Here's What Trex and BGE Can Do To Rib Eye

PapaQ

I posted earlier about dinner tonight. Here it is:[p][p]MollyShark - you asked about the tomatoes. I spraid them with olive oil and sprinkled with garlic salt. I cooked eight of them because I am using them as the basis for a salad dressing tomorrow. I used a raised grill, direct, 350 * for about 20 minutes, turning frequently and avoiding hotspots. I kicked it up to 400*-425* and moved them over the hot spots to get slight blackening. I took them off while they were still firm inside and sliced one each for my wife and myself. The remaining six went into the blender with garlic, balsamic vinegar and olive oil. I'll use this over arugala, purple onions, radishes, blue cheese crumbles and slices of leftover brisket.[p]I'm so full now I may dream of Rib Eye all night:[p][p]Hope the pictures turn out. [p]Paul

terrafirmay

PapaQ,
What is trex?[p]Thanks

PapaQ

terrafirmay,[p]Sorry about the confusion. I wrote "Trex" and should have written TRex, the name of a frequent forum contributor and the person who created a wonderful way to cook steaks on the egg. If you haven't already read about it, you can find his method discussed at length in the New Recipes section. Just go to the top of the page, click New Recipes, go to Beef and scroll down to "TRex's Strip Steak Method". [p]In a nutshell, you bring your egg up to 750* or higher, sear your steaks on each side for 90 seconds, and take them off. Watch for flashback when opening the lid to sear the steaks. Burp the egg a couple of times before opening the lid to sear the steaks (open the lid about an inch, stand back, wait for a couple of seconds, close it, open again about an inch, wait, and then you can open the lid completely). Following your sear, close the bottom slide and the daisey wheel and let the egg cool down to 400*. This usually takes about twenty minutes. Before you put the steaks back on, you'll need to watch for flashback again. Gasses can build up in the egg while shut down that might ignite when you lift the lid and air rushes in. Open the bottom slide, then the top, and burp the egg a couple of times. Put the steaks back on and grill them depending on the thickness of the steaks and your preference for doneness. It's a great way to cook steaks.[p]Paul

Unknown

PapaQ,
This sound like the solution to my problem about the wife wanting hers well and I wanting mine med-rare. Otherwise mine have to sit and cool while hers finish.
Thanks PapaQ & TRex
Bruce