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.


TjcoleyTjcoley Posts: 3,528
edited September 2012 in EggHead Forum
Saw a nice thick CAB Porterhouse in the meat counter, and decided it was perfect to try a presentation I saw while flipping through Gourmet magazine.  Seared 1/2 inch above the coals, about 2 1/2 minutes per side, then up to the grate to finish.  Pulled at 125 and let rest.  Sliced thinly on the diagonal, leaving it attached to the bone.  Turned a caveman cut of steak into a nicely presented dinner for 2. While it rested, toasted up some garlic cheese bread.  Served with wild rice and broccoli.
It's not a science, it's an art. And it's flawed.
- Camp Hill, PA


  • BrownieBrownie Posts: 1,023
    That's neat. never saw anything like that! Looks like someone took the fire ring out.
  • TjcoleyTjcoley Posts: 3,528
    Fire ring is still in.. It does look like it's out, but I think it's just the fire box is darker than the ring.  In the two top corners you can just barely see the top of the ring.  It's a cheap grid extender with legs that swing out to clip to the grate for a raised grid.  Perfect size to get low in the fire box, and the legs are stuck in the coals to keep it just a bit above them.
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
Sign In or Register to comment.
Click here for Forum Use Guidelines.