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Searing on spider overcook:(

Just made another newbie mistake,overcooked a one inch ribeye at 500 deg on spider using ci grid.The steak was only on 3 min a side and already hit 165-170 deg:(

Lesson learned here I guess,cooking so close to the fire reduces the cook time big time....damn!
Hows ya gettin' on, me ol cock? 



Kippens.Newfoundland and Labrador. (Canada).
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Comments

  • CANMAN1976CANMAN1976 Posts: 1,524
    Just cut in and it's has some pink???so why thermapen reading 165 when checked? Should be overdone...weird.
    Hows ya gettin' on, me ol cock? 



    Kippens.Newfoundland and Labrador. (Canada).
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  • SmokeyPittSmokeyPitt Posts: 5,976
    I guess the story has a happy ending ;).  Maybe you stuck the probe in too far...or not far enough and were getting the temp at the edges but the center was still lower??  



    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • TMayTMay Posts: 87
    edited August 2013

    You have entered into the incredible world of the big green egg...   Enjoy!

     

    I did some ribs night before last that stayed on a bit to long, and were reading 195-205, they were still great...   

    Rowlett, Texas
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  • CANMAN1976CANMAN1976 Posts: 1,524

    I guess the story has a happy ending ;).  Maybe you stuck the probe in too far...or not far enough and were getting the temp at the edges but the center was still lower??  


    I figure this is the case as the steaks were only 3/4 - 1 inch thick and wouldn't take much to go too far with the Thermapen.
    Hows ya gettin' on, me ol cock? 



    Kippens.Newfoundland and Labrador. (Canada).
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  • Hungry JoeHungry Joe Posts: 1,128
     I sear for about 90 seconds each side with a nice lava going and 1"+ rib eyes. I have no idea what the dome temp is because I never shut the dome until I pull the steaks. The nice thing about the spider is you don't have to get the egg to hot for a nice sear. Then I wrap in foil and when the egg is about 400 I throw them back on a raised grid until about 125 internal. Then wrap them again to let them rest a few minutes. That gets them to about medium rare where everyone seems to like them.
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  • RickyBobbyRickyBobby Posts: 698
     I sear for about 90 seconds each side with a nice lava going and 1"+ rib eyes. I have no idea what the dome temp is because I never shut the dome until I pull the steaks. The nice thing about the spider is you don't have to get the egg to hot for a nice sear. Then I wrap in foil and when the egg is about 400 I throw them back on a raised grid until about 125 internal. Then wrap them again to let them rest a few minutes. That gets them to about medium rare where everyone seems to like them.

    That sounds like a lot of work
    My PitMaster IQ120 FREAKIN ROCKS!!!!!!! Current BGE arsenal: XL & MiniMax
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  • Ragtop99Ragtop99 Posts: 1,339
    I guess the story has a happy ending ;).  Maybe you stuck the probe in too far...or not far enough and were getting the temp at the edges but the center was still lower??  

    I figure this is the case as the steaks were only 3/4 - 1 inch thick and wouldn't take much to go too far with the Thermapen.
    agree. I push it in slowly and watch the readings and see where the temp bottoms before heading back up. 
    Cooking on an XL and Medium in Bethesda, MD.
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  • CowdogsCowdogs Posts: 484
    Buy thicker steaks.  The Thermopen works better with those.  :D
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  • EggcelsiorEggcelsior Posts: 10,819
    Did you go in the top or through the side? I typically do the side with anything under 1.5 inches.
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  • SkiddymarkerSkiddymarker Posts: 6,543
    Did you go in the top or through the side? I typically do the side with anything under 1.5 inches.
    Always insert your probe from the side. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • LitLit Posts: 3,521
    I go in at an angle from the top with the thermapen.
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  • CANMAN1976CANMAN1976 Posts: 1,524
    Went in from the top on an angle but from now I will use the side.
    Hows ya gettin' on, me ol cock? 



    Kippens.Newfoundland and Labrador. (Canada).
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