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Caveman!
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marysvilleegger
Posts: 329
SWMBO had a 8 oz fillet and I went with the 20 oz ribeye. First time going caveman and will NEVER do any other way. Flipped about every min for about 4 min then put on raised grid for about 5 min to hit my temp. These were perfect.
And the money shot!
And the money shot!
Comments
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Looks Great. Any seasoning?1 XXL BGE, 1 LG BGE, 2 MED. BGE, 1 MINI BGE, 1 Peoria custom cooker Meat Monster.Clinton, Iowa
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Salt an pepper. We decided next time to go with a pat of compound butter to finish.badinfluence said:Looks Great. Any seasoning?
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They look great. Good Job.1 XXL BGE, 1 LG BGE, 2 MED. BGE, 1 MINI BGE, 1 Peoria custom cooker Meat Monster.Clinton, Iowa
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Nice work! I really need to try Caveman!Kennesaw Ga. XL Egg. Cheers, Kevin
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Well played!!! They look good.MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Well that does it. I'm hitting up the search engine on here and finding a how to caveman style thread. The disease is spreading! 8-}
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Looks great. I may have to give it a go on the ribeye waiting in my fridgeXL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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Love Caveman. Did a Pit Beef caveman style today and it was amazing.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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That looks phenomenal. Do you end up with ash on the steak or does it come out pretty clean? I'm new to the egg, and haven't tried Caveman style yet.Mike - (1)LBGE, HeaterMeter v4.2.4
Little Rhody Egger - East Greenwich, RI -
I want to try that. Looks great._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
Looks like a home run to me. Excellent job!
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Welcome to the madness @thegooddoctathegooddocta said:That looks phenomenal. Do you end up with ash on the steak or does it come out pretty clean? I'm new to the egg, and haven't tried Caveman style yet.
Surprisingly there really is no ash that sticks to it. I was wearing my welder gloves when I flipped em and was able to flick off a couple small pieces of lump that stuck to it.
Don't believe all the hype on the reverse sear. This is sooooo much easier and u don't have to mess with a hot plate setter. I had no prob finishing on a raised grid after getting a good char. I just cracked my vents and finished on the grid in about 5 min.
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@marysvilleegger
You had good results... though moving them to the grid isn't really needed. I've done them a few times and they were cooked on the coals from start to finish.
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
@ hapster
That was my plan but it seemed like I wasn't gonna get my IT up to 125. After about 4-5 minutes on the coals the middle was still pretty cool. Should I have just kept flipping? How long is a reasonable amount of time? -
marysvilleegger said:@ hapster That was my plan but it seemed like I wasn't gonna get my IT up to 125. After about 4-5 minutes on the coals the middle was still pretty cool. Should I have just kept flipping? How long is a reasonable amount of time?
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Thanks @hapster. Good tip on the fresh hot coals.
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Do you* (anyone that's done this) shoot for a target temp on the dome thermometer before you put the steaks on, or do you just keep the lid up while the fire gets going and wait for good looking coals?
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Legume said:Do you* (anyone that's done this) shoot for a target temp on the dome thermometer before you put the steaks on, or do you just keep the lid up while the fire gets going and wait for good looking coals?
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Thanks for the reply @marysvilleegger ! I'm excited to try this out.Mike - (1)LBGE, HeaterMeter v4.2.4
Little Rhody Egger - East Greenwich, RI -
Thanks, I'm anxious to try this soon.
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Looks like caveman is catching on. On the list.LBGE, Marietta, GA
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How long do you let the burn go before you put the meat on the coals?LBGE& SBGE———————————————•———————– Pennsylvania / poconos
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grege345 said:How long do you let the burn go before you put the meat on the coals?
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
That looks like a winner in my book. Caveman Ribeye's this weekend!LBGE, MiniMax, Weber Genesis and a hunger for all grilling knowledge! Aledo, TX
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That looks amazing.I've been experimenting w/ Caveman at the end of my reverse sears. I haven't gotten quite the evenness of crust I want, so I may revert back to cast iron directly on the coals - kind of an Iron Age Caveman.1 LBGE in Chapel Hill, NC
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I think that I might try this but wait until after dinner to explain exactly how the steaks were cooked. It seems to make sense to me but I bet a lot of people would have a kneejerk "icky" response.LBGEMenasha, WI
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@jerryb78 - I think quite the opposite. I can't wait to do this for company and watch the amazement on their faces.
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