Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning either!


If you missed the 17th Annual EGGtoberfest here are the highlights Click Here

I don't see what all the fuss is about.

(This is all just my personal opinion.  If you are easily offended, go butt a stump!) 

I've seen a lot about cooking the perfect steaks that run the gambit from the unnecessary to the truly asinine.  "Keep it simple stupid."  Whenever cooking on the egg I've found this simple maxim to help guide me and it's worked out pretty well so far.  The less I try to screw things up the better it turns out.

For example, I cooked these ribeyes the same way I cook all my steaks.  Egg at 550-600º, favorite seasoning, toss on some wood chips, cook for 3 minutes per side, probe, if it's not to your desired internal temp, toss it back on for 30 second intervals until it is and viola, tender, juicy, delicious steak!

Anybody else out there think simple is better?
«1

Comments

Sign In or Register to comment.