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Like a kid on Christmas.

I don't know why, but cooking a 2-inch ribeye makes me feel like one.


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I reverse seared this bad boy to 115 internal at 250.

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Then I opened the vents and took the egg to 600. 90 seconds per side.

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All done:

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After the rest. I added more pepper, butter, and garlic infused olive oil.

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Edge to edge awesomeness.

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This is a win every time.

Guess what is going on tonight?


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Comments

  • calikingcaliking Posts: 6,609
    That's some awesomeness I wish had on my plate. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • JRWhiteeJRWhitee Posts: 2,569
    Thats not a steak its a prime rib! :-O
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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  • caneggercanegger Posts: 533
    Just beautiful looking
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  • texaswigtexaswig Posts: 773
    Better looking than a steakhouse .
    Scott
    Greenville ,Tx

    Xl bge with woo2 and ajustable rack
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  • tazcrashtazcrash Posts: 1,851
    edited April 2013
    Still full from lunch, and yet my mouth is watering!!! 

    BTW, is that great directly on the coals? Next hottest thing to cave-man style 
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
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  • AviatorAviator Posts: 1,519

    Dude, that looks awesome!

     

    =D>

    ______________________________________________ 

    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.

    >:)

    Chattanooga, TN.

     

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  • cazzycazzy Posts: 7,171
    That looks amazing man!! Great job!
    Just a hack that makes some $hitty BBQ...
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  • MickeyMickey Posts: 16,047
    Got to ask: did you pay cash or finance that thing?
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • DutchDutch Posts: 5
    !s that a cast iron grate on a spider?  Next weekend I'm trying this!
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  • CANMAN1976CANMAN1976 Posts: 1,521
    Let me guess.... your not a vegetarian lol!!!
    Looks terrific, i'm going to try this when I get my egg in a few weeks....can't wait!!!


    Hows ya gettin' on, me ol cock? 



    Kippens.Newfoundland and Labrador. (Canada).
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  • ParallelParallel Posts: 411
    MAN meal!

    Every time my elbow bends my mouth flies open.
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  • Mattman3969Mattman3969 Posts: 4,184
    edited April 2013
    Looks very good!! What is the rest of the family eating? :D

    -----------------------------------------


    Large BGE. Small BGE Henderson, Ky.
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  • Always awsome. =D>
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  • Little StevenLittle Steven Posts: 27,075
    edited April 2013
    I saw this before I left work and it put me right into steak mode. Went to the butcher and grabbed some strip loins. Get home.....no frikking lump

    Steve 

    Caledon, ON

     

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  • scooter759scooter759 Posts: 247
    That ain't fair, I'm just doing burgers.
    Extra Large, Large & Medium eggs, Weber Summit gasser, Weber Q. Mankato, MN
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  • SkiddymarkerSkiddymarker Posts: 6,471
    I saw this before I left work and it put me right into steak mode. Went to the butcher and grabbed some strip loins. Get home.....no frikking lump
    Amateur! Of course I'm a hoarder now I can get that Basque stuff.....

    @Eggcelsior - great looking cook - absolutely awesome. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • Little StevenLittle Steven Posts: 27,075
    I'm ordering a pallet of ML on Monday. Not ever going to let this happen again.

    Steve 

    Caledon, ON

     

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  • ChubbsChubbs Posts: 4,683

    I saw this before I left work and it put me right into steak mode. Went to the butcher and grabbed some strip loins. Get home.....no frikking lump

    I hate when that happens!
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Dude has 8 eggs and no lump. The shoemaker has no shoes :))

    Great looking cook! That steak is DANK. headed up to the meat and greet for Austin Eggfest here in a few. Chuckie is in the batch, Salado Style brisket on the egg, dough rising for pizza. been a busy day for my egg (I did have lump and it's been burning at 260 for 8 hours and has 15 more to go)

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  • I saw this before I left work and it put me right into steak mode. Went to the butcher and grabbed some strip loins. Get home.....no frikking lump
    SV and pan sear?



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  • Little StevenLittle Steven Posts: 27,075
    I'm SV'ing chicken. Like you I'm not thrilled with the texture of beef SV'd. It's a great thing for hot tubbing for a mere $1,500

    Steve 

    Caledon, ON

     

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  • U_tardedU_tarded Posts: 1,253
    Nice cook. Your egg looks still new :). Did you drop your grill dome extender in the coals to get it low?
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  • doubledouble Posts: 1,214
    Ok had to do it...
    image.jpg 2.1M
    Lynnwood WA
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  • doubledouble Posts: 1,214
    One happy belly
    image.jpg 2.8M
    Lynnwood WA
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  • EggcelsiorEggcelsior Posts: 10,510
    U_tarded said:

    Nice cook. Your egg looks still new :). Did you drop your grill dome extender in the coals to get it low?

    Yes indeed. It sat right on the fire box.
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