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We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!

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Cooking *ON* the coals

FritzFritz Posts: 179
edited November -1 in EggHead Forum
In a thread below folks mention searing meat directly on the coals. I have never done this and want to hear some testimonies from those who have.[p]I have cooked some root vegetables on the coals with some success. Potatoes, sweet potatoes, onions and beets have all turned out good, though the outer layer is too burned to be eaten, and that is what worries me about doing a steak directly on the coals.[p]BTW, Mary and I have moved this summer and I now live about 2 blocks from where I work so I have about ten more hours a week to cook on the BGE. :-)[p]Fritz


  • Fritz,
    I, the Naked Whiz, aka Whiz, attest that I have personally cooked steaks by placing them directly on the red hot coals. They were great. I have one observation, though. If you have put any rub on the steaks, (I like to use Montreal Steak Seasoning) it will basically disappear. But it works great, and is a real crowd pleaser. Oooh, ahhh.[p]TNW

    The Naked Whiz
  • HammerHammer Posts: 1,001
    The Whiz has spoken, and you can book it! The Whiz knows about what he writes!
    Just need a glass of wine to go with the steak!

  • FritzFritz Posts: 179
    TNW,[p]What kind of steak did you use and what were the times and thickness?[p]Did you lose much of it?[p]Fritz
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