Weber Q as “searing station”

My wife and I love reverse seared steaks so I cook the steaks at 225 until internal hits 110 and then throw them on an inexpensive Charbroil 2 burner(600 deg) gasser and sear them! Easy cook!
 
I agree with those that say use the Bullseye. It's the only one I have and have used for steaks and pork chops with the grill grates and burgers, brats, hot dogs without, and have smoked ribs and chuck roasts and chicken and pork butts. Whenever doing something low and slow I add a drip pan on the heat deflector. Never had a grease fire. There was a video somewhere that said to turn the deflector upside down when going low and slow as that would act as a drip tray also.
Almost forgot, bacon wrapped onion rings - saw this on Meat Church - have been a hit every time I have made them.
I have a Weber Q for camping as I can't see taking up the storage space with the Bullseye. I am hoping Recteq is looking at something small to compete with the ASmoke and other small smokers/grills.
 
i still love the 700 for a slow up to 100 degrees or so and then i use my Weber Kettle or my Big Green Egg. I light the egg at the same time i throw the meat on the 700. By the time they are at temp my BGE has a good flame.

Perfect smoky goodness. Seared! Almost crunchy outside...juicy inside! In fact... this is the menu tomorrow. 2.5 inch filets...

only use gaser for thin steaks in a hurry. Or, like last night, pork chops in a 10 min cook. Fine for the purpose.
 
Thinking more about the BullsEye. I’m guessing if I don’t do low and slow on it at all (that’s what the 700 is for) it would reduce the risk of flare ups.

I’m a firefighter and I really don’t want to have to call anyone because my deck is on fire from grilling. 😀

I’ve considered the propane camp stove with a cast iron skillet. That would give great results too. I do it inside sometimes but end up smoking up the house even with the vents on.
 
My favorite steaks are prime grade 3” Tomahawks. I go low and slow at 250 degrees til they hit 105, then put them on my Lynx sear station at 1100 degrees and take them to the desired doneness. Professional results without all the fuss. For a full char instead of grate marks I have an adjustable regulator on my blackstone and it can hit 800 in minutes.
 

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Interesting idea on the Blackstone. I have one as well but haven't considered putting on a new regulator to speed it up.
 
Interesting idea on the Blackstone. I have one as well but haven't considered putting on a new regulator to speed it up.
As a warning, please be aware that any modifications will void your warranty and may result in a fire or other hazards if not properly done. I use a 0-5psig adjustable regulator. It is fantastic. Also, remember the Blackstone griddle is not cast iron, it is rolled steel, but I replace theirs with cast iron that is very tolerant to the higher temperatures.
 
....but I replace theirs with cast iron that is very tolerant to the higher temperatures.
As in a griddle on top or does such a thing exist as a cast iron replacement griddle? I assume if such a thing exists, it would be like lifting a manhole cover.
 
By the way. IMHO, this is the most versatile device Blackstone makes. It breaks down pretty easy. It’s not too heavy, and I can change the configuration quite a few ways (e.g., grill and griddle, burner and griddle, wok on the burner and griddle, cast iron griddle and rolled steel griddle, cast iron skillets and fryers and griddle, etc.). If you shop around, I see them often are around $300.00. It goes camping, to the park, to ball games for tailgating (hence the name), to friends houses when we just want to hang out, and just about everywhere you want to have a quick, professional cook. When I take it to the kids soccer games, everybody looks forward to the smashburgers. I’ve fed 50 people in 30 minutes with the help of a buddy when we work both sides of the griddle. If you can’t find a 16.5” cast iron griddle, BS will sell you a second rolled steel griddle top that you can mount backwards for dual sided cooking. Just be careful and make sure the grease catcher is is in the right place (trust me, I know first hand, haha).
 

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I would recommend the Blackstone Tailgater (Generation 1). It has a round burner and a dual (side by side) H-burner. You can use the traditional round burner to heat up a cast iron skillet, pots of food and other items. You can sear on the griddle or you can also use the grill attachment and do traditional cooks including searing, if needed. It takes about 6 minutes to hit 700F (although I admit I changed out the “stock” regulator with a 0-5psig (Column ~1-4” variable) but at that temp, I would not use the grilling attachment. It is a beast at the beach a hit at the tailgate parties, and is the most popular item at the park because of its versatility and transportability. It costs about the same as the ”Q” but does so much more.
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