Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza, FGL’s Lemon Pepper Wings or our favorite, S’mores in a Cone!


If you missed the 17th Annual EGGtoberfest here are the highlights Click Here Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Steak & Stuffed pepper - cooking advice needed.

YYZashYYZash Posts: 44
edited November -1 in EggHead Forum
I have 4 - 2 “ filet mignons and 6-shitake mushroom stuffed Poblano peppers. I would like to finish all at the same time. I want to do the steaks Trex method & I am guessing the stuffed peppers will take about 40 min at 400 degrees. I figure, I can sear the steak, put in one big wet chunk of hickory, and the plate sitter for indirect, close up my large egg and cool to 400. Then start the peppers, after 20 min add the steaks, putting them over the gaps in the pate sitter so they get mostly direct heat. Cook steaks 5 min per side, pull and stand 5 min. Then pull the peppers and serve.

The pepper stuffing tastes great, I think they could turn out wonderful and the steaks well they are filet, so I don’t want to screw up either item. Am I biting off too much to chew, or dose this sound doable? All suggestions appreciated.
Sign In or Register to comment.