BchrisL
Senior Cook
Man this is amazing. I have always struggled to get my steaks exactly right, but tonight, well I nailed it. That reverse sear method is nothing short of revolutionary. It really really works! Thanks for sharing. I have learned much from you guys.
I was doing four with a couple of salmon steaks on the side so I had my hands full and did not snap any pix, sorry, but rest assuresd they were marvelous.
I might add that the BGE is sort of dangerous when you try to rev it up hot. The chamber fills with combustable gas and when you open the lid quickly the oxygen rushes in and there is a big gulp of flame that belches out. It got all the hair on my arms. :roll: In addition there is also the trapped superheated steam that greets your hands. Once you get the hang of opening the lid SLOWLY and watch for the poof in the chimney, then you are OK.
DON'T OPEN THE LID QUICKLY WHEN THE EGG IS RUNNING WITH ALL THE DAMPERS OPEN, OR ESPECIALLY AFTER YOU HAVE JUST CLOSED THEM ALL TIGHT AND THE COALS ARE NOT DEAD.
I was doing four with a couple of salmon steaks on the side so I had my hands full and did not snap any pix, sorry, but rest assuresd they were marvelous.
I might add that the BGE is sort of dangerous when you try to rev it up hot. The chamber fills with combustable gas and when you open the lid quickly the oxygen rushes in and there is a big gulp of flame that belches out. It got all the hair on my arms. :roll: In addition there is also the trapped superheated steam that greets your hands. Once you get the hang of opening the lid SLOWLY and watch for the poof in the chimney, then you are OK.
DON'T OPEN THE LID QUICKLY WHEN THE EGG IS RUNNING WITH ALL THE DAMPERS OPEN, OR ESPECIALLY AFTER YOU HAVE JUST CLOSED THEM ALL TIGHT AND THE COALS ARE NOT DEAD.