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Better Seer with new CI grid on PSWoo3
Steve
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Large BGE, PSWoo3, 13"CI grid, Grid Extender, Weber Genesis B Gasser/BGE Storage Cabinet
Comments
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I want to get a cast iron grid but don't want to drop the $$$$$ to do it.
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Looks good! Especially like that asparagus!!rholt (or anyone else interested in doing it on the cheap), I don't have a woo or a 13" CI. But I did find two 8" CI grids at an antique shop a couple of years ago. Drop one right on the coals, let it get smokin' hot and sear. When done, just add the regular grid for the roast. Egg temp never has to go above 400°. I think I paid $2 each. Wish they had been 10 inchers, could have used one on the mini.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Wow! That looks perfect Michael. One question... do you seer with the dome up or down. I've been closing it but I think I'm leaving it on too long while I burp it etc.
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Large BGE, PSWoo3, 13"CI grid, Grid Extender, Weber Genesis B Gasser/BGE Storage Cabinet -
I leave it open. Seems like the coals get hotter, but the dome temp doesn't. Light the lump, put the searing grid in, close the dome and let it stabilize at 400-ish. Open the dome, do NOT adjust your vent setting, leave them at what go you to 400, throw the meat on 45 sec, rotate a little, another 45 sec and then flip and do it again. Time depends on how you like your steaks of course, and thickness.That steak was about 1.5" thick. Also, in my case, I can only do one at a time, although with a filet, maybe three? Might get two NY Strips on there. It's only 8". Pic is a ribeye.When done, put the standard grid back in, close the dome and wait for 400° again. Won't take long. Then the finishing roast. A T-pen comes in handy... practice too.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
I like going low too. Do you have any armchair left. If I go that low I can't do crosshatch because I am a girl.Carolina Q said:Looks good! Especially like that asparagus!!
rholt (or anyone else interested in doing it on the cheap), I don't have a woo or a 13" CI. But I did find two 8" CI grids at an antique shop a couple of years ago. Drop one right on the coals, let it get smokin' hot and sear. When done, just add the regular grid for the roast. Egg temp never has to go above 400°. I think I paid $2 each. Wish they had been 10 inchers, could have used one on the mini.
Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
LOL! Welders gloves and long tongs. Might have even had on a long sleeve shirt too. Don't remember. Whatever - it's a dam sight less nerve wracking than a 900° pizza! You just pray that it's done the first time you check. Opening it twice is quite enough.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut
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