that I have had to replace on this grill during this ten years is the ignitor.

 

[DABSGT]

After several years of marriage and several grills I now have the Webber Summit! It has a sear station, (extra burner) to start the steaks TBN cook on a lower temp after both sides are seared. Boy does that grill cook!

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[polo1665]

After several years of marriage and several grills I now have the Webber Summit! It has a sear station, (extra burner) to start the steaks TBN cook on a lower temp after both sides are seared. Boy does that grill cook!

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Mine's a Summit as well, built in model, S-660.

 

[Rayster]

Once you have a Big Green Egg, there is no reason to go to any steakhouse or bar-b- que joint.

 

[2LaneCruzer]

Once you have a Big Green Egg, there is no reason to go to any steakhouse or bar-b- que joint.

I use mine exclusively for smoking and my Weber Kettle for grilling...so the steaks get done on the kettle. So how do you do steaks on the BGE? I have read recipes, but they consisted mainly of searing at high temp, cooling the Egg down and slow cooking.