20 min resting steak! A couple questions

Unknown

I did the 20 minute resting steak trick and the steak was wonderful! I guess I am convinced this idea works, although I can not intuitively see how it helps. In any case when doing this and some fish I had some questions.
1) I get the BGE up to 700+ for the steak, and although I can get it to come down quite a bit in temperature while waiting the 20 min, there is no way I can get it as low as 400. More like 500+. Is there a trick to a quick “cool off”
2) In doing the fish indirectly at 230 deg for about 45 minutes. The fish was done, but almost “too moist”, or maybe not done all the way. A little mushy I would say. Not just done enough?[p]Thanks!

chuckls

Joe,[p]Re: 2)
What kind of fish? fillet or steak? I've found that the egg does keep fillets really moist. Sounds to me like it wasn't quite done yet. I always use a fork to pull at the meat and see if it is done through at least half way in the thickest portion of the fish.[p]chuckls

djm5x9

Joe:[p]Try cooking direct at about 350 for thirty minutes . . .
[/b]

UnConundrum

Joe,
I go a little hotter on the fish, but not near as long... I'd do 300 for 20 - 30 minutes....[p]Check the texture before you cook it... push the meat with your index finger to get a feel for the density. When the fish is done, it will feel more solid, less spongy. You WANT your fish to be moist, not dried out and over cooked. You're not cooking Fish Sticks

The Naked Whiz

Joe,
How long to you let the egg stay at 700 degrees? When I cook steaks, I put them on the fire as soon as it reaches 700 degrees. So, the egg is only at that temp for 5 minutes or so and the ceramic doesn't have a chance to heat up very much. When I close the vents then, it has no trouble getting back down below 400.[p]TNW

TRex

<p />Joe,[p]Regarding the 20 minute rest - the way I like to explain it is the following: since steak is a muscle, this muscle "tenses up" when you expose it to the lava temps of the Egg during a high temp sear, like when you've got a "knot" in your shoulder where a muscle has tensed up. Allowing the steak to rest for 20 minutes lets the muscle relax once again, thus giving you, in the end, a more tender steak.[p]Doing the finishing cook at 400 F doesn't "shock" the meat as much as the sear, so you really only need to rest it for 3 minutes or so after the lower temperature "roasting" period. This also helps redistribute the juices.[p]For more details, click on the link below.[p]As far as getting your temp back down to 400, I agree with the Naked Whiz's comments below. I only ever have my Egg up over 750 for 5 minutes or so during the sear period, then, by closing the daisy wheel slider completely and the rotational vents by about half, and closing my bottom draft door to about 1/4" open, I have no trouble getting back down to 400 within the 20 minutes. Sometimes it helps to "burp" the dome a couple of times quickly, which releases some of the hot air. ALSO, I always sear with the dome OPEN, so during this time heat is not collecting in the dome either. This works fine since, during searing, I'm just utilizing the radiant heat from the glowing coals to do the work, I'm not using the radiant power of the dome during this step.[p]Good luck![p]TRex
[ul][li]More details . . . .[/ul]

Aussie_Hugh

djm5x9,[p]Cooking direct at 350F for 30 minutes, when do you turn the meat?[p]Thanks,
Hugh.

djm5x9

<p />AussieHugh:[p]Sorry, I was speaking of the fish and forgot to clarify. Typically, I do not turn fillets. These skin on salmon fillets were smoked a bit and look a little different from those that are grilled.

The Naked Whiz

djm5x9,
Hey, those don't look like ducks!! LOL[p]TNW

Unknown

djm5x9, did you cook salmon filets directly on the grill at 350 degrees? I think I must have missed something. Wouldn't they be way overdone like that? Or are they raised up on a higher platform, or cooked indirect or something? Please advise.

djm5x9

<p />Doug:[p]OK, here is your "cheap thrill" . . .[p]Now, have you cooked a couple yet? If you like duck, they really are good cooked this way. The trick is to render as much fat as possible, yet not over cook. Depending on size, four or five hours at 200º should do it. Think "upper dome" too. Don't get too smart and think that you can raise the temperature higher or you may screw things up. If you pay more than $1.59/lb. you are being taken advantage of. If you can sneak a few from the neighboring pond, well, more power to you![p]Regardless, let me know when you "do the cook".

djm5x9

Manny:[p]This is the finished product of the previously pictured cook. These filets were cooked at 350º or so direct. You may want to raise your cooking grate to be flush with the grill opening so the temperatures and distance from the fire work best for you. The previous picture is of a filet basted with a bourbon and brown sugar mix and smoked a bit before being cooked.[p][p]Normally I cook whole (skin on) filets at 350º as pictured below. I do not turn them. Typically, thirty minutes does it on a preheated cooker. Regardless of skin on or off, salmon holds up well on the grill.[p]

Aussie_Hugh

djm5x9,[p]Thanks for your earlier feedback to my query and for the pictures. The fish looks delicious.[p]One BBQ 'Q' though, when you say above that you smoked the fish before cooking it I take it that this is a separate smoker you use? Something that is done outside the egg?[p]I like salmon and it is a popular fish with my family. I look forward to having a crack at it when I get an egg (which hopefully is not too far off).[p]Cheers,
Hugh.

djm5x9

AussieHugh:[p]When I smoke fish to be grilled for a bit of flavor, I load the cooker with fresh lump and preheat to 200º dome. The fish is placed on the grill and some chunks of wood are placed on the fire and the fish is smoked for a few minutes.[p]Fish takes smoke well so less is best until you know what you are doing. Pecan or fruit woods like apple or cherry suit me best for fish. Sugar maple is good too.[p]With fresh lump in the firebox, the cooker responds quickly to my demand for a temperature rise to 350º for the cook. Depending on fish size, smoking then cooking, or just cooking the cook takes from twenty-five to fourty minutes for the kinds of filets pictured previously.[p]Hope this helps . . .[p]By the way, when your water goes down the drain it spins the wrong way . . . Does this concern you?

Aussie_Hugh

djm5x9,[p]Big re the water question. To answer it it would worry me if the water spun the right way because it would mean the world was spinning the wrong way, ha ha![p]BTW aren't you worried about falling off the planet being down there at the bottom? Only joking, someone did say sarcasm was the lowest form of wit didn't they?[p]Thanks again for the feedback,
Hugh.

Aussie_Hugh

djm5x9,[p]Don't joke about stealing ducks from the pond. A number of years ago the local Chinese chow joint near my father's farm burned down. Found in the cool room were a number of wild water birds the proprietors had nabbed. Not even ducks, more like small stalks. At least their Peking Duck would have been fresh [p]Regards,
Hugh.