So last Thursday (Valentines Day) I assembled the Large BGE and cooked Garfunkel Chicken - it turned out great. In fact, since I cooked two chickens we had leftover chicken on Friday night. The kids came home from college this weekend and they brought friends. I decided to try NY strips on the egg.
I bought 8 steaks, ranging from 1.5 - 2 inches thick, from Costco. I pulled them out of the fridge an hour or two before I started the egg. I was/am worried about destroying the gasket, even though I know it is probably inevitable. So I fired the egg up and left the dome open for 30-45 minutes. By this time the lump was roaring.
Right before I was ready to take the steaks to the egg I coated them with olive oil, kosher salt, ground pepper, and a little Montreal Steak Seasoning. I was curious how hot the grate was so I decided to shut the dome and get a sense of the temp. The dome gauge headed past 500 degrees pretty quickly so I opened it back up and put the steaks on. I seared them for about 90 seconds on each side then took them off.
I throttled back the vents and and the egg almost immediately started cooling down. I waited 5-10 minutes until the temp was about 350 degrees and I put the steaks back on for 4 mins per side. I was shooting for 400 degrees but after loading the grill with 8 good sized steaks, I only got to around 350 degrees before my 4 mins was up. I tuned the steaks and went for 4 minutes again.
I checked the temps (thermapen) and they were around 110 degrees. I left them another 5 mins, checked again and they were right at 120 degrees. I took them off and they sat for 10 minutes before we sat down to eat.
The steaks were perfect. A big hit, and my gasket survived! I've got two cooks under my belt and am planning my cooks for this week already. I am going to do burgers for sure, and I'd like to do a low-and-slow.
So far I have been very impressed with the ability of the egg to respond to relatively small vent adjustments. And the Thermapen takes a lot of the guesswork out of it - I love that thing.