Searing over an open flame is a great way to develop char and flavor in your food.
In this video we'll be using the Weber Sear Station and a pro style grill. We'll be
using the Lynx all-sear Trident burners, as well as the Weber Genesis II to cook
a variety of different foods, including flank steak, corn on the cob,
barbecue chicken drumsticks and some veggies too.
At the end of this video, you'll know whether to buy a Weber grill
with a Sear Station or step it up with a pro style grill.
Plus, I'll tell you how to download our free barbecue grill buying guide.
With the Weber Sear Station,
you have an optional burner that fits in between two of the existing burners,
this will actually give you a lot more variety in terms of temperature.
So you can get extremely high temperature
on the Sear station to develop that char and grill marks on your proteins.
But you can also use the existing burners for your veggies and other foods.
Each of the regular burners is thirteen
thousand BTU and the sear burner is nine thousand BTU.
So combined the sear with the regular burners and you have an extremely high
temperature cooking zone to sear your proteins and other foods.
The first item we cooked was a flank steak.
I used the sear station on our Weber Genesis II to create the grill
marks and char which cooked extremely consistently.
We also use the Lynx Trident all sear
burners to cook the flank steak, which is much hotter than the Weber Genesis.
This actually cooked a lot faster and developed a lot more char in a shorter
period of time and we also had to flip the food quicker so we wouldn't burn it.
I also cooked some corn using
the Weber Genesis II, and I noticed that it took a little bit
longer to develop some char when I cooked it in the regular part of the grill.
As I moved it closer to the sear station, it developed the char and the color more
quickly. Cooking the corn on the Lynx all sear Trident burners was much quicker.
Even on the lowest setting,
I was able to develop a lot of char and color on the corn.
I also cooked some sous vide chicken drumsticks on our grills.
The sous vide chicken drumsticks were coated
in barbecue sauce and then placed on the Weber Genesis II.
I found it much easier to regulate the temperature and go from high to low
in order to slowly caramelize the sugars in the barbecue sauce.
The Sous vide barbecue drumsticks were
a little bit more difficult to manage on the Lynx all sear Trident burners.
Even at the lowest temperature, the heat was extremely high and it ended
up charring and burning the sugars before it fully caramelized.
So it was a little bit more difficult to manage and regulate the temperature.
We also cooked some zucchini and summer squash on the Weber.
I noticed that the veggies cooked consistently.
However, there was not as much heat
at the front of the grill as there was in the middle and towards the back.
So I did have to rotate the vegetables throughout the cooking process.
The veggies cooking on the Lynx cooked
much faster and actually developed a lot of char in color, even on the low setting.
And I got the same consistent heat from the top to the bottom of the grill.
If you want serious heat and power,
then a professional style grill will allow you to cook at higher temperatures.
But for a lower price point, you can add on a Sear station to a Weber
grill and still cook with a variety of different temperatures,
including the sear station, which will give you a higher temperature,
not as hot as a professional grill, but definitely getting up there.
To learn more about searing and professional style
grills, plus more,
click the link in the description for our free barbecue grill buying guide.
Thanks for watching.