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Old 05-18-2005, 10:18 AM   #26
TyrannoSullyRex
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Try cooking pizza on it, awesome.
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Old 05-18-2005, 10:20 AM   #27
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Quote:
Originally Posted by LosersRevenge

Rare - 140
Med rare - 145
Med - 160
Med well - 165
Well done - 170

These are the internal temps. Personally, I like my meat somewhere between med rare and med.
It's important to note that the steaks will continue to cook when pulled off a grill. So, one needs to pull them before they reach those temps.
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Old 05-18-2005, 10:20 AM   #28
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Quote:
Originally Posted by Superbirdy
ok what is a BGE? besides a grill?

12345


Does it stand for Briquette, gas, electric?
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Old 05-18-2005, 10:23 AM   #29
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Quote:
Originally Posted by gongzero
So who's got more grilling tips/links? I'm a n00b at this stuff, and while the food I grill usually comes out edible (except for those first lamb chops, sigh ), it just doesn't qualify as "great".


-A
This is what I was able to do on a 22 1/2" Weber kettle that I had before the BGE:



I have to go do some work in the machine room, but when I get back I'll post up tips on how I would do steak on the Weber.
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Old 05-18-2005, 10:24 AM   #30
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The BGE is not only a grill but a smoker and an oven also depending on how you are using it. BGE stands for Big Green Egg.
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Old 05-18-2005, 10:30 AM   #31
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Damn it! It's 10:30 AM and now I am dying for a steak!!!
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Old 05-18-2005, 10:32 AM   #32
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Quote:
Originally Posted by UberWilhelm
Damn it! It's 10:30 AM and now I am dying for a steak!!!
Somewhere in middle America, a cow is suffering the same fate.


-A
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Old 05-18-2005, 10:33 AM   #33
alacrity024
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Quote:
Originally Posted by gongzero
Somewhere in middle America, a cow is suffering the same fate.


-A


i'm craving steak now too..
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Old 05-18-2005, 10:38 AM   #34
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Pardon me if I'm the only one it was unclear on, but let me elaborate on the finger method.....

Place your hand, palm up. Now, touch the "pad base" of your thumb with your index finger, the middle finger, then ring finger, etc.... Notice that, when you touch it with your index finger, it's much softer than when you touch it with your pinkie. That is a rough proxie for what the meat should feel like [rare (index) through well (pinkie)] when you poke it with your finger. HTH.
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Old 05-18-2005, 10:48 AM   #35
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Looks awesome! Can't wait to see what a bird looks like.
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Old 05-18-2005, 10:48 AM   #36
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Quote:
Originally Posted by aod


I don't think you let that steak rest long enough after cooking it. All that juice oozing all over the plate should be in the meat. I wait at least 5 minutes with foil over it, but if I can stand it, 7 0r 8 minutes is better.
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Old 05-18-2005, 10:52 AM   #37
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Quote:
Originally Posted by Neek
I don't think you let that steak rest long enough after cooking it. All that juice oozing all over the plate should be in the meat. I wait at least 5 minutes with foil over it, but if I can stand it, 7 0r 8 minutes is better.

Pfft. That juice is to be mopped up with a dinner roll or fries. That is a perfectly done steak.

Num, num. I'm jonesing for steak now. All's I have on my desk is hard boiled eggs.
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Old 05-18-2005, 10:52 AM   #38
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Quote:
Originally Posted by Neek
I don't think you let that steak rest long enough after cooking it. All that juice oozing all over the plate should be in the meat. I wait at least 5 minutes with foil over it, but if I can stand it, 7 0r 8 minutes is better.
That's the kind of tips I'm talking about!


-A
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Old 05-18-2005, 10:53 AM   #39
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Okay, for dongzero:

If your Weber has the charcoal baskets, then it will make this process easier. Fill your baskets to the top as normal with the charcoal and put it on the sides of the grill where your grate "flaps" open. Get the charcoal lit and going until it's all completely hot ash (as normal). Now, before you throw the steaks on the grill, open the side flaps of the grate and put wood chips on the coals that have been soaking in water for 30+ minutes, hickory wood is my favorite for beef. Now move the baskets to the middle of the grill and close the flaps. Cook your steak on the outer edges of the grill. Because the baskets were sitting on those outer edges, you should be able to sear the steak 2 minutes per side. The grate will cool down after that and you can just leave the steaks on the outer edges to finish. Usually around 5 minutes or so.

If you don't have the baskets, you can do a similar method by having the charcoal on one side of the grill. Put your wood chips on it and then sear your steaks directly over the charcoal. Once they are seared, move them on the other side of the grill where there is no charcoal to finish them up.

Last edited by aod; 05-18-2005 at 10:59 AM.
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Old 05-18-2005, 10:55 AM   #40
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Quote:
Originally Posted by Neek
I don't think you let that steak rest long enough after cooking it. All that juice oozing all over the plate should be in the meat. I wait at least 5 minutes with foil over it, but if I can stand it, 7 0r 8 minutes is better.
I rested the steaks for 8 minutes under aluminum foil. The juice you see was what was left in the cookie sheet after letting them rest. The wife puts the juice that dripped out back on the steaks. Trust me, they rested long enough and were plenty juicy inside as well.
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Old 05-18-2005, 10:58 AM   #41
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Quote:
Originally Posted by sonicblue
Pardon me if I'm the only one it was unclear on, but let me elaborate on the finger method.....

Place your hand, palm up. Now, touch the "pad base" of your thumb with your index finger, the middle finger, then ring finger, etc.... Notice that, when you touch it with your index finger, it's much softer than when you touch it with your pinkie. That is a rough proxie for what the meat should feel like [rare (index) through well (pinkie)] when you poke it with your finger. HTH.
Kind of, but no. Make an OK sign (index finger to thumb). Now touch the part of your palm that is directly under the thumb with the index finger of the other hand. That is rare. Now when you touch your pinky to your thumb (Kind of like a backwards OK sign) and you touch the palm directly under the thumb that is well done.
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Old 05-18-2005, 11:00 AM   #42
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Quote:
Originally Posted by aod
I rested the steaks for 8 minutes under aluminum foil. The juice you see was what was left in the cookie sheet after letting them rest. The wife puts the juice that dripped out back on the steaks. Trust me, they rested long enough and were plenty juicy inside as well.
That's good. Make sure they are elevated out of the juice like on a little saucer as they rest. Probably not as important on a grilled steak, but a skillet-done steak makes a nice crust. It'd be a shame to kill it by letting it sit in the juice while it rests. I put a teacup saucer upside down on a plate and put the steak on that under foil The juices run down the saucer onto the plate--and away from the meat.

Stuff looks awesome though aod. Can I come over?
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Old 05-18-2005, 11:08 AM   #43
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Quote:
Originally Posted by Neek
That's good. Make sure they are elevated out of the juice like on a little saucer as they rest. Probably not as important on a grilled steak, but a skillet-done steak makes a nice crust. It'd be a shame to kill it by letting it sit in the juice while it rests. I put a teacup saucer upside down on a plate and put the steak on that under foil The juices run down the saucer onto the plate--and away from the meat.

Stuff looks awesome though aod. Can I come over?
Ooh, good tip. I just used to let them sit in their juice. I guess that would explain why I saw the crust but didn't really get the texture. Thanks for the tip! Next time I do steaks I'll elevate them out of the juice.

Let me know when you're about 30 minutes away and I'll fire up the BGE.
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Old 05-18-2005, 11:10 AM   #44
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goddamn i want a steak now. Also I definately just spent about 5 minutes poking my left hand in various configurations
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Old 05-18-2005, 11:11 AM   #45
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Quote:
Originally Posted by bleuquila
goddamn i want a steak now. Also I definately just spent about 5 minutes poking my left hand in various configurations


Me too.


-A
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Old 05-18-2005, 11:14 AM   #46
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I wish I could have a grill. Damn HOA.

*sigh*
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Old 05-18-2005, 11:18 AM   #47
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Quote:
Originally Posted by TyrannoSullyRex
Try cooking pizza on it, awesome.
Oh yeah, and I have done a pizza on it. In the first pic you will see a ceramic stand sitting on the lower shelf. If you take out the grate and turn that ceramic stand upside down you can put it right over the coals and put a pizza stone right on top of it. Mmmmmmm, wood fired pizza. It came out really really good. We have this place out here called Papa Murphy's (you may have them too) where they make the pizza in front of you and you take it home and bake it. I took it home and put it on the BGE, which is the only way I'll do it from now on.
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Old 05-18-2005, 11:53 AM   #48
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Bump for people getting ready to eat lunch.
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Old 05-19-2005, 09:25 AM   #49
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Goddamn you, aod, I had a dream about grilling up a thick-ass juicy steak.

On a moving bus.


-A
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Old 05-19-2005, 09:29 AM   #50
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Quote:
Originally Posted by gongzero
Goddamn you, aod, I had a dream about grilling up a thick-ass juicy steak.

On a moving bus.


-A
Griller's version of Bangbus? Steakbus?

Was I clear on the instructions on how I used to do my steak on the Weber? Are you going to try it?
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