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shelly

Weber S-470 sear station first cook

43 posts in this topic

Wow! Great heat output!

 

Preheating the grill with all 4 main burners and the Sear burner had the hood thermometer at 585° after 10 minutes. In my previous cooks, with just the 4 main burners (no Sear burner), the grill reached just 500° in 10 minutes.

 

At the 10 minute mark, I turned off burners 1 and 4 leaving just 2, 3 + sear. You need to have 2 and 3 burning in order for the Sear burner to ignite.

 

All during the cook with just burners 3,4 and Sear, the hood temperature stayed at 550°, matbe because its probe is located directly above these three burners.

 

I cooked a 1 1/4 lb. New York strip steak which had marinated overnight in my teriyaki as this was cheap beef without much flavor (but what can you expect from $3/lb. N,Y, strip steaks?).

 

The first photo shows the steak just going on the grill. Photo two is when I flipped at exactly 90 seconds, revealing the first seared side. The next photo shows the second flip at exactly another 90 seconds showing the second seared side.

 

Edit: I have a correction that I just realized.

 

I actually let the steak cook 90 seconds and then turned it for another 90 seconds, not flipped it, and repeated this when I actually flipped it.

 

So the steak spent 3 minutes total on each side on the Sear and then just a couple of minutes to finish the cook on one side only.

 

I then turned off the Sear burner and reduced 3 and 4 to Medium Low for about 2-3 minutes.

 

I was very impressed with Weber's adaptation of their sear station. The results were a sear as good as I get on my Tec grill, but with the advantage of being able to reduce the heat to finish the cook.

 

But my beautiful shiny stainless steel grates are now discolored for life. :rolleyes:

 

What I forgot to do was to take a reading of the grate temperature just before I put the steak on. I had my Mastech IR thermometer on the grill but got caught up in the moment.

 

Shelly

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Thanks for the update and pics. And welcome aboard the "dirty for life grates" wagon!

 

Jeff

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Wow! Great heat output!

 

Preheating the grill with all 4 main burners and the Sear burner had the hood thermometer at 585° after 10 minutes. In my previous cooks, with just the 4 main burners (no Sear burner), the grill reached just 500° in 10 minutes.

 

At the 10 minute mark, I turned off burners 1 and 4 leaving just 2, 3 + sear. You need to have 2 and 3 burning in order for the Sear burner to ignite.

 

All during the cook with just burners 3,4 and Sear, the hood temperature stayed at 550°, matbe because its probe is located directly above these three burners.

 

I cooked a 1 1/4 lb. New York strip steak which had marinated overnight in my teriyaki as this was cheap beef without much flavor (but what can you expect from $3/lb. N,Y, strip steaks?).

 

The first photo shows the steak just going on the grill. Photo two is when I flipped at exactly 90 seconds, revealing the first seared side. The next photo shows the second flip at exactly another 90 seconds showing the second seared side.

 

I then turned off the Sear burner and reduced 3 and 4 to Medium Low for about 2-3 minutes.

 

I was very impressed with Weber's adaptation of their sear station. The results were a sear as good as I get on my Tec grill, but with the advantage of being able to reduce the heat to finish the cook.

 

But my beautiful shiny stainless steel grates are now discolored for life. :)

 

What I forgot to do was to take a reading of the grate temperature just before I put the steak on. I had my Mastech IR thermometer on the grill but got caught up in the moment.

 

Shelly

Shelly ....

 

I can see your smile all the way over here in WV!

 

Now its time to try Low and Slow ... then you can send your BGE my way! ;)

 

BG in WV

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Wow! Great heat output!

 

Preheating the grill with all 4 main burners and the Sear burner had the hood thermometer at 585° after 10 minutes. In my previous cooks, with just the 4 main burners (no Sear burner), the grill reached just 500° in 10 minutes.

 

At the 10 minute mark, I turned off burners 1 and 4 leaving just 2, 3 + sear. You need to have 2 and 3 burning in order for the Sear burner to ignite.

 

All during the cook with just burners 3,4 and Sear, the hood temperature stayed at 550°, matbe because its probe is located directly above these three burners.

 

I cooked a 1 1/4 lb. New York strip steak which had marinated overnight in my teriyaki as this was cheap beef without much flavor (but what can you expect from $3/lb. N,Y, strip steaks?).

 

........

 

But my beautiful shiny stainless steel grates are now discolored for life. :)

 

What I forgot to do was to take a reading of the grate temperature just before I put the steak on. I had my Mastech IR thermometer on the grill but got caught up in the moment.

 

Shelly

 

Great photos of your "first" searing sessions!!!! :P:P

 

You do enjoy eating!! ;):):lol:

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Shelly -

 

Impressive. The results look great. Thankfully you took lots of picture of your grill when it was new and clean that you can always go back to!

 

Mike

 

BTW, I have always considered the "Red Book" a winner...

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Shelly -

 

Impressive. The results look great. Thankfully you took lots of picture of your grill when it was new and clean that you can always go back to!

 

Mike

 

BTW, I have always considered the "Red Book" a winner...

 

Needless to say, I am very impressed with the build quality and the cook quality of the Weber Summit 400, and I assume, the 600 series of grills, as these 2007-2008 Summits are similar except for the number of burners and the sear burner.

 

The sear station not only created the excess searing heat but maintained it, even though the lid was opened several times. And then being able to turn those burners down to finish the cook, as I mentioned in my first post, was fantastic. I didn't have to move the steak to another part of the grill to finish the cook, which made cleaning up a bit easier.

 

The grates cleaned up well with a wet scrubbie once I removed the steak. When the grill cooled down, I took one of those green scrub clothes and wiped each grate, which cleaned even more. Why the grill looks hardly used now. ;)

 

When I first spoke with Weber customer support, and described some of my modifications and the disappointment I felt when the cook book, although displayed with the grill in the store, was not include with the grill--well, they sent me the complimentary copy which arrived today. Actually it was their newest book which was displayed with the grill, and which I also ordered for less than half price, including shipping, from an Amazon reseller. Pretty pictures throughout are always inspirational although I'm not really interested in the recipes. But I read them to see the grill settings used and add that information to my forgetful mind.

 

The Weber Summit S-470 is definitely a keeper with absolutely no buyer's remorse.

 

Shelly

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Shelly ....

 

I can see your smile all the way over here in WV!

 

Now its time to try Low and Slow ... then you can send your BGE my way! ;)

 

BG in WV

 

After this successful steak cooked on the sear station, I doubt that I will be using the egg for steaks again, although the egg does give some smokey flavor to all its cooks, which is a nice touch. But the gas grill is so much easier and faster to use.

 

I will be doing a low and slow soon, as I need more practice with the smoker burner. Maintaining 250° (1 and 4 on Low) up to 325° (1 and 4 on High) will be easy. Keeping the smoke going for several hours will be my challenge.

 

But nothing can touch the big green egg for making pizzas so I'll have to keep it. :)

 

Shelly

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Please see, if interested, the edited correction I made in the first post of this thread. I had the times wrong.

 

Shelly

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When I first spoke with Weber customer support, and described some of my modifications and the disappointment I felt when the cook book, although displayed with the grill in the store, was not include with the grill--well, they sent me the complimentary copy which arrived today. Actually it was their newest book which was displayed with the grill, and which I also ordered for less than half price, including shipping, from an Amazon reseller. Pretty pictures throughout are always inspirational although I'm not really interested in the recipes. But I read them to see the grill settings used and add that information to my forgetful mind.

Don't know if you saw my post in your original S-470 thread, but I wasn't as fortunate in getting them to send me a copy of the book ;) Did you receive the newest version called "Weber's Real Grilling"? If so, that's the one I ended up ordering, also through an Amazon seller. Great grillers think alike :)

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Don't know if you saw my post in your original S-470 thread, but I wasn't as fortunate in getting them to send me a copy of the book ;) Did you receive the newest version called "Weber's Real Grilling"? If so, that's the one I ended up ordering, also through an Amazon seller. Great grillers think alike :)

 

They sent me the Red book, The Big Book of Grilling,which is in one of the photos. I ordered their other two books from the resellers--$8 and $7 shipped'. Why buy new when Like New is about as good?

 

Shelly

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They sent me the Red book, The Big Book of Grilling,which is in one of the photos. I ordered their other two books from the resellers--$8 and $7 shipped'. Why buy new when Like New is about as good?

 

Shelly

Shelly,

 

I loved your post on the steak! So much so that immediately when I get home from work (about a half hour from now) I'm pulling a NY Strip from the freezer for tomorrows (tonight) dinner!

 

Discoloration on a grill is the mark of a true griller! :)

 

Mike

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Geez!

 

I guess I have been gone a long time!! Shelly pulled the trigger and bought a new grill????? I thought my 15 month assignment in Yuma would long be over before that happened :lol:

 

Congrats Shelly - looks like a great purchase - you having a garage sale or anything on all the rest of your cooking gadgets?

 

I have stayed away from the greatest food porn site on the web as I am still living in a hotel and have not been able to get home as often as I had planned. Seeing the food pics depresses me :) Going home tomorrow for a 3 day weekend and then next weekend is Easter and I have 4 days off - yippee!!!

 

Good to see everyone is alive and well and seemed to have survived that white stuff - what's it called again? I think it starts with an "s" - was 93 in Yuma today........

 

Take care and I'll post when I can,

 

Beach

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Geez!

 

I guess I have been gone a long time!! Shelly pulled the trigger and bought a new grill????? I thought my 15 month assignment in Yuma would long be over before that happened :lol:

 

Congrats Shelly - looks like a great purchase - you having a garage sale or anything on all the rest of your cooking gadgets?

 

I have stayed away from the greatest food porn site on the web as I am still living in a hotel and have not been able to get home as often as I had planned. Seeing the food pics depresses me :) Going home tomorrow for a 3 day weekend and then next weekend is Easter and I have 4 days off - yippee!!!

 

Good to see everyone is alive and well and seemed to have survived that white stuff - what's it called again? I think it starts with an "s" - was 93 in Yuma today........

 

Take care and I'll post when I can,

 

Beach

 

Hi Scott,

 

We sure have missed you, although knowing that you're on assignment and making the big bucks $$$$$ would allow for some great new toys once your life gets normal again. :)

 

Now on to my latest cook on the Weber Summit S-470:

 

Rotisserie Chicken using just the IR Rotisserie Burner

 

I trussed, mounted and, with the spit rod, penetrated my 5 lb chicken. (How's that for food porn?) :lol:

 

I separated the skin from the meat on the breasts, thighs and legs. Inserted rub under the skin to cover all the meat, and then rubbed the outside skin. The rub is my usual, salt, sweetener, garlic, onion, paprika, cumin, cayenne.

 

The drip pan had partially cooked (in microwave) potato wedges on which I also sprinkled the rub), on top of a broiler rack to keep the potatoes out of the fat that would be dripping into the pan. Any fat that splashed on to the potatoes just made them crisper without making them too unhealthy to eat.

 

Turned the IR burner on High, turned on the rotisserie motor. Checked the internal temperature at 1 hour and it was 137°. Kept the cook going another 1/2 hour (1 1/2 hours total) and took temperature reading--167° in breast, 168° in thigh. I look for 165° so I was in the ballpark and removed the chicken and potatoes.

 

All during the cook, the hood thermometer never got higher than 200° but the lid was very hot to the touch. I was concerned that the potatoes might not cook but they cooked and crisped nicely.

 

The chicken was perfect and delicious.

 

Alice's reactions to her breast portion--"This is delicious" and "I never eat the skin, you know, but this is so crispy that I know that there's not much fat in it now."

 

I was very surprised to hear this and to see her eat the skin. It's almost never happened in the past.

 

The breast skin was very crispy but the thigh skin had softened during the rest period.

 

Just a further note: Brining has been talked about quite a bit lately on the forum. I am not an advocate of brining and find it totally unnecessary. We can produce flavorful and juicy meats, no matter how they are cooked, without brining. Brining will allow for some over cooking of the meat so it allows for a longer cook, which might sometimes be important, although I can't think of why or when. I do marinate on occasion but never brine and never will.

 

My goals for this cook were to see how well the S-470 could do a rotisserie chicken using just the IR burner and whether potatoes in the drip pan would also cook thoroughly. Weber support said to not do it as the outside would char and the inside would be under cooked. 'Nuff said.

 

Shelly

 

Here's some pics of the cook although most rotisserie chickens always look great.

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Hi Scott,

 

We sure have missed you, although knowing that you're on assignment and making the big bucks $$$$$ would allow for some great new toys once your life gets normal again. :)

 

Now on to my latest cook on the Weber Summit S-470:

 

Rotisserie Chicken using just the IR Rotisserie Burner

 

I trussed, mounted and, with the spit rod, penetrated my 5 lb chicken. (How's that for food porn?) :)

 

I separated the skin from the meat on the breasts, thighs and legs. Inserted rub under the skin to cover all the meat, and then rubbed the outside skin. The rub is my usual, salt, sweetener, garlic, onion, paprika, cumin, cayenne.

 

The drip pan had partially cooked (in microwave) potato wedges on which I also sprinkled the rub), on top of a broiler rack to keep the potatoes out of the fat that would be dripping into the pan. Any fat that splashed on to the potatoes just made them crisper without making them too unhealthy to eat.

 

Turned the IR burner on High, turned on the rotisserie motor. Checked the internal temperature at 1 hour and it was 137°. Kept the cook going another 1/2 hour (1 1/2 hours total) and took temperature reading--167° in breast, 168° in thigh. I look for 165° so I was in the ballpark and removed the chicken and potatoes.

 

All during the cook, the hood thermometer never got higher than 200° but the lid was very hot to the touch. I was concerned that the potatoes might not cook but they cooked and crisped nicely.

 

The chicken was perfect and delicious.

 

Alice's reactions to her breast portion--"This is delicious" and "I never eat the skin, you know, but this is so crispy that I know that there's not much fat in it now."

 

I was very surprised to hear this and to see her eat the skin. It's almost never happened in the past.

 

The breast skin was very crispy but the thigh skin had softened during the rest period.

 

Just a further note: Brining has been talked about quite a bit lately on the forum. I am not an advocate of brining and find it totally unnecessary. We can produce flavorful and juicy meats, no matter how they are cooked, without brining. Brining will allow for some over cooking of the meat so it allows for a longer cook, which might sometimes be important, although I can't think of why or when. I do marinate on occasion but never brine and never will.

 

My goals for this cook were to see how well the S-470 could do a rotisserie chicken using just the IR burner and whether potatoes in the drip pan would also cook thoroughly. Weber support said to not do it as the outside would char and the inside would be under cooked. 'Nuff said.

 

Shelly

 

Here's some pics of the cook although most rotisserie chickens always look great.

 

And THIS is exactly why I have not logged on! Shelly - another masterpiece! I did see a chicken on a rotiss last week at Sam's Club. I was tempted but I knew it wouldn't be the same.

 

Now I need to figure out what to cook at home this weekend - hope I remember how to grill :lol:

 

scott

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Geez!

 

I guess I have been gone a long time!! Shelly pulled the trigger and bought a new grill????? I thought my 15 month assignment in Yuma would long be over before that happened :lol:

 

Congrats Shelly - looks like a great purchase - you having a garage sale or anything on all the rest of your cooking gadgets?

 

I have stayed away from the greatest food porn site on the web as I am still living in a hotel and have not been able to get home as often as I had planned. Seeing the food pics depresses me :lol: Going home tomorrow for a 3 day weekend and then next weekend is Easter and I have 4 days off - yippee!!!

 

Good to see everyone is alive and well and seemed to have survived that white stuff - what's it called again? I think it starts with an "s" - was 93 in Yuma today........

 

Take care and I'll post when I can,

 

Beach

Beach,

 

Wow! Welcome back (even if for just a pit stop)!!!!!!!! Sure have missed your posts here the last few weeks! And there has been a LOT of activity, especially the last week or two. You'll be forever trying to catch up all you've missed!

 

How are those lovely daughters of yours doing without ol' Pop around to cook for them?

 

Are you getting any BBQ food at all? With those hot temps you cook be slow cooking on the hood of your car! :)

 

Try to remember us as you accumulate all that wealth! :) Shelly will probably throw a big bash to honor your return when you finally get back for good! All these posts of his with the new Weber are in preparation for your party! Hee hee! ;)

 

Missing you.... Mike

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