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Searing on spider overcook:(
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CANMAN1976
Posts: 1,593
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!
Lesson learned here I guess,cooking so close to the fire reduces the cook time big time....damn!
Hows ya gettin' on, me ol ****?
Kippens.Newfoundland and Labrador. (Canada).
Comments
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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 ****?Kippens.Newfoundland and Labrador. (Canada).
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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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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 -
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.SmokeyPitt said: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??
Hows ya gettin' on, me ol ****?Kippens.Newfoundland and Labrador. (Canada). -
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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Hungry Joe said: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 workMy PitMaster IQ120 FREAKIN ROCKS!!!!!!! Current BGE arsenal: XL & MiniMax -
CANMAN1976 said:
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.
Cooking on an XL and Medium in Bethesda, MD. -
Buy thicker steaks. The Thermopen works better with those.
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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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Eggcelsior said:Did you go in the top or through the side? I typically do the side with anything under 1.5 inches.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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I go in at an angle from the top with the thermapen.
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Went in from the top on an angle but from now I will use the side.Hows ya gettin' on, me ol ****?Kippens.Newfoundland and Labrador. (Canada).
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