BGE

Betone

Betone

Registered User
Forum Member
Aug 24, 2004
16,254
278
83
65
Monument, CO
Ok, I burnt out my gas grill and thought about buying the big green egg......I went with the cheap version "Pitt boss" sold at Costco for $600.00. Ceramic cooking is the same , Right? Anyway I cooked steaks tonight and was deeply disappointed in the end result. I got the temp up to only 500 and kept it there. The steaks seemed dry and flavorless and I bought prime rib eye. I have heard about reverse searing which would be ideal for this type of cooking. Cooking at 200 degrees until the internal temp is at 120 degrees and then taking it off to rest for about 15 minutes til I get the temp up on the grill to 700 and then searing for about 2 minutes on each side? I know a chef at a high end restaurant that swears by this cooking method? Anyone else try reverse searing? Or am I just a challenged retard that bought a piece of shit grilling apparatus ?
:0008
 
The Joker

The Joker

Registered
Forum Member
Aug 3, 2008
28,116
358
83
47
Tennessee
www.madjacksports.com
Betone said:
Ok, I burnt out my gas grill and thought about buying the big green egg......I went with the cheap version "Pitt boss" sold at Costco for $600.00. Ceramic cooking is the same , Right? Anyway I cooked steaks tonight and was deeply disappointed in the end result. I got the temp up to only 500 and kept it there. The steaks seemed dry and flavorless and I bought prime rib eye. I have heard about reverse searing which would be ideal for this type of cooking. Cooking at 200 degrees until the internal temp is at 120 degrees and then taking it off to rest for about 15 minutes til I get the temp up on the grill to 700 and then searing for about 2 minutes on each side? I know a chef at a high end restaurant that swears by this cooking method? Anyone else try reverse searing? Or am I just a challenged retard that bought a piece of shit grilling apparatus ?
:0008
Click to expand...

Knock off is just as good. No worries there.

Grilling on a BGE is pure art form. Takes a while to get the hang of it.

I love to sear....700 degrees 60 sec. each side. Timing is very very important.
 
Betone

Betone

Registered User
Forum Member
Aug 24, 2004
16,254
278
83
65
Monument, CO
The Joker said:
Knock off is just as good. No worries there.

Grilling on a BGE is pure art form. Takes a while to get the hang of it.

I love to sear....700 degrees 60 sec. each side. Timing is very very important.
Click to expand...

You have had my steaks, is it better than? I know I have a learning curve here....but Jesus Christ :facepalm:
 
Penguinfan

Penguinfan

Thread banned
Forum Member
Dec 5, 2001
10,393
190
0
Vanished into vortex
Easiest way to the best steak ever, period:

Heat grill and a Himalayan Salt Block together to 700 degrees. Put steak on salt block (open grill SLOWLY), grill for two minutes each side, take off salt block (you will obviously need gloves and something to lift it with), put steak on grill for 30 seconds each side (you don't even need to close the lid for this part).

You can adjust the times depending on how well done you like your steak. The salt block is the way to go. You need absolutely no seasoning or marinade prior to grilling. Just open the package, rinse them off and grill them.


Amazon has the best prices on salt blocks.
 
The Joker

The Joker

Registered
Forum Member
Aug 3, 2008
28,116
358
83
47
Tennessee
www.madjacksports.com
Betone said:
You have had my steaks, is it better than? I know I have a learning curve here....but Jesus Christ :facepalm:
Click to expand...

Your steaks have a lot going for them. Prime cut. A good, evenly heated grill and a wealth of experience.

Imagine taking that to a smoker/grill. Adding hour soaked apple wood to smoke your rib eyes would kick it up to another level.

Honestly, you'really dealing with an entirely new method of cooking. This isn't a grill. It's more than that. It takes a while to get used to it.
 
Betone

Betone

Registered User
Forum Member
Aug 24, 2004
16,254
278
83
65
Monument, CO
The Joker said:
Your steaks have a lot going for them. Prime cut. A good, evenly heated grill and a wealth of experience.

Imagine taking that to a smoker/grill. Adding hour soaked apple wood to smoke your rib eyes would kick it up to another level.

Honestly, you'really dealing with an entirely new method of cooking. This isn't a grill. It's more than that. It takes a while to get used to it.
Click to expand...

Alright bro, I will study this......til I get it right:0074
 
T

tigerfan

Registered User
Channel Member
Aug 31, 2002
1,719
17
38
47
Montgomery, AL
The Joker said:
Your steaks have a lot going for them. Prime cut. A good, evenly heated grill and a wealth of experience.

Imagine taking that to a smoker/grill. Adding hour soaked apple wood to smoke your rib eyes would kick it up to another level.

Honestly, you'really dealing with an entirely new method of cooking. This isn't a grill. It's more than that. It takes a while to get used to it.
Click to expand...

What he said - I will be happy to taste test for you - just me being a friend
 
Lucy

Lucy

Registered
Forum Member
Sep 26, 2013
513
9
18
N. GA
I only found the reverse sear works on some really thick rib eyes, otherwise I go with the regular searing method. Fillets much better with regular sear method. Oh I don't rest them on the reverse sear.
 
Terryray

Terryray

Say Parlay
Forum Member
Dec 6, 2001
9,448
1,146
113
Kansas City area for who knows how long....
Usually you reverse sear for barely 1 minute a side. That will finish the steak with a fine charred exterior, and internal temp of 130-135 degrees or so...nice medium rare..

What was your temp after the reverse sear? My guess it was well done 165 degrees or thereabouts...
 
Construct Carl

Construct Carl

Registered
Forum Member
Nov 2, 2014
557
23
0
Lantz Farm And Nature Preserve
CzhvYQoXUAAPhR0.jpg
 
Betone

Betone

Registered User
Forum Member
Aug 24, 2004
16,254
278
83
65
Monument, CO
Terryray said:
Usually you reverse sear for barely 1 minute a side. That will finish the steak with a fine charred exterior, and internal temp of 130-135 degrees or so...nice medium rare..

What was your temp after the reverse sear? My guess it was well done 165 degrees or thereabouts...
Click to expand...

I cooked it straight up at 500 degrees.....It also helps if you put "wood chips" over the lump coal :facepalm:
 
Betone

Betone

Registered User
Forum Member
Aug 24, 2004
16,254
278
83
65
Monument, CO
I saw on BGE website on cooking the "perfect steak" was at 650 degrees. 2-3 minutes while turning 3 times Or 6 - 9 minutes of cooking on 650 and then closing all vents and taking off of the grill after 4 more minutes from doing so. I bought Hickory chips , not going to fuck this up this time :00hour
 
Betone

Betone

Registered User
Forum Member
Aug 24, 2004
16,254
278
83
65
Monument, CO
Betone said:
I saw on BGE website on cooking the "perfect steak" was at 650 degrees. 2-3 minutes while turning 3 times Or 6 - 9 minutes of cooking on 650 and then closing all vents and taking off of the grill after 4 more minutes from doing so. I bought Hickory chips , not going to fuck this up this time :00hour
Click to expand...

The guys ate that Steak up..........:00hour
Playing 27 holes tomorrow.......yyz and Whatshisnuts :toast:
 
You must log in or register to reply here.
Bet on MyBookie
Top