Trailblazer Grill Notes - Small Sirlon Steak - Sunday, 19 July 2020

Sscottfitz · Jul 19, 2020

This is mostly just a continued effort to experiment with various steak cuts on the Trailblazer. Idea here is based on a review of several posts from a variety of sites on starting with a low temp smoking period, a brief rest of the steaks while the Trailblazer temp is increased to get the grill plates up to temp, then a couple of minutes on both sides to finalize the cook and eat!

Grill Location: Hot Springs Village, AR.; 34 37 60.0N 92 54 55.4W - a late Sunday afternoon. grill totally exposed to late afternoon sun. ?New Grill Gazebo is still in the box in the garage, waiting to be constructed. Owner is blaming hot and humid weather for not completing construction. and has yet to be constructed.
Weather at time of Grill: Typical hot July afternoon, mostly sunny skies, with a few passing clouds…..Temp ~93F, Humidity ~54%
Total Grill Time: 86 Min. (10 min transition to first temp, 60 min @ 200, 10 min transition to to 2nd temp, 6 min @450)
Total Event Time: ~106 Min. Includes steak prep, and total grill time.
Grill Start to Initial Smoke Target Temp 200F: 117 to 200 ~10 min
Grill up to “Searing Heat” Target Temp 450: 200 to 450 ~ 10 Min (17:17 start, achieved 450 at 17:27)
Grill Plates: Yes, Flart Side Up for last part of cook
Pellets Used: Rec Tec Ultimate Blend

Meat & Meat Prep
- Meat: 1 x Small Sirloin Steak, ~1 lb. (Pre-packaged) from Brookshire's
- Total Meat Prep Time: ~20 min, Grill Mates Worcestershire Pub Burger
- Meat on at 16:15 CDT, at ~62F, meat temp at end of smoking period: ~117F, (17:15). set off and covered while grill temps heated up
- Meat back on Grill Plates at 17:27 CDT,
- Meat on the Grill Plates ~3 min per side, Meat at ~150F (Medium/Medium Well)

Sides: Mixed Veggies (Peppers, Asparagus, Squash, Tomatoes, & Onions ) - cooked in oven.parallel to meat grill on the Trailblazer

Misc Grill Observations - all times are CDT

Used basic stainless steel grill during the smoking period, and grill plate (right side) for the final searing/cooking action
Searing Temp 450 is still the highest grill temp used to date, and seems to be perfect for this grill (both petite filets and sirloin so far)
Used a single temp probe both during smoking period and grill plate period.

General Comments:

Relatively simple prep, could probably of spent more time prepping the meat, this was sort of an afternoon “what ya wanna eat tonight” and we had a Sirloin that needed to be cooked, so the prep time was “half ass” at best.
Huge advantage of being able to move the grill up to a higher temp by making an adjustment to a knob or an adjustment on a mobile phone. On the BGE, it would have been another hour to more process to get the temp increased - I really love this grill
Sirloin was quite tasty, good smokey taste!