Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.


RipnemRipnem Posts: 5,511
edited 2:40AM in EggHead Forum
Things are about ready for action. ;)



  • FluffybFluffyb Posts: 1,815
    Great shot Adam. That is one heck of a steak.
  • FlaPoolmanFlaPoolman Posts: 11,672
    Nice lunch Adam ;)
  • Judy MayberryJudy Mayberry Posts: 1,954
    Is it time for lunch? They changed the time to one hour ahead and I've been screwed up all day...that is, I've only been awake for 4 hours and it's already mid-afternoon here. I liked it better the other way.
    Judy in San Diego
  • FlaPoolmanFlaPoolman Posts: 11,672
    Judy it's always time to eat :)
  • Jupiter JimJupiter Jim Posts: 2,624
    Those pictures are always easy :whistle: I want to see the plated picture. :ohmy:
    Jupiter Jim

    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

  • PhilsGrillPhilsGrill Posts: 2,256
    Doing it in your crock pot does not count.
  • BeliBeli Posts: 10,751
    Adam, in what section of the Natural History Museum is it?? :laugh:
  • WWSisWWSis Posts: 1,448
    There's a hunk of beef! Hope it was as amazing as it looks!
  • 2Fategghead2Fategghead Posts: 9,623
    Giant Porterhouse my guess. Soon to be turned into rest and relaxation. :P ;)
  • RipnemRipnem Posts: 5,511
    This is the best way I have cooked a steak. Thanks bill ;) Still had some shrooms in the frig and more of the Truffle salts, so it was only a matter of time. :pinch:

    I didn't change a thing. freshly ground smoked sea salt, pepercorns, and dried shittakes.

    Into a long awaiting skillet at 500º


    Not too long and flip


    Then on the the large with the jumbo taters to finish at an internal of 125º and then a short tent rest.


    Through in some Asparagus evoo, lemons worth of juice and s&p into the skillet after I cleaned it out.

    Fit for a king with some of those fancy salts for dipping and all.


    Have a good night all ;)
  • HossHoss Posts: 14,600
    You REALLY ought to be ASHAMED! :laugh: Lookin good Adam! ;)
  • LDDLDD Posts: 1,225
    now THAT'S! a steak.
    context is important :)
  • smoky bsmoky b Posts: 648
    holy crap adam! now that's a man sized steak.
  • Misippi EggerMisippi Egger Posts: 5,095
    Awesome steak, Adam.
    The "done" pics are mouth-watering :woohoo:
  • deepsouthdeepsouth Posts: 1,796
    beautiful hunk o cow!
  • GriffinGriffin Posts: 7,583
    Holy Big Hunk 'o Beef, Batman! :woohoo: That looks amazing!

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


Sign In or Register to comment.
Click here for Forum Use Guidelines.