HELP! Must prove Egg to buddys wife

Ripnem

Well I treated my really good buddys family to some most Eggcelent babybacks last night and got to talkin Egg. So, my pal has been wanting one since I got mine and they could afford a bakers dozen of them. I think she is just being...difficult or bullheaded . So she says to me that he (my pal) can get an Egg if I can make her the steak of her dreams. :laugh: Lets just say that got me goin a bit. So the steak of her dreams is a Fillet that is fully seared on all 360* and med/med rare inside. Her next statement really got me hoppin, cause she says that the only way I will do this is with a 1400* :ermm: (yep, one thousand four hundred degrees) cooking surface, then roast to internal temp. "Cause that's how the finest steakhouses do it." She says. So I instantly thought I may need a Spider, but really don't think I would have a problem just using my standard issue CI grate and my Big Green Buddy. So my reply was "Who is buying the meat and when do you want to do it." :evil: Needless to say this will happen and soon. Just want to know if any of you have had to deal with a challenging....um...woman before.

Thanks for your input on this guys AND gals

Celtic Wolf

Get a top choice or prime rib-eye.

Make sure the steak is at least 1.5" thick.

Place the steak in a ziplock bag with a light coat of canola oil and a generous shot of Raising the Steaks.

Place it in a bowl of hot water (100-110 degs.) for 60 minutes.

Get your egg up to 600-650 degrees. Make sure the grate is as close to the coals as possible (FY: Those coals at 1400 plus) Sear both sides of that steak 90 seconds per side.

Cover and let sit. Setup the egg for indirect and get it down to 450. Put that seat back in for 15 minutes. Serve it to her.

What you will have is a steak that has combined the T-Rex and Hot Tub methods and it will be perfect..

Grand Oeuf Vert

I live with one everyday! (Oops, don't tell her I said that.) Tell your buddy to stand up and be a man! :evil: He can always beg for forgiveness later. (Although from the sounds of things, he might have to beg a bit more than the rest of us.)
Tell her it's a Canadian Metric Egg! 1400*F is what 700*C? :woohoo: That should do the steak to her liking!

lowercasebill

lump burns at 1200° as far as i know.if she knows this you start out behind the 8 ball . i would ping spring chicken who posted quite a while ago a link that discribed how the 'best' steak houses cooked their steaks.and see if he has that link . there was a wide variation in temps and times.. i would start out educating her as they do not all follow the same method.. the only way to get 1400°
is one of those gas infrared things [cheating as far as i am concerned} and only available on overpriced , look what i can afford stainless monuments to ability to afford. i would practice a lot..
i have eaten at the best steak houses with my sons [have not been to lugars though] starting with costco choice ,not prime, dad this is better than..........
and the wine is $20 a bottle not 15 per glass.
you and the egg can do this.
as far as the challenging woman [you may be dealing with my ex :evil: :laugh: :laugh:

Grandpas Grub

A good trick to get a free steak... unless she is buying. If she is buying pick up a thick dry aged steak.

Use the hot tub method as CW described.

If your lump is that orange lava looking color it is at about 1900°.

Get a cast iron skilet or Cast iron small grate and put it directly on the lump. When the CI begins to go white hot put the steak on for 90 seconds, turn and in a new spot do it again.

If your steak isn't pushing 2" thick this won't work if you use the hot tub method.

A skillet of course will not give traditional grill marks.

If you use thinner steaks don't hot tub and a little less time on the close contact to the lump.

A spider works well if you load the lump close to the spider level. After the spider sear, put on the adjustable rig and grate and roast the steak to perfection.

GG

Ripnem

A few familys are heading up north for fishing opener and she sends me a couple e-mails this morning. Telling me that WE could do a couple pork butts for pulled sammys for lunch one day. Then the next e-mail she says I should maybe bring my LBGE along to make dinner on Saturday night.

What gives? Buy one BEEEATCH and maybe I'll teach how to use it. :laugh:

Something tells me I've proven it time and time again.

Grandpas Grub

Sounds like she found her favorite egg chef. :laugh:

GG

Semolina Pilchard

Instead of trying to be convinced, it seems like she is doing what my dear old pappy used to call "seeing how far she can pull a jacka** without a rope." :woohoo: :woohoo: :woohoo:

Celtic Wolf

That woman has your number.. Tell her to bring her LBGE and you'll cook onit..

Morro Bay Rich

Why buy and Egg? She's just reeling you in. Don't you feel the tugging line?

bubba tim

Adam, I know you like a challenge, but you need to tell your buddy to grow a pair! Really. To deny a man a little happiness in life for all that he does for her?
Tell him GROW A PAIR!

Celtic Wolf

This from the guy wrapped around LC's finger is priceless hahahahah

Little Steven

Adam,

That 1400* to 1800* is not absolutely accurate. If the cooking environment were that hig the would burn in moments. I did Chateaubriand last night, hot tubbed and seared at maybe 500*. I do filets the same way. Splash a couple of ounces of Drambuie on it just before you put it on.

Steve

Ripnem

OUCH....

Little Chef

Adam...I think your buddy's wife has put you in a nasty position, and I have to agree, she has your number. First, I would make HER buy the 'perfect' steaks for cooking...then if they get messed up, you can blame it on the meat selection! :laugh: :woohoo: :evil:
You say this cook HAS to be a filet...too bad, because rib eyes have SO much more flavor.
Depending what size steaks she shows up with, I would go with the Cast Iron skillet on the coals....easy to get a 360* sear, and no flame ups. Just make sure you have a goog pair of welders or BBQ gloves...leather, and up to the elbow, or you will have some physical problems. :blink: :ohmy:
You could also set the skillet in a spider, (especially if you need an 'excuse' to buy a spider....lol!) but direct on the coals will work well aslo.
You can also do this cook on a grate (though I am not a fan of the cast iron grate....we prefer the ceramic, right on top of the fire ring.
If you do choose to do the hot tub method, remember, the cook is going to be incredibly fast (as to not overcook). The rest period is also super critical!
You can do this with a blindfold on....knock her socks off! :woohoo: Then...tell you're buddy to go pick out his Egg!
Keep us posted!

Panhandle Smoker

I say keep it simple, Tell him to get a couple of Eggs and have them set up and cooking her steaks when she gets home. It easier to beg for forgiveness than to ask for permission. :laugh: :laugh:

Mainegg

LOL now Pete you saw LC's knifes at Ocala! do you really think he would do other wise he is not stupid she know how to use those!

Celtic Wolf

If he only respected the Silicon as much hahaha

Little Chef

Ahhh...what's a little silicone bakeware.... :woohoo: At least he finds some happiness playing on the Eggs!!! :laugh: And trust me...I'd never try to deny him his Eggs!!! (This would ALSO be my advice to Adam's buddy's wife!!) :ohmy:

Gunnar

Blindfolded.....too funny, I love it!! Houdini and the BGE.

stike

the steak of her dreams is the most flavorless cut of beef, eh? shows you what you are up against

stike

i bet 20 bucks you could cook her a strip steak cut to look like a tenderloin fillet, and she'd have no clue. give you more flavor to work with without being potentially musy as the rib eye. but i agree, rib eye is where the flavor is

Chris in Gwinnett

No one has asked the most important question....Is she hot? :P

stike

tell her she has no clue, either about the "1400 degree cooking surface". she's repeating (and misstating ) what she heard at the restaurant. that they sear at 1800 degrees (not 1400.

this is really what pisses me off about folks repeating what they hear but not understanding it.

the environment they cook those steaks at is not 1800 degrees. the electric infrared element is. that means the thing is 1800 and radiates that heat at the steak. you can stick your hand in a 600 degree oven, but the element ain't 600, it's higher than that.

your egg, by her logic, is an 1800-2000 degree cooker. that is the temp of the lump. when you are searing at dome temps of 700 or so, you are reading the thermometer which only tells you the temp of the AIR. the air is not cooking the steak. well, it is being roasted by the air while it's being seared, but in a 700 degree egg, it is the 1800+ coals which do the cooking. especially in 60 seconds. the coals created the sear.

so, tell her that she doesn't know what she's talking about (tenderloin filet and 1400 degree ovens), but that when she DOES, you'll be happy to cook her a damn steak.

i bet she b!tches that you served "old" wine too. "give me some FRESH wine" shje'll say.

i know her type. they were at my house on saturday

Little Steven

Julie,

Didn't I hear something today about John Bobbit sending cards and flowers and such to Lorena(not sure about the name)? A sharp knife would have been a godsend for him.

Steve

stike

intelligence is (often) inversely proportional to "hotness". she must be smokin, cuz she sounds dumb as a stump.

(sorry ladies, just exaggerating again. hotness ain't related to brainiac-ness, i know, i know.!)

Ripnem

I'm getting a serious case of "Game Face". She IS jerkin me around. I just can't see so good through the fog of Eggdome. Fog of Eggdome? I almost want...No I will be telling her that I will teach her how to make her own "Dream Steak" on her own Egg. That's that...But I will bring the big guy up north (cause I'm fricken addicted) Smoke 2 shoulders and probably do up something for Saturday nights meal. I could break into a bad case of the "Shakes" if I left it home.

I have just the cast iron skillet with grate stripes on it that will fit perfect into the fire box. I always wondered what I would do with that thing.

bubba tim

Dream On wolf boy!

Ripnem

I've been waiting for you Stikester. Love it and how sooo very close to nuts on you are. I just spend such a huge part of every year with her hubby, hunting and fishing. Gotta keep the peace and not get jerked around.

Nice guys finish last. :ermm:

bubba tim

NEVER let them see you sweat!

Grandpas Grub

Steve,

Two different IR thermometers read the orange lava looking lump at 1900° & 1948° respectively.

I don't think the grills are that hot in the restaurants. Someone said Ruth Crists sears at about 500° to 600°.

Kent