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Pics form our last PR cook, a big 15lb slab of beef this time around.
Here it going into the direct sear stage...
from SANTA CLARA, CA
We were aiming to go direct at 120 IT, caught it at 128 before searing.
We went indirect at 340 until ITemp reached 120 (we drifted past and went 128). Take meat out and lightly foil, remove platesetter and take off dual function metal top while opening up bottom vent and it soars to 600 in about 30 seconds. Once stablelized at 600 (top back on), start the searing process, turning every 30/60 seconds (there will be FIRE) until uniform charing is accomplished. Let rest. Along with some creamy horseradish and aux jus...good times.
Total cook time was under 2 hours for this large slab of beef.
Thanks.The part I was worried about was the transition from indirect to direct and how long that took. It seemed a bit cumbersome, but a minute or so to hit 600 isn't bad at all. Your pictures certainly show the "...(there will be fire} part. Looks like I may need to get new gloves that are heat and fireproof. One more question if I may: When searing for 30/60 seconds I am ASSuming you put the lid back down?Thanks again.Jim
Handling the red hot platesetter is the hardest thing about switching from indirest to direct cooking on the fly. Get good gloves and be quick about where you are going with this hot ceramic platesetter. I suggest you pick it up and go straight to the ground laying it flat, it will cool off in 5/10 minutes to handle better.
Searing is with the top down, flames only look bad as they are captured in this pic at their height. I used food gloves that can handle some heat but never felt heat as the fire merely looks worse than it feels actually. Be quick with you actions and shut the Egg.
Wow! That is a beauty. Great job and thanks for the info.
I don't want to scare anyone, and this might have just been a defective casting, but I pulled my 500 F hot plate setter out and put it on the concrete driveway. I was doing no-knead bread in a DO. When I looked at it about 15 minutes later, it was broken in two. BGE replaced it, no questions asked, but I've been avoiding pulling it out for an ambient cool-down when it's over 450 or so because of the experience.
Large, medium, small and a mini. Egg'n, golfing, beer drinking, camping and following football and baseball.Atlanta NOTP suburbia.
In this cook, you will be removing your platesetter at 325/250 degrees roughly.