Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here
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Comments

  • BotchBotch Posts: 2,541
    27
    _____________________________________________
     
    I Know Why The Egged Bird Sings.
     
    Ogden, Utard.  
  • Too painful to watch the whole thing
  • chuffchuff Posts: 255
    He's basically using what you folks like to call the T-Rex method. It's sound steak cooking. Other than the general douchey-ness of the non-cooking guy in the background the only big problem I see is the lighter fluid. I'm not sure why he wouldn't have used a chimney.
    XL BGE
  • stikestike Posts: 15,597
    the oil is a carryover from panseraing, and like most things american, the idea seems to be if a little is good, a lot is better.

    you don't want your best olive oil to burn like that.  burnt olive oil sucks, no matter how good it might be in the bottle.

    you want to sear a dry steak. 

    the guy is just repeating the same stuff every other person passes along without thinking. doing steak au poivre in a cast iron pan? yeah, a little oil.  but even still, not your best olive oil.  but on a grill, over 1200 degree lump, oil is not only unneede and a waste, it will giv our steak a not-so-wonderful burnt oily surface.


    ed egli avea del cul fatto trombetta -Dante
  • travisstricktravisstrick Posts: 4,408
    My iMac wont play it.
    Be careful, man! I've got a beverage here.
  • stikestike Posts: 15,597
    aren't macs awesome?
    ed egli avea del cul fatto trombetta -Dante
  • travisstricktravisstrick Posts: 4,408
    aren't macs awesome?
    So awesome that with my 16gigs of DDR3 RAM, I could run 20 pages of that video not playing without a hitch.
    Be careful, man! I've got a beverage here.
  • stikestike Posts: 15,597
    only 16 gigs? :))
    ed egli avea del cul fatto trombetta -Dante
  • cortguitarmancortguitarman Posts: 1,986
    My iMac wont play it.
    My 6 year old macbook pro played it without a problem. Do you have a .wmv player installed on your computer? When I first got my mac it wouldn't play windows based videos. I downloaded the .wmv player and no issues with any videos since.

    Mark Annville, PA
  • FanOfFanboysFanOfFanboys Posts: 1,593
    I counted a few 1) that is the only grill ever needed? Competely dissed the BGE, 2) lighter fluid on lump? 3) no one had a beer 4) he cut a piece a gave to him. He is a man, let hi cut his own 4) did they change or wash the cutting board? 5) I've read on here closing the grill up completely causes a bad smoke flavor, akin to putting out a candle. He did that to the steak I may have missed some
    Boom
  • FanOfFanboysFanOfFanboys Posts: 1,593
    My iMac wont play it.

    Weird. Played on my iPad and my MacBook Pro
    Boom
  • I wish it didn't play on mine. I'll never get those 13 minutes back



  • FanOfFanboysFanOfFanboys Posts: 1,593
    I wish it didn't play on mine. I'll never get those 13 minutes back



    Best part? It is just one a whole "mansome" series
    Boom
  • cazzycazzy Posts: 6,029
    My iMac wont play it.
    Get Chrome brother...it has flash embedded in the code.  Which is why I don't have flash installed on my MP Pro.


    Just a hack that makes some shitty BBQ...
  • cazzycazzy Posts: 6,029
    My iMac wont play it.
    My 6 year old macbook pro played it without a problem. Do you have a .wmv player installed on your computer? When I first got my mac it wouldn't play windows based videos. I downloaded the .wmv player and no issues with any videos since.


    I don't have .wmv installed.  Again, Chrome will play almost anything. 

    Yes, i'm a Chrome fanboy....but that's because it just plain works!! B-)
    Just a hack that makes some shitty BBQ...
  • cazzycazzy Posts: 6,029
    Oh, working on my post count I guess.  

    Outside of the oil, he really didn't do anything wrong.  He understood the importance of salting a steak and did so right before he put the meat on.  In addition, he essentially recommended folks to lump and seemed slightly embarrassed about using lighter fluid.  He centered his lump and moved it to the outside after searing.  Before thermopen, I used to use the hand comparison so I can't fault him there either.

    At the end of the day, he wasn't really leading people down the wrong path.
    Just a hack that makes some shitty BBQ...
  • FanOfFanboysFanOfFanboys Posts: 1,593
    Oh, working on my post count I guess.  

    Outside of the oil, he really didn't do anything wrong.  He understood the importance of salting a steak and did so right before he put the meat on.  In addition, he essentially recommended folks to lump and seemed slightly embarrassed about using lighter fluid.  He centered his lump and moved it to the outside after searing.  Before thermopen, I used to use the hand comparison so I can't fault him there either.

    At the end of the day, he wasn't really leading people down the wrong path.

    . Ha overall I agree. Certainly better than the average griller. But no beer and saying weber only grill needed?! Someone get this man a BGE ASAP
    Boom
  • cazzycazzy Posts: 6,029
    Oh, working on my post count I guess.  

    Outside of the oil, he really didn't do anything wrong.  He understood the importance of salting a steak and did so right before he put the meat on.  In addition, he essentially recommended folks to lump and seemed slightly embarrassed about using lighter fluid.  He centered his lump and moved it to the outside after searing.  Before thermopen, I used to use the hand comparison so I can't fault him there either.

    At the end of the day, he wasn't really leading people down the wrong path.

    . Ha overall I agree. Certainly better than the average griller. But no beer and saying weber only grill needed?! Someone get this man a BGE ASAP
    True, a BGE would have been nice but lets be real here...not everyone can afford one so it's not a solution for a lot of folks out there.  The Webber Kettle is a nice straight to the point grill.  I have so friends who can turn over some damn good food on their kettle.  Yeah, BGE is more versatile and I generally believe most of my food is better, but at least he didn't use a gasser.  LOL
    Just a hack that makes some shitty BBQ...
  • stikestike Posts: 15,597
    i agree with cazzy.  only thing i see that is actual bad info is the oil.

    ed egli avea del cul fatto trombetta -Dante
  • bigphilbigphil Posts: 1,359
    My iMac wont play it.
    Sadly mine did .VLC media player 2.0.3 play all types of files for a Mac
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
  • stikestike Posts: 15,597
    yeah. travis didn't miss anything
    ed egli avea del cul fatto trombetta -Dante
  • cazzycazzy Posts: 6,029
    5) I've read on here closing the grill up completely causes a bad smoke flavor, akin to putting out a candle. He did that to the steak 
    Different cooker all together.  You don't do that with the egg because of how well it is sealed and controls oxygen.  The smoke wouldn't go anywhere and your meat would just sit in it.  

    Weber Kettle's let a ton of oxygen escape, even if all the vents are shut down (which they weren't in the above video - barely cracked).  The smoke will find a place to escape to and your fire will sniff down alot, but nothing like what happens when we close our vents.
    Just a hack that makes some shitty BBQ...
  • I'll cook you a good steak on a webber. Now a brisket?........not so much



  • stikestike Posts: 15,597
    cazzy said: "Different cooker all together.  You don't do that with the egg because of how well it is sealed and controls oxygen.  The smoke wouldn't go anywhere and your meat would just sit in it."

    once again, got roll with cazzy on this

    ed egli avea del cul fatto trombetta -Dante
  • The Weber kettle grill is a great piece of hardware - especially with the CI insert. Now, I like my BGE best but the Weber is still very versatile and my steaks on it are just as good as the BGE.

    Low and slow is definitely more challenging and when I did ribs back-to-back (1 rack on BGE, 1 on Weber) the family voted the BGE to be better (texture, flavor was as good).

    So don't completely dismiss the Weber.

    I must admit the EVO poured on while the meat was cooking was ugly. Ah, the rancid smell of buring olive oil...mmmmm....tasty

    In the  Hinterlands between Cumming and Gainesville, GA
    Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating
  • jerrypjerryp Posts: 226
    Agreed that the dudes were tools.  I took umbridge with the lighter fluid and the expensive olive oil.  I'm of the oil the grates, not the meat, school of thought myself.
  • bigguy136bigguy136 Posts: 848
    5 minutes of my life I will never get back

    Big Lake, Minnesota

    Large BGE, Stokers, Adjustable Rig

  • AdamdAdamd Posts: 160
    I loved it when he was talking up lump charcoal, but then lights it with lighter fluid.. 

    I do agree with some of you that he was trying to teach the right ways. Lets be honest most people watching the video use the Weber grill, use kingsford, and lighter fluid. Most people will not be buying a big green egg so this video is a decent way to show the normal back yard grill user how to cook decent steak! 

    Still BGE all the way :D
  • I was most impressed how he used the CA EVOO to cause a flare up...not!
    Yum taste of burnt oil on your steak. 
    Eggin in SW "Keep it Weird" TX
  • FockerFocker Posts: 1,477

    Dude didn't do too bad minus the oil.

    He's using lump and not recommending an instant read thermometer.  I respect that.

    Weebers are a solid, classic.

    Brandon
    Quad Cities
    "The most important ingredient in cooking is restraint."--Chris Bianco

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