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Seriously though - there is a bit of "work" with the Egg - set ups are a bit different for every cook - there is charcoal - dusty and black - you need to light up, get it going then damper down to get in range of final temp - with a gasser you light, set the dials where you think it needs to be and go for it.
The quality of the food is outstanding, the versatility is awesome (pizzas, bread, slow bbq, hot searing for steaks, and everything in between) but if she likes simple - the egg is just over the line from simple in my opinion.
You know her personality. If it is about the techniques, and pursuit of higher level cooking the Egg is where it's at. If she likes good food, but doesn't like much of the experience of cooking - I'd feel her out some more about it first.
legomyeggo said:Kept it simple. Sprayed with Canola, Coated with Salt, Coarse ground pepper, granulated garlic, oregano, Let sit for an hour and seared it on lower grid then finished to 118 degrees internal temp on upper grid. Went right into fridge, Will take this out tomorrow and slice it cold on the Chef's Choice slicer - slices nice and thin when cold. Some fried Vidalia onions, mushrooms, Au jus. Rolls... dinner,....
Based on your set up I'd say you had too much direct heat cooking the outside much faster than the heat transfer to the inside. You could do indirect and reverse sear to get that crust and not create such a big gradient of doneness on the cross section.
Still looks really good and tender but knowing how dry overcooked eye can be I might be inclined to bring the overall temp along more slowly and sear if necessary. Since you are going to slice thin anyway, a sear might not even be necessary since you won't have texture from it anyway.