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Anyone use BGE at high temp to broil steaks?
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westernbbq
Posts: 2,490
I will be experimenting with this in the coming weeks. Major steakhouses broil steaks at 1200F and im thinking why not do that with the reflective properties on a BGE dome? Plus, doing it with natural lump would hive some nice charcoal flavor. If anyone out there has done this with you BGE, it would be helpful to learn of any dos and dont dos. The major drawback i see right now is the dome loosening up inside the upper band at the high heat.
Any insight would be appreciated!
Any insight would be appreciated!
Comments
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Have not hive! Fat fingers!
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I have seared on cast iron that was in excess of 900*. The fire will jump into the pan so you may wind up with Pittsburgh style.
Also, burp early and often if you value your eyebrows. -
Do it caveman style or semi caveman (CI grate right on coals) and save going to such high temps
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Here's one of my more recent caveman style steak cooks...
http://eggheadforum.com/discussion/1185587/saturday-caveman-party/p2
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
I have cooked mine direct at 750 in 8 minutes. Always comes out great. I've done them in a CI skillet direct at 700 after bringing steak to 110 at 350 indirect first. Careful if you are going to cook over 800, not much arm hair will be left. Can also damage factory gasket if done a lot.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
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Ladeback69 said:I have cooked mine direct at 750 in 8 minutes. Always comes out great. I've done them in a CI skillet direct at 700 after bringing steak to 110 at 350 indirect first. Careful if you are going to cook over 800, not much arm hair will be left. Can also damage factory gasket if done a lot.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
I broil 1.5 inch rib eyes at 650 degrees.
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Are you talking about indirect with a platesetter? I have grilled direct at hight temps including caveman, but not indirect.Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories.
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Broiling is radiant heat from above
your grill uses radiant heat from below. And far hotter than 1200
when your thermometer says 250, your charcoal is 1000 or so in reality. But If your platesetter is in of course , you are cooking by dome temp
likewise, when you are grilling direct, and the dome says 750, you are really searing at 1200, or higher. The closer you are the hotter the radiant temp
ignore the hype of the "our steaks are cooked at 1200 degrees". So are yours, or higher. Doesn't matter whther it is from above or below
as for 1200 radiant heat from the dome, i know fishless had a set up for ridiculous temps in order to do neapolitan pizza
if you had a fire going that got your dome to 1200, indirect, your fire would be unholy hot.
Just grill close to the lump. You'll be way over the measly 1200. your fire is already way beyond that when grilling. Dome temp means nothing when you grill, other than an indication of how big your 1000, 1200 )or more) fire is
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Yes broiling using indirect heat platesetter and dome reflection heat. Reverse sear has served me welll though. Thnaks for feedback!
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Fish's 1200...
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
It will take more work to achieve something you are already doing
grilling is broiling upside down. And you are already hotter than the restaurant broiler
not sure what the point is[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
- Darby_Crenshaw said:It will take more work to achieve something you are already doing
grilling is broiling upside down. And you are already hotter than the restaurant broiler
not sure what the point is.
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hapster said:Do it caveman style or semi caveman (CI grate right on coals) and save going to such high temps
I have a CI grate, an Egg and can buy a steak.
Have never gone Caveman yet admired those that have and do.
Going "semi" is a way to dip the toes.
New Albany, Ohio -
Carolina Q said:Fish's 1200...Carolina Q said:Fish's 1200...
It that the Navy missle launch on the West Coast?New Albany, Ohio -
A CI pan at 500℉-650℉ or Caveman works and gives consistent results. The BGE is a versatile cooker but, each vessel has a purpose. A salamander that uses 1,200+℉ radiant heat is going to give a different result. That said I stand by my first statement.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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i'm just confused as to how people don't understand how hot their charcoal is.
a 250 degree fire doesn't mean the lump is 250. and an 800 dome temp doesn't mean the charcoal is at 800.
you can sear well over 1200 by just searing near the lump on a nice bed of coals. dome temp would probably be around 750, by the fire is much much hotter.
shrug
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I'm with Darby on this one.
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Thomasville, NC
My YouTube Channel - The Hungry Hussey
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I'm dubious about benefits from heat from above vs. heat from below as far as moisture loss goes. Any rate...
Most of the heat from burning lump comes out as IR. The intensity of that drops of by the inverse square. Lump that is is glowing orange is giving off enough heat to produce 2000F at its surface. Up towards the dome bottom edge, the heat is still around 1000F, far hotter than what the dome therm will register.
Cook on a grate down on the fire bowl, and turn fast. You will be heating far faster than under a 1200F IR broiler.
And if you are getting blue flame, that's CO burning around 2200F. If you can manage the cook, welding gloves and goggles, etc, the meat will sort of explode. Big thick steak, maybe a minute w. 1 turn.
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westernbbq said:
- Darby_Crenshaw said:It will take more work to achieve something you are already doing
grilling is broiling upside down. And you are already hotter than the restaurant broiler
not sure what the point is.
Large BGEBBQ Guru DigiQ IIMartensville, Saskatchewan Canada -
I should point out that reflective heat is not very correct either, ceramic has a fairly high emissivity (around .95 depending on the wavelength and what the ceramic is made of) so it absorbs heat and then re-radiates it.Large BGEBBQ Guru DigiQ IIMartensville, Saskatchewan Canada
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Heat from above or below makes no difference
gdenby knows what i'm saying
OP is welcome to chase a fantasy[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
@westernbbq You can try to get the dome hot enough so that it will emit enough IR to cook the steak. It is however much easier to just use the IR coming from the burning charcoal. Just put a grate down close to the coals and you will be broiling away.
Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself.
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