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Into the depths...

Mr HollowayMr Holloway Posts: 2,034
edited 4:18AM in EggHead Forum
...of the Egg :evil:

Working on the searing. My first ribeye turned out a little overcooked. Everyone enjoyed it but it was well done :ohmy:
Next attempt went much better with this little striplion roast. It was done with a simple rub of salt,pepper,and bonedust. Seared and raised to finish. Sorry no pics of the inside. Took it to work for supper. It turned out juicy and a perfect medium. :)





  • Grandpas GrubGrandpas Grub Posts: 14,226
    Nice way to sear. We usually cook 3/4" steak and when searing like that with a good red bed of lump we go about 50 to 70 seconds each side then take the meat up to the normal grid level for a finish cook to the doneness we like. Sometimes the meat is done with the sear alone, med-rare.

    If the steak is 1.5 to 2" I usually sear 90 seconds to 2 minutes per side then up to the grid or raised grid level. I don't want a burn but a good heavy sear on the meat.

    I use tvj's spider and load the lump to about 1" below the grid on spider level.

  • Mr HollowayMr Holloway Posts: 2,034
    Thanks GG :)
  • Sooner EggSooner Egg Posts: 578
    looks great.....looks like rebar down there
  • Mr HollowayMr Holloway Posts: 2,034
    :laugh: :laugh: :laugh: Good eye

    Sometimes I have a little spare time at work :evil:
  • FluffybFluffyb Posts: 1,815
    Looks good. I do mine the same way, a grid sitting right on the coals.
  • cookn bikercookn biker Posts: 13,407
    I like it, alot!! I need one of those....
    Colorado Springs
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    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
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  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Looks great. I like the rebar grate! You can also do it directly on the coals caveman style. Just try and have some bigger lump and knock the ash down b4 you toss on your meat.
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