Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Open or Closed?
BigBadger
Posts: 461
I know what the BGE marketing and literature says but I'm curious what the current EggHead Forum folks are doing with regards to grilling steaks. Do you like the lid open and a roaring set of coals, or closed and semi roast the steaks? When a steak is too thin I've overdone the dang things a few times now. (silly butchers cutting steak less than 2")
Comments
-
I have gotten into the habit of closing the dome during the sear (each side) and closing the dome during the roast if needed (each side).
My experience with the dome open is if the lump ends up flaming the flame burns the seasoning.
GG -
A down side of having the dome open is that if you are getting the coals hot enough to sear, or just fast cook steaks, you will be sending a column of very hot air, if not flames right into the top gasket. I have singed one of mine doing just that. So, for me, dome therm at 600 - 800, dome down except for seconds needed to flip the steak.
-
ill leave it open but if the flames get going too much, close it. im in the habit now of salt only for the sear, then pepper while its resting before the trex roasting stage.fukahwee maineyou can lead a fish to water but you can not make him drink it
-
since I'm a devout fan of hot tubbing my steaks then the only real reason they go on my egg is for sake of the sear. I also get my small egg to 700 to 725 before I start the quick cook. Since I also like a cross-hash of grill marks I'm moving pretty fast so I no longer close my dome. It's 45 seconds, turn 90 degrees for 45, flip for 45, and turn 90 degrees for 45.Re-gasketing America one yard at a time.
-
Are you doing a reverse sear?
Kent -
sorry bout that, edited the post, i pepper just after the sear is over then continue with trex rest then roast then rest. i did find early on if you burnt your seasonings a little, lightly scrape them off and drizzle a little balsamic on during that middle rest fixes things up and takes that bitterness awayfukahwee maineyou can lead a fish to water but you can not make him drink it
-
Thanks, I never thought of putting the remaining seasoning on after the sear.
Kent -
no burnt pepper and the steak sweats the seasonings onto the steak during the initial restfukahwee maineyou can lead a fish to water but you can not make him drink it
-
I agree with GG. I always close during sear and for the roast. Always end up with a burn if I go any longer.
-
Good point. I've not had to concern myself with the gasket yet.
-
Try some Grains of Paradise with the pepper. They add an interesting taste sensation. We quite like them but they're not cheap.
-
With the lid open you really have no control over the temp. I always close the lid.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum