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Strip on edge (pics)
Decided to have a thick cut NY Strip for breakfast today. Dilemma was to use one BGE or two because I also planned to do bacon. Decided to use only the LBGE so that ruled out a reverse sear.
With that said, I decided to sear it first low to the lump at 600° on my homemade grid. Seared 30sec.-flipped-30sec.-flipped-30sec. Pulled steak and dropped in PS over homemade grid to get ready for bacon and finish steak. The PS effectively dropped the egg temp. The strip was thick enough to finish on edge. Pulled at 128° per iGrill 2. Watched it climb to 131° during the rest and back to 128° using my ThermoPop. So hard waiting for it to rest. I patiently waited drooling until the ThermoPop timed out. Delicious.
With that said, I decided to sear it first low to the lump at 600° on my homemade grid. Seared 30sec.-flipped-30sec.-flipped-30sec. Pulled steak and dropped in PS over homemade grid to get ready for bacon and finish steak. The PS effectively dropped the egg temp. The strip was thick enough to finish on edge. Pulled at 128° per iGrill 2. Watched it climb to 131° during the rest and back to 128° using my ThermoPop. So hard waiting for it to rest. I patiently waited drooling until the ThermoPop timed out. Delicious.
Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming
Comments
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Dayumn! Excellent pics and eats. Those were done to perfection imho.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Thanks. It's amazing what using thermometers can do. I can't imagine doing a steak by feel.NPHuskerFL said:Dayumn! Excellent pics and eats. Those were done to perfection imho.Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
I'm hungry now.
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Looks fantastic!!! I second the "done to perfection" comment!--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
I have been hungry for strip steaks. You're not helping. I could eat that third photo. Nice job.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Going by feel really isn't as difficult as one would think.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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I should start paying attention to feel so I can cook when technology fails.NPHuskerFL said:Going by feel really isn't as difficult as one would think.Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
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stemc33 said:
I should start paying attention to feel so I can cook when technology fails.NPHuskerFL said:Going by feel really isn't as difficult as one would think.
It works.
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
Real nice!
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Nicely done!Greenwood, IN | XL BGE | Weber Genesis | Blackstone 28 | bunch of accessories
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Yep, after seeing those pics, I'd love to eat breakfast at your house.
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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It looks colder than a well digger's ass. But that plating is hot! Nice job as always!!!
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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