TRex Steak

Shary · June 2005

Hi all. Just read the Naked Whiz article about TRexed steaks. They sound wonderful, although I have to go easy on the salt. But what about the high searing temps? It appears you need to close the dome at some point in order to finish the steaks. Is all that residual heat likely to fry the felt gasket? I really don't want to ruin my week-old egg. Also, what is spatchcocked chicken/turkey? Is that the same as beer-butt chicken/turkey?

BlueSmoke · June 2005

Shary,
Actually, I close the dome as soon as the steak is on, open to flip the steak and close again to finish "the first part". I remove the steak(s) and close all the vents tight. I only open the Egg back up when I'm ready to finish the steak, and close the dome again when I put it on.[p]Spatchock is a fancy word for "butterfly". The bird is opened down the back (remove the backbone), and flattened. Beer butt works with the bird left whole, and the can up the... Spatchcock is more like grilling; beer butt more like roasting.[p]HTH
Ken

Rumrunner · June 2005

Shary, here is a short video on Spatchcocking a chicken.

[ul][li]Video: Spatchcocking Chicken[/ul]

BlueSmoke · June 2005

Rumrunner,
Excellent! Wish this had been available when I started.[p]Ken

The Naked Whiz · June 2005

Shary,
You were so close to finding out about spatchcocked chicken, LOL! I have a web page on that also:[p]TNW
[ul][li]Spatchcock Chicken[/ul]

Rafterdude · June 2005

Rumrunner,
Very Nice! I am shall we say, visually educated by a pro!
Thanks for your ever continuing help.
Craig

Unknown · June 2005

Shary,[p]I had my first Trex last night, and it was the 2nd day I had my egg. Do the Trex, it is a amazing steak. I imagine mine sucked due to lack of exp, so I look forward to mastering the egg.

Unknown · June 2005

Rumrunner,[p]nice video, thanks!

TRex Steak

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