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Last Active
  • Re: Baking on the Egg, Suggestions and Recipes?

    Pictures... The loaf of sourdough bread was a 75% hydration prefermented dough that was also kept in the fridge overnight to delay the final proofing after final shaping. 

  • Getting smoke on my food in my BGE...

    Get a 1 or 2 quart cast iron Dutch Oven. Drill 3 1/8" holes in the bottom of pot.  Fill the DO with your preferred wood chunks and or flavored wood pellets and put the lid on.

    Light a fire in the center of your lump pile. Once your fire is steady and sturdy place your DO right on top of your fire and close your dome. Bring your cooking temperature up to your desired temperature and allow the wood smoke to clean up to a thin blue color and then put your meat on. Easy peasy...
  • Re: Getting smoke on my food in my BGE...

  • Re: Beef Tenderloin Reverse Sear Timing

    I have 2 beef tenderloins, trimmed up, 3.3 pounds each, ready to go tomorrow. Plan on doing a reverse sear so cooking at 325-350 until internal temp of 120-125, then searing at high heat, then resting with goal of medium rare.

    I'm trying to guess at total cook time for a dinner party and everything I see is for cooking at 425 degrees. Any guidance? It is a lot of money so I don't want to screw it up. Thanks.

    I have ALWAYS done the reverse sear... Remember in the first part of the cook, you are baking the meat, you are not grilling it. Your meat will not brown very much that far away from the direct heat. The best setup is... Fill your fire box so that your red hot lump is 2" below the top of the fire box. Once you start your fire put a small grid right on top of your fire box. If you have a LBGE you need a grid that is 13 1/2 in circumference. It will fit like a glove and no you won't have to remove your fire ring on this cook. No platesetter for this cook! Then put your 18" grid on top of the fire ring. Close the lid and bring the dome temp up to 350 degrees. Put your meat on when you have your temp stable. Put you temp gauge in the fattest part of the meat. Leave the lid closed until the meat temp reaches 85 degrees. Open the lid, turn the meat, close the lid. Leave the lid closed until the meat gets to 110 degrees maximum. Because your meat has been baking high above the direct heat it will not be very brown at 110. If you pulled it 105 it will give you more time to brown it. You are cooking Chateaubriand style so you want to get those babies browned. You know that deep dark mahogany color like you get at expensive restaurants. Once you pull the meat... Open your bottom vent wide open and by the way, your lid will stay open for the rest of the cook. While you are ramping the heat up I suggest you blot the meat with a paper towel to remove any water that has been rendered during the first part of the cook. You want to sear the meat, not steam it. All of that adjusting and blotting only takes about 2 minutes and with everything wide open your lump will be hot, hot, hot. Not as hot as Trex style but... When your meat is 2" from the hot lump, you don't need it to be rip roaring hot. If you want to drink a beer and let it get hotter, fine but no need for that and remember... If you pull it at 105 it is still cooking while you are doing your adjustments. After you have blotted it... Paint it with beef love. I use rendered fat that I collect from other cooks that I have to trim fat off the meat, like pork butts. I put it in a sauce pan and render it down to a liquid form and put it in ice cube trays so I have it when I need it. If you don't have that use peanut oil. It has a higher burn temp than olive oil or canola oil. But... Those are better than nothing, they help in the browning process, building a crust.. Anyway, after you've painted them with beef love, put them on the grid. Because you are cooking a round piece of meat, you will need to rotate them a lot. That makes it harder to get a good crust, so pulling them off of the top grid at 105 sounds better and better the more I think about it. It will surprise you how fast they get to 135 degrees. That's my story and I'm sticking to it? Oh and by the way... That will not take more than1 hour, probaly less than an hour. I gaurantee it! I've done that cook many many times. As far as resting time, 15 to 20 minutes is way to long. Read what Meathead has to say about resting your steaks, at And don't forget to make a bernaise sauce. It is very good with Chateaubriand. I'd serve it with a side of fettucini alfredo, grilled asparagus garlic bread and a really good Cabernet Sauvignon. .Now i'm hungry... Bye! Good luck, happy Egging and let us all know how it went. Take pictures.
  • Re: My first sour dough!

    Thatgrimguy... I just read your post. Your bread looks great. I've been baking my sourdough bread on my large BGE for a couple of years. This is my method and you may want to give it a try sometime. I elevate my pizza stone to above the felt line. Higher elevation will maximize the airflow. I preheat the egg, stone and stainless steel mixing bowl to 500 degrees. With the daisy wheel off. The mixing bowl is used to trap the steam inside the bowl. Right before you put your loaf on the stone, score it and then use your mister to squirt lots of water on it. Put it on the stone, put the mixing bowl over the loaf and close the lid. Let it bake under the bowl for the first 20 minutes. Open your lid and take the bowl off and turn your heat down to about 465 degrees. Watch your bread through the top vent while it is cooking for color. At some point you will need to open the lid and rotate the loaf 180 degrees so it cooks and browns evenly. I learned the mixing bowl trick from a website about sourdough but they didn't use BGE's they were kitchen bakers. It works really good for me. Here's a picture of some of the bread I baked in the BGE using the mixing bowl method.
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