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1st steak on Small
Options
Misippi Egger
Posts: 5,095
As I posted earlier in the week, I was concerned about a learning curve on the small after 3 years of using a large.
Well, that concern was ill-founded !
The story-line:
Mixed (old and new) lump to top of firebox. Electric starter. Burned off 'bad smoke' . Did learn dome had to be open to get fire going for a sear. Mostly smoked when I tried to close the dome (even with DM off).
Used a CI grid and got it really hot.
Steak was 'hot tubbed' in 87* water for 45 minutes. A little coarse sea salt before the sear. 60 sec per side for 2" ribeye.
10 minute rest while got the egg down to 400* (had to open the dome a couple of times to let out some heat. (Sear was done with dome open). Raising the Steak rub during the rest.
Maverick ET-73 to monitor during the roast.
Pulled at 125* internal, foiled on a plate and rested for 8-10 min.
Perfect medium rare. Enjoyed with a green salad (fresh tomatoes from the Earth Box) and some yeast rolls warmed on the 'shut down' egg during the final rest.
Very little lump used - great steak.
I'm gonna like this small!!! :woohoo: :woohoo:
Well, that concern was ill-founded !
The story-line:
Mixed (old and new) lump to top of firebox. Electric starter. Burned off 'bad smoke' . Did learn dome had to be open to get fire going for a sear. Mostly smoked when I tried to close the dome (even with DM off).
Used a CI grid and got it really hot.
Steak was 'hot tubbed' in 87* water for 45 minutes. A little coarse sea salt before the sear. 60 sec per side for 2" ribeye.
10 minute rest while got the egg down to 400* (had to open the dome a couple of times to let out some heat. (Sear was done with dome open). Raising the Steak rub during the rest.
Maverick ET-73 to monitor during the roast.
Pulled at 125* internal, foiled on a plate and rested for 8-10 min.
Perfect medium rare. Enjoyed with a green salad (fresh tomatoes from the Earth Box) and some yeast rolls warmed on the 'shut down' egg during the final rest.
Very little lump used - great steak.
I'm gonna like this small!!! :woohoo: :woohoo:
Comments
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looks great
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Oh my, that looks great. Thanks for sharing the specific steps and pictures. A picture is worth a thousand words, but your steps help connect the final outcome.
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Oh my, that looks great. Thanks for sharing the specific steps and pictures. A picture is worth a thousand words, but your steps help connect the final outcome.
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Thanks, Doug.
That's how I learned on this forum - just trying to give back! -
How can you not like a grill that cooks a steak like that?
You ain't just whistling Dixie when you say you got it really hot Misippi!!! Makes lava come to mind. :woohoo:
Great cook, that steak looks perfect.
Gator -
THANK YOU I'm waiting for my first BGE - a small and your pics are a grate (sic) help!
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Thanks, Gator.
Every bite was heaven ! :P
BTW, at 5:30 pm it was 97* here with a heat index of 102*
My new porch was 95* in the shade when I started cooking at about 7 pm.
Now that's hot ! -
Duck,
Get you a 13" Cast Iron grid if you want to do steaks on a Small BGE. Makes much better sear marks than the porcelain one!
Start making plans for the Large you will also be buying before too long . :ohmy: -
We had a cool day and only got up to 92°. It felt nice! LOL.
That is hot Misippi. I think being as far down the peninsula as we are and on the coast we get a little relief from the heat. I keep asking myself why I didn't head out west for some of that dry heat?
Gator -
Yeah, they all say, "110*, but it's dry heat".
Well, an oven is dry heat and I wouldn't enjoy that either ! -
Nice work! No need to go to a steak house, you got them beat hands down.
Cheers! -
Looks awesome, Clark. I will not be surprised if everything you cook in that beautiful outdoor kitchen comes out just as well. Thanks for sharing.
Faith
Tampa, FLHappily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
Been a LONG time since I bought a steak at a restaurant! :woohoo:
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Thanks, Faith.
With this heat wave (>103* heat index every day), it makes it hard to enjoy the porch, even with all the ceiling fans on high.
Better days coming, I hope! :(
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