Trex Wreck?

Lei'd-n-Egg

Did a little Trex bone-in Ribeye tonight and overshot medium rare by a long shot. It was still pretty good, but could've been so much better.

Where did I go wrong?
Well, it could be that the steak was only 1 inch thick, or it could be that I removed the fire ring to get a good sear and it was too hot, or it could be that I had my roasting temp too high at about 450 or it could be all of the above.

Your advice and coaching is welcomed. I pledge to do better next time.

Here's a couple pics:

texasAUtiger

Without times, it is hard to advise you for next time. But I was surprised at just how much faster my steaks cooked on the BGE compared to before.

The finished product looks great though!

Grandpas Grub

 
You didnt' tack a picture of it cut but the sear looks dang good on this side of the monitor.

For me a 1" thick will take a sear and it is done - no roast.

GG

Lei'd-n-Egg

Thanks GG, that is good to know. I probably should've used my new thermapen to check temp before roasting. I guess I was bent on trying to follow the whiz's instructions.

mnwalleye

Have you tried hot tubbing? I did some this weekend and I thought they were way better then Trex due to they were not so smoky tasting.

Nature Boy

I'm with grandpa. Sear and done on that puppy.
Looks nice!
Chris

Lei'd-n-Egg

I haven't tried hot tubbing yet, but its definitely on my ever-growing list of egg dishes to try. Did you season the steaks before putting them into the ziploc?

On another note, how bout those Vikes? I'm definitely not a hard core NFL fan, but Favre looked great and the guys in purple looked unstoppable.

Mahalo,
Bryan

Angela

Can't rely on cooking times or dome temps for doneness. Only thing that matters is the internal temp of the meat. Focus on that.

Hoss

Too thin for Trex,1.5-2 inch thick for trex.Remember you can always cook it some more, but you cannot UNcook anything.

mnwalleye

Yes I did before and a put a little more on when I took them out.

Yeah, This coming week will be a good test, I think if they beat the Saints they should have a good chance of winning the Super Bowl cause Indy (yes not giving the Jets a shot) look just like the Saints.

Little Steven

mnwalleye

That is the answer right there.

Steve

Hoss

I really like Farve and his new playmates,If they were goin anywhere else,....maybe.Screwed,blued and tatooed,Who Dat is HUNGRY!BUT......Not hungry enough to handle the SHERIFF! Time will tell.It'll be fun to watch either way!!!! Sorry Fidel,I know....it's confusing. :laugh:

Grandpas Grub

 
Even if the meat was cooked 'well done' I would think it would have tasted great. If not make some fajita's, ummmm good.

With any instructions always check the temperature of the food. That was the best advice ever given to me.

Any now you know, alwayse use the Thermapen.

Do you have any good Q'd chicken recipes, island style?

I have some thighs marinating right now, just trying to get a great bbq chicken I tasted last summer at one of the grand kids peewee football games. A Tongan family was cooking some burgers, dogs and some grilled chicken over rice. That chicken had a little char and was unbelievable. I have tried finding a phone number for that family for 3 months now with no luck so I mixed some stuff together to see what happens. One is a citrus marinade and the other is soy based no citrus. Anyway it will give me a starting point.

GG

Lei'd-n-Egg

GG, here's a really simple Teriyaki or Teri-Chicken recipe I use on boneless thighs quite often. Not sure if this is kinda what you're looking for, but there's also another Chinese BBQ chicken recipe some of my uncle's friends used to do all the time. I'll see if I can track that down.

Simple Teri-Chicken:

1/2 cup light brown sugar
1/2 cup soy sauce
2 cloves garlic, minced
1 inch ginger root, minced
2 tbsp white vinegar
2 tbsp bourbon (I like Southern Comfort)
5 lbs bonless, skinless thighs

Mix ingredients (sans Chicken) and marinate thighs in 1 gallon ziploc bag for 2-5 hours. You can split into two bags if needed.

I have not cooked this on the egg yet, but I plan to cook direct at about 400. It should cook very fast and give it a nice char. As for serving, we usually chop it into 1/2 inch cubes and serve over japanese short grain rice.

I'll be sure to repost this with some pics after I actually make it myself on the Egg.

Thanks for your help, your expert advice is always appreciated!

Mahalo
Bryan

Lei'd-n-Egg

Thanks Hoss, I think I need some Fred Flinstone size steaks next time.

The Naked Whiz

No matter what method you use, I think you should monitor things with a Thermopen if you aren't one of these guys who can tell by feel how done a steak is. I never trust to experience, lol! I always measure the temp.

gregegg

My wife brought home steaks just over 1/2 inch from Kroger last night.

I got the fire to 680 in about 25 minutes and grilled on the spider and iron grate for 90 seconds a side, then got the fire down to about 390 and finished.

Steaks weren't that great, but the char and doneness was perfect medium rare.

Thermapen is the way to go!!

Greg

Grandpas Grub

 
Thanks Bryan, I appreciate that. When you get time if you can get those Chinese BBQ Chicken recipes that woudl be wonderful.

I will give this recipe a try.

Kent