Listening to a barbecue podcast, I heard mentioned in passing the “no flip” burgers on the pellet grill, 250 degrees for about 45 minutes. My thought was “I can duplicate that with a Slow n Sear.”
I wasn’t wrong, but there are definitely some differences. Pellet grills have a blower, so they are basically convection ovens; thus they cook a little faster. So where a pellet could do it in 45 minutes, I was about an hour and 15 minutes for the desired 160 degrees finish.
I put 12 briquettes in the chimney, all on one side so they are easier to start. Put about 20 briquettes in the middle of the Slow n Sear and added the lit coals to the side. No water, I didn’t want to add any moisture. Put one chunk of hickory on top.
1/3 lb patties seasoned with salt, pepper, garlic and a little bbq rub on both sides. Put the patties on and set to 250; the SnS rocked it between 240-260 the whole time. Right about 152, added some jalapeño havarti to one. Covered back up and finished for 10 minutes; hit 160 at that point. Carryover would bring it to close to 165 by the time I cut into it. German ground beef (hackfleisch vom jungbullen) is very lean, so it wasn’t as juicy as I’d like, but it was nice!
Served on an onion roll, lightly brushed with olive oil and toasted on a cast iron skillet. Mayo, mustard, Bullseye Jalapeño ketchup (we get some cool stuff over here), vine ripened tomato, onion and spicy sweet pickle chips. Yes, it looks pink, I believe that’s from the smoke. It certainly wasn’t undercooked; it was medium well (160 degrees).
Good eating! Very different; not quite a burger, but quite tasty.
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Topic: No flip burgers (Read 669 times)
