Why is Sparks third on exterior but first on flavor?

It was a forced 3rd. Considered a tie with SV, but didn't. Could've gone either way, really. More like:

ORS>>>SV/Sparks>>>>>>>>>Pan

I'm with rep; that grilled flavor is ****ing great.

I think reverse sear and SV have been covered pretty extensively in this thread, but I don't remember the Sparks method - Cliffs?

Is there an accepted Team Pan best practice too?

B,

For grill mastery technique, search for posts by sparks. Maybe Sparks method or sparks video.

Team Pan is just reverse sear bringing to temp in a pan instead of oven. I do 2-3 minutes on each side, flipping a few times, a little higher than medium heat in some grapeseed oil and butter. I think I'm taking the steak off at about 115. Then rest a few mins. Then crank the heat to a little below high and sear about a minute on each side in butter with garlic and herbs, basting along the way. Some people do two rounds of searing. Everyone has their own specific technique, but I think that's more or less how most Team Pan people are doing it.

because the crust is smoky, crispy, and ****ing amazing

#teamgrill ftw, bow down to the technique

just make sure you let your coals burn down, if you try to rush it and get it in on while they're still black, it's gonna taste ****ty

I tried an oven reverse sear last night on two ribeyes, but added a few slices of butter on top of each steak in addition to the S&P before going into the oven. Flavorwise, it was the best steak I've ever had in my life, but way too medium for me to post to this thread. Are you guys prepping your oven reverse sears in the same way as sous vide?

No cliffs, just watch:

Would be good to get that link and Ibedrummin's post added to the OP

The YouTube commenters on the Sparks' method video should be rounded up and put in a camp somewhere

Doozie (and MODS!):
Yes!

Dudd:
Well, except for the ones mocking the 30-second intro text lol.

241 upvotes, 134 down lololol

Yes ED, the intro and music choice are legit complaints, but the people saying that it's burnt or that they like their steak medium rare but that's just bloody should be shown no mercy, straight to hard labor

nah **** it, just send them all. they're commenting on utoobz so they are nut lo humans automatically.

I think Sparks or Rep modified this process slightly to watch for flare ups and to do more frequent flips.

Yea sparks doesnt flip as often as i do, i think my crust comes out a bit more evenly and if u have a big mass of coals raging, you might scorch it from flareups if left unattended for too long

But ultimately im still searing over the chimney and then finishing the thicker (1.5-2") steaks over indirect heat for a few minutes. The thinner (1") steaks are done by the time u get a good crust on them

edit: i also dont use olive oil, or any oil for that matter. not really necessary imo

Searing over chimney is also my method of choice for prime rib, after bringing up to temp in a 250 oven. That only takes like a minute or two to get an excellent crust

i'm gonna re-post a couple of my favorites that i've done here just because

ty sparks!

Sweet Jesus

i mean ideally that prime rib should be a few degrees cooler in the center but w/e, many in the family probably liked it better that way

dat grill crust doe...just makes my mouth water. so much more aesthetically pleasing (and tasty) than pan seared crusts imo

Holy crap maybe you can argue that the prime is a couple of degrees over but that has to be the best looking prime rib I've ever seen.

btw, you can see that crisped up fat flap in the top picture of the prime rib, where it peeled away from the body on the top right side-

that flap was soooooooooooooooooo good omg. it was like charred beef bacon

that's awful nice of you and makes me feel quite good about myself, but respect where it's due, i think el diablo's smoked prime rib here is maybe the best i've ever seen, all things considered. he, too, finished it on the grill-

http://forumserver.twoplustwo.com/sh...ostcount=20083

^Those are both elite. I don't know maybe better internal on Diablo but I think your crust looks better. Both are about as good as they possibly get.

i think we need to get thread regs together and organize a bracket style cookoff with different categories, like one tournament for filet, one for ribeye, prime rib, etc- everybody gets a "match" set for a date/time and has to liveblog their cook to some extent (for the sweat, obv), using any technique they desire- results/pics are posted itt and judged by other regs on overall aesthetics, crust, interior, gray band, etc. winners of each match move onto the next round until 2 are playing HU for the title.

am open to any modifications but this is something i've thought would be fun for a while now, and would result in some elite steaks and surely some painful/cringe inducing screwups. heckling and drinking possibly encouraged.

This sounds like a fun idea

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