Distinct grill marks

Stuckeydude from Oz

Is it possible to achieve distinct grill marks on food cooked in the Egg? I would imagine that at temps high enough to sear food like steaks, the difference at grill level of the actual fire and the grill itself would not be great enough to achieve those dark marks which are so commonly seen in cookbook photos, such as How To Grill. I wouldn't be surprised if grill marks for those pics were made by something like a red hot metal skewer after the food was already cooked, especially since a lot of the photos appear to have had some effects added to them e.g. the red hot coals.

TRex

Stuckeydude from Oz,[p]Yes, it is possible. You can get the Egg up over 800 degrees (and sometimes, if the wind is really blowing (see post below by MollyShark), over 900 degrees). Some have even said they've spun their thermometer around and lapped the 250 mark. Anyway, you get the idea--at these temps you will get very distinct grill marks on your steak or fish or whatever you're searing with no problem at all. In fact, I find that I usually get good grill marks at a dome temp of anything over 600 or so, provided I bring the grill grate up to the temperature of everything else, and I sear for about 90 seconds a side.[p]If you want even darker, deeper grill marks, use a cast iron skillet with a grill pattern on its surface that has come up to temp with an 800 degree Egg.[p]TRex

TRex

Stuckeydude from Oz,[p]Now that I reread your post, I think I see what you're asking. If there's not a big difference between the temp of the air at grill level and the grill metal itself, should you get grill marks? Well, yes, because the conduction of heat from the metal grill to the meat is more efficient than the radiation of heat from the fire to the meat. [p]Here's another trick. I've found that if I coat the steak with mustard, I will get grill marks that contrast nicely with the parts of the steak that weren't touching the grill, b/c the mustard chars at those locations. If I flake off the charred mustard, then I expose the surface of the meat that was protected from charring by the mustard. Thus, I get a really nice differential in color. Does this make any sense?[p]I guess the overall answer to your question is YES.[p]TRex

Nature Boy

<p />Stuckeydude from Oz,
Not sure if it is like the cookbooks, but nice grill marks can be had with a good hot fire. The grate level gets pretty darn hot with a good firey orange bed of lump. I hear it gets even hotter down in Australia.[p]beahs!
Chris

Stuckeydude from Oz

Nature Boy,[p]Thanks Chris and TRex, that what was I was wondering. They sure are some pretty looking pieces of meat Gotta try that soon!

Joel Ferman

<p />Stuckeydude from Oz,
Grill marks are not problem at all. They Egg does them with a quickness.
-Joel[p]

Dave's Not Here

Stuckeydude from Oz,
During the 2+2 sear phase, do the Eggsperts below close the top or leave it open and let the temp continue to rise? Both times I tried this technique, the results were ok, but less than spectacular (with top closed during sear phase).
Thanks,
Dave

Nature Boy

Dave's Not Here,
This egger (who maybe some day will be a 'spert) cooks his steaks the entire cook with no top cap. And timing has never really worked for me. A good hot bed of bright orange coals and some flame. 2-4 minutes a side all depending how the sear is coming, then I move the steaks to the less hot side of the cooker, and close the bottom vent to chill the rage of the fire a bit. After a couple/few minutes I will give the steak a finger-push. If it needs more I flip again and let 'em go a bit more. [p]After many attempts at going by timing alone, I found myself overdoing some, and having to put some back on the grill to finish. Top cap off, and going by look and feel works best for me.[p]YMMV, but give it a shot if you are lookin fer idears!
Happy searing.
Chris

djm5x9

Nature Boy:[p]I use a timer, but also use the "touch" method to ultimately make the decision to remove from the grill. Combining the two methods of timing has helped me determine the best time based on steak thickness and temperature when there is too much going on to baby the steaks.

Dave's Not Here

To iterate, I raised the temp to 700+, put the steaks on, closed, temp dropped, temp rose, opened, turned/flipped, closed, temp dropped, temp rose, opened, turned/flipped, etc. The sear never developed.[p]Sounds like a couple of 1 1/2 inch FoodSaver'ed strips I have in the freezer are on the menu for Friday night.[p]Just need to buy some of those Dizzy rubs soon to complete the package.[p]Thanks and beers,
Dave

Nature Boy

Dave's Not Here,
sounds like you need to try just leaving everything wide open for the sear. And plenty of charcoal! Just go into the task full blast. You'll getchya a sear![p]Best of luck!
Cheers
Chris