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Get wood chips at Home Depot / Lowes in grill dept. Throw out foil packet when done grilling (and grill has cooled off)Okay, I can do that. How do you recommend the searing part? I do have a side burner on my grill, but it requires a pan.
Also, where should I pick up wood chips. I've never done this before.
I should probably get a bucket to put them in when Im done, right? Pour water over them too?
I have used this 3 times now. Definitely a keeper, thanks! Everyone loves it.
), but leave the comments/discussion over here.
When it is time to sear, remove the pork chops from the grill and place on a platter. Crank up the grill to the max. All burners. When grill grates are wicket hot (you can't count past one mississippi while holding your hand 2 inches above the grates) then slap the chops on, get some good grill marks, take them to 145 and remove from the heat and serve.Okay, I can do that. How do you recommend the searing part? I do have a side burner on my grill, but it requires a pan.
Also, where should I pick up wood chips. I've never done this before.
I should probably get a bucket to put them in when Im done, right? Pour water over them too?
I was originally thinking adding to the first post, but then only you could update it.
I'm game either way. I don't mind updating the OP if someone wants something added. Yes, then only I could do that.
I'm on it. Might try it with leftovers from all the pork. Freak it's loud here, have to be upstairs.
Just did leftover pulled pork/pulled cheekin quesadillas for about 30 people on the flattop. Queso Fresco/Monterrey Jack, Fresh Jalapenos/Pickled Jalapenos, fresh onions, sauteed onions/sweet peppers, crema, etc. Big hit. Tired. Time to drink.
Yup. Added all of that on the last go-round. It's subtle- doesn't change the original much just boosts different flavors. The original is awesome, I just like tweaking recipes.
This is the next big step in outdoor cooking. Flat tops ROCK! Not the best if you want to do brisket, but I can do ribs on mine. Best burger I've ever had and it's not close came off my flat top. Steaks are divine. What it does to scallops!?!?
stinking mega millions...
Outdoor. I've got one of these. It is cast iron. I just rub it down with a little oil after I use it and no rust and no cover. My only complaint is it takes a little while to get really cranking hot. But as long as I have some lead time it's cool.
Guess I was way ahead of my time. I bought a 48" flat top from a restaurant liquidation and set it up outside along with a deep fryer from the same sale... in 2001. I have since moved a few times and sold it, but it got more use than our kitchen stove in San Diego where the weather was always nice and the house didn't have ac. Loved it for breakfasts.
Don't eat it rare. Take to medium rare. There's a big ribbon of fat/collagen joining the two muscles that make up the flat iron. You want to make sure that it liquifies.
So is the fire in the middle purely aesthetics? Very interesting, but [queue Bob Eucher in Major league] "Juuust a bit outside" my price range.
No way I would pay that kind of money for it, but it is really cool and has the serial diyer in me designing a square one with a vertical skewer for gyros and such. I probably don't care enough to actually build something, but with the grate that thing could be a very handy and versatile uncovered cooker. I really like the potential, but man that price.
Haha, not a pro. I value my sanity too much and don't want to work that hard. I just like to cook for large groups of friends and family every once in a while. And, I thinned the herd a bit yesterday and sold my kamado. Last weekend was the first time I'd used it other than as a cambro in about 2-3 years. Still cooked great and saved my butt by handling about 10 pounds of sausage and 4 chickens worth of overflow but it was largely just taking up space in the garage. My flat top is part of my kitchen stove. One 12" section out of the 48" top. If I had it to do over again I would have ordered it as 24".I have been eyeing a flattop for some time. My biggest problem continues to be not having a covered patio.
Friend's got a commercial grade one from a restaurant remodel. After chiseling off the calcification and hours of cleaning that thing is amazing. Its about 4' wide and a solid 2' deep. Fed a group of 15 adults and about as many kids like a champ.
He throws a mexican cheese straight on it and lets it crisp up. No pico, no meats, just the cheese, and everyone devours it in seconds.
@Ron Swanson, I might have missed it, are you a professional (lang, flattop, plus at least one additional smoker), or 'just' the backyard BBQ king we're all chasing.
I don’t keep my smoker on my deck as I’m worried I’ll burn the place down. But i am building a new patio which will have a dedicated space for it. For now the smoker goes in the driveway.
The middle is for the fire that heats the thing. That's what takes so long. You have to build a wood fire in it, but that also helps with the flavor. I also have a big round grill grate that sits about 8 inches over the top of the surface where I do ribs over open flame. They are awesome, btw.
I bought a house just under three years ago that has a 60 foot, three level deck. After I moved in, I had the last 17 feet of it covered, put a set of steps up to what used to be a big window that I replaced with a sliding glass door. My current collection:
Usually the first week of the football season, but not always. General rule is, bring $20 and whatever libation you wish to indulge in. Dad and I will do the rest. Basically, $20 gets you 4-6 courses, generally all meat, some room in a ice filled cooler and a seat on the deck. Utensils and napkins are hit or miss.
For those of you using a Weber or similar kettle, I cannot recommend a carbon steel paella pan enough. They season and heat like cast iron if not a little better. The difference is they heat and cool faster while seasoning exactly the same and being generally lighter and easier to handle, store and maintain. Paella itself is worth the price of admission, but doubling as a 20" round flat top and pizza steel makes them awesome.
It's usually a blast. Last year was the first year we allowed significant others. Gonna allow older kids to come this year I think.
OK, started adding a few things. For now, I will leave the links to the prior years. If folks indicate they don't really want them, I can remove them to keep the OP smaller.
The start of the slide to an epic men's only event. You will look back & wonder "What the **** was I thinking."
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My only though is, I want to come to your house for dinner, because that looks amazing. Did it taste/feel like Wagyu? That marbling looks pretty fine, from the pics.
Thanks
They look good. I have seen Prime that is very well marbled so not sure those are wagyu. But i bet they will be delicious regardless!
