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New Egger needs help making grill marks!

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Mark
Mark Posts: 295
edited November -1 in EggHead Forum
We got our BGE a month ago & love it. However, my wife complains the steaks and chicken don't have nice grill marks like our gas grill makes. Am I doing something wrong?
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  • GrillMeister
    GrillMeister Posts: 1,608
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    Mark,[p]You want to get the egg up to 700 degrees or so and then sear your steaks on both sides for a minute then shut down the egg for a couple minutes. I saw that method in the video that came with my egg and it works great.

    Cheers,

    GrillMeister
    Austin, Texas
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  • Smokey
    Smokey Posts: 2,468
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    Mark,[p]Grill marks come from a hot grilling surface. I cooked filets last night that had GREAT grill marks. One of the keys was searing the steaks at 800+ degrees for about a minute and a half per side before closing all of the vents and letting the steaks cook for annbother fivr minutes. For chicken, I cook at about 375 and get good marks. Sorry I dont have any pictures to post.[p]Smokey

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  • Shelby
    Shelby Posts: 803
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    Mark,
    Is your wife named Sue by any chance? My wife complained of the same thing. So, I heated up the grill, made some marks on the chicken and asked if that made it taste better.
    If the food tastes good, you're doing it right. Enjoy.
    Oh...just a hint...the next complaint will be everything tastes smokey.
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  • bigmikej
    bigmikej Posts: 216
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    Mark,
    Steven Raichlen says the secret to good grill marks is "Keep it hot, keep it clean, & keep it lubricated." He is refering to the grill grate. When I am doing steaks, I get the egg up to 700-800 and then rub some trimmed beef fat on the grate. (Watch out for flare ups!) This gives me nice grill marks. Also, rotate your meat 1/4 turn on each side to get that fancy cross hatch.
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  • BluesnBBQ
    BluesnBBQ Posts: 615
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    If the food tastes good, why should grill marks matter?

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  • Unknown
    Unknown
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    Mark,
    As most have said, high heat, but.... I've been able to get grill marks on 400-500 degrees. I spray a little PAM on the meat before putting it on. It burns off/drips off, doesn't leave an aftertaste, and will get you closer to your marks.
    Also to the posters regarding if the food tastes good then what does it matter? I think grill marks makes the food look better, plus it adds a WOW factor to your results. BTW I light my cooker with a blow tourch, not because it's easier (starter cubes are the easiest), I use a tourch because it cooler (again speaks to my WOW factor).[p][p]
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  • Danny C
    Danny C Posts: 16
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    Ribmonster,
    And here I am thinking that I was the only one to try using a torch to get a quick fire!! :-) I did it when I was out of cubes and the electric starter (piece of (your choice of explatives)) dind't work. I got a quick fire going and it worked great.
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  • Mac in NC
    Mac in NC Posts: 287
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    Mark,
    No, you're not doing anything wrong. If your wife really wants serious grill marks, oil the meat before putting it on a 700+ degree fire. Put a bacon press on the meat and leave on the grill for about two minutes. Flip and repeat. You'll have perfect marks everytime... Mac
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