Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Ta daaa!! Rib eyes on the small.

Breaking in the small tonight wife ribeyes!

Photobucket Pictures, Images and Photos

Photobucket Pictures, Images and Photos


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XLBGE 

Comments

  • KoskoKosko Posts: 535
    Those eggs need a HOME! Ha , I'm just jealous, I want a small BAD!
    Peachtree City, Ga Large BGE
  • MrCookingNurseMrCookingNurse Posts: 4,335
    Photobucket Pictures, Images and Photos


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    XLBGE 
  • WolfpackWolfpack Posts: 1,483
    MCN- strongly considering a Small to go with my XL. Let me know how you like it and will you post a pic with the steaks on? Trying to get a handle on how much it will hold. Good luck and thanks so much.
    Greensboro, NC
  • MrCookingNurseMrCookingNurse Posts: 4,335
    @kosko
    It's coming! Hoping to put sealer on it tomorrow


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    XLBGE 
  • MrCookingNurseMrCookingNurse Posts: 4,335
    edited March 2013
    Photobucket Pictures, Images and Photos

    Photobucket Pictures, Images and Photos

    Boom. Pulled around 130. Got away from me. Wife likes med well so it's all good


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    XLBGE 
  • MrCookingNurseMrCookingNurse Posts: 4,335
    @wolfpack
    I think I posted pic when you posted comment!


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    XLBGE 
  • WolfpackWolfpack Posts: 1,483
    Looks like you could fit 3 maybe 4 good sized steaks. Sound about right? Let me know how you like it.
    Greensboro, NC
  • Charlie tunaCharlie tuna Posts: 2,191
    Did you marinate those chops??
  • Dyal_SCDyal_SC Posts: 2,723
    Very nice looking cook! I'm jealous of your new addition! :)
  • calikingcaliking Posts: 7,162
    @MCN: way to break in the small in style!

    @Wolfpack: all the cool eggheads are getting smalls... Just sayin'.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • MrCookingNurseMrCookingNurse Posts: 4,335
    Lol. Caliking hit the nail on the head!! These steaks were amazing. Turned out to be med to med rare. Perfect. The small is a much different beast. I will have to start learning the vents again. I was a little rushed, didn't wanna get to 700 and just didn't have a clue were to put vent so I did what I do on my large. Cooked these around 450 for 3 min a side then thermapen read 130-135.
    Dyal_SC said:

    Very nice looking cook! I'm jealous of your new addition! :)

    They sell them everyday!!

    Did you marinate those chops??

    Yes sir. Just trying new things. Did a two hour marinade with jack Daniels classic steak house marinate bag. It was really good. A tad sweet and I'm not really a sweet fan
    Wolfpack said:

    Looks like you could fit 3 maybe 4 good sized steaks. Sound about right? Let me know how you like it.

    I think 4 would work easy.


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    XLBGE 
  • Wolfpack said:
    MCN- strongly considering a Small to go with my XL. Let me know how you like it and will you post a pic with the steaks on? Trying to get a handle on how much it will hold. Good luck and thanks so much.
    Got a small to accompany my XL for Christmas. Have used it about twice as much as the XL in the last 2 months. 

    Do it, do it...
    Killen, AL (The Shoals)
    XL, Small, Minimax, and Mini BGEs
  • MrCookingNurseMrCookingNurse Posts: 4,335
    I can see using this a ton. It used so much less coal. And very quick nice neat and tidy.
    @wolfpack
    Have you seen the different eggs in person? Sound dumb but I hadn't until I got seriously in the market for my second


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    XLBGE 
  • Solson005Solson005 Posts: 1,910
    edited March 2013
    Way to break in the little guy! It's perfect for a quick cook! 
    =D>

    @Wolfpack @Kosko smalls are great for a second egg! They are big enough to cook for a group and can travel fairly easy as well! 
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • MrCookingNurseMrCookingNurse Posts: 4,335
    edited March 2013
    @solson005
    Thanks boss. Man it's awesome. My wife did all the sides. I fired up this baby and had steaks in 20 min! This is gonna increase my weekday egging like crazy! I really hope to put them in the table tomorrow.


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    XLBGE 
  • ScottborasjrScottborasjr Posts: 3,135
    That looks awesome, wish I would have cooked today instead of giving in to the laziness of my wife.
    :))
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
  • Hi54puttyHi54putty Posts: 1,631
    Congrats. I love my small and it uses much less lump than the large. One thing I have realized is that RO lump works better in my small than WG, which I prefer for the Large. I have more or less started using each lump exclusively with the Egg it works best in. Let us know if you find any similar variables or differences.
    XL,L,S 
    Winston-Salem, NC 
  • njlnjl Posts: 826
    Is marinating ribeye common?  My usual prep for ribeye is just to let them get close to room temp, open the package, dry them off, sprinkle with a little kosher salt mix, maybe add a light sprinkling of my home made rib rub, and toss them into the egg.
  • MrCookingNurseMrCookingNurse Posts: 4,335
    @njl
    Yea I think it's common. I usually just do salt pepper on a room temp steak like you said, but saw this while I was shopping and wanted to try it. Was very easy and good.


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    XLBGE 
  • Charlie tunaCharlie tuna Posts: 2,191
    I allow my steaks to rest at room temperature for at least an hour before cooking.  during this period i rub in some Kikkoman "Marinade & Sauce" liquid.  Sprinkle some fresh couse ground black pepper and kosher salt on each side. 
  • LoggerLogger Posts: 236
    Kikkoman on a steak is awesome.  Makes folks really wonder what's on it after it's cooked..
    I just use the Kikkoman low Sodium Soy Sauce and some Montreal Steak Seasoning.

    OKC area  XL - Medium
  • MrCookingNurseMrCookingNurse Posts: 4,335
    Logger said:

    Kikkoman on a steak is awesome.  Makes folks really wonder what's on it after it's cooked..
    I just use the Kikkoman low Sodium Soy Sauce and some Montreal Steak Seasoning.

    @logger
    My mouth is watering thinking about that


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    XLBGE 
  • R2Egg2QR2Egg2Q Posts: 1,652
    Nice break in cook @MrCookingNurse. Looks like you need to update your profile signature line to include the little one before it gets jealous of the LBGE.
    XL, Large, Small, Mini Eggs
    Bay Area, CA
  • MrCookingNurseMrCookingNurse Posts: 4,335
    Ha lol. Thanks for the reminder. Would hate it to feel like a step child


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    XLBGE 
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