first time user

Unknown

tried my bge tonight but burned the steaks.....what am not understanding about the bge? seemed very hard to regulate the temperature....

Nature Boy

weisguy,
It takes a little practice, but the potential is there for some regulation. Still, a hot fire is a hot fire no matter what the thermometer reads, and you gotta keep a close eye. A good sear can be had in less than a minute, and 2 minutes could be black toast.[p]Tell us more about what you did, and we can pass on some understandin' to ya!
Happy cookin
Chris

The Naked Whiz

<p />weisguy,
How did you cook them? What temps? How did you have your vents set? How long did you cook them? How thick were they?[p]Typically, the easy way to cook steaks on the egg is to let the fire get as hot as you can get it with the vents wide open. Then you sear the steaks for 2-3 minutes per side. Once the sear is complete, you close the vents and allow the steaks to roast for several minutes as the temperature then falls. The times, of course, all vary depending on how thick the steaks are and how done you want them. [p]And of course, when you open the egg after roasting the steaks, be careful of flashback. Here is a web page I put together on the subject. It is worth a look...[p]TNW
[ul][li]Flashback!!![/ul]

Spring Chicken

weisguy,
Sorry to hear your steaks were burned. I did the same thing myself a few times until I realized that ceramic cooking is different than other forms of outdoor cooking. The best way to learn is to read some of the posts on this Forum, ask questions and apply what you learn. Then practice, practice and practice. Don't worry, if you pay attention to the advice you won't be burning that many pieces of meat in the future. You will also be having a great time learning how to cook the best tasting meals in the world. All of us went through a learning phase. Some learned a great deal more than others and now they are giving advice to newbies and long-time Eggheads alike. We love it when someone asks for advice because it means they are serious about Egging. Meanwhile, pat yourself on the back for making a wise purchase. You won't regret it.[p]Spring Chicken
Spring Texas USA

Bordello

weisguy,
Like yourself I read the forum for a long time, jumped in and after I got my Mr. Large up and cooking, I spent a day wasting lump but practicing temp control.[p]I still had to...... and still have to come back for help. A better bunch of Q-er's would be hard to find.[p]Stay here, ask questions, take you time, your in for a big treat.[p]Regards,
New Bob
AKA
Bordello

Unknown

The Naked Whiz,
the steaks were 1-2 inches thick(sirloin) and allowed three minutes per side at 600-700 degrees. the vents were mainly open in order to keep the temp. high.
in the end it took almost 10 minutes of flipping before the internal temp. was high enough.....

Unknown

Nature Boy,
the sirloin steaks were 1-2 inches thick. i tried to keep the temperature between 600-700 degrees and flipped them over at the three minute mark. after six minutes the internal temperature was nowhere near the 150-160 degrees it needed to be. so after another 4 or 5 minutes of flipping with the vents open they were done, literally!

tach18k

weisguy, reading the below responces, most of us wont cook steaks at one time, we sear them up then pull them off for 10-20 minutes, then put them back on till they are done. That doneness is where ever you like them. You stated 150, you like them cooked and not medium rare or so. Meat wanted medium rare would need a temp around 135.

The Naked Whiz

<p />weisguy,
Well, I'd say that you should consider searing and then lowering the temperature for the roast, as I explained in my first post. Also, you might want to read the web page below about the TRex method of cooking steaks. It is similar except that you rest the meat between the sear and the roast. TRex goes into a lot of detail about the whole steak cooking thing, so it is a good read. [p]TNW
[ul][li]The TRex Steak Method[/ul]

BlueSmoke

weisguy,[p]Welcome to "our addiction". <grin>[p]The folks below have a good handle on the steaks - you might also want to calibrate the thermometer.[p]Ken