Little help for a newcomer. . .

Hog Euker

This is my first A couple of times when time on this board so please be gentle ;*) I tried the search but when I cliked on the archived post I got a "Page not availble" heading. Anyway, I am going to cook some steaks this evening and I prefer not to marinade my meat. Is there anyone who could give me some tips about seasoning my steaks and the best way to cook them. In the past I put the steaks on the egg @ 500 degrees. I did notice some have posted a higer temperature preference when cooking steaks. I am interested in learning more about this. [p]Thanks

Carl T

Hog Euker,[p]Welcome to the Forum. [p]Everyone has their preferences. I like to apply course Kosher salt and fresh ground pepper to both sides. Let come to room temp before placing on egg. I usually keep the egg between 600-700 degrees. I adjust time per side and dwell time based on thickness of the steak. Experimenting is the best teacher.[p]Carl T

Car Wash Mike

<p />Hog Euker, A few eggers here like Montreal Steak Seasoning. I sprinkle it on my steaks, spray extra virgin olive oil on both sides and let steaks set at room temp. for 1 hour before cooking.
I heat BGE up to 650. Sear each side of the steak 2-3 minutes and then close both vents and let dwell. Depending on how you like your steak medium-done-rare will depend on dwell time and searing time.
Good luck.[p]CWM

Gfw

Hog Euker, Car T gives good advice - I typically pick about the 700 degree mark and do the steaks at about 3/3/5 (minutes) - only use salt and pepper. Welcome to the forum and Good Luck!

[ul][li]Gfw's BBQ[/ul]

Nature Boy

<p />Hog Euker,
Great advice already. These were done at 750 or so, 1.5 rotate 1.5, flip, 3, close egg, well about 4 minutes. With 1.5 inch steaks that should give you pink, not deep red. Dwell less, or eliminate dwell for rare. I like a good mustard slather, and a sprinkling of kosher salt and cracked pepper. Occasionally char-crust. The mustard makes a nice crust, and you can't really taste the mustard.[p]have fun, and don't forget to burp your egg when working with turbo temps!
NB

Mop

Nature Boy, STOP POSTING THAT PIC!!!!!, I use a full roll of paper towl just mopping up the drool on my keyboard everytime you post that pic!!!!![p]Roger~

sprinter

Mop,[p]I couldnt agree with you more Mop. Every time he trots that pic across the forum it makes me want to go out and buy some ribeyes and cook 'em. But, today at lunch I ran to the local grocery store, ribs on sale for $1.29 a pound in the family packs. Just had to pick up a few pounds of those. Ribs on the egg this weekend.[p]Troy

Nature Boy

sprinter,
Thanks guys. Those were big ole sirloin steaks I got from Costco. A bit more firm and less marbled than ribeyes and porterhouses, but loaded with flavor.[p]Enjoy the ribs!
NB

sprinter

Nature Boy,[p]Yeah, as I looked (drooled) at them some more, I was guessing strips, would've been wrong twice. Oh well, they sure look purdy. The ribs arent baby backs unfortunately, just some pork ribs, but they are some of the meatiest ribs I've seen in a long time. I bought two big family packs, three racks in one and 4 in the other. I'll split them up into single rack packages this evening and have some ribs to cook over this seemingly long and endless cold spell we're having. Looking forward to the weekend now.[p]Troy

Nature Boy

sprinter,
We've been eating mosty babybacks, but recently they are at $3.99/lb here!! [p]So I opted for spares last time. Indirect at 250 for 6 hours, and they were killer. In fact I like them better than babybacks right now! Well, I better pull myself away from this computer.[p]cheers
NB

Hog Euker

Nature Boy,[p]You guys have been a greate help. What a friendly and helpful board! I do have one more question. I have never burped my egg before. How do I do this? Do I use a bib? ;8)

Nature Boy

Hog Euker, we are all here to assist.[p]I suppose you could use a bib for the burping![p]When you close the vents to dwell the steak after your high temp searing, the situation is especially volatile. Yanking the dome open after the fire has been oxygen-starved for any period of time will almost surely give you a fireball to the face. Open the top vent first, then the bottom, and then open the dome an inch or two before slowly opening all the way. And it pays to be on your toes.[p]The fireballs are fun to watch if you are into fire.
Enjoy
NB

sprinter

Nature Boy,[p]"Well, I better pull myself away from this computer."[p]Just cant stay away from us can you NB?[p]Got anything grilling now?[p]Troy

Nature Boy

sprinter,
yeah. I'm having a really tough time staying away. Really slow workwise.[p]I have some sliced pork tenderloin strips marinating in a mixture of teryaki, sesame oil, peanut oil, lemongrass, garlic, lots of pepper. Gonna skewer those babies, and grill em up, and serve with some stuffed zuchinni I'll do in the oven.[p]You cookin?

Hog Euker

Nature Boy,[p]ROFLMBO[p]You sound like my dentist. Last time he went to drilling on me I asked him if there should be smoke coming from my mouth? He made a similar comment about fire and fun to watch. Anyway, thanks for the great tips. I can't wait to toss those steaks on tonight.

Dr. Chicken

Nature Boy,
You really know how to get my taste buds watering! They are in high gear right now! And I have to settle for good old fashioned Spaghetti! :-))) Oh well, I guess "man does not live by "Q" alone"! :-)))[p]Have a good one NB! And a better New Year, if that is possible![p]Dr. Chicken[p]p.s.: Nice pictures! Nice steaks too!

Dr. Chicken

Mop,
DITTO![p]Dr. Chicken