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What does a quarter turn mean?
Still a neophyte with the BGE so please excuse these elementary questions.
maybe I should be asking how or when to do it ?
Comments
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Consider it in another term -- cooking the side of a roast -- not just the top and bottom...
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I am guessing what you are talking about is grill marks to get the diamond marks on food. This is for presentation only. Most doing on CI's (cast iron).... Just not important to me but lots of people are for it.
Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
I think perhaps that refers to when you are grilling something like steaks, some people will rotate the steaks 90 degrees or so in order to get grill marks that go both ways. It makes sort of a hash pattern (#) on the steak.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Mickey beat me to it.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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I've never done it because I don't like opening the lid more than needed. You also get the best results with the cast iron grid.*******Owner of a large and a beloved mini in Philadelphia
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90 degree turn.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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I'm obsessed with grill marks although I'm certain their is no REAL affect on the taste of the meat. BUT, as they say, "You eat with your eyes first." In that, I am a firm believer.Use your tongs or spatula as a guide, pick-up the meat with the utensil perpendicular to your body, then turn it a 1/4 turn, or until the utensil is horizontal to your body.Flowery Branch, GA LBGE
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YesMickey said:I am guessing what you are talking about is grill marks to get the diamond marks on food. This is for presentation only. Most doing on CI's (cast iron).... Just not important to me but lots of people are for it.
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When doing a steak would that be 2 turns on each side?SeeingSpots said:I'm obsessed with grill marks although I'm certain their is no REAL affect on the taste of the meat. BUT, as they say, "You eat with your eyes first." In that, I am a firm believer.
Use your tongs or spatula as a guide, pick-up the meat with the utensil perpendicular to your body, then turn it a 1/4 turn, or until the utensil is horizontal to your body.
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When doing a steak would that be 2 turns on each side?SeeingSpots said:I'm obsessed with grill marks although I'm certain their is no REAL affect on the taste of the meat. BUT, as they say, "You eat with your eyes first." In that, I am a firm believer.
Use your tongs or spatula as a guide, pick-up the meat with the utensil perpendicular to your body, then turn it a 1/4 turn, or until the utensil is horizontal to your body.
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Larrymac said:
I'm obsessed with grill marks although I'm certain their is no REAL affect on the taste of the meat. BUT, as they say, "You eat with your eyes first." In that, I am a firm believer.
When doing a steak would that be 2 turns on each side?Use your tongs or spatula as a guide, pick-up the meat with the utensil perpendicular to your body, then turn it a 1/4 turn, or until the utensil is horizontal to your body. -
More specifically, lay the cast iron grate down with the ribs of it oriented towards the hinge (parallel to it). Lay the meat down oriented in a 10 o'clock position (the hinge being 12o'clock). After a few minutes turn the meat to point in the 2o'clock position, without flipping - the same side of the meat should be facing the fire.
After another few minutes, flip the meat and finish cooking. You only need grill marks on one side. Many ways to do this, this is just one example.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Eggcelsior said:Larrymac said:
I'm obsessed with grill marks although I'm certain their is no REAL affect on the taste of the meat. BUT, as they say, "You eat with your eyes first." In that, I am a firm believer.
When doing a steak would that be 2 turns on each side?Use your tongs or spatula as a guide, pick-up the meat with the utensil perpendicular to your body, then turn it a 1/4 turn, or until the utensil is horizontal to your body.1. 1/4 turn,2 flip, wait3. 1/4 turn, remove meat.:PFlowery Branch, GA LBGE -
You are correct. I meant to say 4 MINUTES total. Hooray for mobile editing!
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Actually, a 1/4 turn is 45 degrees. 180 deg. Being a full turn not 360 deg. This gives you diamond pattern in lieu of cubes.
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There are many ways to do the same thing: crosshatch, diamond pattern, straight lines.....Context, Watson, context.To each their own!
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Eggcelsior said:There are many ways to do the same thing: crosshatch, diamond pattern, straight lines.....Context, Watson, context.To each their own!Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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______________________________________________I love lamp..
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I guess one would have to get a swing grate and only cook on the "W" in "CGW".Or get a branding iron. That might be cheaper.
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