The newest best cook on the egg for the rookie.

tikigriller

@byrne092 deserves all credit for these photos and meal. I have never eaten this, and have never had anything this good. Lots of pictures, but I am very proud of this one. So here is the deal though. As proud as I am, please still tell me where I could improve. We like our meat more towards Medium, but with how I pulled it, we got the perfect mix throughout. 

Nothing more than lowrys seasoned salt and pepper. 250 indirect until 120. Pulled. Waited a good ten minutes after removing the PS and leaving the lid open. Just let it get hot. Then put the meat back o. And flipped every minute or so until 135. Pulled, let rest. 

Baked potatoes cooked on the pellet grill at 400 for two hours. They were good, but the pellet roll has become the "sides maker". 

May be out of order, but you can see from the pictures how everything turned out. 

Thanks again @byrne092 this was all by your lead all the way down to a good bottle of red. 

bhedges1987

Not sure how to improve. Pretty much nailed the reverse sear.

Botch

Very, very happy pooch!  Great cook, too.  

Jstroke

Well, I'm gonna take a shot and say you left it on the sear too long and had too much carry over. That egg is screaming hot and will climb more degrees as a result once pulled. I would also use a thermapen instead to give it quick checks. Now me personally think the cook looks slamming and I might wrestle the dog for the bone. Nothing wrong with the technique that I see. Just practice. Couldn't have stunk--I don't see leftovers

tikigriller

i forgot the best picture from my son. 

TrailRunner

Man I literally just ate and I'm pretty stuffed but those pics are making me hungry again.  You nailed it. 

YukonRon

Love the cook, the fact you used a decanter with a california blend, tells me the skill level is above rookie. The fact that it was also shown as empty, tells me the rookie BS is over. Your an Egger, wear it proudly.

Jstroke

The picture says it all. And he got it pretty accurate. I see four legs, a platesetter, a rack, lump and a big grin on Dad's face. I would say at this point you are a full fledged card carrying member. 

northGAcock

You are going to need to pour the wine from the bottle to the glass

edit,,....did not scroll all the way down. Disregard.

paqman

Nice!

CTMike

Not sure who was happier, you or the GSD. Great looking cook. 

Photo Egg

Looks fantastic...but your going to kill your temp probe by leaving it in your steak while you are searing the hell out of it...Roast to desired temp, rest and then sear for crust/color. Temp should not be an issue at this point.

byrne092

Looks like you knocked it out of the park! Glad it worked out for you. I might have given you a couple tips, but you nailed the execution. Wine, steak and potatoes is tough to beat. I'm guessing the wife approved? I'm sure your pup did!

da87

In the search for something to change all I can come up with is an older wine - that beautiful meat deserves a 2000 Bordeaux, a 98 Cab, or a 2005 Rioja!

YukonRon

da87 said:

In the search for something to change all I can come up with is an older wine - that beautiful meat deserves a 2000 Bordeaux, a 98 Cab, or a 2005 Rioja!

2007 cabs from Napa were considered the best ever, from that region, however more recent vintages 2012 and 2013 are very, very strong and easily rival 2007 as well.(wine spectator). Thank you global warming.
Try some of the super tuscans, for the quality and the price, if you enjoy bold reds, are pretty tough to beat. Sangios are killer as well.

mikeinccfl

Looks great!

tikigriller

Paradux and Regusci are definitely our favorites out of Napa. I am a blend guy, and those two wineries produce the best blends IMHO. I suffer pretty bad acid reflux so bold reds and their tannens just kick my arse all over the place. 

Side note....everyone is asking me in the family where this particular meat comes from.......

tikigriller

Photo Egg said:

Looks fantastic...but your going to kill your temp probe by leaving it in your steak while you are searing the hell out of it...Roast to desired temp, rest and then sear for crust/color. Temp should not be an issue at this point.

I still had 15 degrees to go when I started to sear it. I am waiting for thermapen to send me a coupon and then I am going to add one of those toys to the toy box specifically for times like this. I need the temp reader,,,,I just don't trust my touch and hate taking off and putting back on, or worse, missing to the late side. 

da87

Thanks @YukonRon, totally agree and love Italian reds!  Had to switch largely to Spain and South America for affordability reasons.  Try some older Rioja or the newer Torres if you haven't, there is some pretty big stuff there.  Still have a few old Cabs, Meritage, Bordeaux, and Super Tuscans tucked away from the "high roller" days of my wine purchases.  Now saved for special events and/or cuts of beef like the one that started this thread

Sea2Ski

Photo Egg said:

Looks fantastic...but your going to kill your temp probe by leaving it in your steak while you are searing the hell out of it...Roast to desired temp, rest and then sear for crust/color. Temp should not be an issue at this point.

This.  ^^  it does look fantastic, and I would have chewed on the bone before giving it to the dog.... @Photo Egg has it right.  Go low and slow to about 15 degrees below your finish temp.  At that point, between the carryover heat and the heat of the sear, you will get to your finish temp; therefore once you pull from the L&S, you do not have to take/monitor the temp anymore. Pull and save your probes, sear as desired.

Well done!!  Bravo!

(lucky damn dog........)

tikigriller

Sea2Ski said:

Photo Egg said:

Looks fantastic...but your going to kill your temp probe by leaving it in your steak while you are searing the hell out of it...Roast to desired temp, rest and then sear for crust/color. Temp should not be an issue at this point.

This.  ^^  it does look fantastic, and I would have chewed on the bone before giving it to the dog.... @Photo Egg has it right.  Go low and slow to about 15 degrees below your finish temp.  At that point, between the carryover heat and the heat of the sear, you will get to your finish temp; therefore once you pull from the L&S, you do not have to take/monitor the temp anymore. Pull and save your probes, sear as desired.

Well done!!  Bravo!

(lucky damn dog........)

Thanks!  I already thought I killed the ambient probe.....switched it out with the BGE reader so I could see the temp on the Egg while I was doing some things in the house, and forgot that it only goes to 500!!  All of a sudden, there were no readings at all anymore!  LOL

I am probably going to cave and get a FB200.  As much as I really do enjoy the sport of the coo, and will continue to do so when I have the time, I have three boys at home, limited time off, and a desire to egg every night, so trying to egg and pay attention to it, while still getting all the honey do chores done, becomes very challenging.  Probably just need to have the ability of lighting and setting and not worrying about it until the alarms go off.

Christmas is going to be way too easy for everyone this year for me.  Usually it is just buy anything Golf...this year...

1)  Table

2)  Thermapen

3)  FB200

4)  SRF Gift Certifcates

5)  Red Wine

6)  Additional Egg's

7)  If 6 is accomplished, more of all of 1-5!!!

Hans61

Great meal!

Photo Egg

tikigriller said:

Photo Egg said:

Looks fantastic...but your going to kill your temp probe by leaving it in your steak while you are searing the hell out of it...Roast to desired temp, rest and then sear for crust/color. Temp should not be an issue at this point.

I still had 15 degrees to go when I started to sear it. I am waiting for thermapen to send me a coupon and then I am going to add one of those toys to the toy box specifically for times like this. I need the temp reader,,,,I just don't trust my touch and hate taking off and putting back on, or worse, missing to the late side. 

When you slow roast a big steak like you just did, with temp probe in the steak, there is not a good reason to pull it 15 degrees below your target temp before the final sear.
5 degrees would be enough. The rest while you get your Egg up to sear temp will provide your temp cushion to the sear. A high temp sear is not a good time to raise your internal temp. It defeats the point of slower roasting.IMO
Bottom line, your steak looked fantastic...but your next one will be even better.

tikigriller

I killed a probe on this cook. Just tried to use it on dinner tonight and it was reading 175 in a cold piece of meat. 

Thermapen order happening now.