Weekend cooks

treydesean

well I've got some big plans for this weekend. After four low cooks to cure the gasket it is time to turn it up. 

Friday - grilling two 1 1/2" inch prime ribeye steaks. I think I may have gotten a little over zealous since this is my first steak cook so I'm really trying to not mess this up. Any advice for the perfect medium-rare is welcome. Also, what seasonings, if any, to put on the steaks. 

Saturday - smoking my first brisket. Prime as well and 12 lbs...I think. Going to do it Franklin's style, so hopefully I can just follow the directions. 

I will update  with pictures and hopefully great reviews. 

Wish me luck. 

lousubcap

There are plenty of options with cooking anything on the BGE and about all with produce great results.  For a brisket cook here's a link to a recent thread that covers about all you need to know and more regarding brisket cooks.  Definitely runs the course-Enjoy the cook and eats.  FWIW-
Memorial Day Weekend Brisket Cook: Who's with me? Rules are simple....  

NorthPilot06

My go-to with any "steak" or "chop" is the T-Rex method (basically sear then dwell until finished) but many folks here will advise that you do a reverse sear - cook at a low temp to within ~20 degrees of target temp, take off the steaks, bring the egg to a high temp, then sear quickly (<1 minute per side). 

Can't go wrong with either technique as long as you cook to temp (you do have a thermapen, don't you?)

treydesean

Got the thermapen arriving on Friday, just in time. I bought it because everyone on here talks about it. It better be as good as everyone says

BBQBuddy

Couldn't cook without my Thermapen.  It's a must have.
Lanes BBQ Ancho Espresso rub on steaks is really great.  

dldawes1

Great advice and suggestions above.  I personally reverse sear my steaks and chops...just my preference.

MCR (Mickeys Coffee Rub...search the forum for recipe) is another awesome mocha flavoring rub that I like to use on steaks and chicken.

Also, a finishing butter is great as an added flavor and attraction to a good steak.  I like blue cheese/butter/lemon juice/and pecan. Again, search for recipe.

Brisket..aaaah, nothing beats a brisket for moral support, feeling accomplished, and satisfying the tastebuds.  They really aren't as hard and complicated as it seems. Establishing a cooking routine and finding your own sweet spots are a plus in conquering the brisket.

And finally, yes....on the Thermapen...I use it for something almost every meal...even to check my food when I load up my plate....just to see what each temp feels like at the table !!!!

Welcome and good egging my friend,

Donnie  

treydesean

Somhere is is the result. Going for medium-rare and they came out overdone. The 2nd steak was almost well done, so I have some questions. I used my Thermapen when I took them off the grill and they were about 130. We were waiting on some sides so I wrapped in foil and let rest 15 minutes. Did I rest too long?  Did I wrap the foil too right?  I just can't figure out how and why the thermapen said rare+ and the second steak came out well-done.  

Oh well, on to my brisket today. 

NonaScott

Don't wrap in foil. That extends the carryover cook. I just put on a plate for 5 to ten minutes until carryover cooking stops then cover loosely with foil if you have to.

StillH2OEgger

You should expect some carry over cooking to begin with and wrapping in foil only added to the carry over cooking. All part of the learning process. Getting consistent results with steaks definitely took some trial and error on my part.

NorthPilot06

Looks good and nothing to be ashamed of!  I'd suggest also trying to find some bigger steaks, the margin of error for steaks that are thin is fairly small!

gdenby

The pic looks pretty good to me too.

As above, probably carry over cooking. When the outside gets really hot, somewhat charred as the pic shows, the heat will spread into the rest of the meat. If foiled, more so.

I started "hot tubing" steaks several years ago. Later, moved to Sous Vide water baths. Tightly bag the steak w. seasoning, and immerse in water that is a little too hot for dish washing by hand. Temp, about 130. Once the meat is heated thru to rare, then blast it on the Egg. 30 sec/1/2 inch/side. What you had, 3 minutes.
 
It will need to rest so that some of the liquified proteins can re-gel. Or just have some mashed taters or bread to mop up the juices when you cut in.

dldawes1

treydesean...did you go reverse sear...or traditional direct cook?

I like reverse sear and then pull off at 115 IT then raise egg temp then sear for about 1.5 minutes per side. I have been getting consistent med rare results.

And...I agree, wrapping in foil after taking off the egg will cause continued cooking.

Hope you got your answers...try it again and tweak your procedure.

You will get it perfect !!!!1

CheeseheadinAZ

Reverse sear was kind of scary not to blow a fine prime cut at first...but now the go-to. Damn near fool proof when you get the hang of it. Really not that hard. 

GrateEggspectations

treydesean said:

well I've got some big plans for this weekend. After four low cooks to cure the gasket it is time to turn it up. 

Friday - grilling two 1 1/2" inch prime ribeye steaks. I think I may have gotten a little over zealous since this is my first steak cook so I'm really trying to not mess this up. Any advice for the perfect medium-rare is welcome. Also, what seasonings, if any, to put on the steaks. 

Saturday - smoking my first brisket. Prime as well and 12 lbs...I think. Going to do it Franklin's style, so hopefully I can just follow the directions. 

I will update  with pictures and hopefully great reviews. 

Wish me luck. 

Sorry, but had to laugh at "hopefully I can just follow the directions". That's all any of us can do (and try to do) cooking briskets, and the results still tend to vary wildly! 

Hans61

The pic looked like a nice medium rare to me... I get it, I'm always my own worst critic! Good luck on the brisket!!