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We have the tools, we have the talent II
Beaker
Posts: 293
Yesterday I posted a sear of a eye of round steak, today is the sirloins. Yesterday I dumped an entire bag of Cowboy lump in the egg, when done shut down the egg. Gave it a good stir today, cleaned out the ash and fired it up, still had about 2/3 left of the lump left, thought it would be good. Could not get the temp above 550, hit 650 yesterday no problem...so here we go again.
The Tools
The Talent
Kosher Salt on the Left one, Sea Salt on the right one
The Max temp...needed more lump
Flames Baby!
The finished temp, needed more time or temp...pick one or the other...my brother in FL would like it...I do not like it MOO-IE MOO-Y...RARE...Hi Mike !!
Looks pretty good, again needed more time or temp
Thanks for lookin!
The Tools
The Talent
Kosher Salt on the Left one, Sea Salt on the right one
The Max temp...needed more lump
Flames Baby!
The finished temp, needed more time or temp...pick one or the other...my brother in FL would like it...I do not like it MOO-IE MOO-Y...RARE...Hi Mike !!
Looks pretty good, again needed more time or temp
Thanks for lookin!
Comments
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Missed the temp for the finished product...here is the pic
Total time...
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Yes - it looks pretty good to me too! I think the temp was probably just right - have you tried hot tubbing? That little technique is fantastic! Yes, you have the talent.
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Thanks!! I have not tried that yet, read about it here many times. When I get more talent I will try it. Still on the uphill curve !!
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Brian, What temp are you pulling your steaks at? Remember to cook to temp of the food. I think that you had pleanty of heat in the egg. Nice pink steaks from what I see. Keep cooking, posting and learning!!Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Unfortunately I only did time...still experimenting. I need a good base line to start with.
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Brian, You really need a thermometer to start with. It'll keep you and who you feed safe.Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Hope you like your thermapen. I am a recent convert and don't know how I lived without it
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I do...
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This should help the cause.
http://www.reluctantgourmet.com/doneness_chart.htm -
good info, I only went by time on this cook. Question for all...
Does everyone use TEMP all the time and essentially ignore TIME ? -
Cool website
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that's correct. Almost NEVER by time and almost always by temp.
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It looks sooo good...
I'll eat that anytime!!! -
always by temp....once you figure it out time just becomes a guide as too how many beers you can fit in while "tending" the Q
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:laugh: :laugh: :laugh: :laugh: :laugh:
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