BEST STEAK in the downtown core? ???????? Where can i find it
- Thread starter Autumn-desilva
- Start date
I'm not sure what troubleshooting or techniques you've already explored regarding the temperature of your barbeque, but there are a couple of considerations which usually lead to the solution:
1. Always cook anything that requires high heat with the barbeque cover closed. It is the only way your barbeque can achieve temperatures above 600. I can't tell you how many times I've seen people cooking steaks on the barbeque with an open grill and they wonder why they don't achieve the sear they are looking for. However cooking with the cover closed requires some attention. Your cooking time (on the grill) will be reduced and there will be more potential for grease flare ups. However, these challenges are easily manageable and the results are worth it.
2. Ceramic grills (I'm referring just to the cooking surface) are easier to clean, and look nicer, but transmit and retain heat less effectively than cast iron. I strongly recommend cast iron grills for cooking meats. (of course, you have to put some elbow grease into keeping cast iron grills clean, and to have to oil them periodically to keep them free from rust). You can always use cookware or foil to cook items that are too delicate for cast iron.
3. Somewhere along the line, barbeque companies began to put safety first. As a result, many new barbeques have aluminum housings and/or insulating material to reduce the outside temperature of the cover and/or reduce cooling times. I believe, however, that these designs also limit the top temperatures achievable by the barbeque. If you want high temperatures, go with a model that is completely cast iron.
Hopefully one of these explanations is the culprit, and you will be enjoying your own Chicago Style steaks minus the Chicago gangland extortion prices!
I love the Keg, because of the steak I always get there. I get the Teriyaki Sirloin. It's incredible.
I agree, caste iron is durable and practical. Ceramic coating on grills easily flake off and is impractical, only eye candy in their show room.I have cast iron grates on my BBQ.
Made these ones a few weeks ago.
For some reason can't show the pic I was trying to upload but I had some nice grill marks on them.
Hmmm, lets see if just posting the link to the image hosting site works:
http://postimg.org/image/efp44zfbx/
Thanks for your input.
I have experimented with these and several others...
Bottom line is that I need a BBQ that will heat up to about 900 or more to have a chance at a decent Pittsburgh and no matter what I do I can't get mine to get that hot...
Closing the top is not really a help [though I can get my BBQ to about 750 that way] because that roasts the whole steak - especially the center - instead of grilling it and the idea is to keep the center cool while the outside crisps to a near burn... :frown:
It's called a Pittsburgh because that way of cooking a steak was invented by steelworkers in Pittsburgh [or Kansas City or wherever] who would drop a steak on a red hot rail as it comes out of the furnace for a very short time...
Perry
I will be going to Carmen's on Friday and really hoping the food is as great as before after the re opening. Will let you all know if the steak is as good as before as this was my favourite place before they closed.
Right now my favourites are La Castille and Jacobs.
Right now my favourites are La Castille and Jacobs.
Carmen's was my favourite before it closed - have not been to the new one yet.
Went to La Castille for the first time a few nights ago and was impressed. Unfortunately, I didn't have a big appetite so probably didn't appreciate it as much as I normally would. I will have to go back!
You're right that the entire steak would be roasted if you left it on the grill for long. However, the idea of the closed lid method is to heat the entire barbeque, and in particular the cast iron grill to 750+, then put the meat on (searing it instantly). The cooking time will be quite short before you flip the steak. The hotter the grill, the more the exterior char, and the shorter the cooking time (provided that you like your steaks rare or medium rare). This is the same technique that Ted Reader swears by. Give it a try! (Otherwise, buying a barbeque that will achieve that high temperature with an open flame (which certainly some commercial grills are capable of) could be an expensive proposition!).
Best steaks I've cooked at home were on the green egg - easy to get the temps that high.
I also use these on my propane BBQ and steaks turn out nice and juicy with perfect sear marks.
http://www.grillgrate.com/
They moved near eglinton and avenue but it is the same super place. I'm going there Friday night for my birthday...yum yum can't wait!
I bought an amazing cut from loblaws. I seasoned it to my liking and grilled it up. With mashed potatoes and vegetables. Xoxoxoxoxo Medium rare just right
Happy Birthday!
Drool ...I bought an amazing cut from loblaws. I seasoned it to my liking and grilled it up. With mashed potatoes and vegetables. Xoxoxoxoxo Medium rare just right
There's something about beautiful women eating thick slabs of meat that is just so sexy :happy:
Thanks for the info. I had not heard of these before.
Their literature says it will increase the temperature at the grill of my BBQ by 200 to 250F... that should do it!
And I have also heard others brag about their egg... :wink:
Perry
Thanx fisherm! To quote my man "Let's go to House of Chan for your birthday. I just want to watch you eat more meat." Bahaha
