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T-Rex ???

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Mattman3969
Mattman3969 Posts: 10,457
in EggHead Forum
For you T-Rex guys, do season before or after the sear?  I know some seasonings will burn under high heat so I'm thinkin after like @paqman does his steaks.  Help a brother out.  

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analyze adapt overcome

2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • grege345
    grege345 Posts: 3,515
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    No
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • Mattman3969
    Mattman3969 Posts: 10,457
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    No you don't season before?? No you don't season after or no you don't wanna help a brother out???  Lol

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    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • paqman
    paqman Posts: 4,671
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    No

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • grege345
    grege345 Posts: 3,515
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    No help. It's throw down weekend!  Lol
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • Mattman3969
    Mattman3969 Posts: 10,457
    edited March 2015
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    Not gonna be in the throw down.  Been wanting to do this for a few weeks so I'm out of the throw down.  You guys enjoy but guaranteed I will vote!!!

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    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • WeberWho
    WeberWho Posts: 11,030
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    I know if you season with salt too early it can dry out the steak 
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • jcaspary
    jcaspary Posts: 1,479
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    What is T. rex by the way?
    XL BGE, LG BGE, and a hunger to grill everything in sight!!!
    Joe- Strongsville, OH
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  • blind99
    blind99 Posts: 4,971
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    Next you'll be asking for the best lobster recipe  ;) man people are paranoid!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • paqman
    paqman Posts: 4,671
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    You already know the way I do it.  Salt before a high temp sear is fine; it is a mineral, it does not burn.  Burnt pepper gives a bitter taste.  Same for other spices. I add the spices after the sear while the meat is resting under foil.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • WeberWho
    WeberWho Posts: 11,030
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    @jcaspary

    http://www.nakedwhiz.com/trexsteak.htm
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    blind99 said:
    Next you'll be asking for the best lobster recipe  ;) man people are paranoid!
    I was gonna ask for a squid recipe. Lol.  

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • paqman
    paqman Posts: 4,671
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    WeberWho? said:
    I know if you season with salt too early it can dry out the steak 
    Actually, salt should be added several hours before the cook.  It will start by drawing some moisture out but then, protein start to denature and moisture will find its way back in by osmosis.  I'll find a reference for that, I think that I have read this in "on food and cooking" by Harold McGee.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • blind99
    blind99 Posts: 4,971
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    Caliking did some nice octopus recently
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • WeberWho
    WeberWho Posts: 11,030
    edited March 2015
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    paqman said:
    WeberWho? said:
    I know if you season with salt too early it can dry out the steak 
    Actually, salt should be added several hours before the cook.  It will start by drawing some moisture out but then, protein start to denature and moisture will find its way back in by osmosis.  I'll find a reference for that, I think that I have read this in "on food and cooking" by Harold McGee.
    @paqman Very interesting!  I just read this article: http://www.seriouseats.com/2011/03/the-food-lab-more-tips-for-perfect-steaks.html 

    It's pan fried but tested in 10 minute intervals. You are 100% correct.  I just read or saw a video about how you shouldn't use salt too early on a steak but the way it sounds it's the complete opposite of the truth!  Thank you!

    Edit:  Found it!  It's right on the T-Rex recipe instructions: "I     usually prep the meat about 5 minutes before throwing it on the Egg (if you prep too early, the salt may remove too much juice from the meat, although you DO want some moisture drawn to the surface to aid in the chemical reaction that occurs during the sear to give you a nice browned exterior)."
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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