Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Resting time on t-rex

MickeyMickey Posts: 13,590
edited November -1 in EggHead Forum
Is the amount of time for the resting period from 600+ down low on CI grate on spyder in large till you pull and hold while getting temp down to 400 and putting meat back up top on adj rig real important?

I did the first part one min for each time pulled off meat. Closed off bottom to less than 1/2 inch, added grill to top of adj rig when my wife informed me she still needed about 30 mins to get twice baked jobs ready in kitchen (YES - one of the left hand / right hand deals).
The question is; is that time real important?
Salado TX Egg Family: 2 Large and a very well used Mini.... 5th Salado EggFest is March 14, 2015

Comments

  • Beanie-BeanBeanie-Bean Posts: 3,092
    Mickey,

    I think that Jason's (TRex) method has the cook close the vents to get the cooker down to around 400° to finish off the steak to the doneness you want.

    I've cooked the steak up top on the adjustable rig for over 10 minutes sometimes, because I let the temp get below 400°. I go by whatever the instant read (Thermoworks device) says, and for what I like it's usually around 130°. About 140-145° for the squeamish ones in the house.
  • MickeyMickey Posts: 13,590
    Thanks Mike. As you do I use the the instant read for doneness.
    BUT, maybe I have been doing wrong all this time. You cut temp back and then place meat on lower grill to finish?
    Salado TX Egg Family: 2 Large and a very well used Mini.... 5th Salado EggFest is March 14, 2015

  • I only use a single cast iron grate on my medium. I've used the time that it takes to get from 650 down to 400 to let her kitchen cooked food catch up to mine. I must say, however, I've never prolonged it more than about 15 minutes more than it took. Maybe a total of half hour off the grate. We like 'em black on the outside and rare on the inside, so cooking probably isn't as critical with us, but I still wouldn't let them cool off too much before putting them back on at 400. Hope that helps.
  • MickeyMickey Posts: 13,590
    Well I was off for about 30 min's / did not seem to hurt it. Was very good!
    Salado TX Egg Family: 2 Large and a very well used Mini.... 5th Salado EggFest is March 14, 2015

Sign In or Register to comment.