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Today on the grill top experience, I'm going to show you how to use the cold grate technique
on a regular weber kettle without buying the slow n sear.
Now I don't have anything against the adrenaline bbq company or their product and I'm not going
to make a recommendation for or against buying it.
I just wanted to see if you could use their technique without their product.
If you want to check out how they did it with the Slow 'n Sear I'm going to link to their
video down below.
So one of the problems that you are going to run into is that these kettle grates don't
spin very well.
At least not the ones that come with it.
So what I found works pretty well is you use the cheaper versions of the weber grates because
they don't have anything that sticks out on the bottom and makes it spin a whole lot easier.
The other reason why it is good is because the original weber grates are very thick and
hold in a lot of heat.
These ones are thinner which helps the cold grate technique work even better.
Before I show you how I did it, let's walk through the steps of the cold grate technique.
I'm going to use a vegetarian steak to show you how it's done.
The cold grate technique is really just a modified reverse sear.
You start it off low temperatures around 250 degrees 225 somewhere around there.
Indirect, with a hot side over here and the steak on the cold side.
Once the temperature of the steak reaches 110 to 120 degrees it's time to move it over
and sear it.
You take this off and you fire up this side as hot as you can get it.
You go ahead an put your steak on the cool side and then you flip it around for one minute
and cook it on the hot side.
When the minute is up, you flip it over and put it on the cold grate side because this
side is hot and this grate has been cooling off and you rotate it back around so it's
over the heat.
You are going to repeat this twice.
So you are going to flip it back over to the original side.
Cook it for another minute.
Once that is done, flip it over to the final side and then cook it over on the hot side.
The reason why it work so well is because the heat doesn't get stored in the grates
because it cools off every time.
So instead of getting those grill lines, you get a perfect sear every time.
To cook the steak, get enough coals lit to bring the kettle to 250 degrees Fahrenheit
and place them on one side of the grill.
Then place the steak on the opposite side and cover.
Once the steak has reached 85 degrees Fahrenheit, it's time to flip it over.
This helps the steak cook evenly.
It's also a good time to start another chimney of charcoal.
Once the steak has reached an internal temperature of 110 degrees, it's time to take it off.
Now let's get the charcoal started for the next part.
Remove the grill grates and dump a chimney of charcoal on the same side.
Try to get the coals level on top to ensure even cooking.
I shoot for about an inch below the grates.
I grabbed my bbq hair dryer and used it to stoke the coals.
Important life tip: Don't use your wifes hair dryer.
Dry off the steak with a paper towel.
This removes any extra moisture and improves the sear.
Some will put a rub on it, just make sure it doesn't have sugar or it'll be blacker
than my dress shoes.
Then coat both sides with your favorite oil to keep it from sticking and enhance the browning.
Now for the reverse sear.
Put the steak opposite the coals, set your timer for one minute and rotate the steak
over the coals.
It won't look like much at first, but the fire will build as the fat renders and drips
down on the hot coals.
When the minute is up rotate the grate to bring the steak to the opposite side, then
flip it over on the hot side for one minute.
You are going to repeat this process and cook both sides one more time for a minute each.
At some point you are going question if this is a good idea.
That steak wasn't cheap and now it's completely engulfed in flame.
Your instincts will tell you to take it out of the fire.
Just relax it'll all be over in a minute.
Check the temperature and if needs to go a little longer to reach your desired doneness,
put it on the cool side and leave the lid cracked for a bit.
After it's rested, it's time to cut in and see how we did.
That's a solid medium with a fantastic crust.
Ok guys, there are no left-overs.
That turned out absolutely fantastic.
By searing that you get this really good crust across the entire steak instead of just where
the grill marks are.
You essentially make the whole top of the steak a big giant grill mark.
So, two thumbs up for this method.
Thanks to the Adrenaline BBQ company for teaching me it.
I wanted to share it with all of you guys as well.
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