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Baking Steel Maiden Voyage
Comments
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Good lord, sir. Is that an egg?Be careful, man! I've got a beverage here.
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Cool!
I heard a loud crash this morning then got a text....a buddy of mine dropped off a 1/4" thick 16" diameter chunk of sheet steel he cut out for me.
How thick is yours? Do you think 1/4" will hold enough heat?
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Yes sir!!travisstrick said:Good lord, sir. Is that an egg?
Just a hack that makes some $hitty BBQ.... -
Mine are the same dimensions that your buddy dropped off for you!nolaegghead said:Cool!
I heard a loud crash this morning then got a text....a buddy of mine dropped off a 1/4" thick 16" diameter chunk of sheet steel he cut out for me.
How thick is yours? Do you think 1/4" will hold enough heat?
Oh yeah, 1/4" should be perfect. I talked to Andris at Baking Steel and said he uses a 1/4" for everything. Been using the same one for a year and never had an issue. The 1/4" is already heavy enough IMO too.Just a hack that makes some $hitty BBQ.... -
Thanks Cazzy. I need grind off the paint and clean up the plasma slag. I'll post a pic when I get it in usable shape.
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dude.....that is a sick burger. Juicy lucy with fried egg? Is that what I'm seeing here? outstanding.Keepin' It Weird in The ATX FBTX
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Yes sir! That burger lasted like 90 secs. I told my wife "that was good". She looked over and was shocked it was already gone. LOLThe Cen-Tex Smoker said:dude.....that is a sick burger. Juicy lucy with fried egg? Is that what I'm seeing here? outstanding.
Just a hack that makes some $hitty BBQ.... -
That burger looks awesome! Can you believe I've never had a juicy lucy?
Here's the baking steel....I'm sanding and grinding all the crap off it right now. Moonshine grappa in a Georgian water bottle.
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nolaegghead said:That burger looks awesome! Can you believe I've never had a juicy lucy?
Here's the baking steel....I'm sanding and grinding all the crap off it right now. Moonshine grappa in a Georgian water bottle.Just a hack that makes some $hitty BBQ.... -
Leftover nom noms.BTW, go HERE and vote for cazzy. Scroll past that healthy crap and vote for something that will clog your arteries!Just a hack that makes some $hitty BBQ....
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I love a ROYAL burger! I put fried eggs on mine all the time. INSPIRATIONAL! Well played, sir.LBGEZionsville, IN
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Eggucator said:I love a ROYAL burger! I put fried eggs on mine all the time. INSPIRATIONAL! Well played, sir.Now, please go and vote for me, but don't vote for @nolaegghead :PJust a hack that makes some $hitty BBQ....
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cazzy said:Eggucator said:I love a ROYAL burger! I put fried eggs on mine all the time. INSPIRATIONAL! Well played, sir.Now, please go and vote for me, but don't vote for @nolaegghead :P
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...that's because when it gets to p10, people will go to p10...
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nolaegghead said:...that's because when it gets to p10, people will go to p10...Just a hack that makes some $hitty BBQ....
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@cazzy did you have any trouble with grease from the burgers dripping off of the steel on to the fire? Or did it just cook like a flat top?
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. -
Scottborasjr said:@cazzy did you have any trouble with grease from the burgers dripping off of the steel on to the fire? Or did it just cook like a flat top?Just a hack that makes some $hitty BBQ....
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Looks like it was seasoned. Unfortunately seasoning ashes off over 700F. The stuff should just scrape off....try a paint scraper. Doesn't have to look pretty.
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Definitely picking up a paint scraper! Thanks!!nolaegghead said:Looks like it was seasoned. Unfortunately seasoning ashes off over 700F. The stuff should just scrape off....try a paint scraper. Doesn't have to look pretty.
Just a hack that makes some $hitty BBQ.... -
OK, Cazzy - what's the difference between a steel and using a cast iron skillet?I've often finished burgers and steaks in CI - usually to add some blackening. Thanks!Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Skiddymarker said:OK, Cazzy - what's the difference between a steel and using a cast iron skillet?I've often finished burgers and steaks in CI - usually to add some blackening. Thanks!Just a hack that makes some $hitty BBQ....
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I can try...I've looked into the physical properties of cast iron versus steel in the past. Steel transfers heat better than cast iron. One of the reasons Chinese chefs prefer the carbon steel woks versus cast iron. They heat up fast, cool down fast, less hot spots (for the same thickness). You want to heat a cast iron pan up in the oven. With a 1/4 thick baking steel, it'll heat up fine on a range burner and after a couple of minutes the temp will be pretty even. And versus a baking stone, much much faster. The steel will transfer a lot of heat very fast into a burger or pizza. And cool down faster. Just a different property. Much better for range grilling than cast iron.
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Uh-huh, but we are cooking on an egg which has the heat retention of a blast furnace, n'est pas? Threw in the Acadian for you.I think Cazzy has it right, more surface area although in my case I use a 14" CI griddle with a busted handle on the MBGE so area is about maximized. I'm sure if I brought home one more pan, flat top, rack, shelf, support, fire brick, skillet to use on the egg, SWMBO would be a widow. Thanks guys.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Here's a good analogy, I think.
Take some 1/2" diameter rods, 12" long made in steel, cast iron, ceramic and glass.
For each of them, hold one end and put the other end on a propane torch.
The glass rod can be held all day. The heat only travels a few inches.
The ceramic rod, more heat transfer, takes a while before you can't hold it.
The cast iron, much faster than ceramic.
The steel rod even faster, you will drop that hot potato.
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nolaegghead said:Here's a good analogy, I think.
Take some 1/2" diameter rods, 12" long made in steel, cast iron, ceramic and glass.
For each of them, hold one end and put the other end on a propane torch.
The glass rod can be held all day. The heat only travels a few inches.
The ceramic rod, more heat transfer, takes a while before you can't hold it.
The cast iron, much faster than ceramic.
The steel rod even faster, you will drop that hot potato.Just a hack that makes some $hitty BBQ.... -
nolaegghead said:Here's a good analogy, I think.
Take some 1/2" diameter rods, 12" long made in steel, cast iron, ceramic and glass.
For each of them, hold one end and put the other end on a propane torch.
The glass rod can be held all day. The heat only travels a few inches.
The ceramic rod, more heat transfer, takes a while before you can't hold it.
The cast iron, much faster than ceramic.
The steel rod even faster, you will drop that hot potato.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad! -
Skiddymarker said:Uh-huh, but we are cooking on an egg which has the heat retention of a blast furnace, n'est pas? Threw in the Acadian for you.I think Cazzy has it right, more surface area although in my case I use a 14" CI griddle with a busted handle on the MBGE so area is about maximized. I'm sure if I brought home one more pan, flat top, rack, shelf, support, fire brick, skillet to use on the egg, SWMBO would be a widow. Thanks guys.
The steel actually has more advantages on a range...the egg is like an oven where stuff gets heated evenly. Where the CI heats well, the steel does too..
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Or you can just cook your burgers on the damn grid like most other folks!
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Just kidding, I did some cast iron burgers on the egg the other day and they were quite tasty,
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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I cooked some cast iron burgers once, broke three teeth. :((______________________________________________I love lamp..
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