Another reason to like my combination of the large Big Green Egg, Ceramic Grill Store Adjustable Rig and Kick Ash Basket. I take out the basket and put in the CGS Spider, the ring that holds the CGS diffuser stone.
Then I put the Kick Ash Basket on top of the spider, which brings the lump up to the top of the fire ring.
The Kick Ash handles stick up beside the CGS grate edges, and you have 4 choices for the grate height. In this case, I used the second-lowest rung for the sear zone. On the top 2 rungs I used the half-grate holder, half-stone and half-grate to make the slow zone. I put the steak and potato on and closed the lid and let it ride.
About 12 ounces later (Yuengling) the steak was already up to 110 internal, which was a bit too high. I took off the steak, opened the lower vent and left the lid open until I had a good roaring fire. Then I put the steak back on for the sear.
My wife eats more with her eyes than her teeth, so grill marks are important for us. I could have moved it around more to get more caramelization, but the internal temp was already up to medium, 132 so I had to stop here.
A little past medium rare, which only means I'll have to practice a lot more. It was still a pretty good steak.
Then I put the Kick Ash Basket on top of the spider, which brings the lump up to the top of the fire ring.
The Kick Ash handles stick up beside the CGS grate edges, and you have 4 choices for the grate height. In this case, I used the second-lowest rung for the sear zone. On the top 2 rungs I used the half-grate holder, half-stone and half-grate to make the slow zone. I put the steak and potato on and closed the lid and let it ride.
About 12 ounces later (Yuengling) the steak was already up to 110 internal, which was a bit too high. I took off the steak, opened the lower vent and left the lid open until I had a good roaring fire. Then I put the steak back on for the sear.
My wife eats more with her eyes than her teeth, so grill marks are important for us. I could have moved it around more to get more caramelization, but the internal temp was already up to medium, 132 so I had to stop here.
A little past medium rare, which only means I'll have to practice a lot more. It was still a pretty good steak.
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