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My First Cook

TheLazyCTheLazyC Posts: 96
edited 5:03PM in EggHead Forum
Well it has been 2 weeks and have not had time to cook anything. So I decided tonight was the night even though I still did not have a lot of time.

So we are getting ready

Time to lite the fire starter

15 minutes later

45 minutes later

meats on, they were a little thin, I was trying to stretch a dollar when I sliced up the loin

six minutes later, the finished product

Not bad, but six minutes was a little too long for these thin steaks. Hopefully next weekend will be better.


  • HossHoss Posts: 14,600
    GREAT first cook.You need to cook to internal temp instead of time. ;) You are started in the right direction.An instant read thermoter is invaluable.Mine has saved WAY more $$$ in food than the initial cost of the thermometer. ;)
  • smbishopsmbishop Posts: 1,801
    Great first cook, thanks for the photos, we love photos (well, I do).

    Keep on posting!
    Large, Small, and a LOT of Eggcessories!  Southlake, TX
  • TheLazyCTheLazyC Posts: 96
    I normally cook to the internal temp, but I watched the DVD and they cooked at 650 for 2 minutes, flipped, 2 more minutes, then flipped again and shut off the air for 2 more mintues and they came out perfect.

    Just need fater steaks.
  • HossHoss Posts: 14,600
    I got ya.IT never lies. :)
  • MickeyMickey Posts: 18,186
    Good first cook and better pictures :laugh:
    Real nice.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • Very nice first cook, and nice pics too. I would recommend a Thermapen, from Thermoworks.

    Sounds expensive, but worth every penny!
    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
  • Dimple's MomDimple's Mom Posts: 1,740
    Nice first cook. Dang, I thought I was gonna be blinded by the brightness of the egg in those first couple photos. :laugh:
  • TheLazyCTheLazyC Posts: 96
    You know what they say, a clean egg is a happy egg! :)
  • TN  EggerTN Egger Posts: 29
    Nice first cook. I agree with Hoss about internal temp. Warning......Cooking on the egg is very addictive!
  • Mr HollowayMr Holloway Posts: 2,034
    Excellent pics
    Great job on your first cook :)

  • Little StevenLittle Steven Posts: 28,740
    Nice cook and great pics. If you are ever faced with thin steaks tubbing works wonders.



    Caledon, ON


  • TheLazyCTheLazyC Posts: 96
    What is hot tubbing? :huh:
  • Little StevenLittle Steven Posts: 28,740
    You put individual steaks in freezer bags or vacuum seal and immerse in water that is somewhere around 100* for about a half hour per inch of thickness. The meat then only has to come up 25* to 35* to be cooked. A basic sear finishes the cook and the meat is done to your liking through the whole cross section. With a thinner steak or chop it allows you to do rare or medium rare consistently.



    Caledon, ON


  • TheLazyCTheLazyC Posts: 96
    Thanks, they were already in vacuum sealed bags. I like to buy the Crown Sterling Ribeye loins and cut them into steaks and then, I vacuum seal them individually and put in the freezer for camping trips or whatever they are needed for. Will have to give that a try.
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