Summer in Australia can’t be complete without the sound and aroma of a barbecue. The Weber Kettle BBQ is an old-time favourite, but learning how to get that excellent sear can elevate your skills on the grill from regular to extraordinary.
Below is a simple guide to help you make your meats have a nice, crispy outside and tender inside. You only need your reliable Weber Kettle BBQ for this.
1. Choose the Right Meat
In order to get a great sear, you need cuts at least 2-3 cm thick. Thinner cuts often dry out before achieving a notable crust. But don’t limit yourself to beef. Instead, thick-cut lamb chops or chicken breasts can also sear beautifully.
2. Preparing Your Weber Kettle
Ensure your grill is spotless and the charcoal you use is good quality. Many recommend using lump charcoal for hotter and more even heating. However, if only briquettes are available to you they work fine too.
Fill a charcoal chimney with the charcoal you want, then light it. When the coals turn ashy, it’s time for you to make your heat zones.
3. Set Up Two Zone Heating
In order to sear meat perfectly, intense heat is necessary. However, you also need a cooler area to cook the meat completely without it getting burnt. Dump your lit charcoal on one side of the kettle’s grate, creating a hot zone. Leave the other half empty for a cooler zone. This setup gives you the versatility to sear and then cook through more gently.
4. Get the Grill Screaming Hot
Put the cooking grate, close the grill, and let it heat up for around 10 minutes. The best temperature to sear meat is about 260°C. You can use a grill thermometer to get it exactly right.
5. Prep Your Meat
Use paper towels to dry the meat well; too much wetness can result in a less-than-ideal searing process. Apply ample amounts of salt and pepper afterwards.
6. The Searing Process
Put your meat on the hot part of the grill. Allow it to brown without touching for a few minutes. This step is critical: moving the meat too quickly may not form its outer crispy surface. After some minutes, look for a dark brown crust before turning to the other side. If your meat stays stuck, maybe it’s not yet time to turn it over.
Once flipped, sear the other side. Total time will depend on the thickness of your cut and your desired doneness.
7. Finish Cooking
Complete the process by shifting the steaks to the less hot part of the grill. Put a lid on it. Always allow your meat to rest a few minutes post-cooking; this assists in reabsorbing and spreading juices uniformly.
Allow the meat to stay on a cutting board for nearly 5 minutes for every 2 centimetres of its thickness.
Conclusion
With these tips, you’re well on your way to getting the ideal sear on your Weber Kettle BBQ. So fire up your barbecue, invite friends, and show off your newfound skills!