Competition Steak Practice / Weber Jumbo Joe

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Old Dave

Senior Cook
Joined
Mar 29, 2009
Messages
271
Location
Indiana
This practice cook was done on a cool morning with a temperature of about freezing. Was also doing some rub trials.

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The Jumbo Joe heating up for the steak.

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I have a Stainless Steel charcoal basket that matches the size of my Grill Grates and also my Weber cast iron griddle. I start with a full chimney of lump and pour about 1/4th of it cold into my charcoal basket. I fire up the remaining lump and add it to the basket and add a chunk of hickory.

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Add the grill grates and let it heat up for about 20 minutes.

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Get my tools ready as it goes pretty fast.

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I let the meat warm up for about 45 minutes. The full size steak is prepped with my favorite steak rub and and would be the steak I would turn in at a contest. The two half steaks are part of my on going rub trials.

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Checked the cooker after the 20 minute warm up and found it at about 625 degrees on the Grill Grates and this should be perfect for the char marks.

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Cooked my turn-in steak to medium as required and it looked pretty good coming off of the cooker.

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I think the competition steak looks pretty good and did come out quite well.
 
How do you like those grate thingy's I was thinking about getting some. It's a toss up between those, and the cast iron grates.
 
Grill Grates

I like the Grill Grates pretty well and think they are probably the best for the great looking sear marks on a piece of meat. Another nice feature is that they can be turned over and used on the back side for an overall sear to a piece of meat.

Dave
 
Steaks looks almost too good to eat, well done!!!

I don't see the benefit of using grill grates myself other than the great grill marks. They are suppose to be good for flareups too but I do most of my cooking indirect so don't have to worry about that.
 
Same here. I throw mine on direct to get some carmelization, then thow them on the indirect side to finish cooking.
 
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