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Topic History of: The True and Definitive Story of Making Blackened Steak in a Small Egg
Max. showing the last 6 posts - (Last post first)

Author	Message
Big'un	Judy Mayberry, Great looking steak.... a job well(rare) done.LOL.
gdenby	Judy Mayberry, I can't offer anything but a note of admiration. Your griddle seared ribeye looks a lot better than my plain grill seared ribeye from Monday. congrats, gdenby
Judy Mayberry	My first attempt to char the steak now that I have all the right equipment: the GrateMate ring, a cast iron griddle (the handle was cut off), a 1-1/2-inch ribeye, and a laser thermometer. I used the lump from the last cook, stirred to sift out the ash, did not add any fresh lump, and the lump was just below the top of the firebox. Lit it in three places with the Mapp torch, put on the GrateMate ring and the flat griddle. The griddle left just a sliver of room around the rim for airflow. I knew it would take longer for the dome temp to rise because of the restricted airflow. In about 20 minutes the dome temp reached about 500¼ and wouldn't go higher. I waited till the griddle looked gray (it was night and the electric light is dim). The dome was still close to 500¼, and the laser thermometer pointed at the griddle read 715¼!!! I plopped on a pat of butter, then the steak. I charred both sides for a minute or two, then took it off for a 15-minute rest. I used pliers to lift of the griddle and put it down on the concrete floor. Then I closed down the Egg till it reached 400¼ and finished the steak. The point is, as it might have been Stike who pointed it out, that in the Small the 1100¼ coals are so close to the food that food is really cooking at higher temps than the dome thermometer indicates. I think if I'd left it going even longer the griddle would have been hotter--but that may not be true. The steak was GREAT! Any remarks from the knowledgeable ones? Would the griddle have gotten hotter?