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What does a quarter turn mean?

LarrymacLarrymac Posts: 93
edited February 2013 in EggHead Forum
I hear it mentioned in several threads so I tried googling-- couldn't find info.
Still a neophyte with the BGE so please excuse these elementary questions.

maybe I should be asking how or when to do it ?

Comments

  • Consider it in another term -- cooking the side of a roast -- not just the top and bottom...
  • MickeyMickey Posts: 14,120
    edited February 2013

    I am guessing what you are talking about is grill marks to get the diamond marks on food. This is for presentation only. Most doing on CI's (cast iron).... Just not important to me but lots of people are for it.

    Salado TX Egg Family: 2 Large and a very well used Mini.... 5th Salado EggFest is March 14, 2015

  • SmokeyPittSmokeyPitt Posts: 4,872
    I think perhaps that refers to when you are grilling something like steaks, some people will rotate the steaks 90 degrees or so in order to get grill marks that go both ways.  It makes sort of a hash pattern (#) on the steak.  


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg wing. 
    2014 Wing King's Apprentice
  • SmokeyPittSmokeyPitt Posts: 4,872
    Mickey beat me to it.  


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg wing. 
    2014 Wing King's Apprentice
  • jlsmjlsm Posts: 749
    I've never done it because I don't like opening the lid more than needed. You also get the best results with the cast iron grid. 
    *******
    Owner of a large and a beloved mini in Philadelphia
  • GriffinGriffin Posts: 6,351
    90 degree turn.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • I'm obsessed with grill marks although I'm certain their is no REAL affect on the taste of the meat.  BUT, as they say, "You eat with your eyes first."  In that, I am a firm believer.

    Use your tongs or spatula as a guide, pick-up the meat with the utensil perpendicular to your body, then turn it a 1/4 turn, or until the utensil is horizontal to your body.
    Flowery Branch, GA  LBGE
  • Mickey said:

    I am guessing what you are talking about is grill marks to get the diamond marks on food. This is for presentation only. Most doing on CI's (cast iron).... Just not important to me but lots of people are for it.

    Yes
  • I'm obsessed with grill marks although I'm certain their is no REAL affect on the taste of the meat.  BUT, as they say, "You eat with your eyes first."  In that, I am a firm believer.


    Use your tongs or spatula as a guide, pick-up the meat with the utensil perpendicular to your body, then turn it a 1/4 turn, or until the utensil is horizontal to your body.
    When doing a steak would that be 2 turns on each side?
  • I'm obsessed with grill marks although I'm certain their is no REAL affect on the taste of the meat.  BUT, as they say, "You eat with your eyes first."  In that, I am a firm believer.


    Use your tongs or spatula as a guide, pick-up the meat with the utensil perpendicular to your body, then turn it a 1/4 turn, or until the utensil is horizontal to your body.
    When doing a steak would that be 2 turns on each side?
  • EggcelsiorEggcelsior Posts: 8,717
    Larrymac said:
    I'm obsessed with grill marks although I'm certain their is no REAL affect on the taste of the meat.  BUT, as they say, "You eat with your eyes first."  In that, I am a firm believer.

    Use your tongs or spatula as a guide, pick-up the meat with the utensil perpendicular to your body, then turn it a 1/4 turn, or until the utensil is horizontal to your body.
    When doing a steak would that be 2 turns on each side?
    Yes. You'll see some recipes that say something like "grill steak for 60 secs then rotate 90 degrees and grill 60 seconds more. Flip steak and repeat" This would be 4 total. Sme only have you do it on one side(the "presentation" side) so you still get good marks on a side but the whole steak is not overcooked. Depends on the heat of the coals.
  • calikingcaliking Posts: 5,302
    More specifically, lay the cast iron grate down with the ribs of it oriented towards the hinge (parallel to it). Lay the meat down oriented in a 10 o'clock position (the hinge being 12o'clock). After a few minutes turn the meat to point in the 2o'clock position, without flipping - the same side of the meat should be facing the fire.

    After another few minutes, flip the meat and finish cooking. You only need grill marks on one side. Many ways to do this, this is just one example.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Larrymac said:
    I'm obsessed with grill marks although I'm certain their is no REAL affect on the taste of the meat.  BUT, as they say, "You eat with your eyes first."  In that, I am a firm believer.

    Use your tongs or spatula as a guide, pick-up the meat with the utensil perpendicular to your body, then turn it a 1/4 turn, or until the utensil is horizontal to your body.
    When doing a steak would that be 2 turns on each side?
    Yes. You'll see some recipes that say something like "grill steak for 60 secs then rotate 90 degrees and grill 60 seconds more. Flip steak and repeat" This would be 4 total. Sme only have you do it on one side(the "presentation" side) so you still get good marks on a side but the whole steak is not overcooked. Depends on the heat of the coals.
    Well teeechnically, it's three.  Put meat on grid, wait, 

    1.    1/4 turn, 
    2      flip, wait 
    3.     1/4 turn, remove meat.


    :P
    Flowery Branch, GA  LBGE
  • EggcelsiorEggcelsior Posts: 8,717
    You are correct. I meant to say 4 MINUTES total. Hooray for mobile editing!
  • Actually, a 1/4 turn is 45 degrees. 180 deg. Being a full turn not 360 deg. This gives you diamond pattern in lieu of cubes.
  • EggcelsiorEggcelsior Posts: 8,717
    There are many ways to do the same thing: crosshatch, diamond pattern, straight lines..... 

    Context, Watson, context.

    To each their own!
  • MickeyMickey Posts: 14,120
    There are many ways to do the same thing: crosshatch, diamond pattern, straight lines..... 

    Context, Watson, context.

    To each their own!
    I would like W's. How do I get W's....... :-t
    Salado TX Egg Family: 2 Large and a very well used Mini.... 5th Salado EggFest is March 14, 2015

  • nolaeggheadnolaegghead Posts: 11,178
    @Mickey

    try one of these
    image
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • EggcelsiorEggcelsior Posts: 8,717
    I guess one would have to get a swing grate and only cook on the "W" in "CGW".

    Or get a branding iron. That might be cheaper.
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