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We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

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Flat Iron Steaks.....

BasscatBasscat Posts: 636
edited November -1 in EggHead Forum
Wow, add my vote for this cut, which has been mentioned a few times recently here! Noticed it at the local grocery (with a good meat counter) at $3.99 a lb., though they neglected the last step of splitting out the line of connective tissue in the middle (thanks RumRunner! See link below...). After a little work and a bit of waste (hey, it was $3.99/lb :) it was at least nearly as good as a strip or ribeye for a fraction of the price. My final product was about 3/4 of an inch thick, dusted with DP Cowlick and EVOO, cooked on my Medium BGE at 600 for 2 minutes on the first side, flipped and shut the vents for about 3-4 minutes for the other side, and was perfectly (for me) on the rare side of medium-rare, fork tender, and wonderful. Plus I have have 2 more 7 oz. pieces in the freezer for a total cost of about $7. If you like steak and not the high price, try these if you can find them...

[ul][li]Flat Iron Steak[/ul]
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