markrvp
Full Fledged Farker
Real quick, I'm a divorcee dad with two sons who I have custody of. Since my divorce last year, I have learned how to cook and really enjoy it. BBQing is the newest part of my culinary education, and I'm very happy to be here.
As some of you know I just got a BGE. Tonight I cooked for the boys and my parents. I cooked 4 ribeyes and a T-bone. All were marinated in a garlic/peppercorn concoction for 2 hours.
Please tell me if I'm using the BGE right. First I filled the firebox with lump to just above the air holes. Then I lit up 1/3 of a charcoal chimney of lump and poured it on top of the lump in the firebox along with 4 chunks of hickory. I let this burn with the lid open for about 10 minutes. Then I closed the lid, but kept both dampers wide open and let the lump burn for 30 minutes. At this point the thermometer read 575. I put the steaks on and closed the lid for 3 minutes. Then I flipped the steaks and closed the lid for 2 minutes. Then I closed both dampers and let them cook for 4.5 minutes. I checked the steaks and they were too rare. I opened both dampers halfway and let them cook 5 more minutes. The steaks came out probably just a little done.
Can anyone tell me if I'm on the right track? Am I using the right amount of lump? Lighting it correctly?
Here are pics: Before grilling, during grilling, and after they're done.
Also, just for fun, I included a couple pics of my homemade funnel cakes I made for dessert.
As some of you know I just got a BGE. Tonight I cooked for the boys and my parents. I cooked 4 ribeyes and a T-bone. All were marinated in a garlic/peppercorn concoction for 2 hours.
Please tell me if I'm using the BGE right. First I filled the firebox with lump to just above the air holes. Then I lit up 1/3 of a charcoal chimney of lump and poured it on top of the lump in the firebox along with 4 chunks of hickory. I let this burn with the lid open for about 10 minutes. Then I closed the lid, but kept both dampers wide open and let the lump burn for 30 minutes. At this point the thermometer read 575. I put the steaks on and closed the lid for 3 minutes. Then I flipped the steaks and closed the lid for 2 minutes. Then I closed both dampers and let them cook for 4.5 minutes. I checked the steaks and they were too rare. I opened both dampers halfway and let them cook 5 more minutes. The steaks came out probably just a little done.
Can anyone tell me if I'm on the right track? Am I using the right amount of lump? Lighting it correctly?
Here are pics: Before grilling, during grilling, and after they're done.
Also, just for fun, I included a couple pics of my homemade funnel cakes I made for dessert.