Just cooked up these three ~1" thick Strips. About a half hour indirect on the Big Green Egg til internal temp was 115 and then over to a piping hot searing burner on the gas grill for 1 minute per side and another one minute per side to finish them. Family was raving about the doneness and also the extra smokey taste. Only thing I think I would do different is flip them twice as frequently on the sear to get a more even crust.
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A second grill works for the BGE reverse sear.-
Amen. I've got a buddy that does nothing but complain about the BGE. But to his credit, it's cuz he's a believer in the reverse sear and he doesn't have the second grill. Drives him crazy. -
HermanGerman there are work arounds with just the BGE. My Weber jumbo Joe makes it easier.
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Niccccccce!Comment
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Looks very good. What kind of side burner did you use?Comment
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Good cook... "There's no rules in BBQ or the bedroom" MH.👌Comment
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HermanGerman, Don't Ever Let Them Tell You That You Can't Grill! Beautiful!
Eat Well and Prosper! From Fargo ND, DanComment
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HermanGerman ....
"Amen. I've got a buddy that does nothing but complain about the BGE. But to his credit, it's cuz he's a believer in the reverse sear and he doesn't have the second grill. Drives him crazy."
Humbly I'd like suggest that your Buddy just doesn't understand how to do the reverse sear process on a ceramic cooker.ðŸ˜Â
The reverse sear on a ceramic cooker IS NOT a left & right - direct/indirect process.
The reverse sear on a ceramic cooker is up & down and HEAT CONTROL at each step of the process. You DO NOT need 2 grills to get an absolutely PERFECT Steakhouse quality steak.
You DON'T need your plate setter. You don't need any fancy equipment but the BBQ Dragon does make it faster and easier.
I use 1 grate, not the standard 18" grate. (see pictures below)
I fill my fire box so the lump is 2" below the top. I light my large BGE and stabilize the cooking temp at 225°. I mount the grate so my steaks bake above the felt line. I put a meat probe in the steak and close the dome.
When the thermometer tells me the steaks are at 115° I lift the dome, remove the steaks, open the bottom vent wide open and blast the lump with the BBQ Dragon. At that step there is no browning/caramelizing of the steaks, they will look like they've been in your kitchen oven baking at 225°, even though you didn't use your plate setter.
Invert your Grill Dome direct/indirect grate so it places your steaks 2" from the red hot Warp 10 lump and sear it.ðŸ‘Â
Put a glove on and use your thermapen to determine when to pull them.
I had the same EXACT problem your Buddy is experiencing now... 5 years ago. I finally figured it out 3 years ago and have been using this simple fail proof method every since.😎
This picture was done reverse seared on my large BGE using that equipment and method.Attached FilesComment
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Breadhead, that's genius. Never seen that before. In fact, didn't know that grate existed. Where'd you get that thing?
Also, I'm assuming you need to use the BBQ Dragon or a heat gun or the timing to warp up the coals would be too tedious.
BTW, very nice looking steak!Comment
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And, many of us kamado owners have figured out ways to reverse sear. Myself, I did my steaks over 225*, then pulled them and opened both vents until the BGE go to 600*, and put them back on. Easy.Comment
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HermanGerman ...
I stumbled upon that grate on Amazon years ago while looking for something else. The moment I saw it I knew this would make cooking steaks on my BGE easy peasy.
If you're cooking lots of steaks I mount my 18" grate on top of this grate to give me more space for the baking part of the cook. Then I sear them 2 or 3 at a time.
The BBQ Dragon just speeds up the process of getting your lump to searing temp.
You can buy the grate on Amazon through the AR URL so AR gets credit for it. David Parrish might want to redo this link...
http://www.amazon.com/Grill-Dome-GE-...indirect+grate
I also use that grate when I bake pizza & bread to mount my pizza stone up above the felt line. I also use it for more cooking space. Some times when cooking a brisket ill separate the point from the flat and cook the flat down on the regular grate and put the point up on this grate.
It is the most useful accessory I've ever bought for my BGE... Other than my DigiQ Dx2.ðŸ‘ÂLast edited by Breadhead; February 24, 2016, 10:59 AM.Comment
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Breadhead, OK, that was a whirlwind of info. And the fact that you listed the DigiQ as your most useful accessory gives you extra credibility in my mind!
I use a heat gun, not a BBQ Dragon, so call that one a draw.
But I'm missing your point on the pizza. You saying you use it down close to the coals or up high? Don't quite get that one... Thanks!Comment
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HermanGerman ...
"I also use that grate when I bake pizza & bread to mount my pizza stone up above the felt line."
I find that when baking pizza or sourdough bread raising those items above the felt line works best. Both require 500° to 700°. Higher up in the dome is hotter than grate level at the fire ring position. Plus you get more airflow/circulation up higher in the dome.Comment
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Breadhead - correct you are. I always cook pizzas, breads, etc. as high in the dome as possible on a heat soaked stone in a heat soak kamado. Nice series of posts!
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CeramicChef ...
Thank you for the nice comment. You and I have been through that learning curve. It's a Pit members DUTY to help fellow members through those challenges as much as possible.
For really high temperature cooks I preheat my pizza stone and the ceramic shell for at least 1 hour. I cook pizza's at 750° in about 4 minutes and they come out fantastic.Comment
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Baking Lemon Pound Cake up high in the dome with the Grill Dome direct/indirect grate mounted on top of the regular grate today.Attached FilesComment
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