Newbe Question

Unknown

Hi, I recieved a medium BGE as a gift from my son a couple of weeks ago and so far have only tried burgers and brats on it (loved the results). I want to try a 2" thick ribeye. Would appreciate any help on cooking temp. how much lump charcoal, internal temp. when done and best rub(or marinade) and any sides that can be cooked at the same time. Thank you for any advice. Saucy Elbows

Wise One

Saucy Elbows, you have a good son. If you have any others, disinherit them now. :-)
For steaks, I like to try to get the temperature up past 600 and then throw the steaks on for about three minutes a side and then close the vents down and let it "dwell" for anywhere from 2 to 10 minutes. T-Rex has an intersting process by which he sears the steak at 650-750 for two minutes a side and then removes the steak and allows it to rest for 15 minutes while getting the temperature down to 375-400 range. He then put sthem back on for about 5 minutes a side. [p]As for sides, I have taken to doing marinated vegetables (peppers, mushrooms, asparagus, onions) which can be thrown on with T-Rex's method as the steaks are resting. You probably want to use some type of grilling basket to cook them in.

[ul][li]T-Rex's Method[/ul]

Tim M

Saucy Elbows,[p]Always, Always, Always fill the fire box with atleast 1/2 full of lump. 3/4 full is ok too. You can never have too much, but you can easily have too little. It will only burn what you need and when you snuff it out with the rain cap and shutting the vent you will have some left for the next cook. Always stir the used lump so the ash falls thru the grate and add a little fresh lump to get at least 1/2 full again. More is OK.[p]Steaks take some experience to see what times/temps work for you. Some like rare, some like well done, some like medium. I did some WONDERFUL filet mignons tonight at 750 deg on a large Bge and 2 went for 10 min and 2 went for 6 min. All 4 of us were VERY happy !!!!!!!!!!!!!!!!!![p]Tim

Unknown

Wise One, Thanks so much, it's nice to have friends who happen to be experienced, to ask these dumb questions. I have cooked in a couple of competions as a "back yard" entrant, but the pro's have my utmost respect. Thank you, again --- Saucy Elbows

Unknown

Tim M, thanks so much, this is info I really needed, you're very kind to respond. I'll be trying that tomorrow night. Thanks again, Saucy

Unknown

Tim M, am I understanding you to say that you cooked 2 filet mignons for 10 minutes @ 750? Are you talking about 5 mintues per side? Even then, those must have been some monsters, or else you like your meat well-done. Please clarify your actual time and meat thickness so our less experienced friends don't this approach with "regular" cuts-o-beef. Thanks.

Tim M

<p />Bill-the-Grill,[p]Yes sir. I don't cook any whimpy steaks, they are easily 1.5-2" thick filet mignons. All meat, not fat so they take longer than some with lots of fat or marbling. I like a pink center and a black seared outer part, no light brown or like that. I do them until the Thermapen reads about 110-115 in the center and pull them off - they go up in temp about 5-9°. I will flip them atleast 3-5 times, not just 5 and 5 and I don't use the clock as a judge to doneness so it might be 9 min but was probably more like 11. The women wanted theirs rare in the middle and they did go about 6 min (total time) with a few flips.[p]The link below is where I get them.[p]The
Tim

[ul][li]Allen Bros Meats[/ul]

Kelly Keefe

Saucy Elbows,
"Thanks so much, it's nice to have friends who happen to be experienced, to ask these dumb questions."[p]Had a college professor who used to say: "There are only two types of questions and two types of people. Ignorant or dumb. The difference is ignorant people don't know, dumb people won't learn."[p]I think I speak for everyone here. Feel free to ask![p]Kelly