First Cook - Porterhouse TRex Style (lots of pics)

HofstraJet

Finally got around to cooking on my new LBGE. Did a Bryan Flannery California Reserve dry aged porterhouse TRex style as I am waiting for my indirect setup from CGS. Lots of pics below.  Commentary inline with pictures. Thanks to everyone on the forum for answering all of my noob questions up to this point.



The Virgin Egg




Porterhouse seasoned with Morton & Bassett Italian Seasoning and kosher salt.



Coals getting hot



Temp passing 800



900?



Searing





Finished product, albeit a bit overdone. Wanted medium rare - was unable to get temp of egg down to 400 during the rest with vent closed and ceramic cap on. Lowest was 500 so I went with that. Steak went from not cooked to overdone in a couple of minutes. Monitored it with Thermapen. Still delicious. Learning is going to be fun.

hapster

Congrats on the new egg.. many happy years of using it with friends and family.

I don't think there is a need to take it up that high for a steak... I never take mine much above 500. If you want to get great crust, give caveman a try, or what I like to do sometimes is what I call the modified caveman. I use 13" CI grate and place it on the coals and cook the steak on that. Check out some of my threads for pics of the results

Foghorn

Nice first cook. Welcome aboard. 

JohnnyTarheel

Looks good... Have fun!!

beatarmy

like the pics of the nice clean new egg.  good thing lid wasn't closed for first cook at 900 degrees.....

SmokingPiney

The steak looks pretty good. Enjoy your Egg. 

MelSharples

Nice cook, I sear my thick cuts at a nuclear temp as well. I am slightly horrified that there is steak sauce on your plate but hey it's 2015 to each his own!

Biff_Tannen

Way to break it in nicely! 

YYZegger

I would eat that any day!   Welcome!

Eggingaround

Nice cook. I miss Peter Luger steak house. 

SoCalTim

800 + Degrees on a BRAND NEW never fired up egg, boy you got big ones! Great cook!

northGAcock

MelSharples said:

Nice cook, I sear my thick cuts at a nuclear temp as well. I am slightly horrified that there is steak sauce on your plate but hey it's 2015 to each his own!

Oh man....LOL....I felt that one over here. I do appreciate a little steak sauce myself.....but certainly enjoy the meat. Did my last caveman with no sauce....and that was a killer experience. Just busting on ya!

Sweet100s

hapster said:

or what I like to do sometimes is what I call the modified caveman. I use 13" CI grate and place it on the coals and cook the steak on that. 

hapster, does the grate you put directly on the coals need to be cast iron?   
I believe I have a spare 13" from a tiny webber that I've only use to store hot lids, etc in.

hapster

Sweet100s said:

show previous quotes

hapster said:

or what I like to do sometimes is what I call the modified caveman. I use 13" CI grate and place it on the coals and cook the steak on that. 

hapster, does the grate you put directly on the coals need to be cast iron?   
I believe I have a spare 13" from a tiny webber that I've only use to store hot lids, etc in.

I've only ever done it like that... but given that my HiQue is under all that red hot lump and it's stainless steel, probably not. I would say give it a try... I have the CI because I used to set that down on the Spider to do steaks

jonnymack

Check out the reverse sear, you can get the temp where you want on the lower end up front and don't have to worry about lowering temp. Then you can fire it up. Glad your egg worked out alright on first cook at high heat. I did similar thing as I didn't know. Thankfully nothing bad happened.

HofstraJet

Is the only concern with high heat on first cooks the gasket or is there something else?