Last weekend was quite a learning experience with the new RT 700, both from a cooking and informational perspective. I've been playing with temp probes in different locations throughout the grill and am getting it figured out....I hope. Decided to do some NY Strips last night along with some grilled tater slices and a salad.
Here are the steaks
Seasoned with the new rub I put together last week. I'm really liking this stuff!! It has a fantastic flavor.
Thick sliced taters brushed with EVOO then sprinkled with SPOG and guajillo pepper
Taters are gonna take the longest so they go on the grill first. Grill set at 235 to get a bit of smoke on them and start cooking before running the temp up
Steaks onto the grill, grill set at 450
Had quite a squall blow through. It's pouring down rain!!
Basic salad with Romaine lettuce, grape tomatoes, green onions, cucumbers, and shaved Belafoglia Parmesan cheese
Taters done. I put sliced cheddar on a couple for me
My steak all done. Tracy has already grabbed hers. I got some of the grill marks and now know how to get it right....I think. Gotta get the grill up to high temp before putting the steaks on, not when you start the raise in temp from 235 to 450
Dinner plated
Dinner was not quite what I had hoped for but the learning experience doing small cuts of meat was invaluable. Steaks should have come off 2 to 3 minutes earlier. They were a nice pink when I took them off but cooked themselves more to medium from residual heat. Flavor was still outstanding though. I know that I read somewhere that the way the RT 700 cooks is convection style of heating and I didn't take that into account so the steaks cooked faster than anticipated. If you look though you can see that there is a little smoke ring that developed. That was a nice surprise!! The addition of the guajillo pepper to the taters was a mistake. I used that particular pepper due to a milder flavor but it still overpowered the everything else. From now on it's just EVOO and SPOG. Overall I'm very happy with the grill and am starting to get it dialed in. Large cuts will be easier to work with but I need to get it down cooking smaller stuff. When I do though, it's gonna be a blast. Next time I am expecting perfection.
I'm getting there,
Robert
Here are the steaks
Seasoned with the new rub I put together last week. I'm really liking this stuff!! It has a fantastic flavor.
Thick sliced taters brushed with EVOO then sprinkled with SPOG and guajillo pepper
Taters are gonna take the longest so they go on the grill first. Grill set at 235 to get a bit of smoke on them and start cooking before running the temp up
Steaks onto the grill, grill set at 450
Had quite a squall blow through. It's pouring down rain!!
Basic salad with Romaine lettuce, grape tomatoes, green onions, cucumbers, and shaved Belafoglia Parmesan cheese
Taters done. I put sliced cheddar on a couple for me
My steak all done. Tracy has already grabbed hers. I got some of the grill marks and now know how to get it right....I think. Gotta get the grill up to high temp before putting the steaks on, not when you start the raise in temp from 235 to 450
Dinner plated
Dinner was not quite what I had hoped for but the learning experience doing small cuts of meat was invaluable. Steaks should have come off 2 to 3 minutes earlier. They were a nice pink when I took them off but cooked themselves more to medium from residual heat. Flavor was still outstanding though. I know that I read somewhere that the way the RT 700 cooks is convection style of heating and I didn't take that into account so the steaks cooked faster than anticipated. If you look though you can see that there is a little smoke ring that developed. That was a nice surprise!! The addition of the guajillo pepper to the taters was a mistake. I used that particular pepper due to a milder flavor but it still overpowered the everything else. From now on it's just EVOO and SPOG. Overall I'm very happy with the grill and am starting to get it dialed in. Large cuts will be easier to work with but I need to get it down cooking smaller stuff. When I do though, it's gonna be a blast. Next time I am expecting perfection.
I'm getting there,
Robert
