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8 bone in ribeyes and 1 large green egg, logistics question inside
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All,
Happy new year, I hope that everyone enjoyed 2014 and that 2015 kicks ass for all. My father in law got 8 Allen Brothers bone-in ribeye steaks and decreed that I am to cook them on the egg. They are about 2" thick and while I could fit them all on the grill, I'm worried that high heating these things will not get the inside done enough for some. I'm thinking a reverse sear and indirect them all for a bit and then sear them? If I were to try using a cast iron skillet would I TFC the done steaks as I seared to order?
Pic of steaks below. I'll be doing this Saturday and won't have ankle biters at my feet so should be able to fully focus on steaks and will post some pics of my success/failure. Many thanks.
Firing up the BGE in Covington, GA
Comments
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I would go with reverse sear just like you mentioned._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
I like the plan up to FTC. I think I would tent them loosely on a bakers rack or your IT may rise too far. The rack will keep the cold plate from pulling juices out.
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Wow what a haul you got there...No pressure..
..Good luck and enjoy....You can do it.. Greensboro North Carolina
When in doubt Accelerate.... -
On the indirect portion, make sure you watch the ones on the outside. Not sure your indirect set up, but I've scorched some stuff, luckily just wings.
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Raised indirect, rest and finish in CI pan.
This pan fit 4-5 at a time in my LBGE.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
@JRWhitee Nice win against Bama! Bucky rolled the tide. B-)LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Just another thought- since they are already vac sealed you could do a hot tub/sous vide. If you don't have a sous vide you can do red-neck sous vide with a cooler.I like the reverse sear idea as well but the sous vide thing might be a little easier to execute. You could also pull them out of the cooler in batches to grill or sear.<edit>I just noticed int he pic those are "peel away" packages. Sous vide will probably not work because the adhesive might come apart. With that- I think I would go back to reverse sear.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Good thought, thanks and thanks to everyone. We'll see how it goes, don't have a CI pan unfortunately and won't have time to get one prior to tomorrow. Putting that on my priority list though.theyolksonyou said:I like the plan up to FTC. I think I would tent them loosely on a bakers rack or your IT may rise too far. The rack will keep the cold plate from pulling juices out.Firing up the BGE in Covington, GA -
I could probably round up a few members to do a taste test when your done cooking those bad a$$ steaks 8-|
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Thanks @NPHuskerFL, the Big 10 represented well. SEC west not so well..._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
FYI, I'm born and raised in Cleveland, OH and a big Bucks fan, real happy about last night!!!! As I live in the south you can't imagine the hell I have been through dealing with SEC fans. This year of payback will be sweet.Firing up the BGE in Covington, GA
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The BIG took a piss in the SEC Kool Aid! Have a big drink SEC
) LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
quick question for you all, how long do you think the indirect portion will take to get these 1 1/2" (not 2 as I eyeballed yesterday) steaks to 115 degrees internally? Thinking 250-300 temp. Getting ready to fire up the grill as I have some deer sausage that got thrown in at the last minute, yee haw!Firing up the BGE in Covington, GA
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Maybe 15 minutes if they're at close to room temp. Shooting from the hip.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Standing by Fork in hand...Good luck and enjoy...Agreed with about 15-20 min from room temp..Greensboro North Carolina
When in doubt Accelerate.... -
Many thanks pics of seasoned steaks. Got hit with chicken and deer sausage so put them on and the deer sausage is what freedom is all about. Going to get the steaks on shortly. Oh and of course Midleton because life is awesome.Firing up the BGE in Covington, GA
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Posting from phone and a little tipsy so forgive sad English skills.Firing up the BGE in Covington, GA
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My kinda party...Looks great so far...You've got some work to do on that Midleton though..Drink up. :-cGreensboro North Carolina
When in doubt Accelerate.... -
Damnit man! You did awesome on this!!! :-bd
My only real complaint about this entire cook is that I didn't get to taste it
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
Wow finally get the reverse sear hype. I do not take to swearing lightly but these could be the best f**king steaks I've ever had. Got the internal temps up to 115 and then was able to sear them properly. First is the indirect cook and then the finished product. Damn. Amazing thanks to all for your wisdom.Firing up the BGE in Covington, GA
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Glad it worked for you!
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Now you are a hero among friends and family. Strong work.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Looks great @jonnymack, Love the handles on those bad boys!Sudbury, Ontario
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Oh and you're invited to the country next time husker.Firing up the BGE in Covington, GA
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I'm out in the sticks already brotha. But, I'll take the invite. Thanks. Looks great! :-bdjonnymack said:Oh and you're invited to the country next time husker.
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
Those pictures remind me how much I like I mean love steaks.
I might have to buy my doctor BGE so this way he'll stop telling me to eat less red meat when he sees how freaking good they are...LOL -
Great job. I did strips for 15 last month for a meeting and used the AR for the roast, the Spider for the sear and they came out great. Good way to cook for a crowd. Bone in Ribey is my favorite.Milton, GA.
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Fantastic cook! They look absolutely perfect!L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN!
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