Bull New Sear Plates

[Infantryman]

I just had my.new set of sear plates delivered for my Bull today. I was thinking about doing a couple of whole chickens on them tomorrow for dinner. I've never used them, any tips or suggestions? Cooking temp? Pieces, Spatchcock, whole? Thanks!

 

[kilowatt]

I have used them for pork chops and Steaks along with veggies

On the pork chops/tenderloin I get the grill up to 475/500 and toss them on for two minutes each side seasoned each side. If thicker chops it may take 3 minutes. VERY JUICY chops, we eat them weekly now.

Steaks I set on 220 and smoke until the filet is about 110. Take off and turn grill to 475/500 or full.
Once temp is reach I place on plates for about to three minutes each side. I leave the temp probe in and remove at 135 ( well like medium). You will love both of these on the plates.

 

[Gotbbq]

I just had my.new set of sear plates delivered for my Bull today. I was thinking about doing a couple of whole chickens on them tomorrow for dinner. I've never used them, any tips or suggestions? Cooking temp? Pieces, Spatchcock, whole? Thanks!

I have the grill grates and they are good. Many start with meat on low 180 for smoke and to raise the temp of the meat. Take off the grill and crank heat to full with grates in. Once at 500ish put the meat on the sear grates. One side makes grill marks, flat side has a bigger sear pattern. I do the spatchcock chicken on the flat side to crisp the skin. For steak I smoke low until 110 internal temp, take off and crank the heat and put steak back on til 130 Medium rare. I use the ridged side for steak. Have fun. ??

 

[PSU-85]

I have the grill grates and they are good. Many start with meat on low 180 for smoke and to raise the temp of the meat. Take off the grill and crank heat to full with grates in. Once at 500ish put the meat on the sear grates. One side makes grill marks, flat side has a bigger sear pattern. I do the spatchcock chicken on the flat side to crisp the skin. For steak I smoke low until 110 internal temp, take off and crank the heat and put steak back on til 130 Medium rare. I use the ridged side for steak. Have fun. ??

This exactly what I’ve been doing with my grates. I put a cast iron frying pan on top of my chicken to get more skin into contact with the flat side. Works great for smash burgers too.

 

[Gotbbq]

This exactly what I’ve been doing with my grates. I put a cast iron frying pan on top of my chicken to get more skin into contact with the flat side. Works great for smash burgers too.

Love the smash burger idea. ??

 

[RHEINLEIN]

Steaks and chops like the others.
500 degrees( plus the grates amplify the heat another 150 degrees)
Cook flip cook maybe 5-6 minutes until desired temp. I pull at 240.
The best steaks ever.

 

[PSU-85]

I pull at 240

240 degrees? You must like them well done?

 

[mooncusser2k]

240 degrees? You must like them well done?

??????

 

[Infantryman]

Chicken 1/2's, 60 mins on LO extreme smoke, removed them from the grill and cranked it up to 500F. 20 mins skin side down, 10 mins up. Very moist and juicy, although the skin wasn't exactly crispy it wasn't rubbery either, tasty. Love the sear plates, great accessory.

 

[RHEINLEIN]

240 degrees? You must like them well done?

Good catch ! 140 that is

 

[Infantryman]

More practice getting to know my new sear plates and my Bull. Originally I had planned on a smoked meat loaf at 225F but went with these bone in pork chops. They came out pretty good. Bull on FULL I became a little bit impatient waiting for 500F plus so I put them on at 490F sear mark's weren't bad for my first attempt, practice makes perfect.