I've been using this technique a lot over the last 6 months. I first used it while cooking pizza rolls on the rancher. I used a 22" cooking grate for the rolls and it made it easy to move them all around at once rather than using tongs and man-handling every single pizza roll.
The technique evolved a bit with korean bbq (bulgogi). I like to cook a lot of it, enough for several people or several meals. I use thin-sliced ribeyes and they marinate for 12 hours.
The thin sliced meat cooks quickly and too much grate-handling will result in lost meat and less-than-ideal searing. So I started mixed the cold grate technique with the small grate technique and I started cooking in the basement of the Ranch for KBQ.
In this cook, I use the same technique but for steak and veggies. I even attempted a reverse sear.
Good times.
https://www.youtube.com/watch?v=PoJNV0mt6wA (Mobile users may need to view the web version of this thread to see the video)
Topic: Cold grate technique + Small grate technique = Ranch Basement Steaks and veggies (Read 1387 times)