HELP!!!!!!

gte1 · April 2011

I have had the egg for about 2 months now. I have cooked the best ribs I have ever made. The same goes for chicken or anything that I have cooked indirect with the plate setter.

My problem is with grilling. I have done multiple cooks with steaks, pork chops, and hamburgers (turkey burgers). With the exception of a 24oz. double cut NY steak (which came out exceptional) every attempt has been a failure.

I have been grilling chops and steaks on a Webber and a 5 burner gas grill for years with no problems. I cannot seem to get this thing right. Dry and tough every time. When I did the burgers the other night some were ok and others were way overdone and dry which tells me there are obviously hot spots that are cooking faster.

It's gotten so bad my wife told me to stop doing chops and steaks on the egg. So far I have a love hate relationship with this thing. :(

Crimsongator · April 2011

You will be fine. Overdone and dry means cooking too long. So much depends on how hot you are cooking, how far from the fire and for how long. Meat type and thickness will also play a factor

One suggestion, especially for the chops and steaks is to get a good meat thermo. You will want to cook those meats to a particular temp.

About 5 different folks who are more adept at posting links will be along shortly to provide more details for you :P

stike · April 2011

sounds like overcooking, unfortunately.

are you cooking by time and temp, and useing the old times you used to go by for the weber??

try cooking by feel at the very least, but ideally you'll be better off using a thermapen to check your done-ness temps

Little Steven · April 2011

Gene,

I just about peed myself just there :laugh:

lowercasebill · April 2011

i went to the local egg fest and shadowed an experienced egger.. bought an egg and asked him what else i needed,,
'Buy a thermopen and use it" was his answer..
cook to temp not by time,, a little practice and cooking on the egg will become like second nature to you..
chops are difficult. different thickness and a few degrees over and they will be dry.
there is a good reason so many of us have more than one egg and use them all year long.
bill

stike · April 2011

at your advanced age, and suffering perpetual drunkeness, i'm not surprised :blink:

gte1 · April 2011

For the steaks and chops I am searing at the regular grill height then dropping the temp down to 400 to finish the cook.

Little Chef · April 2011

How high a temp are you beginning at? I cook my steaks and chops (tenderloin, chicken, wings, etc) at 400* the entire time, and still have great results. Perhaps you are being too agressive with temps that aren't necessarily needed? About the only time I bring the Egg over 400* is for pizza. Hang in there! As others have said, you realllly need an instant read thermometer, too. You don't have to spend $100...you can get an adequate one at a reasonable retailer for about $15. (Had great luck with the brand Taylor before getting my thermapen...and even use the Taylor still in commercial kitchens)

Florida Grillin Girl · April 2011

It sounds like you are going for the high temperature sear, when it is not really needed. Do what Little Chef says, and try grilling at 375-400 or so. Pork chops turn out excellent cooked at this temperature, just don't overcook them! As you get more experienced grilling on the egg, you can go a little higher on the dome temp, but it is not really needed.

PhilsGrill · April 2011

Hint... raised direct.

Little Steven · April 2011

Yeah but I normally don my depends at night

stike · April 2011

that's fine. you are just doing it too long.

gte1 · April 2011

I will try the don't sear method. Should I use this for the steks also? I see someone suggested raised grill hieght, about how high would that be? I do have a thermometer, the pork chops got up to about 150 on me as I was going by looks and feel until I checked too late. I never used a thermometer, just my finger and never had any problems in the past.

Thanks,

George

EGGARY · April 2011

LC,

The idea of grilling steaks at 400 sounds interesting. I usually cook 500 for 2 minutes a side and then shut vents for 3-4 minutes depending on size of steaks.

What are the advantages of grilling at 400 ? When would the be flipped ? I like mine medium rare and my wife likes it medium. Any way to cook so they both come out right at the same time ?

Appreciate your knowledge and everyone else's as well.

Thank you.

Gary

Hillbilly-Hightech · April 2011

This method has produced incredible results for me:

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=1050219&catid=1# :woohoo:

HTH,
Rob

[Deleted User] · April 2011

How thick is the meat? if you are at 1.1/2" or more you should be fine but if it's closer to 1" or less then I would skip the sear completely. It can be done but where you are having trouble, I'd vote that you go to LCs method and just cook at 400.

I do it that way much of the time anyway.

HELP!!!!!!

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