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Mar 25th, 2012
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BGE pros #7267178 08/25/18 05:01 PM
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dkershen Online Content OP
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Doing 9 2-in thick T-Bones on a buddies Green Egg this eveing. Will be my first time on a ceramic. Donít want to screw up $200 in steaks. What temp do I bring it up too? About how long with one flip for medium rare? I forgot my internal temp gauge bang
Any other tips?


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Re: BGE pros [Re: dkershen] #7267182 08/25/18 05:07 PM
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I don't cook steaks on a Egg but my Dad does. I can tell you that if this is your first time you probably wont get it right. Them suckers get HOT quick! Dad has some sort of ceramic deflector that goes in his Egg so you can cook with the heat but not directly on the fire which chars it way to fast.

Good luck but don't kick yourself to bad if you screw it up. There is a learning curve to using those things.

Re: BGE pros [Re: dkershen] #7267184 08/25/18 05:09 PM
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worthless


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Re: BGE pros [Re: dkershen] #7267187 08/25/18 05:12 PM
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I know nothing about the ceramic/egg things but I'd just underestimate the time like crazy and go ahead and cut in and look when you're wondering. Only way to learn. Better to take it off and have to put it back on 'cause you can't uncook 'em.


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Re: BGE pros [Re: dkershen] #7267188 08/25/18 05:13 PM
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Long tongs

No extra wood chips or it could be to Smokey

I have never cooked a 2Ē tbone on mine so I canít be of much help


Filets I do between 550 ish 1 3/4Ē for about 2-230 a side

Re: BGE pros [Re: dkershen] #7267190 08/25/18 05:14 PM
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Be sure to burp the egg at those high temps.

I cook direct heat

Re: BGE pros [Re: dkershen] #7267191 08/25/18 05:18 PM
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This has been working for me
Bring it up 650-700 then close vents almost closed
2 1/2 minutes for a regular size steak 11/4- 11/2 med rare for me
You'll be cooking a lot of steaks once you get the hang of it



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Re: BGE pros [Re: dkershen] #7267377 08/25/18 10:13 PM
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Itís gonna be hard your first time. Reverse sear might be the easiest if you have an external thermometer. Light egg and get it stabile at 250 to 275. Your temp will have to get to about 325 initially then adjust your vents to slightly open and you should hover around 250-275. Take steaks to about 115 internal temp and then take them off the grill. Forgot to say youíll need to use the place setter so this is indirect heat. So remove the steaks and placesetter and open vent on bottom and remove the draft thing on top so that it gets as much airflow as possible. The grill will get to about 650-700 in about 7-10 mins. Once it does burp the grill so you donít burn yourself then put steaks back on for about 1.5 mins per side. Now you have perfect wonderful med rare steaks. Good luck.

Last edited by Regretzi; 08/25/18 10:14 PM.

Re: BGE pros [Re: dkershen] #7269930 08/28/18 02:35 PM
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Learn to check your steak by feel. Also use the reverse sear if you are worried about over cooking. How did it turn out?


Steak touch test

Re: BGE pros [Re: mattyg06] #7286009 09/13/18 09:47 PM
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Originally Posted By: mattyg06
Learn to check your steak by feel. Also use the reverse sear if you are worried about over cooking. How did it turn out?


Steak touch test

You really don't have time to touch test on an egg. I have best results by duplicating my cook exactly the same every time. I like 450 degrees on the cast iron grate cooking for 4 minutes flip and 3 minutes for a perfect seared medium rare ribeye steak. Thirty seconds longer and you might as well feed it to the dog.

Re: BGE pros [Re: dkershen] #7286204 09/14/18 02:02 AM
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Eggheadforum.com is what I used when I was first getting started egging.

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