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There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Baking Steel Maiden Voyage

cazzycazzy Posts: 5,734
edited June 2013 in EggHead Forum
Decided to bust her out and see what all the fuss was about.  @Mighty_Quinn sold me on Baking Steel Burgers, so that's what I decided to break her in with.  Very impressed!  I think i'm moving this eggccessory into my top 5.   ;) 
  
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Nice crust if I must say so myself!   B-) 

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=P~

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Comments

  • travisstricktravisstrick Posts: 4,381
    Good lord, sir. Is that an egg?
    Be careful, man! I've got a beverage here.
  • nolaeggheadnolaegghead Posts: 11,154
    Cool! 

    I heard a loud crash this morning then got a text....a buddy of mine dropped off a 1/4" thick 16" diameter chunk of sheet steel he cut out for me. 

    How thick is yours?  Do you think 1/4" will hold enough heat?
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • cazzycazzy Posts: 5,734

    Good lord, sir. Is that an egg?

    Yes sir!!
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  • cazzycazzy Posts: 5,734

    Cool! 

    I heard a loud crash this morning then got a text....a buddy of mine dropped off a 1/4" thick 16" diameter chunk of sheet steel he cut out for me. 

    How thick is yours?  Do you think 1/4" will hold enough heat?

    Mine are the same dimensions that your buddy dropped off for you! :)

    Oh yeah, 1/4" should be perfect. I talked to Andris at Baking Steel and said he uses a 1/4" for everything. Been using the same one for a year and never had an issue. The 1/4" is already heavy enough IMO too.
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  • nolaeggheadnolaegghead Posts: 11,154
    Thanks Cazzy.   I need grind off the paint and clean up the plasma slag.  I'll post a pic when I get it in usable shape.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • dude.....that is a sick burger. Juicy lucy with fried egg? Is that what I'm seeing here? outstanding.

  • cazzycazzy Posts: 5,734

    dude.....that is a sick burger. Juicy lucy with fried egg? Is that what I'm seeing here? outstanding.

    Yes sir! That burger lasted like 90 secs. I told my wife "that was good". She looked over and was shocked it was already gone. LOL
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  • nolaeggheadnolaegghead Posts: 11,154
    That burger looks awesome!  Can you believe I've never had a juicy lucy? 

    Here's the baking steel....I'm sanding and grinding all the crap off it right now.  Moonshine grappa in a Georgian water bottle.


    image
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • cazzycazzy Posts: 5,734
    That burger looks awesome!  Can you believe I've never had a juicy lucy? 

    Here's the baking steel....I'm sanding and grinding all the crap off it right now.  Moonshine grappa in a Georgian water bottle.


    image
    thanks!  Man, that's coming along great and was likely a fraction of the cost.  
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  • cazzycazzy Posts: 5,734
    edited June 2013
    Leftover nom noms.

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    BTW, go HERE and vote for cazzy.  Scroll past that healthy crap and vote for something that will clog your arteries!   :D
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  • EggucatorEggucator Posts: 179
    I love a ROYAL burger!  I put fried eggs on mine all the time.  INSPIRATIONAL!  Well played, sir. 
    LBGE
    Zionsville, IN
  • cazzycazzy Posts: 5,734
    edited June 2013
    Eggucator said:
    I love a ROYAL burger!  I put fried eggs on mine all the time.  INSPIRATIONAL!  Well played, sir. 
    We call it Making it Dirty round my parts.  

    Now, please go and vote for me, but don't vote for @nolaegghead   :P
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  • nolaeggheadnolaegghead Posts: 11,154
    cazzy said:
    Eggucator said:
    I love a ROYAL burger!  I put fried eggs on mine all the time.  INSPIRATIONAL!  Well played, sir. 
    We call it Making it Dirty round my parts.  

    Now, please go and vote for me, but don't vote for @nolaegghead   :P
    @Cazzy Sir, now I'm not sure if I should tell you you'll lose votes unless you change the end of that URL from #latest to /p3....
    :))
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • nolaeggheadnolaegghead Posts: 11,154
    ...that's because when it gets to p10, people will go to p10...
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • cazzycazzy Posts: 5,734
    ...that's because when it gets to p10, people will go to p10...
    Well played sir.  You're a honest competitor...much different than your Saints!    8-}
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  • ScottborasjrScottborasjr Posts: 1,935
    @cazzy did you have any trouble with grease from the burgers dripping off of the steel on to the fire? Or did it just cook like a flat top?
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
  • cazzycazzy Posts: 5,734
    @cazzy did you have any trouble with grease from the burgers dripping off of the steel on to the fire? Or did it just cook like a flat top?
    No problem at all, cooked just like a flat top.  Cleaning this thing ain't fun after burgers tho, but it was definitely worth it.  
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  • nolaeggheadnolaegghead Posts: 11,154
    Looks like it was seasoned.  Unfortunately seasoning ashes off over 700F.  The stuff should just scrape off....try a paint scraper.  Doesn't have to look pretty.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • cazzycazzy Posts: 5,734

    Looks like it was seasoned.  Unfortunately seasoning ashes off over 700F.  The stuff should just scrape off....try a paint scraper.  Doesn't have to look pretty.

    Definitely picking up a paint scraper! Thanks!!
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  • SkiddymarkerSkiddymarker Posts: 5,719
    OK, Cazzy - what's the difference between a steel and using a cast iron skillet?
    I've often finished burgers and steaks in CI - usually to add some blackening. Thanks!
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • cazzycazzy Posts: 5,734
    OK, Cazzy - what's the difference between a steel and using a cast iron skillet?
    I've often finished burgers and steaks in CI - usually to add some blackening. Thanks!
    Probably not much outside of the baking steel being a flat top and possibly having more surface area.  They both retain heat very well, but i'm sure @nolaegghead could explain which one retains heat better.  
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  • nolaeggheadnolaegghead Posts: 11,154
    I can try...I've looked into the physical properties of cast iron versus steel in the past. Steel transfers heat better than cast iron.  One of the reasons Chinese chefs prefer the carbon steel woks versus cast iron.  They heat up fast, cool down fast, less hot spots (for the same thickness).  You want to heat a cast iron pan up in the oven.  With a 1/4 thick baking steel, it'll heat up fine on a range burner and after a couple of minutes the temp will be pretty even.  And versus a baking stone, much much faster.  The steel will transfer a lot of heat very fast into a burger or pizza.  And cool down faster.  Just a different property.  Much better for range grilling than cast iron.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • SkiddymarkerSkiddymarker Posts: 5,719
    Uh-huh, but we are cooking on an egg which has the heat retention of a blast furnace, n'est pas? Threw in the Acadian for you. 
    I think Cazzy has it right, more surface area although in my case I use a 14" CI griddle with a busted handle on the MBGE so area is about maximized. I'm sure if I brought home one more pan, flat top, rack, shelf, support, fire brick, skillet to use on the egg, SWMBO would be a widow. Thanks guys. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • nolaeggheadnolaegghead Posts: 11,154
    Here's a good analogy, I think. 

    Take some 1/2" diameter rods, 12" long made in steel, cast iron, ceramic and glass.

    For each of them, hold one end and put the other end on a propane torch. 

    The glass rod can be held all day.  The heat only travels a few inches.

    The ceramic rod, more heat transfer, takes a while before you can't hold it.

    The cast iron, much faster than ceramic.

    The steel rod even faster, you will drop that hot potato.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • cazzycazzy Posts: 5,734
    Here's a good analogy, I think. 

    Take some 1/2" diameter rods, 12" long made in steel, cast iron, ceramic and glass.

    For each of them, hold one end and put the other end on a propane torch. 

    The glass rod can be held all day.  The heat only travels a few inches.

    The ceramic rod, more heat transfer, takes a while before you can't hold it.

    The cast iron, much faster than ceramic.

    The steel rod even faster, you will drop that hot potato.
    You're such a  :-B
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  • SkiddymarkerSkiddymarker Posts: 5,719
    Here's a good analogy, I think. 

    Take some 1/2" diameter rods, 12" long made in steel, cast iron, ceramic and glass.

    For each of them, hold one end and put the other end on a propane torch. 

    The glass rod can be held all day.  The heat only travels a few inches.

    The ceramic rod, more heat transfer, takes a while before you can't hold it.

    The cast iron, much faster than ceramic.

    The steel rod even faster, you will drop that hot potato.
    So don't use steel rods for campfire marshmallow roasts, but even though glass is more comfortable, you might have to watch for splinters, 'cause it is quite fragile. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • nolaeggheadnolaegghead Posts: 11,154

    Uh-huh, but we are cooking on an egg which has the heat retention of a blast furnace, n'est pas? Threw in the Acadian for you. 
    I think Cazzy has it right, more surface area although in my case I use a 14" CI griddle with a busted handle on the MBGE so area is about maximized. I'm sure if I brought home one more pan, flat top, rack, shelf, support, fire brick, skillet to use on the egg, SWMBO would be a widow. Thanks guys. 
    hahah  Yeah, you right.

    The steel actually has more advantages on a range...the egg is like an oven where stuff gets heated evenly.  Where the CI heats well, the steel does too.. 


    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • shtgunal3shtgunal3 Posts: 1,969
    Or you can just cook your burgers on the damn grid like most other folks!

    ___________________________________

     

     LBGE,SBGE Sweet home Alabama........ Stay thirsty my friends .

  • shtgunal3shtgunal3 Posts: 1,969
    Just kidding, I did some cast iron burgers on the egg the other day and they were quite tasty,

    ___________________________________

     

     LBGE,SBGE Sweet home Alabama........ Stay thirsty my friends .

  • nolaeggheadnolaegghead Posts: 11,154
    I cooked some cast iron burgers once, broke three teeth.  :((
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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