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so how do you collect drippings

CampCookCampCook Posts: 157
edited November -1 in EggHead Forum
Make no mistake, I love my BGE compared to a gas grill. But I also love pan seared. My wife has a family recipe for pepper steak that is just plain awesome. It starts in a skillet and finishes in an oven. The drippings are reduced in cognac,wine, and butter. So how do I duplicate this on the Egg?
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Comments

  • CampCook,[p]Simple. Use a cast iron pan on the egg.[p]John
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  • Shishkaknob,[p]You might have to make a sacrifice to the BGE cult and cut a handle off, but works great.

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  • CampCook, why would you want to duplicate it in the Egg? Why change something you like? The Egg is just another cooker, it's not something we must be loyal to and use for all food preparation.

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  • CampCook,
    Why not use a gas grill, start with a skillet and finish in an oven? You might even want to reduce the drippings in cognac, wine and butter.

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  • CampCookCampCook Posts: 157
    Chuck/Tx,
    You are correct. However, I like to experiment and the egg provides the opportunity to add a controlled amount of smoke flavor and aroma....
    Dave

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  • CampCookCampCook Posts: 157
    Morro Bay Rich,
    Of course, that works but it doesn't capture the "cooked over wood" I also like. There is something about tending a fire that is part of the overall cooking and eating experience.
    Dave

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  • CampCook,
    Will have to admit that fire is fun.

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  • CampCook,[p]We use the egg for skillit/oven cooks all the time in the egg.[p]Thermos makes a removable hendle skillet. The pan is not all that great quality so I also have a nice cast iron skillet that the thermos handle works on. Both are perfect in the egg.[p]If I want a high temp sear I take the skiller right down on the coals for the initial sear, then up to the grill for the slower cook.[p]I also like the wood cooking.
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  • CampCook, in that case, wanting smoke flavor, I can understand. Hope it works out for ya.

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