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Posted on 5/30/17 at 9:33 am to Scoop
Don't bother explaining it.
Posted on 5/30/17 at 9:51 am to Schmelly
quote:
What's your technique for getting the ash out?
I have the Kamado grill...bought it from Academy.
Just place aluminum foil on the bottom to catch the ashes. Just make sure you not blocking the vent. When you accumulate enough ashes carefully fold and pick the foil up containing the ashes and throw in the garbage (outside).
Posted on 5/30/17 at 10:15 am to Schmelly
quote:
What's your technique for getting the ash out?
Posted on 5/30/17 at 10:18 am to Schmelly
quote:
Congrats. I didn't go the cheap route
Maybe you should use your Yeti tumbler to scoop the ash out of your big green egg then.
Posted on 5/30/17 at 10:21 am to Schmelly
quote:
Apparently you don't know shite about kamado grills AND you can't read
If you have a 1.5" steak, why would you cook it at 750 unless you want it raw in the middle? I did misread your part about 350-400, but that's still awfully high for burgers. Chicken you generally cook at 350, beef at 225-250.
Posted on 5/30/17 at 10:31 am to Scoop
quote:
We barely even use the kitchen anymore. Everything that comes out of that thing is magic and I say that as someone that has been grilling for over 20 years.
I agree. I cook outside on mine A LOT during the summers. I don't like heating up my kitchen for hours during the hot NOLA summers. Plus it keeps the kitchen clean.
To each their own. I got mine and am happy with it.
Thanks Wick!!!
Posted on 5/30/17 at 10:35 am to Sid in Lakeshore
I grill out on my vision egg multiple times per week. I almost use it exclusively now over my gas grill. Not completely, but mostly.
Posted on 5/30/17 at 10:44 am to MLCLyons
quote:
you have a 1.5" steak, why would you cook it at 750 unless you want it raw in the middle?
I'm pretty sure places like Ruth's Chris use broilers that get well over 1000 F to cook their steaks.
Posted on 5/30/17 at 10:52 am to KG6
Yea I let mine get up to 650 for 2 minutes on each side and cap it off and let it sit for another 2 minutes on each side.
I get it up to 750-800 for pizzas.
Wings around 275 and burgers around 350.
I get it up to 750-800 for pizzas.
Wings around 275 and burgers around 350.
Posted on 5/30/17 at 10:55 am to MLCLyons
quote:Rookie
If you have a 1.5" steak, why would you cook it at 750 unless you want it raw in the middle?
Posted on 5/30/17 at 10:56 am to KG6
quote:
I'm pretty sure places like Ruth's Chris use broilers that get well over 1000 F to cook their steaks
I think it is closer to 2000. Which is absolutely insane
Posted on 5/30/17 at 11:20 am to MLCLyons
I sear my steaks at 750 for 90 seconds each side. Then they get covered with foil to sit for 20 minutes while egg cools to 400. Then they go on 2.3 to 3 minutes per side to roast.
It's the T Rex method and it's fantastic.
LINK- TRex steak
It's the T Rex method and it's fantastic.
LINK- TRex steak
This post was edited on 5/30/17 at 11:23 am
Posted on 5/30/17 at 11:23 am to MLCLyons
quote:
If you have a 1.5" steak, why would you cook it at 750 unless you want it raw in the middle?
Reverse sear.
Couple of minutes per side at several hundred degrees or more and then you back the temp way down and that cooks it through.
Makes for a filet as good as what you get at a high end steak restaurant.
Posted on 5/30/17 at 11:54 am to Scoop
quote:
Reverse sear.
Couple of minutes per side at several hundred degrees or more and then you back the temp way down and that cooks it through.
Makes for a filet as good as what you get at a high end steak restaurant.
Reverse sear is where you either sous vide the steak, or cook it in a low oven or use the indirect method on a grill until you get the meat to 10 to 15 degrees below the doneness you want. Then you throw it on a blazingly hot fire to sear the outside.
Scoop, you described the standard sear method where you then move to indirect heat.
Posted on 5/30/17 at 12:04 pm to Schmelly
Anybody ever use the Akron from Lowes?
Posted on 5/30/17 at 12:06 pm to MLCLyons
quote:
why would you cook it at 750 unless you want it raw in the middle?
- Said nobody that knows anything about cooking steaks ever.
This post was edited on 5/30/17 at 12:07 pm
Posted on 5/30/17 at 4:38 pm to Scoop
quote:
Reverse sear.
Couple of minutes per side at several hundred degrees or more and then you back the temp way down and that cooks it through.
Makes for a filet as good as what you get at a high end steak restaurant.
That's not reverse sear. Reverse sear as the name implies is searing it at the end. Start at low temp til it's near done (I take mine off at 110) get the fire going really hot, pat the steaks dry, baste them with beef tallow, put some cracked pepper on, and then about sear them 45sec on each side directly over the heat 2x for each side. You don't get pointless grill marks and instead get that Maillard reaction on the entire steak while the inside is perfect.
Posted on 5/30/17 at 4:40 pm to Catman88
quote:
- Said nobody that knows anything about cooking steaks ever.
My steaks come out perfect every time. I don't use high heat until the end to sear them. It's pretty much foolproof.
Posted on 5/30/17 at 6:46 pm to MLCLyons
Well then go make millions since you obviously know more than every top rated steak house since forever.
Your grilling acumen displayed in this thread leads me to believe people just don't want to hurt your feelings.
Your grilling acumen displayed in this thread leads me to believe people just don't want to hurt your feelings.
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