This is the method I normally use, except I don't do a rest after the sear, as it normally takes 5 minutes for me to prep the steaks and for the grate to cool down, so I usually just count that as the rest.
I'm a big fan of dry brining also but I've always put a rub or rubs on my steak before grilling. Putting just pepper on them before the sear is a method I'll be trying in the future. Nice video.
Why do you want the grates to be cold? Haven’t heard of this before. I’d assume it’s to prevent grill marks and make for a more even sear but not sure.
Why the DOUBLE rest?I was always taught after the indirect and taking the steaks off at 110or115f cover and get the grill up to searing temp,when finished ok to cut because they already rested
Resting is one of those things people argue about on the internet and nobody's ever going to change their mind. Some people don't rest at all and just mop up the steak juices on the plate. With that in mind, you do you! Thanks for watching.
The goal here is to show you how to make the best steak possible with the tools available. Similar to how you don't buy a sports car or 4x4 truck for gas mileage, we don't spend big $$$ on nice steaks and worry about saving few bucks on fuel in this situation like this. With that said, if you want to save coal or use less, that's your call. Just understand part of getting those super solid sears with minimal grey banding and wall to wall red interior is to do it as quickly as possible and having the coal a little closer helps (to a certain point). Hope this makes sense. Thank you for watching!
I've had my SnS kettle for about a year and a half. Watching these videos have resulted in zero bad cooks!!!!! I love this cooker and have had Traeger owners jealous with the smoking flavor as well.
@@SnSGrills The only 2 weakness after 2 full years is your cover. I cook on it year round in Denver. In the cold, the plastic bead around the top seam cracks when touched and the sharp edges on the table, when folded down, cut the fabric. Also, the stitching on the top handle broke.. The bottom air adjustment lever is not always solid attached and varies the adjustment, to the point, where O is closed and X is wide open. Put a hole in the end of the rod for a cotter pin and the issue solves it's self. These are all opportunities for improvement. I love the kettle! Thank you for reaching out!!!
@@PostalBarbecue I've been using a ultra Q, 22" weber smokey charcoal ring a 20" pizza pan and a rotisserie ring for low and slow. Added a vent in place of the crappy Weber temp gauge. Added a true temp. Bbq dragon shelf. Lid gasket. SNS built the kettle I made.
What is the recommended number of NY strip steaks to cook at once during the sear process, using the cold grate technique on a 22inch? The 22 inch kettle/SNS doesn't have a ton of space to sear maybe, 5-6 at once. Any pointers or recommendations for this? Great video, thanks.
Depends on the size of the strips and which 22 Slow N sear you have. With the water reservoir on the original SnS, you can fit 3 to 4. On the deluxe (w/ removable reservoir) 4-5. Thanks for asking. Great question.
