Flip it more boys!

tarheelmatt · April 2015

Check out @TheFoodLab's Tweet:

https://twitter.com/TheFoodLab/status/592133824450076672?s=09

DMW · April 2015

Kenji is smart.

Eggcelsior · April 2015

I started doing this after reading Kenjis "perfect steak" post from a few years ago. Every 30 seconds x 4-6.

SGH · April 2015

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.

johnkitchens · April 2015

I must be a trailblazer because I have always been a serial flipper.

stemc33 · April 2015

Becoming a flipper will be a hard task for those that live by that silly motto "if your looking your not cooking"

Skiddymarker · April 2015

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”.

Ladeback69 · April 2015

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.

SGH · April 2015

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.

NervousDad · April 2015

I constantly flip.

fishlessman · April 2015

im not opening the dome every 20 seconds, the flames would be 3 feet tall

Eggcelsior · April 2015

fishlessman said:

im not opening the dome every 20 seconds, the flames would be 3 feet tall

I don't shut the dome during the sear.

NPHuskerFL · April 2015

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.