Still Amazed

Scotbradly725

Just did some new Yorks on the egg. Direct sear 3 min per side at 600 and then closed completely down and left another 3 min. Perfectly amazing. This thing never ceases to amaze me.

Ktim

Nice looking cook. That is almost the exact way I do mine. I go 700 degrees per side then shut her down,for 4 mins.Like you say, amazing! I love my Egg!

hapster

Good looking beef right there!!!

tjosborne

Amazing Grace, how sweet the sound,
That saved a wretch like me....
I once was lost but now am found,
Was blind, but now, I see.

T'was Grace that taught...
my heart to fear.
And Grace, my fears relieved.
How precious did that Grace appear...
the hour I first believed.

Through many dangers, toils and snares...
we have already come.
T'was Grace that brought us safe thus far...
and Grace will lead us home.

The Lord has promised good to me...
His word my hope secures.
He will my shield and portion be...
as long as life endures.

When we've been here ten thousand years...
bright shining as the sun.
We've no less days to sing God's praise...
then when we've first begun.

Amazing Grace, how sweet the sound,
That saved a wretch like me....
I once was lost but now am found,
Was blind, but now, I see.

Still amazed. God never ceases to amaze me,

TexanOfTheNorth

Where does the IT on those finish when you cook them that way?

xiphoid007

That's the classic steak cook. I used to do mine like that with charcoal on one side of my weber kettle. I find its a little harder on the egg.

The first time I tried this, the ensuing fireball when I opened the grill almost claimed my eyebrows.

The second time i opened the dampers first. This time the fireball shot out of the bottom damper and almost claimed my leg hair.

Thinking I'm gonna switch to reverse sear. As I really don't want a vacation at out local burn unit. . .

Scotbradly725

Yeah, I learned that you definately have to master the art of "Burping" the Egg.