ah, note to self

tjv · August 2008

if you want a hot steak fire, need to open the top vent when lighting the lump or you'll waste 20 minutes and do a relight.

If you knock the nikon d80 camera off the table while roasting the steaks on the grid, chances are you'll overcook the steaks.....this is really a second note to self on dropping the camera!

Did 'em on the xl, blackened in the fire ring on a bayou classic griddle and roasted on a grid in the dome with small chuck of mesquite. Still my favorite way to do a ribeye!

I really need to egg more! T

momcooks · August 2008

LOL, they still look really good.

AZRP · August 2008

Nice looking steaks Tom. -RP

Stanley · August 2008

I particularly like the top photo! Great job.

Eggspert · August 2008

could you help me out and tell me how to get the steaks blackened or charred?

BENTE · August 2008

looks great tom!!!!!!!

i need to make better use of my spider

:pinch:

tjv · August 2008

If you are going to run hot and fast on the xl, you might want to open the egg a couple times while it cools down after cooking. That way you can get the dang thing open the next morning.......!

T

Lawn Ranger · August 2008

Beautimus!

momcooks · August 2008

So Tom...I just found my note, that is not in my return box. When you get it will you have a clue what it's for?

Hubby's mailing the spider today.

I'm old!

Clay Q · August 2008

Heck, with little gremlins around...you still cook up some mighty fine steaks! :laugh:

Visited eggaccessories.com, really slick website with impressive products. Wishing you success with all that you do.
Clay

Jeffersonian · August 2008

That's what you get for being stubborn about having a gasket :P

tjv · August 2008

Hey Gremlins, I'll blame them.....working on new site. t

tjv · August 2008

maybe next time I'll just blacken one side and see what that does to flavor. T

tjv · August 2008

I did do good angle, bad devil on the shoulder about giving it a good pull.......good won out.

tjv · August 2008

back at ya with a box.

tjv · August 2008

thanks, maybe I need to drop the camera more often, if I get pics like that....LOL

tjv · August 2008

just a good steak fire but use a cast iron pan instead of a grid. With ribeyes make sure you trim off as much fat as possible, fat pools and ignites. Pan will turn grey as it heats.

Also watch out and prevent flashbacks as you are blocking air movment more. Couple three tries and you'll get it. t

tjv · August 2008

you should see the pics with flames.......

tjv · August 2008

thanks Randy, looks like fun time in the mile high city......

tjv · August 2008

I got lucky at Sams' picking these. They had great flavor and tender....

Riley · August 2008

Tom:

I am assuming you had the griddle on the Spider, right? Was it a 14" griddle?

Thanks

tjv · August 2008

yes, 14 inch griddle......

I kinda need to find a bigger one now to do more steaks, see several large, >15",cast iron skillets around....might need to look into one of them

ccbassking · August 2008

Look at it this way The steaks look great and the camera didn't fall in the egg. Egged Nikons tend to be a bit chewy

ah, note to self

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