Expert: BBQ Woman - 4/18/2008

Question
QUESTION: Hi Ms BBQ Woman,,
Thanks in advance for the advice.  Th CFO approved the purchase of a new grill and I'm wondering it the SEAR SECTION in some of the new grills really effective in grilling the steaks and if so, what makes it better.  Just trying to decide if we need to invest in that piece too?  Rgds, Al

ANSWER: Hi Al,
Congratulations on the approval of a new grill. Sounds like you are doing your research to get the best product. I think what you are referring to when you say sear section is a grill with a infrared section to it? I am going to give you a link to explain all the grills and methods of cooking and just skim down to infrared.
http://en.wikipedia.org/wiki/Infrared_grill
Searing definitely is good for steaks because if you get a good sear on the meat it holds the juices in. I should add you can sear meat on any grill. The advantage to infrared is that you will not have to wait as long to start cooking and the heat is uniform. The disadvantage is the cost but if its within your budget and cooking steaks its a neat feature.
I hope I was able to help you.
Regards,
Happy Grilling
Misty

---------- FOLLOW-UP ----------

QUESTION: Hi Misty,  great, thank for the advice and the link.  So not to burn the thing, any words on what I need to know when grilling on the infrared?  relative cooking time vs regular gas grill, type of meat that suitable/unsuitable?, etc.  Thanks again,, have a great weekend.  Rgds, Al

Answer
Hi Al,
I don't own an infrared grill but have used them. What I did was use it to sear and then put it on the other side of the grill to finish cooking to order for each person. Its advertised as getting the meat done in half the time. I kind of disagree with that as its good for searing but if your not careful you will burn your meat before the internal temperature is correct unless your people all like it rare.
I hate to admit the fact my maiden voyage in cooking with one had me burning the first steaks until I realized it only took about 2 minutes to sear and then remove and place on another side of the grill to finish the cooking process. Once I got the hang of it, it was easier.
Porterhouse, new strip, sirloin and t bones work the best with this method. I would also make sure there was minimal fat on these cuts. Tenderloin I don't recommend mostly because it makes this cut too dry and rib eye is too fatty and the fat tends to set it on fire under such hot conditions
Cooking times are going to vary depending on the thickness of your meat and the you will be cooking at. I tend to use a meat thermometer. It removes allot of the guesswork.
Read the manual that comes with it too for cooking tips.
Feel free to ask me more questions and I hope I helped you.
Regards and you have a great week end too!
Misty