Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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.

Could not wait to fire up the Egg

DarnocDarnoc Posts: 2,661
edited 3:43PM in EggHead Forum
I was on vacation last week with my brother in law and did not have any good food.Pi-s poor pizza and bland chicken plus lots of junk food.Picked up a flat iron on the way back and could not wait for the three hour drive to get home and cook that bad boy.It weighed in at 1 1/2 pounds.Some fresh picked corn and a box of bell peppers to freeze up tomorrow for some Southwest cooking in the winter months.
Rubbed with cowlick and a smear of mustard.
Seared at seven hundred for three minutes on the first side.
Then for two minutes on the flip.Let it rest for twenty minutes and put back on Egg till it hit 135 degrees internal.
Here are the peppers to attack tomorrow.

Sure is good to be back home and I will have to catch up on whats been going on for the past week.


  • Darnoc,

    Nice steak! Just got a source for flatirons north of the border and have tried one so far. Great cut. What are you going to do with the bells?



    Caledon, ON


  • I was in the same boat you were in last week my friend. I was in Panama City Beach, Fl for 5 days and had mediocre food at best. I believe I was in a better mood coming home than I was going :woohoo: I'm in the process right now of baking potatoes and getting ready to sear a 1.5 inch ribeye.Cant wait! Great looking cook you did there.
  • DarnocDarnoc Posts: 2,661
    I have just cut them up and removed the seeds and the pith and put them into a plastic with as much air as I could and they do freeze well.But the farmer that I bought these from suggested that you par freeze them.That is to say put them in a metal tray like a cookie sheet and let them freeze up to one hour then remove them from the tray and put into plastic bags.He used the term "Tray freezing."I have never did this step before but might give it a try.I asked hiom why the first freeze stage and all he told me is that they will just keep better that way.Guess I'll find out.
  • DarnocDarnoc Posts: 2,661
    Thanks to both of you.I am dmn glad to be home and doing my thing.
  • rsmdalersmdale Posts: 2,472
    It is amazing how the food away from the egg only reminds you that you want to be home cooking on it.
    Nice looking cook and good luck on the peppers.


  • Darnoc,

    I'm going to try burning a bunch while they are still cheap. Lot of skin picking though.



    Caledon, ON


  • loco_engrloco_engr Posts: 3,673
    Great looking flatiron!
    I can hardly stand it to be gone a day and 1/2 on a trip let alone a full week. :lol:
  • Looks very good
Sign In or Register to comment.
Click here for Forum Use Guidelines.