Found a New Use for my Grid Extender

Great idea, sounds like a good use for a what to now has been the most useless thing I have purchased for the EGG.

George

Yep I noticed that it fit nicely down there also, plus you still get a nice size cooking area.

OK - I went outside and put my own crappy grid extender down in the egg.  It fits right at the joint between the fire box and the fire ring.  Perfect height and lots of room to cook as bigguy pointed out. 

Thanks for the tip bigguy.  Can't wait to try it on some thick boneless chops TONIGHT

just be careful with the extender on the lump.  given the high temps, the nickel or chrome finish may separate from the metal wires.....typically, you won't notice it until the extender starts to rust.......t

i bought the grill extender before seeing the various options out there and havent used it much at all...  gonna try searing but what about using this as the base for a wok/stir fry?

 

Back in the days before we had ceramic grill store options, the grid extender was a quite useful tool.  It seemed flimsy but it held two butts and didn't collapse.  I wouldn't sell it too short....

HHT you foil after searing down low, then put them back on a raised grid to bring to internal temp.  Do you leave them foiled for this last stage?

Mike - no, I take the steak out of the foil. The only reason I foil after the initial sear is because that's when I put my rub on it, and I don't want it to get "too" cool during the rest. So, right after I get done searing the steak, I take if off the coals, then place immediately onto a cookie sheet that I've already lined w/ foil, making sure I have enough extra foil hanging over the edges to wrap around the steaks.

Then I bring the steak(s) into the house, apply rub(s) of choice (my GF likes a coffee rub, I prefer either Dizzy Pig "Raising the Steaks" or "Cowlick"), and then after applying rub to both sides, I then wrap the steak(s) w/ the extra foil & just let sit there for about 10-15 minutes - that's usually several more minutes longer than what it actually takes to get the Egg stabilized @ the roasting temp, which for me is somewhere around 350-ish (give or take - sometimes it's a tad higher or lower depending on where the Egg wants to hover on any given day).

Then, after allowing to rest for about 10-15 minutes, I unwrap & place back onto the grid (which is now @ the default height) and roast until the steak(s) hit the desired internal temp (for me, usually somewhere between 115-120, no more than 125). After unwrapping, you'll notice that the rub has basically liquified due to the juices from the steak coming to the surface (and also more than likely due to the heat) - sometimes, at this stage, I'll add a lil bit more dry rub right before putting back onto the Egg (be cautious about applying a 2nd coating of rub @ this stage if the rub you're using contains salt though, as it's easy to "overdo" it & end up making the steak too salty). ---- Don't ask me how I know that

Then I remove from Egg & AGAIN take inside & wrap in foil & allow to rest for yet another 10-15 minutes before serving.

I don't know if this is the "proper" or "preferred" way, but I have found that this way works for me, and produces the most tender, most flavorful steaks I've ever cooked - so good, in fact, that my GF doesn't even like to go out to eat @ a steak place any more.

Dang, that's a heckuva lot longer "EGG-splanation" that I'd planned, but hopefully you can see the method to the madness :-)

Hope this helps!
Rob

Hillbilly you have given me a whole new way to cook steaks...question, my better half wants Lea & Perrins on her steak..do you think the time for that would be before the sear or when you are adding the rubs...

can't wait to try your method...

I found out tonite,If I take out the fire ring on my XL. I can put a Weber 22 in. grate right on the bowl and grill right at lump level

Does running the Egg without the fire ring pose risk to the bottom half?

I bought a grid for a smoky joe to drop on top of my coal bed for this technique.  It's a good 1" less in diameter at the firebox junction but it should work fine.  Steaks will basically be on top of the coals.  

We rarely eat steak but I can't wait to try this method.