Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Hop on down to your nearest EGG dealer this week to pick up some Easter EGGcessories! Here are a few that may be useful for Easter, the V-rack, electric charcoal lighter and flexible skewers! Now that Spring is in the air, it's time to think about getting out to one of the many #EGGfests around the country - see a list here

Reverse sear flame ?

So I did a reverse sear prime rib Saturday and everyone thought it was really good except the mother in-law who apparently doesn't like smoke flavor at all even though I didn't use any wood just the lump overdid it for her:(

My issue is that after the low cook too 120 I crank the egg to 500 or so for the sear but when i open the dome its flaming like crazy almost touching the dome itself.Then it continues to flame even worse once the roast is put on??? In pics of other reverse sears i've seen on here many have settled fires of glowing lump to do the sear over...how do you control a flaming egg for a sear?? My dome is closed for the sear but the fire seems outta control all the same?

Jamie.
Hows ya gettin' on me ol cock

Kippens.Newfoundland and Labrador. (Canada).

Comments

  • CANMAN1976CANMAN1976 Posts: 1,195
    Winter has arrived in NL!
    image.jpg
    3264 x 2448 - 2M
    Hows ya gettin' on me ol cock

    Kippens.Newfoundland and Labrador. (Canada).
  • EggcelsiorEggcelsior Posts: 7,200
    It's definitely going to flare-up from dripping fat while searing. Do the flames die down after looking lifting the dome? Perhaps it's just the sudden influx of oxygen-rich air.
  • Ragtop99Ragtop99 Posts: 1,036
    if it is flaming out of control with the dome closed, reduce the airflow buy either putting the DW on (even fully open it is restrictive and will slow down the fire) or partially close the bottom vent. 
    Cooking on an XL and Medium in Bethesda, MD.
  • Ragtop99 said:
    if it is flaming out of control with the dome closed, reduce the airflow buy either putting the DW on (even fully open it is restrictive and will slow down the fire) or partially close the bottom vent. 
    And open them back up before you open it.

    Steve 

    Caledon, ON

     

  • Assume low cook was at around 250º, indirect. Was the lump new or did it possibly have some drippings from a previous cook?
    If there are still flames even though the dome thermo says 500, it might not be ready. After a low cook, if you remove the roast and crack open the vents the egg will hit 500º in a minute or two, maybe even less - that does not mean you have a stable 500º egg, it just means the dome thermo exposed to direct burning lump is reading 500º. 
    Tent the roast, keep it warm and let the egg stabilize like a pizza cook. When you open the dome it might flare, but the flames will be gone when you drop the roast on. Like LS says, open the vents a bit before opening the dome. 
    Delta B.C., Canuckistan - Vee-Gan: old Indian word for poor hunter. 
  • CANMAN1976CANMAN1976 Posts: 1,195
    Assume low cook was at around 250º, indirect. Was the lump new or did it possibly have some drippings from a previous cook?
    If there are still flames even though the dome thermo says 500, it might not be ready. After a low cook, if you remove the roast and crack open the vents the egg will hit 500º in a minute or two, maybe even less - that does not mean you have a stable 500º egg, it just means the dome thermo exposed to direct burning lump is reading 500º. 
    Tent the roast, keep it warm and let the egg stabilize like a pizza cook. When you open the dome it might flare, but the flames will be gone when you drop the roast on. Like LS says, open the vents a bit before opening the dome. 
    Thanks for the help guys I never realized we should stabilize a fire a second time when changing from a low to high temp for a sear.
    Hows ya gettin' on me ol cock

    Kippens.Newfoundland and Labrador. (Canada).


  • Assume low cook was at around 250º, indirect. Was the lump new or did it possibly have some drippings from a previous cook?
    If there are still flames even though the dome thermo says 500, it might not be ready. After a low cook, if you remove the roast and crack open the vents the egg will hit 500º in a minute or two, maybe even less - that does not mean you have a stable 500º egg, it just means the dome thermo exposed to direct burning lump is reading 500º. 
    Tent the roast, keep it warm and let the egg stabilize like a pizza cook. When you open the dome it might flare, but the flames will be gone when you drop the roast on. Like LS says, open the vents a bit before opening the dome. 

    Thanks for the help guys I never realized we should stabilize a fire a second time when changing from a low to high temp for a sear.


    Ha! I've been doing reverse sear a bunch and never stabilized the egg for the direct part of the cook. I just take the DFMT off and open the bottom vent and let her rip!
    I will try to stabilize it the next time and see how it works. I do like this idea better than my give it heck method.
    Nowhere Indiana
  • Ragtop99Ragtop99 Posts: 1,036
    Ha! I've been doing reverse sear a bunch and never stabilized the egg for the direct part of the cook. I just take the DFMT off and open the bottom vent and let her rip! I will try to stabilize it the next time and see how it works. I do like this idea better than my give it heck method.
    I've done all my searing that way too.  Warp speed, Mr. Scott...
    Cooking on an XL and Medium in Bethesda, MD.
  • There was another thread on here detailing the cook of a herb crusted prime rib.  I cannot find it, and I have been trying for 30 minutes.

    At any rate the recommendation was to do the low and slow on the Egg, and transfer the prime rib immediately to a 500 deg oven for 6 minutes, then rest, slice, and serve.  The writer stated that the oven was simply the best tool for this part of the cook, and avoided the challenge of getting the egg to the proper temp. in the proper time.  Makes sense to me.
    XLBGE, Homebrew and Guitars
    Rochester, NY
  • Steaks don't need a stable egg, they are only on for short time so any high heat will do. A roast needs a gentler touch, IMO, get the egg to stabilize a bit, then sear. 
    Delta B.C., Canuckistan - Vee-Gan: old Indian word for poor hunter. 
Sign In or Register to comment.