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Pepper crusted beef fillets

GLWGLW Posts: 178
edited September 2012 in EggHead Forum

First photo - Garlic infused olive oil, sea salt and cover with black pepper.

Second photo - Small egg in the background with the potatoes cooking at 350 courtesy of the Party Q.

The steaks may look black but remember they are covered in black pepper. Inside was perfect. (Forgot to take pic).

When in doubt add more pepper.
photo.JPG 2.2M
1photo.JPG 2.5M
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Comments

  • Wow, I like pepper crusted steak, that is on steroids.  Would have been good to post a pic of a cut.  What is really important is if you think it was a success.  Congrats.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

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  • GLWGLW Posts: 178
    Still learning how to properly post. Next time will be a before, during and after pic.
    When in doubt add more pepper.
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  • Looks great...Love all that Pepper....
    Kind Regards...Papa C
    Peachtree City, GA
    2-XLBG's E...Webber 22" kettle, Retired Gas Grill
    Roll Tide!!!
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  • You can't go wrong with fresh cracked black!

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

    We invented the U.A.W. and carjacking!

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  • That looks like my kind of steak! I do a mean au Poivre where I crust the hell out of them with pepper. I have to hold off on the wifes though. Your crust looks perfect to me. As long as you have a strong beer or wine that can stand up to the pepper and a sauce (if you're into that sort of thing) I say the more pepper the better. Making my mouth water seeing those pics! Bet the garlic olive oil added a nice flavor. I haven't tried any infused oils on the grill yet, maybe I'll have to though.
    Rochester, NY  - XL BGE
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  • GLWGLW Posts: 178

    Thankis RocEGG.  You make a very good point about the importance of the beverage selection with the meal.  To me, that is as important as the meal.  With my steak i had a Stone Double Bastard Ale which can stand up to anything.  My wife is not a beer drinker so a local chambourcin was served which is fuller than a pinot but not quite a cab.  All-in-all we were happy with the meal.

    Next time i will provide a cut pic. 

    Have a good day!

    When in doubt add more pepper.
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  • Peppered fillet sounds really good right about now while at lunch.  I need to get a mini for my office, wonder if that is tax deductible, ha ha.


    Knoxville, TN
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  • GLWGLW Posts: 178
    Peppered fillet sounds really good right about now while at lunch.  I need to get a mini for my office, wonder if that is tax deductible, ha ha.


    I have a large, small and just recently this mini.  I'm telling you, i use the mini more than the other two combined.  Of course, for most cooks it's just the wife and I.  I've rigged a way to do a slow cook on the mini but why would I as i have the L and S.

    When in doubt add more pepper.
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  • I did a black pepper-coated eye of round roast a couple of weeks ago. It was really, really good. I cooked it exactly the same as the oven recipe, using indirect heat and a drip pan 1/3 full of water.

    Tim
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  • GLWGLW Posts: 178
    Good idea. More pepper more better!
    When in doubt add more pepper.
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  • tjvtjv Posts: 3,330
    I need to try the pepper crusted thing.....along with the garlic covered thing........and salt incrusted thing.......lol

    looks good
    t
    www.ceramicgrillstore.com ACGP, Inc.
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