The Art of Grilling

Discussion in 'Hangar Talk' started by Ryanb, Nov 13, 2017.

  1. deonb

    deonb Pattern Altitude

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    Not the grill. Use an oxy-acetylene torch to sear it after the sous vide. Or oxy-map/pro for a cheap option.

    Propane/air and NG/air is too cold and will cook the steak further before searing - the challenge is to sear the crust without cooking the layer right next to it:

    upload_2017-11-16_7-27-27.png
     
    Last edited: Nov 16, 2017
  2. Brad Z

    Brad Z En-Route

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    I sous vide my meat about 5° under desired temperature to accommodate additional cooking from the grill. Of course I max out the flame for about 20 minutes or so, so the grill is really hot when I throw the meat on. My gray layer is slightly thicker that what in your picture.
     
  3. 455 Bravo Uniform

    455 Bravo Uniform Pattern Altitude

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    Plasma cutter. Cut your raw meat with it. No cooking needed. Heck, you could do it on the plate as you cut your raw steak.
     
  4. ktup-flyer

    ktup-flyer Pattern Altitude

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    Propane is for forklifts