Meater on kickstarter

Black_Badger said:

Photo Egg said:

CTMike said:

Black_Badger said:

@onedbguru What are you cooking above 527F that would need a probe???

A reverse sear on a dry-aged ribeye comes to mind. 

Why would you need a probe in during the high temp sear of a reverse sear?
You should already be at your desired temp with the lower temp roasting and the sear is only for color and crust.

Exactly what I was thinking. I've never heard of many cooks going 600F for steaks like @onedbguru mentioned. What's the process for that?

Easy.  Light charcoal. open up the vents, let it climb to 550-600.  Throw on the 1.5" steaks/chops  3-4min/side medium rare - medium (I prefer more rare) and it's STEAK TIME!!!!

Black_Badger said:

Photo Egg said:

CTMike said:

Black_Badger said:

@onedbguru What are you cooking above 527F that would need a probe???

A reverse sear on a dry-aged ribeye comes to mind. 

Why would you need a probe in during the high temp sear of a reverse sear?
You should already be at your desired temp with the lower temp roasting and the sear is only for color and crust.

Exactly what I was thinking. I've never heard of many cooks going 600F for steaks like @onedbguru mentioned. What's the process for that?

The way I do steaks now is to smoke low and slow over hickory until internal temp hits 95-100F, pull and let rest while I get the Egg up to 700F or so, then sear for about 45 seconds per side or so. 

Don't get me wrong, I sprung for 4 probes and the block, but it would be nice if it could handle a higher ambient temp as SWMBO is not a fan of medium rare. 

Who's going to write the interface to CyberQ?

CTMike said:

Black_Badger said:

Photo Egg said:

CTMike said:

Black_Badger said:

@onedbguru What are you cooking above 527F that would need a probe???

A reverse sear on a dry-aged ribeye comes to mind. 

Why would you need a probe in during the high temp sear of a reverse sear?
You should already be at your desired temp with the lower temp roasting and the sear is only for color and crust.

Exactly what I was thinking. I've never heard of many cooks going 600F for steaks like @onedbguru mentioned. What's the process for that?

The way I do steaks now is to smoke low and slow over hickory until internal temp hits 95-100F, pull and let rest while I get the Egg up to 700F or so, then sear for about 45 seconds per side or so. 

Don't get me wrong, I sprung for 4 probes and the block, but it would be nice if it could handle a higher ambient temp as SWMBO is not a fan of medium rare. 

@CTMike,  sounds like you got it down and if your wife wants medium, just do a minute a side.  I used to get my XL to 700, cook 2 minutes each side, pull them to the edge, close the vents and wait about 2 to 3 minutes for rare-medium rare and 4 minutes for medium.

Now I use GrillGrates and only have to get the XL to 400-450 and the grates are around 650- 700.  I don't usually use a temp gauge to check stakes unless it is 2" thick or a full beef tenderloin.  That I cook slowly to 133 and let rest or 115 and sear. 

I am trying to decide whether to get the 2 probes or 4.  The nice thing about the 4 is you can have two eggs going at the same time.  It what ever SWMBO says is ok.  My current dual change is crapping out.