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Porter house stakes
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Sparky1246
Posts: 2
New to green egg cooking I have a large green egg .going to cook for 6 people 1.5" porter house stakes .what tempeture ,how longe and when do I put in wood chips in?I want the stakes medium rear.
Thank you sparky
Comments
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@Sparky1246
Welcome aboard sir. Glad to have you here with us. Real quick do you have a way to go indirect? Or do you only have the grid that came with your egg? Either way we can help you out my friend.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
I have a grid
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@Sparky1246
That being said you will have to go direct. The simplest way is to heat your egg to about 400 degrees. Don't try to go nuclear until you get use to your egg. I would also recommend only cooking 1 or 2 steaks at a time until you are more accustom to your egg. Once the egg is heated and dialed into temp lay 1 or 2 steaks on the grid. Since you have no indirect piece I would recommend cooking them the Weber Way. What this means is simply just flip the steaks every 45-60 seconds to avoid scorching. Keep flipping until you get the desired color and doneness that you are wanting. Nothing to it my friend. Good luck.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
I just did exactly what you are doing and mine came out fantastic. This is how I did them http://eggheadforum.com/discussion/1167913/huge-porterhouse-reverse-sear#latestIn the bush just East of Cambridge,Ontario
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If you have broken in your egg i would go with the reverse sear. If this is your first or second cook i wouldnt go 800 with it and do as SGH said
2 LBGE
Digi Q
green Thermapen
AR
Albuquerque, NM -
Medium rare 126 degrees internal temp. Let rest 5 min.
Chesapeake, VA -
Reverse sear. No doubt. Good luck!
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Move the grid outta the way and do it like a man... A caveman that is, right down on the coals. Do them for about 3-4 a side and then let them rest for 5 to 10min and enjoy
Here are the last ones I did
http://eggheadforum.com/discussion/1167980/sunday-night-july-4th-close-out-cook/p1
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
If no platesetter, reverse sear is out of the question. I'd go caveman myself. See hapster's post above.Ajax, ON Canada(XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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