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I saw an interesting post up in Face Book with a link for cold grate searing.  I took a look and thought I would try it myself.

So tonight I made some double thick pork chops using the cold grate method. Set up two zone using my coal holders, seared my chops for 2 minutes direct over the cold grate, turned the grate 1/4 and seared the second side for 2 minutes. Then I moved the chops to indirect for the duration. Slathered them with a peach whiskey sauce for a few minutes each side before taking them off.

Sorry no pic, but they were tasty, tender and juicy despite my eyeballing them because I have not gotten a temp probe yet. They were definitely thoroughly cooked.

Check this out and see what you think
https://abcbarbecue.com/cold-grate-technique/

I saw that as well in a video from adrenaline Bbq. I am going to try it as well and see if I get a more complete sear. I know in the video they used the SNS. This is the video from @ABCbarbecue   https://youtu.be/U722RZahzzU (https://youtu.be/U722RZahzzU)


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I don't have the SNS so I used my Weber coal holders together on one side for a 2 zone setup and it worked just fine.

Cold grate searing works. Creates a nice even crust. Hot grates = grill marks.


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The heat transfer makes sense. Now I gotta try it.


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Tried it also with a ribeye and it worksed very well. The only difference is iused  2 separate grates.  Got the temperature  at about 875F then placed the grate  alomg with the meat in the grill.   When it's time to turn, i  quickly  removed the grate from the grill and replaced it  with the 2nd grate to finish cooking the other side of the steak. A bit more hassle but the result is awesome. 


JV

That is actually a good idea.....I also have two grates......the one that came with my grill and the gourmet one. My pork came out perfect and looking forward to doing a steak very soon.

I think I will try it but I will make sure I have a clean grate before I start.  Part of the reason I like to pre-heat the grate is to kill all the "gremlins" if you will living on the grate from previous cooks.

I usually get an all over sear without worrying about the grate. If anything I get grill marks with an all over sear. Best of both worlds

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Quote from: Davescprktl on August 06, 2017, 07:35:06 AM
I think I will try it but I will make sure I have a clean grate before I start.  Part of the reason I like to pre-heat the grate is to kill all the "gremlins" if you will living on the grate from previous cooks.

That is a good point. I always scrape my grate after a cook, but there is probably residue that should be burned off before using it again.

You don't need 2 grates for cold searing. Turning the grate is sufficient and I do it with the lid off. The grate cools enough to avoid the grill marks.


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I've done this a few times how and the results are nothing short of greatness!

Gonna have to try this!

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Dave has got it right. There is no better sear than charcoal. Grid marks on your meat are okay for gas grills but I could never understand the use of heavy duty cast iron grates on charcoal grills. You want the infrared sear that charcoal provides and the flimsy steel grates are best when searing over charcoal. I recall reading on a web site for a leading infrared gas grill manufacturer that their product provided as much infrared heat as charcoal. When you think about it a Weber kettle or Smokey Joe is gourmet searing and is hard to beat. I give this A+ for technique. I will have to try the grate flip as it does makes sense if you want to maximize avoiding grid marks.