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Need menu advice to WOW friends

BlueRidgeBlueRidge Posts: 84
edited 6:19PM in EggHead Forum
I have done several cooks on my LBGE and am pretty comfortable with it now. I am having some good friends over after our triathlon Sunday for some thick juicy steaks to celebrate![p]I hope to find 1.25 to 1.5 inch rib eyes to T-Rex (my first attempt).
One of the guests is not much of a meat eater so I thought I would do some sort of a grilled portabella mushroom for her...I think I should be able to time the shroom and steaks finishing pretty well.[p]I would like to do a baked potato because they are SO good off the egg but I don't think it will work timing wise with the T-Rex thing... I could do taters Sat. and then "twice-bake" em...[p]I also thought I might try to squeeze some abt's in there too but I cann't figure out how to time everything to come off the grill![p]Do you all have suggestions for me. I would really like to impress them, congratulate them and say thanks to them.


  • BlueRidge,[p]I find that T-rexing messes up my timing pretty bad on my other cooks. Maybe I'm just lame, but who knows. I think you could run the egg to 350 and cook the abt's and potatoes. I like abt's indirect with a drip pan, but I like my potatoes direct. This is where it's nice to have a couple of fire bricks and small drip pans. Anyway, while people are munching on the abt's take th spuds off and keep them warm. Run the egg up to 500-550 and just cook your 1-1/4 inch thick steaks direct for about 4 minutes a side until 125 internal. Not quite as good as T-rex, but still good. I've never grilled a portabella, but maybe it grills at around 500 as well? If you hot-tub the steaks they cook in less time and be less brown inside.[p]Finish with grilled pineapple topped with icecream and flaming rum if you want to really wow them.[p]Grilled corn would make a nice easy side with your spuds as well.[p]Ed
  • Egginator,
    Thanks for the follow-up.[p]Do you think it is possible to get the egg stable at potato/abt temps, cook them and then quickly blast the thing up to t-rex temps fast enough to allow it to cool down for the roast, back at 350-400? This will be my first steak on the thing and I am really hoping to t-rex them after all that I have read.[p]For the that in the menue section or should I just hit the archives! It sounds really interesting![p]I'm starting to understand the multiple egg thing a little better....

  • BlueRidge,
    I would follow the Egginator’s advice except for the steaks. I usually cook a modified Trex method. Take your spuds out, open the bottom vent all the way and leave the top wide open. You will get to trex temp quickly (I would guess in under 10 minutes). Put the steaks on and close the egg. In 3 minutes burp and open egg, turn the steaks and close for another 3 minutes. Open flip and turn 90° for nice grill marks and close for another 3 minutes. Open flip and turn 90° and close. Close both the bottom and the top so no air gets into the egg and leave for 3 minutes. Open bottom vent then the top so air flows through egg. Please be careful and burp the egg or you will get singed from flash back. Open the egg and take out some great steaks. 1 1/2” rib eyes will come out med to med rare in a LBGE with this method. If you want rare cut the time between flips to 2 minutes but leave the dwell at 3 minutes. Let me know how this worked for you. If you have one in you group that wants a med-well steak leave it in for 2 more minutes of dwell time.

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