SlowmotionQue
Full Fledged Farker
- Joined
- Mar 1, 2017
- Location
- Pittsburgh, PA
Drooling!!!!!! [emoji39][emoji39][emoji39]
My wife and I split it.
Believe me when I tell you, it would make a vegan drop to his knees and repent.
Drooling!!!!!! [emoji39][emoji39][emoji39]
I’ve had some good meat in my day, but never at that level. That’s gotta change!!!!
Been enjoying my Mak 2*, more than I expected actually. It filled a gap I had in the "easy" department, and sacrificed less than I expected in the "flavor" department. Had a corned brisket flat and point I picked up from the closeout bin, St Paddy's day leftovers I guess....they ended up desalinating in water for 3 or 4 days since we got a bunch of rain. Im going to try to get a pork butt on it this weekend and see how that works out.
I certainly hear you. The cheapest Mak out there, the 1 star general, I believe is $1800.00. Someone correct me if I'm wrong. My Rec Tec Stampede cost me $899.00.
If it takes less 5 minutes difference longer to reach 450*, then I'm good with that. I can spend the extra money on meat. I'm not saying that for those who own Maks that they aren't worth it, as I hear nothing but good things about them.
We all of course, spend our money as we like, case in point, I just bought this on Friday.
Now, I paid almost $100.00 for that one steak. Right at $90.00/lb. No way in hell it was going to see anything on God's green earth which burns pellets. I don't care what it is. Mak, Rec Tec, Yoder, what have you. I'm going to use the right tool for the job.
If I'm serious about searing a steak, especially one that I've paid good money for, searing it on a pellet grill would be a travesty.
They are indeed amazing cookers! Love how you worded that... “filled a gap I had in the “easy” department, and sacrificed less than I expected in the “flavor” department.” Quite the wordsmith, sir!
Personally, I’ve seen an increase in the “compliments” department from those I cook for... I honestly think that pellet cooked food appeals to, and is more widely enjoyed, because of how clean and pleasant the smoke profile is...
Sure, it’s not for everyone! But I do believe it’s for most
Had to throw some racks on the Mak today
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I don't know how much difference there is between brands, but I can say this. I would not hesitate to throw that steak on my Yoder. Just Sayin.
Each to his own. No rip, I really mean that. Your confidence in your Yoder is admirable, and I mean that too.
However I wouldn't do anything less than pan sear that steak in either a hot as hell cast iron skillet, or on a cast iron griddle over raging hot lump charcoal and reading at 800* plus at the dome, near 900* at the iron, a little less than 1 minute per side, which is what I did.
There's not much room for "guessing" it will be ok over grates, or aluminum searing racks, hyped by the pellet grill companies, and I'm not talking about or ripping on Yoder when I say that, when I've spent that kind of money for it. I have no desire to stick a match to $95.00 worth of 1lb steak and possibly end up feeding it to my dogs.
With cast iron, and heated to the temperatures I'm talking about, I absolutely KNOW beyond any shadow of a doubt, that it will be OK. No questions asked.
Much props to your Yoder. Much respect for you and your opinion.
But I'm not messing around when it comes to a piece of meat that I just absolutely have to get right.
BTW, as a side note, the first steak I chose that day was $140.00 as it was sliced thicker. I couldn't bring myself to spend that much money on one steak and so I settled for this particular one.
Personally, I wound't dream of trusting that expensive of a steak to any pellet grill. Just saying.
However I wouldn't do anything less than pan sear that steak in either a hot as hell cast iron skillet, or on a cast iron griddle over raging hot lump charcoal and reading at 800* plus at the dome, near 900* at the iron, a little less than 1 minute per side, which is what I did....
But searing on a pellet grill, just me, but I don't call that searing.
You just have to have the right kind of pellet grill. :mrgreen: The charbroiler side on the PG1000 has been measured at 1000°, and I believe it. The design they use is the same as their commercial charbroilers, and almost gets too hot. First time I used it, I set the grill to 600°, (which is measured on the indirect side, the direct side gets WAY hotter) and I killed (literally) 2 steaks in 2 minutes. Since then I've backed the temps down to 400° for steak and that works great with 4 mins first side, 3 mins second side. However, if I want to get crazy, I can always bring the steak up to temp on the indirect side and crank it up to do a reverse sear.
I'm also not trying to start anything, but just want to provide some data.
Started off with the steaks cold, no reverse sear here.
Fire!
Finished
Plated
Not Pittsburgh Black, but I can easily get there if I want. Those steaks were cooked at 400° (so probably 700° at the grate?). Pellet grill manufacturers have been paying attention in that people want to be able to grill (and grill well!) on a pellet grill. Here's a round of steaks that I cooked on my BIL's Pit Boss ($399) and let me tell you, the direct sear area is SERIOUS!
So here's what we're working with
Fire!
These were cut a bit big :wink:
Plated
So you can see, that even with the right entry level grill, you can get incredible grilling performance, even better than what I've had on high-end gas grills.
agreed. its more the setup time. Sometimes i dont want to have to add charcoal, wood, get it lit, get it to temp all to sear it.