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Steak, Bologna, and Ham

 
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Old Dave
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Joined: 04 Nov 2005
Posts: 702
Location: Coatesville, Indiana

PostPosted: Jan 26 2016    Post subject: Steak, Bologna, and Ham Reply with quote

I am trying to develop another type of setup for competition steak cooking. I am also working on some more rub trials for the steaks as well. Anyway, I did another practice cook yesterday along with some other items.





After a tip from a friend, I purchased a cast iron waffle grate insert that fits a commercial series 600 Char Broiler grill and cut it down to fit three of my table top grills including the CB500X, Weber Jumbo Joe, and my Davy Crockett pellet grill.



I trimmed and seasoned the steak about 45 minutes before the fire and then seasoned the bologna about 10 minutes before it went on the fire. The ham was seasoned about 30 minutes before it went into the cooker.



I brought the Davy Crockett pellet grill up to about 500 degrees and waited about 25 minutes to allow the cast iron grid to come up to temperature and then loaded the 16 oz. ribeye steak. I then placed a steak press on the steak for the first 5 minutes of the cook to be sure I get the very best sear marks on the “presentation” side of the steak.



Turned the steak and finished the cook. I think it looked great coming off of the cooker.



Next up was the bologna and I also used the steak press on this meat for a short period on the first side but it didn’t work as well with this meat. Probably should have used it on both sides of the meat during this cook.





The results from the first part of my cook.





The bologna made for a fine lunch sandwich.



I dropped the temperature on the grill to about 335 degrees and loaded my 10-3/4 pound ham. It was glazed several times with the “Sticky Orange Ham Glaze” during the cook.



The ham will be sliced up and vacuum packed for the freezer.
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biker.chef
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Joined: 28 Jun 2010
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Location: Burnsville Minnesota

PostPosted: Jan 29 2016    Post subject: Reply with quote

Looks great.
Where do you do competition steak cooking?
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Old Dave
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Joined: 04 Nov 2005
Posts: 702
Location: Coatesville, Indiana

PostPosted: Jan 29 2016    Post subject: Steak Competition Reply with quote

Will be competing on the SCA circuit and hope to do the Chicago event, an event near Kansas City, an event at Murphysboro, Illinois, and probably an event in West Memphis, Arkansas.
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Old Dave
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biker.chef
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Location: Burnsville Minnesota

PostPosted: Jan 30 2016    Post subject: Reply with quote

Sounds like fun.
Good luck.
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k.a.m.
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Joined: 12 Dec 2007
Posts: 26019
Location: Southeast Texas.

PostPosted: Jan 30 2016    Post subject: Reply with quote

Looks Great Dave. Very Happy
Have you tried the grill grates and if so which do you prefer?
http://mygrillgrate.com/?gclid=COqY35C1z8oCFYU9aQodWd0Fkw
There is another company out now that does cast iron grates that look like the grill grate.
http://mangrate.com/
I have two sets of the origional grill grates and love the way they cook.
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Old Dave
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Joined: 04 Nov 2005
Posts: 702
Location: Coatesville, Indiana

PostPosted: Jan 30 2016    Post subject: Competition Steak Cooking Reply with quote

I do have a set of the Grill Grates and love them. They are a little more work than the cast iron honeycomb grate that I am working with at the present time. I do plan to use the Grill Grates at any SCA contest where Grill Grates has the $500 dollar bonus to any team using their product.





I get nice results with the Grill Grates as well as some other methods with the ribeye steaks.

I haven't looked at the Mangrates..they look interesting and are much less expensive than the cast iron grate I am using at the present time. However, just like the Grill Grates, would be a little more trouble cooking the steak as compared to what I am using at the present time with the honeycombed cast iron grate. Be interesting to find out if any of the top teams out there are using the Mangrates.

Thanks for comments and the ideas...

Dave
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