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Started By
Message
Steakhouse Searing
Posted on 9/28/15 at 10:07 am
Posted on 9/28/15 at 10:07 am
Did I get it hot enough?
The results
The results
8
Posted on 9/28/15 at 10:07 am to HeadSlash
I'd say so 
IWETFOOI
IWETFOOI
Posted on 9/28/15 at 10:19 am to HeadSlash
Shut the front door, someone just grilled a steak by getting a grill red hot and cooking it!
I have to put a ton of charcoal in my Primos to get it over 650 or so. I do admit that if my pit was over 900 I would be scared to open it.
I have to put a ton of charcoal in my Primos to get it over 650 or so. I do admit that if my pit was over 900 I would be scared to open it.
Posted on 9/28/15 at 10:23 am to tigerfoot
quote:
I do admit that if my pit was over 900 I would be scared to open it
It did burn all the fine hairs of my knuckles and hand. The heat does hit you in the face. Extra long tongs are needed.
Posted on 9/28/15 at 10:33 am to tigerfoot
quote:
Shut the front door, someone just grilled a steak by getting a grill red hot and cooking it!
Yeah, must have not been delicious since it wasn't done with the Voude side wide technique.
Posted on 9/28/15 at 10:38 am to HeadSlash
(no message)
This post was edited on 10/20/21 at 10:55 am
Posted on 9/28/15 at 11:30 am to HeadSlash
How did you get your temp up over 900? That's game changing.
Posted on 9/28/15 at 12:44 pm to HeadSlash
quote:
It did burn all the fine hairs of my knuckles and hand. The heat does hit you in the face. Extra long tongs are needed.
Did you burp it? When I get my egg really hot I crack it for a few seconds then open it fully. I've opened it fast before and ended up looking like Uncle Leo.
Posted on 9/28/15 at 12:54 pm to Voorhies7
quote:
How did you get your temp up over 900? That's game changing.
It's difficult unless your ambition is to grill something normally and you forget to put the cap on, in which case you'll get a gasket scorching 1000 degrees going with ease
Posted on 9/28/15 at 12:56 pm to Pettifogger
Hell I haven't had a gasket on my BGE in the last five years. I replaced it a couple of time then just said the hell with it. Cooks the same.
Posted on 9/28/15 at 1:38 pm to Martini
Yes, I burped it.
I used a combination of Primos charcoal and Cowboy. Bottom vent was wide open and the daisy wheel was slide open.
I used a combination of Primos charcoal and Cowboy. Bottom vent was wide open and the daisy wheel was slide open.
Posted on 9/28/15 at 1:40 pm to HeadSlash
Looks OK. A little too charred for my taste but I'm a /reverse sear/black iron skillet steak man.
Posted on 9/28/15 at 4:23 pm to HeadSlash
can get better results from the $65 bar b que pit that was bought for me from Academy. 900 degrees isn't needed, at all....
carry on
carry on
Posted on 9/28/15 at 4:45 pm to Motorboat
quote:Put it on a plate with some hot, melted butter. Eat it like a cave dwelling Neanderthal...
A little too charred for my taste
Posted on 9/28/15 at 5:29 pm to HeadSlash
yessir 
Posted on 9/28/15 at 6:49 pm to tigerfoot
Tigerfoot, I don't put a ton of charcoal in my primo and can get to 650 easily. Every time. Make sure you're breathing ok and that the airways are clean
Posted on 9/28/15 at 7:27 pm to HeadSlash
I would be worried to open the Egg at that temp
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