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You people are a BAD influence!!!

schmeetexschmeetex Posts: 69
edited 12:44AM in EggHead Forum
So I first learned of the BGE about six weeks ago (thanks Brian). As an internet research junkie, it didn't take long to find this forum.

It wasn't long before I was dreaming of cooking on a BGE (I'm not kidding, literally in my sleep dreams) and soon thereafter spent way more on a "grill" than I ever thought I would.

Now...thanks to your continued influence...I started looking for local butchers to cut my custom steaks. Made my first ever purchase of $11 a pound ribeyes tonight and got two 1.5 inch steaks ready for the BGE with the simple TRex style cook.

ChoiceRibEyes001.jpg

Was a little leary of cooking for just 90 seconds a side, so kept them on for two minutes a side under full heat (next time I'll go with 90 seconds as they were medium well).

ChoiceRibEyes002.jpg

After "resting" (a new word in my BGE vocabulary) for 20 minutes and adding a couple of chunks of mesquite, the ribeyes were ready for 5 minutes a side at 400.

ChoiceRibEyes004.jpg

Another simple meal with Crash Hot Potatoes. I know I need to add a few more courses to my meals, but to be honest, the meats on the BGE are so good I don't really want to load up on fillers, so just meat and potatoes are great for now.

ChoiceRibEyes005.jpg

The steaks were awesome, but I was surprised that they had shrunk to about an inch thick. I also don't think the flavor was any better than the $5 a pound Kroger ribeyes that I have used on my previous cooks.

ChoiceRibEyes007.jpg

One thing I was disappointed with the butchers I called, was that they didn't have any "dry aged" steaks. I'd really like to try some dry aged steaks to see if they do indeed have more flavor.

Any suggestion on where to look?

And as for your continued influence, I'm about to attend the Texas Eggfest...who knows where this could lead?!?!

SchmeeTex
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Comments

  • cookn bikercookn biker Posts: 13,407
    Glad you like us!! We are like weeds, you see our pretty flowers and think you want some and booom, before you know it you got em all over the place. :lol: :laugh: :whistle:
    Looking forward to meeting you!!
    Oh, steaks look to done. :silly:
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • Car Wash MikeCar Wash Mike Posts: 11,244
    Lawn Ranger on the left. Nice as can be.

    003.jpg

    Molly on the left. Nice as can be.

    012.jpg

    TJV on the left. Nice as can be.

    eggfest075.jpg

    Pure trouble. Avoid at all costs. Watch for him breaking things, serving ribs that have been dropped on the ground. Stealing car keys. And on and on.



    chubbylove1.jpg

    Mike
  • RipnemRipnem Posts: 5,511
    Mike,

    Monica not Molly. ;)

    I called her Molly too. :sick:
  • HossHoss Posts: 14,600
    Buy the $5/lb Kroger meat and Dry age it yourself.Save about $15 /lb.TIP-If you have a platesetter,as soon as the steaks are seared,remove them,remove grid,put in platesetter,return grid.The temp will immediately drop to around 400 dome,finish cookin the steaks.NEVER cook a steak to more than 125 I.T. If you have peps that like em more done than that,feed em chopped sirloin! B)
  • Car Wash MikeCar Wash Mike Posts: 11,244
    Molly Shark.

    Mike
  • RipnemRipnem Posts: 5,511
    Schmeetex,

    For my first few months I woke up every single morning thinking about what's for dinner. Enjoy the ride. ;)
  • FidelFidel Posts: 10,172
    That is a good way to drop the temp, but you are missing a vital point of the T-Rex method if you rush through the rest period.

    The rest between sear and roast isn't just to drop the temp of the egg. The main purpose is to allow the steak to recover from the sear and relax a little, making for a more tender final product.

    You take the cold hunk of meat and put it on a roaring hot fire. The meat fibers contract. When you take it off for 20 minutes they relax a little. Then when you roast it they stay in that more relaxed state.
  • RipnemRipnem Posts: 5,511
    Yup....Monica :)

    True story
  • RipnemRipnem Posts: 5,511
    Rod,

    How does that...um...concept work on a reverse sear? :huh:
  • HossHoss Posts: 14,600
    Good point!I usually let em rest for 10 mins.While I replenish my beverage! :laugh: B)
  • schmeetexschmeetex Posts: 69
    Okay, Hoss...you brought it up (and I couldn't find anything on the search forum), how do you dry age steaks on your own.
  • FidelFidel Posts: 10,172
    In the reverse sear the meat isn't shocked as much as it is when you go from fridge to 750&deg or more. The temps are raised more gently and the muscle fibers don't contract as tightly. (I'm taking a stab at an intelligent answer here. I really don't know, but this makes sense to me).

    This isn't my theory or method. It was originally told to Jason (T-Rex) by a chef that worked in the Pappas Bros. steakhouse in Houston. He passed on the info to us here and it became the T-Rex method.

    I personally don't use it anymore. Hot tubbing is the only way to fly as far as I'm concerned.
  • Car Wash MikeCar Wash Mike Posts: 11,244
    And I would think the shock factor would be worse going from cold to hot, then room temp to hot.
    Oh well, lets fire up some steaks this weekend.
    In honor of Eric Berry.

    Mike
  • HossHoss Posts: 14,600
    Buy a WHOLE BEEF Loin,(Ribeye)-7-10 lbs.Place it in a refridgerator on a rack over a drip pan.Close the door and do not open for 28 days.On the 29th day,open the fridge,carry it inside and slice into 1.5-2 inch slices.DO NOT TRIM ANYTHING off of it!Cook til it reaches an internal temp of NO MORE than 125 degrees.ENJOY!!! YES,IT is THAT easy! B) Jeff (Stripsteak),aren't you proud???? :huh: ;)
  • HossHoss Posts: 14,600
    ME MUST CONCUR! B) I'll take hottubbing over the dinasoaur ANYDAY!
  • RipnemRipnem Posts: 5,511
    :laugh: Proud of the short version. ;)
  • HossHoss Posts: 14,600
    :laugh: :laugh: Careful,Dude,I'm a SOUTHERNER!!! B)
  • RipnemRipnem Posts: 5,511
    Can't wait to see ya in action. :laugh: :laugh:

    Can't stop laughing.... :laugh:
  • HossHoss Posts: 14,600
    I met the biologist today at the camp.He told me,take the bridle off,I wanna see at LEAST 30 does hit the ground!!! B) After 5 years of INTENSIVE management,we still have a 4-1 ratio.He wants to see a 2-1 ratio!!!!! :whistle:
  • Spring ChickenSpring Chicken Posts: 10,221
    You're welcome...

    Spring "Soldier In An Army Of Bad Influencers" Chicken
    Spring Texas USA
  • RipnemRipnem Posts: 5,511
    Best do what the man says. :evil:
  • HossHoss Posts: 14,600
    WHACK EM/STACK EM! ;)
  • HossHoss Posts: 14,600
    Really!That's how we do it.Some folks use some drybag thingamajiggy ,but that is how to dryage your own meat and save $15 per pound! ;)
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    I have no trouble with meat and potatoes!! Looks great. ;)
  • Car Wash MikeCar Wash Mike Posts: 11,244
    What is the proper way to hot tub a loney steak? You are so fun.
    Mike
  • HossHoss Posts: 14,600
    Score,slather,smoke.....'Loney cookin for dummys! :laugh: :)
  • Car Wash MikeCar Wash Mike Posts: 11,244
    When is the first class? :)

    Mike
  • lakemeadlakemead Posts: 76
    you guy s are awesum ? even with the jokes i learn so much just keep it coming thks so much for jokes n info !!!!
  • HossHoss Posts: 14,600
    If you REALLY wanna increase traffic in the new digs,I'll send you my SECRET 'Loney recepie.I'm tellin you,You will never believe how many people will order the Smoked "Loney sammich!It could be a BEST seller! ;) With the way pork prices are headed it could help! :) Just sayin!
  • YES! We are bad, real bad....
    Next thing you know you'll have one these :woohoo: !

    BEEF1004a.jpg

    It's cheaper if you buy the whole steer :whistle: !
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