OneHump
is one Smokin' Farker
- Joined
- Aug 15, 2010
- Location
- Phoenix, AZ
I've been struggling with how to grill on my BGE. I know what it's capable of, but I lack the skill to help my Egg realize it's potential. I've destroyed a couple of butts and nuked a ridiculously expensive ribcap. This is not something I'm used to. Thanks to Groundhog66, and others on the forum, I'm finding my way around.
My first steaks on the Egg were cooked with the TREX method. I didn't care for that at all and posted here on the forum about my experience and asked for advice. You all came back quickly with the suggestion to reverse sear.
Without further adieu, here is tonight's dinner.
White trash alert: Please excuse the tater tots. Draeger's had crap potatoes today and the kids love them, so we figured "what the heck". I'd ask you to excuse the EZ-Up too, but it's raining so f**** it.
I't dark and POURING rain, so I setup my brand new EZ-Up:
Some prime filet from Draeger's and a little salt and pepper:
I cooked indirect with the platesetter and porcelain grate to 115F. The grate temp was 375. I pulled them at this point and stoked my lava:
I put the steaks on the lava:
Here's where I had to improvise a bit. With the lava, I learned the hard way on my rib cap that it's easy to burn, so I setup my iPhone as a timer and seared for 30s per turn, 60s per side. I pulled them prior to getting my lava ready at 115. After searing, I was at 118. Pretty close to where I want to be, but not quite there. I stuck them on the very edge of the grid and shut down all vents for about 60s.
I had my first near death Egg experience as I opened the lid and had a backdraft come at me and sear much of the hair off of my arm.
I ended up at 130F after a rest, which is perfect to my taste. It was like pure butter:
The butt goes on in 2 hours and ribs in 12. Looking forward to a nice long week of successful cooks.
Thanks for checking out my crazy good dinner.
Dave
Rubbed ribs and injected butt:
My first steaks on the Egg were cooked with the TREX method. I didn't care for that at all and posted here on the forum about my experience and asked for advice. You all came back quickly with the suggestion to reverse sear.
Without further adieu, here is tonight's dinner.
White trash alert: Please excuse the tater tots. Draeger's had crap potatoes today and the kids love them, so we figured "what the heck". I'd ask you to excuse the EZ-Up too, but it's raining so f**** it.
I't dark and POURING rain, so I setup my brand new EZ-Up:
Some prime filet from Draeger's and a little salt and pepper:
I cooked indirect with the platesetter and porcelain grate to 115F. The grate temp was 375. I pulled them at this point and stoked my lava:
I put the steaks on the lava:
Here's where I had to improvise a bit. With the lava, I learned the hard way on my rib cap that it's easy to burn, so I setup my iPhone as a timer and seared for 30s per turn, 60s per side. I pulled them prior to getting my lava ready at 115. After searing, I was at 118. Pretty close to where I want to be, but not quite there. I stuck them on the very edge of the grid and shut down all vents for about 60s.
I had my first near death Egg experience as I opened the lid and had a backdraft come at me and sear much of the hair off of my arm.
I ended up at 130F after a rest, which is perfect to my taste. It was like pure butter:
The butt goes on in 2 hours and ribs in 12. Looking forward to a nice long week of successful cooks.
Thanks for checking out my crazy good dinner.
Dave
Rubbed ribs and injected butt: