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Flip it more boys!

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  • DMW
    DMW Posts: 13,832
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    Kenji is smart.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    I started doing this after reading Kenjis "perfect steak" post from a few years ago. Every 30 seconds x 4-6.
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  • SGH
    SGH Posts: 28,791
    edited April 2015
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    That is akin to the "Weber Way". I have a pamphlet somewhere that came with a kettle grill from the late 70's and its directions on how to use the kettle it states to flip the food constantly when cooking directly over the charcoal. At least every 60 seconds.  Maybe Weber has been right all along. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • johnkitchens
    johnkitchens Posts: 5,227
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    I must be a trailblazer because I have always been a serial flipper.

    Louisville, GA - 2 Large BGE's
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  • stemc33
    stemc33 Posts: 3,567
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    Becoming a flipper will be a hard task for those that live by that silly motto "if your looking your not cooking"
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • Skiddymarker
    Skiddymarker Posts: 8,522
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    If I’m grilling directly, I flip every 30 to 40 seconds, On a RS it is only once and then off. APL, Charred and Scruffed summarizes his idea of being a constant flipper or as he calls it “an active griller”. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • Ladeback69
    Ladeback69 Posts: 4,482
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    When I do a steak hot & fast I cook it at 600 to 700, put it on, 1/4 turn after 60 seconds, flip over after another 60 seconds, another 1/4 turn after 60 seconds and then shut both vents and let it go for a few minutes to get it where I want it.  For medium, vents shut for 4 minutes or so.  For medium rare 3 minutes and rare 2 minutes.  It seems to work well with a 3/4" to 1" steak, anything thicker then your closed vent time goes up.  

    How many people even bother checking steak temps anymore?  I go by feel, look and time.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • SGH
    SGH Posts: 28,791
    edited April 2015
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    Ladeback69 said:

    How many people even bother checking steak temps anymore?  
    If the steak is for just me I do not check it. However I will eat steak so rare that all it has to do is touch the grid and it's done enough for me. If the steak is for someone else and they want it cooked to a particular doneness, then yes I will check it. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • NervousDad
    NervousDad Posts: 307
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    I constantly flip.
    Aurora,OH
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  • fishlessman
    fishlessman Posts: 32,776
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    im not opening the dome every 20 seconds, the flames would be 3 feet tall :o
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    fishlessman said:
    im not opening the dome every 20 seconds, the flames would be 3 feet tall :o
    I don't shut the dome during the sear. 
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    Or as APL says scruffing is a mistake that's gone right. If it sticks that's good, if it doesn't it's fine you can cut little microscores to get a heightened crust. I use this method on CI as well as on the grid and even caveman. It gives a great depth in crust and an even cook to the center. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Chubbs
    Chubbs Posts: 6,929
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    I don't flip. Then again no point on my George Forman
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    :rofl: @Chubbs
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • 4Runner
    4Runner Posts: 2,948
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    I get no respect around here..

    http://eggheadforum.com/discussion/1180172/flippers-unite#latest


     =) 
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
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  • Chubbs
    Chubbs Posts: 6,929
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    NPHuskerFL said:
    :rofl: @Chubbs
    You know you had one. Come on now. I used to make the best grilled cheese in college with that thing. 
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Phatchris
    Phatchris Posts: 1,726
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    Chubbs said:
    NPHuskerFL said:
    :rofl: @Chubbs
    You know you had one. Come on now. I used to make the best grilled cheese in college with that thing. 
    I lived on grilled cheese and tomato sauce sandwiches... Killah
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