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Thermapen to the Rescue

Chuck222Chuck222 Posts: 67
edited 8:01PM in EggHead Forum
Being a relatively newcomer, I had my Egg all set for grilling steaks, reverse sear was my game plan since I was grilling some corn in husks and vidalia onions (foiled and with sodium-free beef bouillon & butter) prior to putting the steaks on. It turned out, my fire was pretty uneven. The left side and center was hotter than other portions of the grid. After removing the platesetter and lowering the grid I put the steaks on briefly when the Egg was approaching 400°. I removed them after 6 minutes and noticed some of the steaks were cooking quite a bit faster than the others. I opened the vents and foiled the steaks while I got my trusty Thermapen out and ready to go. When the temp was approaching 500°, I started the sear and used the Thermapen to monitor each steak. When each approached 130° I pulled the steaks and foiled them. To make a short story long, in spite of an imperfect fire in the pit, the steaks were a tremendous success. Each one was medium rare and cooked to perfection. I took the credit but the real accolades go to the Thermapen and the Egg.

I am totally hooked.

Chuck L.

Comments

  • Grandpas GrubGrandpas Grub Posts: 14,226
     
    It was hard for me to make the decision to spend that much money on one single thermometer. Like you, I sure am glad I did. The thermapen and cooking food to done temperature is one of the biggest improvements to my cooking, on or off egg.

    Congratulations on your new toy.

    GG
  • Chuck222Chuck222 Posts: 67
    Thanks!
  • BraumiesterBraumiester Posts: 134
    Cookin to temp is Da Bomb!!!
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