If you aren’t careful, the temperature can rise or fall if the egg temp hasn’t fully stabilized. The drawback to this method is the requirement for active grill management. It is especially good for marinated meats as it creates a fantastic caramelization. This technique is best used when you want a good sear on the food. It is easy to dial the temperature between 275 and 450 using the top and bottom vents. I use this for most of my steaks, chicken thighs or wings, and hot dogs. It is simply your food, the coals, and the grate. This technique is one you may use most often. Regardless, this is a very fun technique when you want to use your grill for something a little different. The cast iron wok maintains a uniform temperature all around, which makes it more difficult to adjust the food that may be cooking faster or slower than desired. The thin metal ones allow you to move food around to hot and cool spots much more easily. There is a debate on whether it is better to use the thin metal wok you typically see in restaurants, or the cast iron wok. You will keep the lid of the BGE open the entire time for this technique. Add the grate and place a wok on top of that. This is a technique I do not use too often, but is fun. After the desired internal temperature is reached, the plate setter is removed and the temperature of the egg is cranked up to produce a nice sear. The idea is that the meat is cooked through and through using an indirect grilling method by adding the plate setter. This is the same principle that the Reverse Sear on the Big Green Egg is based. That turns sous vide into a two step process. So, after the meat is cooked using sous vide, it is placed on a broiler, grill, or cast iron skillet to add the sear. Unfortunately, it cannot replicate the delicious sear on the meat. If you aren’t familiar with it, a piece of meat is added to a plastic bag and cooked in water to a very precise desired temperature. There is a growing trend in home cooking to use the sous vide method to achieve precise cooking results. This allows additional air flow which helps the egg get to temperature more quickly and makes cleaning a lot easier. You can replace this with a Kick Ash Basket. If you look at the fire box, there are only a few holes that allow air flow through. When you aren’t expecting it, that can be quite scary. It created a surprisingly large and very hot flare-up. I can’t tell you how many times I forgot to burp it, lifted the lid all the way (too quickly) and let in a lot of fresh air. To do this, lift the lid and inch or two and let the fresh air slowly enter the egg. Make sure you “burp” the BGE before opening the lid, especially after you have a really good burn going. You are now ready for some high heat searing! Place the grate on top of the fire ring and stabilize the temperature at 750 degrees.Light it, open both the top and bottom vent all the way, and wait a few minutes.Once it is cleaned out, place the fire box and fire ring back in the egg.This will improve the air flow and will allow the grill to come up to a high temperature more easily. Take out the fire ring and the fire box after emptying the charcoal and remove the ash.Empty the egg of the old lump charcoal.There are a few steps that you should take before taking the egg to that temperature.
The setup for a high heat sear is very simple. Unless you have extra space in your kitchen and lots of cash in your wallet, you won’t need to purchase a high end indoor broiler to achieve that high-end steakhouse sear. You betcha! I have seen reports where folks got their egg up to 1,000 degrees. Will the big green egg get to 750 degrees? Yowza! It is important to note that the temperature at the cooking plane is closer to 750 degrees. Have you ever been to Ruth’s Chris Steakhouse? Their steaks are seared using an infrared broiler set to 1,500 degrees. If you are like me, you are much more interested in the tasty end results and should read on! High Heat Searing The delicious caramelization and searing process is called the “Maillard Reaction.” If you are interested in a more detailed explanation of this, check out this article on the Maillard Reaction. Caveman simple!ĭirect heat is used when you want a really good sear on your meat, or you want the directional heat when you keep the lid open (like cooking in a wok or paella dish). This technique is used quite often and closely follows what you would expect to do on a gas or charcoal briquette grill.
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