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Unread 04-22-2009, 10:15 AM   #1
HellGrill
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Default Commonplace or truth?

Is it a commonplace or is it a true thing that if you turn too much the meat on the grill you get it boiled?
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Unread 04-22-2009, 10:18 AM   #2
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I don't know about boiled but I do know that if you keep opening your grill/smoker to turn your meat then you increase your cooking time. If you're looking, you ain't cooking.
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Unread 04-22-2009, 10:24 AM   #3
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No....
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Unread 04-22-2009, 10:38 AM   #4
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What I wanted to mean is that if you keep turning it you get it less crisp/crunchy rather than if you just turn it once to cook both parts.
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Unread 04-22-2009, 10:50 AM   #5
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With most any cut of meat the less you move it or play with it while on the grill the better it will turn out.
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Unread 04-22-2009, 10:55 AM   #6
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Quote:
Originally Posted by HellGrill View Post
What I wanted to mean is that if you keep turning it you get it less crisp/crunchy rather than if you just turn it once to cook both parts.
Yes, that would be true.
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Unread 04-22-2009, 11:00 AM   #7
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I could see that being the case if you were cooking on a flattop grill as the liquid would have nowhere to go and surround the meat. With an open grate I would think the liquid would simply drip down underneath and as the meat shrinks you would get open areas where the heat and smoke could vent up through. Interesting question though...
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Unread 04-22-2009, 11:03 AM   #8
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Quote:
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I could see that being the case if you were cooking on a flattop grill as the liquid would have nowhere to go and surround the meat. With an open grate I would think the liquid would simply drip down underneath and as the meat shrinks you would get open areas where the heat and smoke could vent up through. Interesting question though...
If you were constantly turning it, you would prevent the meat from getting hot enough to carmelize as the bottom would be allowed to cool as it got flipped.
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Unread 04-22-2009, 01:08 PM   #9
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Well this evening I didn't turn it more than twice. But I had a big problem: I get my genesis up to 550 to cook some thin steaks; I opened the door I put the meat; I turned to meat and it got apparently cooked. At the end I noticed that the steak was crisp on one side, the first one that went into the grill; the other one was steamed. Is it because grill got colder after I opnened and left opened the door during grilling?
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Unread 04-22-2009, 01:09 PM   #10
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Quote:
Originally Posted by JamesTX View Post
If you were constantly turning it, you would prevent the meat from getting hot enough to carmelize as the bottom would be allowed to cool as it got flipped.

And that, right there, is the truth. And The secret to good sear.
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Unread 04-22-2009, 02:44 PM   #11
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Quote:
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Well this evening I didn't turn it more than twice. But I had a big problem: I get my genesis up to 550 to cook some thin steaks; I opened the door I put the meat; I turned to meat and it got apparently cooked. At the end I noticed that the steak was crisp on one side, the first one that went into the grill; the other one was steamed. Is it because grill got colder after I opnened and left opened the door during grilling?
For a thin steak, Don't bother to close the lid at all. For a thicker steak only close after flipping. And for a really thick steak sear one side then close the lid and sear the other and then reduce the heat or move it indirectly to finish cooking.

When cooking steaks the first side down is always the presentation side. the second side never looks quite as nice even under ideal circumstances. When you cook with the lid closed initially you are starting to cook the second/top side which will prevent a good sear after flipping.
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Unread 04-22-2009, 03:44 PM   #12
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Quote:
Originally Posted by HellGrill View Post
Well this evening I didn't turn it more than twice.
When you flipped it, did you put it back down on the same spot? If so, the grill may have cooled down when you put it down the first time and didn't have time to heat up when you fipped. Try heating up a second set of burners so when you flip it you can put it down on a set of hot grills.

I don't worry about the temp of the grill so much as I'm not baking the meat. I'm more worried about the temp at the grill.
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Unread 04-22-2009, 06:48 PM   #13
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your talking about high temp grilling,,with burgers & steaks, try to only flip 1 time...just sear each side,then let it rest before slicing/serving..if you slice too soon after removing it from the grill,you will lose alot of the moisture.. i hope this helps..good luck!
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Unread 04-22-2009, 06:57 PM   #14
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Harrold McGee... (father of food science) used to recommend turning meat very often to get it to cook evenly. It was almost ridiculous how often you were supposed to turn it.
Now he is more in line with how I cook steaks (or roasts)... lower temps, then sear.
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