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rib eye times/dome temp 80's clay style Egg
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Woogeroo
Posts: 43
late 1980's style terracotta/clay large big green egg
dome temp shouldn't exceed 300 degrees F
what is being cooked:
4 rib eye steaks
3/4 to 1 pound each
about an inch thick.
It's been awhile since I fired this thing up for anything other than whole chickens, chicken breasts or burgers...
I have the good lump charcoal and everything ready to go... just looking for suggestions on dome temp and cooking times.
I was thinking 225 F for about an hour.
What'll ya'll thinking?
Thanks, I'm a little rusty...
-W
dome temp shouldn't exceed 300 degrees F
what is being cooked:
4 rib eye steaks
3/4 to 1 pound each
about an inch thick.
It's been awhile since I fired this thing up for anything other than whole chickens, chicken breasts or burgers...
I have the good lump charcoal and everything ready to go... just looking for suggestions on dome temp and cooking times.
I was thinking 225 F for about an hour.
What'll ya'll thinking?
Thanks, I'm a little rusty...
-W
Comments
-
If you are planning on a Lo-n-Slo use a chuck roast not rib-eyes! My opinion anyway. Pulled beef is great but slow smoking a rib-eye may be problematic. Try a temp of 375* for roasting.Billy
Wilson, NC
Large BGE - WiFi Stoker - Thermapen - 250 Cookbooks -
375* is off the charts for an old style egg. :laugh:
Thanks for the reply tho'.
-W -
I think you should have bought a roast instead.
-
You can use vice grips as a hammer but they don't work very well. Same as an old egg for cooking steaks.
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Do you have a CI skillet? I would do a reverse sear. Cook it 275 or so until it is 5 deg or so below your target temp, then sear each steak 30 seconds per side or so on a super hot CI skillet. If you don't have a CI skillet...I would just cook it until it reaches your desired tempWhich came first the chicken or the egg? I egged the chicken and then I ate his leg.
-
I've cooked plenty of steaks on this thing before... and in my family we cook our steaks, we don't just heat 'em up for a few seconds.
:laugh:
It has just been awhile... so thanks for the replies, but never mind.
-W -
tender, juicy... yummy rib eye steaks smoked to perfection on an old, old big green egg.
my sister has skills.
-W
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