I gave up competition BBQ about 3 years ago so I could spend more time with my then newborn and 2 year old on the weekends. I'm starting to get the itch again. This time I'm thinking of getting into the Steak Cook-off competitions. Pretty much everyone uses a PK Grill. Does anyone with knowledge of the Char-Q know if it would fair well against a PK grill? Thanks!
You can use a Weber. I did a comparison last year between a PK and a 22. I used the same steaks, charcoal, Grill Grates, temps....and the steaks were exactly the same. You don't need to worry about heat retention because you're only cooking on the grill for 10-12 minutes for 2 steaks.
Just make sure you have Grill Grates and an IR thermometer to tell the temp.
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You mean nobody uses a charbroil gasser? That's weird.
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Quote from: Mike in Roseville on March 12, 2020, 05:44:50 AM
You can use a Weber. I did a comparison last year between a PK and a 22. I used the same steaks, charcoal, Grill Grates, temps....and the steaks were exactly the same. You don't need to worry about heat retention because you're only cooking on the grill for 10-12 minutes for 2 steaks.
Just make sure you have Grill Grates and an IR thermometer to tell the temp.
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Thank you. I was also considering my WGA since I already have one, grill grates and the table that goes with it.
A question for the competition steak cook off crowd: Why do you folks insist on using grill grates? They are great for a gas grill but don't you think a charcoal sear is better? I would never think to use grill grates on a charcoal grill.
It doesn't say you have to...but ask an SCA judge if they've ever seen a steak without cross marks on it. My guess is...they haven't.
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It all started with the Winn Dixie commercials in the 70s.....and I STILL love to see grill marks on my steaks!
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Quote from: BBQ Jack on March 13, 2020, 04:02:44 PM
A question for the competition steak cook off crowd: Why do you folks insist on using grill grates? They are great for a gas grill but don't you think a charcoal sear is better? I would never think to use grill grates on a charcoal grill.
You don't have to use Grill Grates at a SCA and a few people have turned in a whole seared steak . My buddy Mark from Swinelife Bbq actually used The Beefer at one competition. Beefer is a 1500 degree salamander type grill and finished decent. If you want to win you need to have sear marks
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I guess sear marks from grill grates look good. I think charcoal sear gives the best taste. No issue with grill grates I use them on the gas grill but I think it odd that people prefer to sear steak with them on charcoal grills. To each their own. A Beefer would be cool to have. Grill grates are like cooking on an aluminum grill pan with holes drilled in it.
Quote from: sonofabutcher on March 13, 2020, 08:01:13 PM
Quote from: BBQ Jack on March 13, 2020, 04:02:44 PM
A question for the competition steak cook off crowd: Why do you folks insist on using grill grates? They are great for a gas grill but don't you think a charcoal sear is better? I would never think to use grill grates on a charcoal grill.
You don't have to use Grill Grates at a SCA and a few people have turned in a whole seared steak . My buddy Mark from Swinelife Bbq actually used The Beefer at one competition. Beefer is a 1500 degree salamander type grill and finished decent. If you want to win you need to have sear marks
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This seems so backwards to me. Grill marks are only for show. You actually want to get a nice even sear/crust on your steak. Go to any fancy steakhouse like Jeff Ruby's or Ruth's Chris and you'll have a nice charred steak to die for.
When you make diamond grill marks it looks cool but you are only getting a nice presentation IMO.
So, for a steak cooking competition, why would anyone not be evenly searing their steaks? That's where the flavor is.
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Quote from: kettlebb on March 14, 2020, 06:42:07 AM
Quote from: sonofabutcher on March 13, 2020, 08:01:13 PM
Quote from: BBQ Jack on March 13, 2020, 04:02:44 PM
A question for the competition steak cook off crowd: Why do you folks insist on using grill grates? They are great for a gas grill but don't you think a charcoal sear is better? I would never think to use grill grates on a charcoal grill.
You don't have to use Grill Grates at a SCA and a few people have turned in a whole seared steak . My buddy Mark from Swinelife Bbq actually used The Beefer at one competition. Beefer is a 1500 degree salamander type grill and finished decent. If you want to win you need to have sear marks
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This seems so backwards to me. Grill marks are only for show. You actually want to get a nice even sear/crust on your steak. Go to any fancy steakhouse like Jeff Ruby's or Ruth's Chris and you'll have a nice charred steak to die for.
When you make diamond grill marks it looks cool but you are only getting a nice presentation IMO.
So, for a steak cooking competition, why would anyone not be evenly searing their steaks? That's where the flavor is.
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You're judged on different categories. Appearance, doneness, taste , texture, and overall impression . I feel like the sear marks help differentiate the appearance scores. For example , some get the grates too hot and the marks are burnt and others are just nice and black. Also if the steak has a lot of fat pockets in it that will mess up the marks from being uniform from end to end. It's easy to see if your marks are perfectly angled or straight depending if you went for diamonds or square pattern. Full sear is risky because of the char factor . These judges are trained and used to certain flavor profiles and texture and their only taking one bite.
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Quote from: sonofabutcher on March 14, 2020, 06:56:42 AM
Quote from: kettlebb on March 14, 2020, 06:42:07 AM
Quote from: sonofabutcher on March 13, 2020, 08:01:13 PM
Quote from: BBQ Jack on March 13, 2020, 04:02:44 PM
A question for the competition steak cook off crowd: Why do you folks insist on using grill grates? They are great for a gas grill but don't you think a charcoal sear is better? I would never think to use grill grates on a charcoal grill.
You don't have to use Grill Grates at a SCA and a few people have turned in a whole seared steak . My buddy Mark from Swinelife Bbq actually used The Beefer at one competition. Beefer is a 1500 degree salamander type grill and finished decent. If you want to win you need to have sear marks
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This seems so backwards to me. Grill marks are only for show. You actually want to get a nice even sear/crust on your steak. Go to any fancy steakhouse like Jeff Ruby's or Ruth's Chris and you'll have a nice charred steak to die for.
When you make diamond grill marks it looks cool but you are only getting a nice presentation IMO.
So, for a steak cooking competition, why would anyone not be evenly searing their steaks? That's where the flavor is.
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You're judged on different categories. Appearance, doneness, taste , texture, and overall impression . I feel like the sear marks help differentiate the appearance scores. For example , some get the grates too hot and the marks are burnt and others are just nice and black. Also if the steak has a lot of fat pockets in it that will mess up the marks from being uniform from end to end. It's easy to see if your marks are perfectly angled or straight depending if you went for diamonds or square pattern. Full sear is risky because of the char factor . These judges are trained and used to certain flavor profiles and texture and their only taking one bite.
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My friends and I cook steaks frequently on our own and for friendly competition. There is way more to it than just the method of sear. Steaks done on a sear grate of some kind can be way better than an all over even sear and vice versa. If an even sear was so important than the best steak would be a cast iron pan sear over charcoal. Great even sear but not my favorite. I would take a steak grilled on grill grates over charcoal any day.
Then you have the quality of steak and the seasoning and preparation.
This idea that grill marks makes an inferior steak was perpetuated by sns and amazing ribs. Solid "science" behind it but the results don't always agree imo.
My personal favorite is searing with a standard grate. You can get decent looking sear marks plus you get great searing between. Best of both worlds imo
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Maillard reaction reading. It's why perfect bark tastes so good. Does anyone throw their bark in the trash?
https://amazingribs.com/more-technique-and-science/more-cooking-science/brown-beautiful-or-why-we-love-gbd-bark-crust
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Just an update. I went with a PK grill. I waited too long and the char-q sold. Thanks for the help everyone!
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Quote from: dwnthehatch on March 28, 2020, 07:48:54 PM
Just an update. I went with a PK grill. I waited too long and the char-q sold. Thanks for the help everyone!
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I was going to say a lot about the Char-q, but basically, I am not impressed. main issue is you can only get 1 layer of coals under the grate, really close to the cooking great but you don't get the intense heat to do a great sear. Good choice with the PK.
My favorite steaks are reverse seared and finished in a cast iron pan with butter spooned over it and finished with coarse sea salt. Cross marks are visually pleasing but an all out sear can't be beat for flavor imo
Of coarse non of that matters if in a competition the judges are looking for perfect cross marks. Sometimes it seems what judges are looking for isn't necessarily synonymous with the best tasting product.
M Grills
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@dwnthehatch was the one you were looking at in NJ for about 140.00? If yes then I got it on Friday 3/27/2020.
Scott
Quote from: dwnthehatch on March 28, 2020, 07:48:54 PM
Just an update. I went with a PK grill. I waited too long and the char-q sold. Thanks for the help everyone!
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Was the one you were looking at in NJ for 140.00 because I got that one on Friday 3/27/2020?!
Scott
Quote from: Garvinque on March 29, 2020, 03:08:16 PM
Quote from: dwnthehatch on March 28, 2020, 07:48:54 PM
Just an update. I went with a PK grill. I waited too long and the char-q sold. Thanks for the help everyone!
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Was the one you were looking at in NJ for 140.00 because I got that one on Friday 3/27/2020?!
Scott
No, it was in PA. Congrats!
Quote from: LightningBoldtz on March 29, 2020, 03:59:55 AM
Quote from: dwnthehatch on March 28, 2020, 07:48:54 PM
Just an update. I went with a PK grill. I waited too long and the char-q sold. Thanks for the help everyone!
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I was going to say a lot about the Char-q, but basically, I am not impressed. main issue is you can only get 1 layer of coals under the grate, really close to the cooking great but you don't get the intense heat to do a great sear. Good choice with the PK.
After first use I can say this grill gets hot and gets hot fast, the owners manual says 50 briqs is good for direct high heat more like 30 to 40 for high heat and 25 to 30 for mid to high heat. With 50 in my diy basket not theirs with the grill grates in-700* center to a low 625* on both ends.
This should make a great chicken and steak grilling machine and the pork chops I did yesterday came out super with just Pit Barrel Cooker All Purpose Rub. Photos from start to finish on next cook.
Scott
https://www.kamadoguru.com/uploads/monthly_2020_04/1363441001_FirstCookWeberCharQ006.thumb.jpg.f54e64d4c5e8f93e5644fdb9b306c8ef.jpg
https://www.kamadoguru.com/uploads/monthly_2020_04/1363441001_FirstCookWeberCharQ006.thumb.jpg.f54e64d4c5e8f93e5644fdb9b306c8ef.jpg
I finally found a char-q about 1.5 hours away. I have to give it a quick clean-up and will do a side by side against my PK original.
I have GrillGrates on my gasser and for the last couple of weeks have gone without them.
Can't imagine them on the charcoal grill.
I have trouble with a steak with those sear marks. Same goes with the sear from the Weber sear grates. Way too much brown space that could have otherwise been crust.
I get that the SCA judges want them, but, just, no.
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Quote from: DougWilsonsSlapper on June 23, 2020, 04:39:26 PM
I have GrillGrates on my gasser and for the last couple of weeks have gone without them.
Can't imagine them on the charcoal grill.
I have trouble with a steak with those sear marks. Same goes with the sear from the Weber sear grates. Way too much brown space that could have otherwise been crust.
I get that the SCA judges want them, but, just, no.
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I'll take a grilled steak any day over an all over pan sear. The fat dripping on the coal creates that grilled flavor. So imo opinion there is more going on then purely Maillard reaction. There is a regional restaurant chain that really nails all aspects of the sear. Darker sear where grates are but still an all over sear. So best of both worlds. That's what I'm after.
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Totally get that, but then I'd rather use the flat side of the GrillGrates and get the charcoal flavour still. I just don't want spaced-out sear marks.
Quote from: HoosierKettle on June 24, 2020, 04:08:45 AM
Quote from: DougWilsonsSlapper on June 23, 2020, 04:39:26 PM
I have GrillGrates on my gasser and for the last couple of weeks have gone without them.
Can't imagine them on the charcoal grill.
I have trouble with a steak with those sear marks. Same goes with the sear from the Weber sear grates. Way too much brown space that could have otherwise been crust.
I get that the SCA judges want them, but, just, no.
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I'll take a grilled steak any day over an all over pan sear. The fat dripping on the coal creates that grilled flavor. So imo opinion there is more going on then purely Maillard reaction. There is a regional restaurant chain that really nails all aspects of the sear. Darker sear where grates are but still an all over sear. So best of both worlds. That's what I'm after.
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And now there's a new contender to the SCA scene The Hastybake Nomad 250 SCA Pro. Im running out of room! https://www.hastybake.com/products/nomad-250-pro-charcoal-grill
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Quote from: dwnthehatch on June 26, 2020, 09:10:09 AM
And now there's a new contender to the SCA scene The Hastybake Nomad 250 SCA Pro. Im running out of room! https://www.hastybake.com/products/nomad-250-pro-charcoal-grill
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Wow! That thing looks like an incredible cooker. I would love to have that just for normal use. Pretty tempting.
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wow
Quote from: dwnthehatch on June 26, 2020, 09:10:09 AM
And now there's a new contender to the SCA scene The Hastybake Nomad 250 SCA Pro. Im running out of room! https://www.hastybake.com/products/nomad-250-pro-charcoal-grill
I am actually headed down to Tulsa next week, and heading straight to the HB HQ aka The Tulsa Grill store.
Ever since acquiring my first HB a few mos back, it has become one of my fave cookers. I am hoping to get
a look at the new Nomad, but have already been told they will not be able to sell me one while I am there.
I updated my Char Q color!