Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.
In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center
! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.
<p />Don't really know what the difference is between a KC strip and a NY strip, but I've kind of decided that anything over 2 inches in thickness should probably be a KC strip - in NY (even when I lived there) I never saw a strip much thicker than about 1.5 inches.[p]Anyway, the one in the picture (about 2.25-2.5 inches) was marinated in equal parts of bourbon, soy and Worchester sauce for about 6 hours. I let the BGE get to about 800, cooked three minutes per side and then let it sit until it hit 130 inside - yes, I also flipped it once during the meltdown.[p]Results? Outstanding![p]What's the best steak? ...the one that you like the best![p]Life is GOOD!