Hello to all!
I finally was able to make my 1st cook on my Large after almost 4 weeks of anxious waiting, and wow, what a success! I've cooked on my friends' before, so I've had a little experience, but there's absolutely nothing like a first cook. Here is the sparkling clean, infant baby Large BGE:
I decided to go with ribeyes, a favorite of mine, but I decided to listen to all of you and go with hot-tubbing and the T-Rex method. I was a little worried about trying a new way of cooking on my first try, but I'll never doubt you guys again!
The specimens, 1.5" thick prime boneless Ribeyes:
I seasoned with only a little Olive Oil, Kosher salt, and fresh cracked pepper.
The bottle of choice for the inauguration:
After the sear, ~90 seconds on each side:
I should add my thoughts about the sear. I tried it with the dome closed this time (~700F), but next time I'll try it dome open as suggested on the Naked Whiz and here's why I think it might be better... 1st off, the fire was a little out of control and I singed a few arm hairs when trying to flip them
I learned to put on my grilling gloves REAL QUICK. 2nd, the dome was hard to get down to 400F in 20 minutes. I figure it might be a little easier if the dome is not being heated during the lava hot sears. Would like to hear you guys' thoughts on that.
After 5 minutes on each side at 475F, while steadily coming down for the rest of the cook until I got to around 400F. This is post 5 minute rest:
I checked with a Thermapen before I took them off. Steak on left measuring 130F, other one up to 140F. The higher temp steak was well done on some parts, but actually med-rare at others (how I prefer). The consolation though was that the well done part was still DELICIOUS and juicy. Next time, I'll check the temp once more on the last flip, to see if I have any running a little hotter than others.
Overall, a delicious meal. I did the baked potatoes on the egg before the steaks - wrapped in foil with a coating of olive oil and salt. I did the asparagus on the egg as well with a grill wok (tray with holes). Great times and I look forward to many more posts! Thanks everyone!