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Searing tips and advice

MJQ8MJQ8 Posts: 43
edited October 2012 in Beef

Would you kindley please share any tips and advice for searing filets please? Temps, time, smoke flavor?

 

Thanks for your time.

 

Mike

Any cook you can walk away from is a good one.
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Comments

  • lousubcaplousubcap Posts: 6,675

    Here's a great link for cooking beef- and the main site is a great primer for all things ceramic:

    http://www.nakedwhiz.com/recipes2.htm#beef May help-

    Louisville   L & S BGEs 
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  • MJQ8MJQ8 Posts: 43
    Thanks, I really appreciate it. Enjoy your weekend!
    Any cook you can walk away from is a good one.
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  • Don't get set into one form, adapt it and build your own, and let it grow, be like water. Empty your mind, be formless, shapeless — like water. Now you put water in a cup, it becomes the cup... Now water can flow or it can crash. Be water, my friend. - Bruce Lee
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  • MickeyMickey Posts: 16,468

    Two ways to get close to the fire.

    First build the fire (lump) up to very top of the fire ring.

    Or second: bring grill down to the fire (i like this best). If using a Large Egg a smaller grill is easy way and a spyder works good.

     

     

    imageimageimage
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • MJQ8MJQ8 Posts: 43
    Thanks everyone!
    Any cook you can walk away from is a good one.
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  • U_tardedU_tarded Posts: 1,292
    Or you can go straight onto the hot coals, no flair ups due to the lack of oxygen at contact little to no ash sticks either kinda a fun different way to do it. No pretty grill marks either

    image.jpg 2.5M
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  • Little StevenLittle Steven Posts: 27,352
    You want to do filets hot and fast. You won't get a lot of smoke flavour bo matter what you do. You could smoke at lower temps to flavour the meat but it will cook quickly.

    Steve 

    Caledon, ON

     

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  • U_tardedU_tarded Posts: 1,292
    edited October 2012
    those were about 1.5 inch thick fillets i just did.  about 90 seconds a side and pulled them.  rested and seasoned with salt cracked pepper and a pad of butter.  delicious but a super fast cook.  i don't cook filet to temp (i know get a thermopen) just by feel and i like them closer to the rare side anyways.
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  • Yup!  Dump on the lump for 90 seconds or so each side and if real thick hold with tongs and get the edges.  Pull of to a plate,season as you wish and get the fire going and grill hot as you wish and finish.  For tri-tip I sear on lump and then rub and roast indirect.  Works for me.
    My actuary says I'm dead.
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  • Little StevenLittle Steven Posts: 27,352

    They are the perfect meat to hot tub as well

     

    Steve 

    Caledon, ON

     

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  • nolaeggheadnolaegghead Posts: 14,935
    I did some filets with the hot tub method last weekend.  Just threw them in a big pot o water on the stove, used the thermapen and a blast of heat every now and then to keep it at 120F.


    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • MJQ8MJQ8 Posts: 43
    Thanks!
    Any cook you can walk away from is a good one.
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  • henapplehenapple Posts: 14,588
    Mickey said:

    Two ways to get close to the fire.

    First build the fire (lump) up to very top of the fire ring.

    Or second: bring grill down to the fire (i like this best). If using a Large Egg a smaller grill is easy way and a spyder works good.

     

     

    imageimageimage
    The onions and peppers look awesome. CI
    Pan?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • yzziyzzi Posts: 1,793
    I like to sear my steaks on a cast iron skillet. Gives more of a crust that way.
    Dunedin, FL
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  • Or you can just bury the needle on your thermometer and use a cast iron grate.  
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