The trick is to smoke the meat and not make the meat smoke

THAI GRILLED BEEF SALAD

  Date: November 01, 2014
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This meal was a happy accident. I was looking for a completely different recipe when I don this one. It looked so interesting I had to make it. I snuck this in for a Sunday night supper just as a snow storm was rolling in. The prep was relatively simple and I will let the pictures tell that story. The end results were good but I must give them a B or a B+. I must blame myself for this. The recipe called for high heat and I used 450 degrees for this. The temperature used in the recipe must have been higher because it took me 3 minutes longer per side that the recipe called for and I did not get the same level of char either. The meat was cooked correctly. I turned it when the beads of moisture began appearing on the surface as directted, but as mentioned it took 3 minutes more. The second side took longer too and I pulled it right when it hit 125 as directed. I am going to try this again soon and will use 550 degrees to see if I can’t build up more f a char. The recipe was very good as you can tell by my wanting to try to perfect it. It had a nice blend of sweet and hot
Recipe Source:
Alt image
Big Green Egg
Cook’s Illustrated Cooking Fresh (2014):
Thai Grilled-Beef Salad - Page 22.
Grill:
Alt image
Big Green Egg

Direct Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • BGE Cast Iron Grill Grid
  • SR 19" Locking Tongs
  • Wicked Good Weekend Warrior Lump Charcoal