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Heuer

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Heuer last won the day on September 22

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  • Gender
    Male
  • Location:
    Nottinghamshire UK
  • Interests
    E-Type Jaguar's
  • Grill
    Kamado Joe

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  1. I use a legacy Outdoor Chef griddle plate as there is simply not enough room with a half moon soapstone or cast iron griddle. I tried one of each but they are at different heights and any oil or grease falls between the gap and causes flare ups. This 30 year old griddle plate is enamelled so easy to clean and was slumbering at the back of a shed when I decided to press it into action. The diameter is the same as the KJ Classic so no option to close the lid but not a problem for searing. I use four 1" crumpet rings on the grill grates to lift the griddle so air can flow. It comes up to temp quickly and I generally run it at about 500F with plenty of real estate to flip smash burgers, steak, fish or veggies at the same time. It also means you can flip onto a different area of the plate that is hotter than under the food. PS that is not rust on the edge of the plate it is a reflection in the very shiny enamel! They seem to offer something similar nowadays but I am sure there are other versions out there: https://www.outdoorchefuk.co.uk/product/outdoorchef-griddle-plate-m/ KJ are missing a trick!
  2. It is all about what they call 'oxidative stability' or when does the oil or fat react with oxygen to produce potentially harmful compounds. It is not directly related to the smoke point. Beef tallow has very good oxidative stability and lab tests have shown that even after being heated to 350F for 40 hours it only contained about 25% oxidation products; vegetable oil reached that percentage within 6 hours! Beef tallow has such good oxidative stability (because it is low in polyunsaturates) that the biodiesel industry adds it to soybean oil to improve the latter’s stability so a few minutes on a hot BBQ is not going to matter. Whether it is worth searing a steak on a griddle above 500F is a moot point but no doubt Meathead Goldwyn at Amazing Ribs will have a view. For cooking below 400F the taste of beef tallow is hard to beat which is why traditional British Fish and Chips were always cooked in it until the health brigade intervened with what is now discredited information. We travel miles to find the rare chip shop that still uses beef dripping rather than vegetable oil. The way things are going with the cost of cooking oil we may see a return to it though. Edit: Meathead has written an article: https://amazingribs.com/more-technique-and-science/more-ingredients-glossaries/science-oils-and-fats/
  3. We have a defrost tray similar to Beermachine's although not as thick. They work well and you can accelerate the process by regularly rinsing the tray in hot water. Only problem we have found is the tray becomes saturated with the cold temp hence the need to warm it up again. Also it works best when the food is completely touching the surface which is difficult with some frozen meats (deformed chicken breast, chicken legs, mishapen balls of ground meat). Trays of frozen food and steaks work well though as can be seen in the various vendors photos and video's. Basically it is a black 3mm ribbed sheet of aluminium sitting on four rubber feet. It works by conduction (into the metal) and convection (into the surrounding air).
  4. Thanks John as it prompted me to search on 'smoke point' and I found this useful chart: So it looks like care is needed in choosing what oil to use for searing both in terms of smoke point and taste. Exceeding the smoke point causes bad things to happen with a range of unforgiving compounds being released. Interesting that beef tallow (we call it beef dripping' in the UK) is 400F so any steak fat cooked above that is going to spoil I guess. My go to is Ghee as I cook a lot of Indian food so always have a tin on hand in the fridge. I also use Mustard oil although it comes with warnings of 'For External Us Only' in this country but used extensively in India for both cooking and hair/body treatments. In future will stick to no higher than 500F for the Soapstone and iron Griddle.
  5. What is the sweet spot for searing John? Always winged it as there seems little guidance. I did fillet steak (mignon for those in the US) on the soapstone and seared at 340C for 3 mins a side plus another minute to work around the edges and it was perfect medium rare. at that temp I decided to use groundnut oil as it can withstand high temps. Was tempted to use ghee (clarified butter) but was concerned it would burn. Making smash/onion burgers later this week on the griddle. Again what temps to use as for those I will probably use the ghee.
  6. It is just a simple square rod of stainless steel with the end machined to a round and point. Any machine shop or someone with a lathe could make it in a few minutes. Meaurements can be provided if you need them.
  7. No, measurements are correct for the ones I use. The stones only need to be an inch apart to give the correct air circulation gap. The diameter allows four rings to sit symmetrically on the lower deflector and keeps the top stone stable. @Lenny S was experimenting to see if getting the pizza higher in the dome would work better. Trouble is you have to open the dome right up to check on the pie whereas with the lower rings you can just crack it open to view without too much heat escaping.
  8. I use four crumpet rings. Stable, rounded edges and just the right height also ensuring there are no cool points in the stone: https://www.amazon.com/English-Professional-Stainless-Cooking-Crumpets/dp/B07BQVWC7L/ref=sr_1_7?crid=1KLDJ22O7X8OC&keywords=muffin+rings+stainless&qid=1657451082&sprefix=muffin+rings+stainless%2Caps%2C133&sr=8-7
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