The Texas BBQ Forum

Hey everyone!

Got my timberline 1300 on Monday and had a chance to use it last night to reverse sear a NY strip steak. This weekend we have 6 racks of ribs and a brisket for its first proper cook.

So, I seasoned the steak with Meat Church Holy Cow rub and then got the grill set at 225 on super smoke mode with hickory pellets. Let that roll until the internal temp hit 120 and then I let the custom cook setting crank the grill up to 500 degrees. All during the cook I had my Grill Grates sitting at the bottom so they would be as hot as possible. I then gave the steak a couple min per side on the grates and topped it with a pad of butter while it rested

I learned a couple things. 1. The grill is a beast and so easy to use. I set a custom cook for this reverse sear through the app and once the probe detected the internal temp I programmed it started firing up to 500. Being able to check the temp and whatnot on my phone is going to be a huge convenience 2. I didn't get the kind of sear I was hoping for. Next time I'm going to try the same thing but using my cast iron pan. If that doesn't work I'm going to use my propane grill for the searing part.

Btw, can anyone tell me why it is rotating my pics?

Cheers!

Looks great. I love my Timberline.

Spot on! Great looking steak!

Woody Wood wrote:Looks great. I love my Timberline.

Thanks! I'm so glad I got one

TX1911 wrote:Spot on! Great looking steak!

Thanks a ton! It's great to hear positive feedback after a noble effort

Nice looking Cow Part, Mike

Funny thing, I've had my Pellet Grill almost 2 years and have never Grilled anything on it - - - I"ve only done low and slow like Ribs and Butts

OldUsedParts wrote:Nice looking Cow Part, Mike

Funny thing, I've had my Pellet Grill almost 2 years and have never Grilled anything on it - - - I"ve only done low and slow like Ribs and Butts

Thanks a lot, good sir! I'm going to give the cast iron skillet a try and if that doesn't work well then I'll be firing up the old propane grill for the sear

the ONLY thing that steak was missing besides my plate was that sear/crust/bark/etc but I'll bet it ate just fine

looks delicious

Great looking steak!
I just got a Traeger 1300 as well. Can’t wait to try it out.
How did you go with the ribs?


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Most of the veterans her know I have a bias against Traegers. Good looking cook though.

I use a Rec-Tec now myself. One thing you might want to try if you don't mind the extra work; if you've got a charcoal grill also, get it going as well. Cook the meat on as low a setting as the Traeger will go, then when it hits about 95 to 100 internal temperature, throw it on the charcoal grill to give it a nice sear. Works better than any of the gimmick searing devices out there and it only takes a minute or two per side over the coals to get to 135 IT for a nice medium rare. For me, the extra clean up is worth the extra flavor.

Dangermichael wrote: 2. I didn't get the kind of sear I was hoping for. Next time I'm going to try the same thing but using my cast iron pan. If that doesn't work I'm going to use my propane grill for the searing part.

I grilled burgers over the weekend - cooked fine but only faint sear marks as well. I tried using some grill grates as well, no difference. Most likely because of the convection heat and not heat coming up from the bottom heating the grates to high enough temp. A laser temp gun never detected a temp higher than what the air temp was set to.

RMS's suggestion is probably the way to go.

I'm going to cook the turkey on it tomorrow night