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 to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Thanks Mom... KC Prime
Options
hapster
Posts: 7,503
Egg is heating up with the CI grid down on the Spider for this Christmas present from my mom.
18ozs with a little olive oil, kosher salt and cracked pepper. Probably about 90 seconds a side. Then some fried eggs and onions
18ozs with a little olive oil, kosher salt and cracked pepper. Probably about 90 seconds a side. Then some fried eggs and onions
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/
Comments
-
-
Maybe this will help
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
That looks almost like the state of Texas. That thing is huge.
XLBGE, LBGE
Fernandina Beach, FL
-
Wonderful cut of meat, Hap. Looking great. Little under the weather. Just went with a BLT tonight with my homemade bacon.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
-
-
It was fantastic. Cooked it a little longer than I would have like. Got away from since it was only about 1" thick and I usually get my steaks thicker. Nice and tender and the flavor was really good.
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
-
Good looking eggs hap!_______________________________________________XLBGE
-
No egging for me tonight, I'll be dreaming of those pics tonigh though, looks great!!!!!!County of Parkland, Alberta, Canada
-
Thanks guys... Doing a little clean burn after the ribs and meatloaf from the weekend. All sorts of interesting liquids are running out of my eggMSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
That is one good lookin steak, Very nice
LBGEGo Dawgs! - Marietta, GA -
Sopp it up with a piece of bread, Hap. Nightcap.hapster said:Thanks guys... Doing a little clean burn after the ribs and meatloaf from the weekend. All sorts of interesting liquids are running out of my egg
Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Great looking cook Hap - what was the stick tonight?Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
-
I am noticing that the finish is showing the crazing during the clean burns and that "juice" is coming from the crazing in spots. Are the ceramics that porous?MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Hell to the yeah! That looks good.
___________________________________
LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
-
)shtgunal3 said:Hell to the yeah! That looks good.
Huntsville, Al LBGE -
It's a Partagas 1845. Medium to full bodied with a nice dark oily wrapper. Tasty...Skiddymarker said:Great looking cook Hap - what was the stick tonight?
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
mmmmmm.... meeeaaaat!Now that's a nice lookin dinner right there.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
-
I'm gonna print that plate, blow it up and put it on my ketchen wall. Dang that looks good!!!!!!!
-
Thanks! It was such a quick cook: I kinda regret not breaking out my good gear to take pics and only using the phone.1429trucker said:I'm gonna print that plate, blow it up and put it on my ketchen wall. Dang that looks good!!!!!!!
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
@hapster what does the olive oil do? I've seen this more than once, but I've always just used sea salt and cracked pepper and put it on a dry steak. Does the OO help with the sear?
-
Done it for a long time. Helps with sticking to the CI and I think a lot of spices are oil soluble so they penetrate the meat better? Done it both ways, dry and with the oil. Like the touch of oil better...Duganboy said:@hapster what does the olive oil do? I've seen this more than once, but I've always just used sea salt and cracked pepper and put it on a dry steak. Does the OO help with the sear?
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
OK thanks. I will give it a try Sunday night which is our steak night. My wife is a petite little ol gal, but she likes steak twice as much as I do, so we have one almost every Sun night.
-
Nice! Nothing like a good steak. Well done, sir. B-)
-
In my reading, adding oil is really for pan-searing as it helps maintain contact with the pan and crust formation at lower temps. At steakhouse(>1000 degrees) and egg temps, it's not really necessary. It likely just burns off as it has a relatively low smoke point and can lead to sooty, bitter off-notes. This is why some people even hold off on peppering until after cooking as pepper can burn. You can't burn salt, so that will always be fine. Many aromatics are fat-soluble so oil can be beneficial after the cook, that's why many steakhouses will stick a compound butter on top during the rest. Oil can do this too. EVOO has delicate flavors and as it warms on the hot steak while resting, it will "bloom" aromatics like garlic or pepper.
Just keep doing what works for you; No need to change it if you love it. -
Best steak butter I have ever had is the walnut gorganzola from raichlens book. Cook looks really good I want some egged steaks now.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum