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My First Cook
TheLazyC
Posts: 97
Well it has been 2 weeks and have not had time to cook anything. So I decided tonight was the night even though I still did not have a lot of time.
So we are getting ready
Time to lite the fire starter
15 minutes later
45 minutes later
meats on, they were a little thin, I was trying to stretch a dollar when I sliced up the loin
six minutes later, the finished product
Not bad, but six minutes was a little too long for these thin steaks. Hopefully next weekend will be better.
So we are getting ready
Time to lite the fire starter
15 minutes later
45 minutes later
meats on, they were a little thin, I was trying to stretch a dollar when I sliced up the loin
six minutes later, the finished product
Not bad, but six minutes was a little too long for these thin steaks. Hopefully next weekend will be better.
Comments
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GREAT first cook.You need to cook to internal temp instead of time. You are started in the right direction.An instant read thermoter is invaluable.Mine has saved WAY more $$$ in food than the initial cost of the thermometer.
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Great first cook, thanks for the photos, we love photos (well, I do).
Keep on posting!Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories. -
I normally cook to the internal temp, but I watched the DVD and they cooked at 650 for 2 minutes, flipped, 2 more minutes, then flipped again and shut off the air for 2 more mintues and they came out perfect.
Just need fater steaks. -
I got ya.IT never lies.
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Good first cook and better pictures :laugh:
Real nice.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
Very nice first cook, and nice pics too. I would recommend a Thermapen, from Thermoworks.
http://www.thermoworks.com/products/thermapen/splashproof_thermapen.html?gclid=CKX2k5PMgagCFQVy5Qodm0_lrQ
Sounds expensive, but worth every penny!Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
Nice first cook. Dang, I thought I was gonna be blinded by the brightness of the egg in those first couple photos. :laugh:
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You know what they say, a clean egg is a happy egg!
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Nice first cook. I agree with Hoss about internal temp. Warning......Cooking on the egg is very addictive!
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Excellent pics
Great job on your first cook
Shane -
Nice cook and great pics. If you are ever faced with thin steaks again...hot tubbing works wonders.
SteveSteve
Caledon, ON
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What is hot tubbing? :huh:
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You put individual steaks in freezer bags or vacuum seal and immerse in water that is somewhere around 100* for about a half hour per inch of thickness. The meat then only has to come up 25* to 35* to be cooked. A basic sear finishes the cook and the meat is done to your liking through the whole cross section. With a thinner steak or chop it allows you to do rare or medium rare consistently.
SteveSteve
Caledon, ON
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Thanks, they were already in vacuum sealed bags. I like to buy the Crown Sterling Ribeye loins and cut them into steaks and then, I vacuum seal them individually and put in the freezer for camping trips or whatever they are needed for. Will have to give that a try.
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