Personally I don't bbq that often, but this came across my feed. I dont know if these hacks are true or not, but I know some of yall grill and thought someone might find a cool new trick to have up their sleeve.
I believe one of the best grilling tips is to not "grill" your steaks. First, I'll sous vide my steaks to the high end of rare (I go with 129F), then I'll put a cast iron pan or skillet on my grill and get that sucker up to 700F (measured with an IR thermometer). You don't want to go much higher than that or you'll start to burn off the "seasoning" from the cast iron. Then I sear for 1-2 minutes per side. You'll never get that kind of crusty sear on grill grates. If it's a really thick cut, like a tenderloin filet or a 1.5" ribeye, I'll use a MAPP blowtorch to hit the circumference while each side is searing.
Something I should have done a video on when summer started is my "ultimate umami powder". It takes steaks and burgers to a whole 'nother realm.
Illegitimi non carborundum
@ketoadmin Being a camper I love to do my steaks over an open fire. The flavour is amazing and I do get a nice crust.
Cooker of Good Food and Stuff
