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Comments
John - SLC, UT
2 XLs, Large, Medium, MM, and Mini. And a red one.
John - SLC, UT
2 XLs, Large, Medium, MM, and Mini. And a red one.
BTW, if anyone ruins a steak because they were trying to follow directions that someone posted here, then they've got bigger problems. At some point, folks need to apply a little critical thinking of their own. We're cooking meat over fire here people... not curing cancer or building a rocketship.
__Jason
"BTW, if anyone ruins a steak because they were trying to follow directions that someone posted here, then they've got bigger problems"
What in the world do you think this forum is here for....it's to share recipes, ideas, and techniques..and to state that every newbie should understand cooking over fire just shows you haven't been here very long...some people want to know how to stack lump...they come here to learn the things they do not already know...
I've been here over 3 years. And wasn't trying to be funny... just trying to point out that this is a serious case of making a mountain out of a mole hill. Happens a lot here, actually.
So this person posts how they made a steak. Heat Egg to X degrees. Put on steak and grill for Y minutes. Flip. Grill for another Y minutes. Put on plate. Eat.
Now, you may disagree with some of the details. Great. Post your own method and let people make up their own mind. Flaming the O.P. or proclaiming that his method is just going to ruin meat is pointless. Unless you honestly believe that his goal was to mislead newbies who have never cooked a steak in their lives. I seriously doubt that was the intent.
I'm not trying to discount the good info that can be found on the forum. There's a ton of it. I'm just saying that once in a while, people need to be able to think independently. A newbie is going to make mistakes early on, and it doesn't matter how perfect or precise the instructions are. They will scew up, and (hopefully) they will learn something in the process. I've been applying heat to meat all of my life, and I still screw up now and again... but I'm not going to come on here and start shaking my fist at someone because they misled me. I'm going to note what I did wrong, and not do it again. People learn more from mistakes than they do if they do everything right the first time. Believe it.
I didn't even know this forum existed when I first got my Egg. Somehow, I survived.
__Jason
Look like the lump bed is at the top of the fire box, minus what has burned down under. I very seldom ever use the DFMT on my mini but I am guessing I could get to 650° and hold with the DFMT on. {edit} with slider wide open. Petals only open, no way.
Doesn't sound right for that temperature and the sear time, from my experience, but I got to take it for what it is. If that's how he cooked it then so-be-it.
Sure is a nice looking steak though, just the way I like it.
Nice cook.
GG
It is evening now and hopefully WessB has gone home and unsnapped his bra and is relaxing with a cold libation. Jason the way you simply see things is the way I cook.
When I cook a steak
I clean out Mini and fire it up.
Mini gets to around 650 and I go out with a plate with the steak on it, tongs and my camera.
I take a pic of the temp, the wife opens the Mini and I put the steak on.
The temp does drop like any cook where you open the dome and the heat escapes and also because the steak is covering about 2/3 the grill.
We go inside, start the timer set at 5 minutes, sometimes I go 7 if the steak is thicker.
When timer goes off we head out to flip the steak and snap a pic. Come back inside and restart the timer for 5 minutes more.
When the timer goes off I bring in the steak and take a shot of the dinner plated.
I think my original post shows this and speaks for itself.
There are posts here every once in a while that people do like to "make a mountain out of a mole hill" as you say.
It is entertaining to me and hopefully for others as well as long as everyone just keeps on
Grillin & Chillin!
LOL - G&C could you put a little more detail in the post. :laugh: :laugh:
Nice looking cook though. That had to be a great eat.
GG
As long as you autograph them... :laugh:
Kent
:laugh: :laugh: :laugh: That is the wrong mental picture for tonight...
Kent