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First ribeye on my LBGE

Cookbook_ChipCookbook_Chip Posts: 907
edited June 2012 in Beef
I've had my egg for a few weeks now - and am LOVING IT!  I kept reading how difficult a time people had with getting temps right and it had me a bit scared.  But, I have found that just open 'er up until you are within 20 degrees of your target and start closing down the vents more and more until it kinda stops at what you want.  Maybe some tweaking, but overall, easy!  So, I have done ribs (baby backs and spares), duck, NY strips and some wings.  Last night I did my first thick ribeye (about 1").  I made it with just some EVOO and Montreal seasoning.  I cranked the egg to 600F or so.  Put on the steak for 2 mins, rotate 90.  2 more mins, flip.  2 mins, rotate 90 - 2 more mins.  Basically 4 mins a side.  Flipped once more, shut down the egg for 2 more mins and pulled it.  Perfect and so good!  I added some brussels sprouts with S&P.  Sorry I didn't wipe the plate for my pics - too hungry!

Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes

Comments

  • tazcrashtazcrash Posts: 1,851
    Nicely done steak.Perfectly cooked for me.

    Out of curiosity, how did you prepare the brussel sprouts? 

    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • Thanks, taz!  Ah, cheated on the veg.  Steam in the bag version.  But really, I love them like that - sometimes add a hit of red pepper flakes with the S&P.  Oh, also finished the steak with a pat of butter while resting tented for 5 mins while the sprouts nuked.
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
  • tazcrashtazcrash Posts: 1,851
    Not cheated, it got the job done. 
    Made some last night, fresh ones cut in half, sauteed in Garlic, and EVOO (on the stove). S&P to taste after.
    IMHO, It's an underrated veggie, I don't how people just boil them.


    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • tjvtjv Posts: 3,471
    very nice,  you got the eggin' thing going....

    t
    www.ceramicgrillstore.com ACGP, Inc.
  • @tazcrash - love them sauteed.  @hapster - sounds great!  A little crispy pancetta doesn't hurt either!
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
  • Thanks, @tjv!  The high temps the egg can do make a KILLER sear/crust on steaks.
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
  • XLBalcoXLBalco Posts: 592
    nice job- id put a hurting on it
  • @XLBalco - *like*!
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
  • GA_DawgsGA_Dawgs Posts: 273

    I either roast brussels sprouts or put them in a large saute pan and cook them.  If I saute them I will cut some bacon or pancetta into lardons and slowly render them and use the fat as my cooking fat.  Lightly S&P while cooking and finish with a really good, thick balsamic.  It's my favorite way to eat them!

  • PlcharfoonPlcharfoon Posts: 32
    To those sprouts, Add a few anchovies, garlic and red pepper flakes, char to a deep brown and finish with some parm reggianno...Yum!!!
  • GA_DawgsGA_Dawgs Posts: 273
    edited June 2012
    Good point, forgot to mention garlic haha.  I also brown them some since it really transforms the flavor profile.
  • JimmacJimmac Posts: 1
    Thanks for the timing, last time a little rare. War Eagle.
  • Great looking steaks!! Thanks for sharing the pics.

    XL BGE Nested

    Several Weber's

    Chargriller TRIO


  • @notbobvilla - thanks!
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
  • chuffchuff Posts: 255
    How did you do the duck and how did it turn out? I've been googling my a$$ off looking for duck recipes/tips/techniques and coming up surprisingly empty. I'm talking about a whole duck.
    XL BGE
  • @chuff I followed Dr BBQs recipe from his Big Time cookbook. Basically cut all the way up the backbone to allow for fat to drip. Coat inside and out with rub (I used his Big Time Herb rub). Egg indirect at 275f for 3-4 hours til thigh is at 180F. Up the temp near the end to crisp the skin. Came out killer!
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
  • chuffchuff Posts: 255
    thanks!
    XL BGE
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