Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Searing - lid up or down

rodentrodent Posts: 106
edited December 2011 in Pork
When you are searing steaks low over hot lump do you shut the lid for the time of the sear. I use a Spyder with a CI for searing and leave the lid up. What's best?

Thanks

Comments

  • BakerManBakerMan Posts: 159

    Lid up so the charcoal gets the air it needs.

    I just tried the TREX method described here with a couple of ribeyes last week and wife and daughter said they were as good a Ruth's Chris ( I think they say this stuff to keep me cooking :)   )

    http://www.nakedwhiz.com/trexsteak.htm 

    Get the coals hot until they look like lava.  Throw the steaks on 90 seconds per side (you can rotate 90 degrees half-way through for nice sear marks).  Then remove from the grill, tent with foil and close up grill and let it cool down to around 400 (takes a little while to cool down lava).  Throw steaks back on until they reach your desired internal temp. You might want to flip steaks after a couple of minutes so they cook evenly.

     

    BakerMan - Purcellville, VA "When its smokin' its cookin', when its black its done"
  • MickeyMickey Posts: 18,610

    Yes have the lid down. I can't think of any reason ever cooking anything the lid would be up. Except to turn or look at food.

    Rodent using Spyder with a CI for searing  is one of the only times you would use time and not temp. Down on the spyder and CI your are close to the 1100 coming off the coals and I don't want to take a temp in meat there.

    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • tjvtjv Posts: 3,673
    I go lid up,  just lessens my chances of getting flashed.  Plus, I blacken more than sear, so it can involve a little more smoke.........

    image


    www.ceramicgrillstore.com ACGP, Inc.
  • BakerManBakerMan Posts: 159
    Nice Pic!  I'm hungry!.  I got a shoulder smoking on the grill and I'm looking at your steaks.  This bowl of Cheerios I'm about to eat is not gonna cut it.
    BakerMan - Purcellville, VA "When its smokin' its cookin', when its black its done"
Sign In or Register to comment.
Click here for Forum Use Guidelines.